Recipe Decadent Rhubarb Chocolate Fudge Squares

Prep: 20 minutes
Bake: 15 minutes
Refrigerate: 4 hours
Serves: 16 squares

INGRÉDIENTS

PRÉPARATION

Line an 8 x 8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
In a medium saucepan, combine the rhubarb, granulated sugar, lemon juice, and water.
Cook over medium heat until the rhubarb breaks down and the mixture thickens, about 10 to 15 minutes.
Let cool.
In a small bowl, combine the graham cracker crumbs with the melted butter.
Press the mixture firmly into the bottom of the prepared pan.
In a large microwave-safe bowl, combine the milk chocolate chips, sweetened condensed milk, vanilla extract, and cubed butter.
Microwave in 30-second intervals, stirring after each, until smooth and completely melted.
Pour half of the melted chocolate mixture over the graham cracker crust, spreading it evenly.
Pour the cooled rhubarb mixture over the chocolate layer.
Pour the remaining chocolate mixture over the rhubarb layer, spreading it to completely cover the rhubarb.
Refrigerate for at least 4 hours or until set.
Once set, lift the fudge out of the pan using the parchment paper overhang and cut into squares.