A hand-down favorite recipe my mother always made around the holidays. If you love fudge you will love these easy to make bars that fills a 13x15 inch jelly roll pan. Depending upon how you slice them the quantity can vary. Always an office hit to share. The fudge filling can be made alone placed in a buttered pan to cool and slice. This is easily two recipes in one without all of the preservatives found in packaged mixes.
Spread all of the fudge mixture evenly on top of the raw cookie dough mixture not completely against the edge. You want the bottom crust to come up the sides and not the chocolate fudge.
Arrange remainder of the cookie dough flattened into patties on top of the fudge. This fudge is spread too close to the sides and an example of what you really want to avoid. The smaller the pan the thicker the fudge and cookie layers.
Bake in preheated 350 degree oven 25 to 30 minutes. When the fudge filling touches the sides it tends to slightly burn as pictured. Cut away these edges if desired after cooling pan on rack, slice while slightly warm. Store in sealed container.