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Homemade Chocolate Fudge Bars

These chocolate fudge bars are rich, gooey, and irresistibly chewy, featuring a simple blend of butter, chocolate, and sweetened condensed milk that melt together into a glossy, fudgy mixture. Once set, they’re firm yet sticky, with a satisfying bite and a rustic, imperfect appearance. Perfect for nostalgic moments or a quick, comforting treat, made with pantry staples and love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 16
Course: Main Course
Cuisine: comfort food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g unsalted butter or salted butter
  • 200 g semi-sweet chocolate chips or dark chocolate
  • 1 can (395g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • optional chopped nuts walnuts, pecans, or coconut shredded
  • pinch flaky sea salt sea salt for sprinkling on top

Equipment

  • Baking pan
  • Parchment paper
  • Saucepan
  • Spatula
  • Knife

Method
 

  1. Line your baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. In a saucepan over low heat, melt the butter gently, stirring constantly until it releases a faint nutty aroma and looks shiny and smooth.
  3. Add the chocolate chips to the melted butter, stirring slowly until they are completely melted, glossy, and smooth, about 3-4 minutes. Keep the heat low to prevent scorching.
  4. Stir in the sweetened condensed milk and vanilla extract, mixing until the mixture is thick, glossy, and well combined. Let it bubble gently for about 2 minutes, then remove from heat.
  5. Pour the fudgy mixture into your prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles and settle the mixture.
  6. If desired, sprinkle chopped nuts or mini marshmallows on top, pressing them lightly into the surface to embed them slightly.
  7. Refrigerate the pan uncovered for at least 2 hours until the fudge is firm and set. For quicker results, freeze for about 1 hour, but allow it to thaw slightly before slicing.
  8. Once the fudge is firm, lift it out of the pan using the parchment overhang. Use a sharp knife to cut into squares or rectangles, wiping the blade clean between cuts for neat edges.
  9. Sprinkle a pinch of sea salt on top of each piece if desired, then serve immediately or store in an airtight container in the fridge for up to two weeks.

Notes

For extra flavor, add toasted nuts or dried fruit before chilling. To customize sweetness, reduce condensed milk or swap dark chocolate for milk chocolate.