No-Bake Mocha Almond Fudge Bars

No-Bake Mocha Almond Fudge Bars

Rich chocolate fudge bars with a jolt of espresso and crunchy toasted almonds, no oven required.

Total 4 hr 15 min Makes 16 bars Calories 285/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

These dense, chilled fudge bars blend melted chocolate and espresso powder into a creamy base studded with toasted almonds, then set firm in the refrigerator. The mocha flavor is deep but not bitter, balanced by a touch of vanilla and a crumbly cookie crust. They slice cleanly for a make-ahead treat that suits potlucks, holiday trays, or afternoon coffee breaks.

Ingredients

  • 2 cups chocolate graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups semisweet chocolate chips
  • 1 can sweetened condensed milk (14 ounce)
  • 4 tablespoons unsalted butter
  • 2 tablespoons espresso powder
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups almonds, toasted and roughly chopped
  • 1/2 teaspoon flaky sea salt

Method

  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

  2. In a medium bowl, stir together the chocolate graham cracker crumbs, melted butter, sugar, and salt until evenly moistened.

  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.

  4. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth, about 5 minutes.

  5. In a small bowl, dissolve the espresso powder in the hot water. Stir the espresso mixture and vanilla extract into the chocolate mixture until fully incorporated.

  6. Fold in the toasted chopped almonds, reserving a small handful for topping.

  7. Pour the fudge mixture over the chilled crust, spreading it into an even layer with a spatula.

  8. Sprinkle the reserved almonds and flaky sea salt evenly over the top.

  9. Refrigerate uncovered until the fudge layer is fully set, at least 4 hours or overnight.

  10. Lift the bars from the pan using the parchment overhang, slice into 16 bars with a sharp knife, and serve chilled.

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    No-Bake Mocha Almond Fudge Bars

    These dense, chilled fudge bars blend melted chocolate and espresso powder into a creamy base studded with toasted almonds, then set firm in the refrigerator. The mocha flavor is deep but not bitter, balanced by a touch of vanilla and a crumbly cookie crust. They slice cleanly for a make-ahead treat that suits potlucks, holiday trays, or afternoon coffee breaks.

    4 hr 15 min 16 bars 285 cal

    Ingredients

    • 2 cups chocolate graham cracker crumbs
    • 6 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
    • 1/4 teaspoon salt
    • 2 1/2 cups semisweet chocolate chips
    • 1 can sweetened condensed milk (14 ounce)
    • 4 tablespoons unsalted butter
    • 2 tablespoons espresso powder
    • 1 tablespoon hot water
    • 1 teaspoon vanilla extract
    • 1 1/4 cups almonds, toasted and roughly chopped
    • 1/2 teaspoon flaky sea salt

    Method

    1. 1

      Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

    2. 2

      In a medium bowl, stir together the chocolate graham cracker crumbs, melted butter, sugar, and salt until evenly moistened.

    3. 3

      Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.

    4. 4

      In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth, about 5 minutes.

    5. 5

      In a small bowl, dissolve the espresso powder in the hot water. Stir the espresso mixture and vanilla extract into the chocolate mixture until fully incorporated.

    6. 6

      Fold in the toasted chopped almonds, reserving a small handful for topping.

    7. 7

      Pour the fudge mixture over the chilled crust, spreading it into an even layer with a spatula.

    8. 8

      Sprinkle the reserved almonds and flaky sea salt evenly over the top.

    9. 9

      Refrigerate uncovered until the fudge layer is fully set, at least 4 hours or overnight.

    10. 10

      Lift the bars from the pan using the parchment overhang, slice into 16 bars with a sharp knife, and serve chilled.