Chocolate Peanut Butter Fudgy Squares Recipes

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CHOCOLATE PEANUT SQUARES



Chocolate Peanut Squares image

If you're a fan of peanut butter cups, you'll enjoy these two-layer treats. A slightly crunchy graham cracker and peanut butter layer is topped with a smooth coating of melted chocolate chips and peanut butter. Yum! -Nicole Trudell Fort Langley, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 pounds.

Number Of Ingredients 8

1 teaspoon plus 1/2 cup butter, divided
2 cups confectioners' sugar
3/4 cup creamy peanut butter
2/3 cup graham cracker crumbs
TOPPING:
2/3 cup semisweet chocolate chips
4-1/2 teaspoons creamy peanut butter
1/2 teaspoon butter

Steps:

  • Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.

Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PEANUT BUTTER SQUARES



Chocolate Peanut Butter Squares image

With a chocolate cookie crust, peanut butter filling, and milk chocolate topping, these chocolate peanut butter squares are impossible to resist.

Provided by Jennifer Segal, inspired by Nigella Lawson's How to Be a Domestic Goddess

Categories     Desserts

Yield 25 small squares

Number Of Ingredients 11

22 Nabisco Chocolate Wafers, finely crushed (or about 1⅔ cups crumbs), from 1 box
¼ cup sugar
3 tablespoons unsalted butter, softened
2 tablespoons creamy peanut butter (I like Skippy Natural "No Need to Stir")
6 tablespoons firmly packed dark brown sugar
2 cups Confectioners' sugar
6 tablespoons unsalted butter, softened
1⅓ cups creamy peanut butter
Pinch salt
1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality)
6 tablespoons heavy cream

Steps:

  • Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
  • Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
  • In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
  • Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
  • Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into an even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or an offset spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Run an offset spatula underneath the bars to release the crust so it doesn't crumble. Keep refrigerated and serve cool.
  • Freezer-Friendly Instructions: These can be frozen tightly covered for up to 3 months. Let them thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 square, Calories 281, Fat 17 g, Carbohydrate 30 g, Protein 4 g, SaturatedFat 7 g, Sugar 25 g, Fiber 1 g, Sodium 51 mg, Cholesterol 18 mg

CHOCOLATE PEANUT BUTTER FUDGE



Chocolate Peanut Butter Fudge image

This is such an easy and fun recipe to make.

Provided by Jean

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 32

Number Of Ingredients 6

3 cups white sugar
1 cup evaporated milk
¼ cup cocoa
½ cup peanut butter
1 tablespoon margarine
1 tablespoon butter

Steps:

  • Butter one 9x9 inch pan.
  • Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
  • Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE



Old Fashioned Peanut Butter Chocolate Fudge image

How can you go wrong with Peanut Butter and Chocolate? My mom got this recipe from the church we went to when I was a kid.. brings back lots of memory's.

Provided by darstrst

Categories     Candy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups sugar
1 pinch salt
1 teaspoon vanilla
1 cup peanut butter
1/3 cup cocoa
1/2 cup milk
1 tablespoon butter

Steps:

  • Combine sugar, cocoa, milk, salt and vanilla in saucepan.
  • Mix well, bring to boil over low heat.
  • Let boil until definite ball forms in cold water.
  • Remove from heat.
  • Add butter and peanut butter.
  • Stir well, pour into pan, cut in squares. Cool.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY



No-bake Chocolate Peanut Butter Bars Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips

Provided by Tasty

Categories     Desserts

Yield 24 bars

Number Of Ingredients 5

1 cup graham cracker crumbs, about 8 sheets
½ cup butter, melted
1 cup powdered sugar
1 cup peanut butter, plus an additional 2 Tbsp.
1 cup semi-sweet chocolate chips

Steps:

  • In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
  • Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
  • Spread on the peanut butter mixture.
  • Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
  • Refrigerate for 3 hours.
  • Remove from pan, cut, and serve.
  • Enjoy!

Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams

PEANUT BUTTER FUDGE BARS



Peanut Butter Fudge Bars image

Peggy Murray of Enfield, Maine relies on a cake mix and other pantry staples to make these rich crumb-topped treats.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package yellow cake mix (regular size)
1 cup creamy peanut butter
1/2 cup canola oil
1 large egg
1 can (14 ounces) sweetened condensed milk
1 cup semisweet chocolate chips
2 tablespoons butter

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.

Nutrition Facts : Calories 233 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 175mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE



Chocolate Peanut Butter Bars with Hot Fudge Sauce image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 generous servings

Number Of Ingredients 24

For chocolate layer
Vegetable oil for greasing pan
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon vanilla
1 cup salted dry-roasted peanuts (4 oz)
For peanut butter layer
4 oz cream cheese, softened
1/2 cup creamy peanut butter (not "natural")
3/4 cup confectioners sugar
1/4 teaspoon salt
1/2 cup chilled heavy cream
1 teaspoon vanilla
For hot fudge sauce
1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed brown sugar
2 tablespoons Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 teaspoon vanilla

Steps:

  • Make chocolate layer:
  • Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
  • Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
  • Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
  • Make peanut butter layer:
  • Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
  • Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
  • Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
  • Make hot fudge sauce:
  • Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
  • To serve:
  • Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

3-INGREDIENT CHOCOLATE AND PEANUT BUTTER FUDGE RECIPE BY TASTY



3-Ingredient Chocolate And Peanut Butter Fudge Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, condensed milk, peanut butter

Provided by Merle O'Neal

Categories     Desserts

Yield 8 servings

Number Of Ingredients 3

2 cups semi-sweet chocolate chips
1 can condensed milk
½ cup peanut butter

Steps:

  • In a medium bowl, combine chocolate chips and condensed milk.
  • Microwave for 1 minute and mix together until smooth.
  • Lay a piece of parchment paper over a 9x9-inch (23x23-cm) baking dish.
  • Transfer chocolate mix to baking dish, spread evenly.
  • Refrigerate for 10 minutes.
  • Spread peanut butter evenly over the top of the cooled fudge.
  • Refrigerate for 2 additional hours.
  • Carefully cut into squares
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, Sugar 44 grams

CHOCOLATE-PEANUT BUTTER FUDGE BARS



Chocolate-Peanut Butter Fudge Bars image

Peanut butter and chocolate, yum! I got this recipe from a 2005 isuue of Womans Day magazine and its presentation is nice enough for serving to guests or just treating yourself to a bit of indulgence. They're very rich, so don't let the small 9" pan size fool you ;)

Provided by Breezytoo

Categories     Bar Cookie

Time 1h25m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

1 (18 ounce) box brownie mix (Triple Chocolate Decadence)
1/2 cup peanut butter chips
1/2 cup dry roasted peanuts, chopped
3/4 cup creamy peanut butter
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
6 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
6 ounces bittersweet baking chocolate, coarsely chopped
5 tablespoons unsalted butter
1 tablespoon corn syrup

Steps:

  • Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
  • Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
  • Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
  • Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
  • Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
  • Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
  • Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.

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