07 October 2026
No-Bake Chocolate Fudge Bars with Condensed Milk
RecipeShare Test Kitchen
4.8(5 ratings)
Rich no-bake chocolate fudge bars made with dark chocolate and condensed milk. Chill, slice, and add walnuts or cherries if you like.
Prep time
15 min
Cook time
5 min
Total time
2 hr 15 min
Servings
16
Time Plan
20 min active · 2 hr 15 min total
- Chill the fudge until firm2 hr
Recipe Snapshot
DifficultyEasy
MealDessert
Freezer FriendlyYes
Family FriendlyYes
Chef's Tips
Choose dark chocolate between 60% and 70% cocoa. Lower-cocoa chocolate is sweeter and softer, while very dark chocolate can make the finished fudge firm and bitter.
Keep the heat low and remove the pan as soon as the chocolate is smooth. Condensed milk contains sugar and can catch on the base of the pan if it is heated aggressively.
Chill the slab until fully firm before cutting. Use a warm, dry knife and wipe it between cuts for neat bars rather than crumbling edges.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Ingredients
Servings
16 servings1×
Scale
Ingredient amounts update instantly.
Chocolate Fudge Base
Optional Mix-Ins And Finish
Instructions
Line the Pan
- 1
Line a 20 x 10 cm loaf pan with baking parchment, leaving enough overhang on both long sides to lift out the chilled slab.
Melt the Fudge Base
- 1
Add the condensed milk and chopped chocolate to a small saucepan over the lowest heat. Stir continuously for 3 to 5 minutes, just until the chocolate melts and the mixture is completely smooth.
- 2
Remove the pan from the heat. Stir in the vanilla and salt, then fold in the walnuts, dried cherries, or both if using.
Chill and Slice
- 1
Scrape the fudge into the lined pan and smooth the top. Chill for at least 2 hours, until firm enough to slice cleanly.
- 2
Lift out the slab, dust with cocoa if using, and cut into 16 bars. Keep chilled until serving for the cleanest, truffle-like texture.
Plan This Recipe
Save this recipe to one of your meal plans or browse your existing plans.
Learn More
Everything you want to know about this recipe.
No-Bake Chocolate Fudge Bars with Condensed Milk
No-Bake Chocolate Fudge Bars with Condensed Milk
These no-bake chocolate fudge bars are made for the moments when you want a proper chocolate dessert without turning on the oven. Dark chocolate and sweetened condensed milk melt into a dense, smooth fudge that firms in the fridge and slices into small, rich bars. Walnuts and dried cherries are optional, but they add welcome crunch and brightness to the chocolate.
This is a chilled fudge rather than a baked brownie or cake bar. The texture is closer to a firm truffle: creamy when it first reaches room temperature, but clean-cut and pleasantly dense while cool.
Why This Fudge Sets Well
Why This Fudge Sets Well
The recipe uses a higher proportion of dark chocolate than condensed milk, so the cocoa butter can firm the mixture as it chills. Dark chocolate between 60% and 70% cocoa gives the best balance: enough cocoa solids for a stable slice, without the bitterness of very high-cocoa chocolate.
Melt the mixture slowly. There is no need to boil it or cook it to a specific temperature. Gentle heat is enough to combine the chocolate and condensed milk; high heat risks scorching the sugary milk and makes the fudge grainy.
Mix-Ins and Variations
Mix-Ins and Variations
Walnuts and dried cherries make a festive combination, but they are not needed for the base recipe. Keep the total mix-ins at or below 150 g, otherwise the bars can crumble when cut. Toasted hazelnuts, almonds, pistachios, dried cranberries, or a small pinch of espresso powder all suit dark chocolate.
For a different flavour profile using the same easy chilled-fudge format, see No-Bake Matcha Green Tea Fudge Bars.
Common Problems
Common Problems
The fudge is too soft
It may simply be under-chilled, especially if the pan was still warm when it went into the refrigerator. Chill it for longer before changing the recipe. If it remains soft after a full overnight chill, the chocolate was likely too low in cocoa or the quantities were measured by volume rather than weight.
The fudge looks grainy or oily
The mixture was probably overheated. Next time, use the lowest heat and stir continuously, removing the pan as soon as the chocolate melts. A warm, not hot, mixture also keeps the mix-ins evenly distributed.
The bars crack when sliced
Let the slab sit at room temperature for 5 minutes, then cut with a knife warmed under hot water and dried thoroughly. Do not saw back and forth; press straight down for cleaner edges.
Storage and Serving
Storage and Serving
These bars are useful for making ahead because they keep well chilled for up to a week. For the best texture, serve them cool rather than straight from the freezer. They are rich, so one small bar is usually enough after a meal or with coffee.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bar (1/16 base recipe, without optional mix-ins)
Calories 25013%
% Reference Intake*
Total Fat 14g20%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 10mg
Sodium 45mg
Total Carbohydrates 28g11%
Dietary Fiber 3g
Sugars 26g29%
Protein 4g8%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Why is my fudge too soft to slice?
It may need more chilling time, particularly in a warm kitchen. Use dark chocolate rather than milk chocolate, weigh the chocolate accurately, and refrigerate the slab until it is firm throughout before cutting.
Can I use milk or white chocolate?
Not without reformulating the recipe. Both contain more sugar and milk solids than dark chocolate, so the same condensed-milk ratio will set softer. For reliable bars, use the stated dark chocolate range.
Which mix-ins work best?
Toasted walnuts and dried cherries add crunch and tartness, but you can use toasted hazelnuts, almonds, pistachios, or dried cranberries instead. Keep the total mix-ins to about 150 g so the bars still cut neatly.
How long do the fudge bars keep?
Refrigerate them in an airtight container for up to 1 week, with baking parchment between layers. Freeze for up to 2 months, then thaw in the refrigerator before serving.
Community Reviews
See how other home cooks made this recipe, then share your own experience.
4.8
5 ratings
5
80%
4
20%
3
0%
2
0%
1
0%
How would you rate this recipe?
Share your experience and help others.
Daniel H.
· 7 Oct 2026A reliable make-ahead dessert for a family lunch. I liked that the recipe explains why milk chocolate would not set the same way.
Gemma P.
· 14 Jun 2026I used 65% chocolate and walnuts. The warm-knife tip made the squares look much more polished than my usual fudge.
Kaye
· 12 Nov 2025Super easy to make and perfect for sharing. I used toasted almonds and the bars sliced neatly after chilling overnight.
Anne
· 12 Nov 2025The cocoa dusting gave these a real truffle feel. The dark chocolate kept them rich without being overly sweet.
Marco
· 11 Nov 2025Made it the night before and it was perfectly set by morning. Dried cranberries worked well in place of cherries.
Create Your Own Recipe
Add your personal creations and build your own recipe collection.
