Are these homemade Maple Fudge Toffee Bars candy or cookie bars?
Well that’s up to you to decide! An easy no-bake recipe that has a delicious chocolaty toffee base, smothered in creamy maple fudge. Want some?
I love this simple maple fudge recipe for so many reasons, but I think the biggest reason, besides the out of this world sweetness, is the fact that I can make it on top of the stove and that’s a keeper for trailer life. If you’ve read my ABOUT page, you will know that my husband Mark and I love the RV life and spend a large part of the year at our trailer in Kawartha Lakes, Ontario, Canada.
In our family, we call this recipe Sweet Eileen’s, after my Mom, Eileen. Mom was a sweetheart and loved to try out new recipes, just like I do! I have a huge book full of recipes clipped from newspapers and magazines, some of them go back to the 1950’s. I am so grateful to have such a legacy.
Mom’s favorite recipes were squares or cookie bars, including this special Maple Fudge Toffee Bar recipe.
The ingredients are probably in your pantry right now, and all you need is a 8″ square pan.
These no bake Maple Fudge Toffee Bars are just like fudge!
1/2 cup butter
- 1/2 cup cocoa
- 1 tbsp water
- 1 cup brown sugar
- 2 eggs , beaten
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped walnuts
- 1/4 tsp salt
- 2 cups graham cracker crumbs
- 1/2 tsp vanilla
- 1/2 cup butter
- 1 cup brown sugar
- 4 tbsp whole milk
- 1 tbsp maple syrup, real
- 2 cups confectioner's sugar
BaseMix butter, cocoa, water, sugar and eggs in a saucepan
- Bring to a boil over moderate heat
- Boil for one minute
- Removed from heat and add remaining ingredients and mix well
- Press into an 8 X 8 pan (or 13 X 9 makes a shorter bar), cover with plastic wrap and refrigerate
Fudge Icing - Melt butter, brown sugar in sauce pan
- Boil over low heat for 2 minutes, stirring constantly
- Add Milk and Maple Syrup and bring to a boil
- Remove from heat and let cool until lukewarm
- Stir in icing sugar
- Frost the base
- Refrigerate until set
These delicious bars are so sweet I cut them really small, like you would fudge. This recipe is great for hostess gifts, you can double the batch, and it will keep for 2 to 3 weeks in the refrigerator.