Apple Peanut Fudge Bars Recipes

APPLE PEANUT BUTTER SNACK BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside.
• Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.
• Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares.

APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
• In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
• Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

PEANUT MAPLE FUDGE BARS

Steps:

• Preheat oven to 350°. Line an 8" x 8" baking pan with 2 pieces of parchment paper, leaving at least 3" of overhang.
• For the base, mix together flour, powdered sugar, cocoa powder, and salt in a medium bowl.
• Add melted butter and mix thoroughly until you have a soft dough. Break dough into small pebbles and spread evenly in bottom of lined baking pan, then gently press dough into pan in an even layer. Bake until it turns a shade darker, 15 minutes. Let base cool a bit.
• Meanwhile, make chocolate layer: Put chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water. Add peanut butter and heat gently until melted, stirring occasionally.
• Pour 1/2 cup of warm melted chocolate mixture over the baked base, and spread it out evenly. Refrigerate until set. Reserve remaining chocolate mixture on top of the stove while you prepare maple fudge.
• Melt butter in a 2-quart saucepan over medium heat. Add sweetened condensed milk, maple syrup, brown sugar, and salt and bring to a simmer. Boil softly, stirring often, for 10 minutes. (Gauge doneness using the cold-water test: Fill a bowl with cold water and drop about 1/2 teaspoon of the mixture into it. If it forms a soft ball, it's ready.)
• Fill a sink with at least 6" cold water, and set saucepan in it (making sure not to slosh water into fudge). Stir constantly with a sharp-edged wooden spoon, scraping down sides of pot, until mixture starts to turn granular, about 5 minutes. When it starts to look like sand and becomes hard to stir, remove pan from water; add cream cheese. Stir, scraping sides, until mixture is smooth and light.
• Immediately spread maple fudge in an even layer over cooled chocolate layer.
• Scatter peanuts on top and press them lightly into maple filling. Gently heat remaining chocolate mixture to return it to a liquid state. Drop chocolate from the side of a rubber spatula onto maple layer. Swipe across peanuts to cover them completely.
• Return baking pan to refrigerator and chill until completely set, about 4 hours. Cut into small bars.

FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
• To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
• Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.

APPLE PEANUT BUTTER BARS

Steps:

• Make the bars: Preheat your oven to 350 degrees F with a rack in the center. Spray an 8-inch square baking pan with nonstick spray, line the bottom with parchment paper, then spray the parchment.
• Melt the butter in a medium skillet and then pour into a medium heatproof bowl, reserving about 1 tablespoon of the butter in the skillet. Add the apples and 1 tablespoon of the granulated sugar to the skillet, toss and cook over medium heat until the apples are softened and slightly shrunken and most of the juice has evaporated, 3 to 5 minutes.
• While the apples cook, whisk together the oats, flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
• In the medium heatproof bowl, stir the brown sugar, remaining 1/3 cup granulated sugar, peanut butter and vanilla into the melted butter. Add the egg and mix well to combine. Stir in the dry ingredients, mixing well, and then stir in the cooked apples and apple chips. The dough will be stiff.
• Spread the dough into the prepared baking pan and smooth the top. Bake for 40 to 45 minutes, until evenly deep golden brown and the center feels firm to the touch. Place the pan on a wire rack and cool completely.
• Finish the bars: Remove the cooled bar from the pan. Melt the white chocolate chips in the microwave in a small microwaveable bowl in 8 second increments, stirring well after each until melted, about 30 seconds. Transfer to a sandwich bag, snip off a small opening at the tip and drizzle the white chocolate over the surface of the baked bar. Sprinkle with the apple chip pieces. Cut in half and then cut each half into 6 bars. Store covered at room temperature for up to 4 days.

CARAMEL APPLE BARS

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press remaining oat mixture into an ungreased 13x9-in. baking pan. , For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. , Bake at 400° until lightly browned, 25-30 minutes. Cool before cutting into bars.

CHOCOLATE PEANUT FUDGE BARS (MIDWEST)

Steps:

• In a medium bowl combine the crust ingredients, mix well.
• Press firmly into the bottom of a 9x13 pan.
• Refrigerate crust for 20-30 minutes.
• In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy.
• Spread over crust.
• In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth).
• Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate).
• Stir in peanuts.
• Spread over filling.
• Refrigerate at least 4 hours, store leftovers in the refrigerator as well.

PEANUT BUTTER FUDGE BARS

Steps:

• In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended. , Press two-thirds of the mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes., In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until smooth. Pour over crust. Sprinkle with remaining crumb mixture. , Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

APPLE PEANUT FUDGE BARS

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking dish with parchment, overlaping the two longer sides for easy removal.
• Beat butter, peanut butter and icing sugar until smooth with an electric mixer. Stir in flour, oats and peanuts until crumbly,.
• Reserving 1 cup of oat mixture, press remainder onto bottom of prepared pan. Top with apples,.
• Melt chips with sweetened condensed milk in a heavy saucepan on low heat, stirring occasionally. Pour mixtre evenly over apples. Crumble remaining oat mixture over top.
• Bake in preheated oven 35-40 minutes or until golden. Cool. Chill thoroughly in refrigerator. Cut into bars. Store in refrigerator.
• TIPS: Use a firm apple such as Royal Gala, Golden Delicious, Pink Lady or Fuji.