Chocolate Peanut Fudge Bars Midwest Recipes

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CHOCOLATE PEANUT BUTTER BARS IV



Chocolate Peanut Butter Bars IV image

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Provided by justine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 24

Number Of Ingredients 5

2 ½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 ¾ cups confectioners' sugar

Steps:

  • In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g

PEANUT MAPLE FUDGE BARS



Peanut Maple Fudge Bars image

Provided by Amy Thielen

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4

Number Of Ingredients 17

Base:
3/4 cup flour
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
Pinch of fine sea salt
4 tablespoons (1/2 stick) melted salted butter
Chocolate layer:
10 ounces semisweet chocolate, chopped
1/2 cup smooth peanut butter
Maple fudge:
8 tablespoons (1 stick) salted butter
2/3 cup sweetened condensed milk
3/4 cup maple syrup
1 cup (lightly packed) light brown sugar
1/8 teaspoon salt
3 tablespoons cream cheese
3/4 cup lightly salted roasted peanuts

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.

CHOCOLATE PEANUT FUDGE BARS (MIDWEST)



Chocolate Peanut Fudge Bars (Midwest) image

I got this recipe from the inside of the cream cheese carton- Yum! I do recommend doubling the chocolate cookie crumbs as some reviewers have noted it doesn't cover the bottom of the pan very well with only 2 cups.

Provided by Brenda.

Categories     Bar Cookie

Time 4h15m

Yield 24-30 serving(s)

Number Of Ingredients 9

2 cups chocolate cookie crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons milk
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup peanuts, coarsely chopped

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.

CHOCOLATE PEANUT BARS



Chocolate Peanut Bars image

An appealing tri-level bar desert: chocolate, creamy and crunchy. Easy to prepare, but a winningly indulgent treat for all. (Preparation time does not include the extra time involved in chilling)

Provided by Fauve

Categories     Dessert

Time 30m

Yield 48 bars

Number Of Ingredients 8

1 cup butter
6 ounces semisweet chocolate
1 cup coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • Melt 3/4 cup butter and 2 ozs.
  • chocolate squares in a saucepan on medium heat.
  • Stir intermittently until melted and blended well.
  • Stir in crumbs, coconut and peanuts.
  • Press onto bottom of 13x9 inch baking pan.
  • Chill 30 minutes.
  • Mix cream cheese, sugar and vanilla till well blended.
  • Spread over crust, chill 30 minutes.
  • In another saucepan, melt remaining margarine and chocolate squares.
  • Stir till blended.
  • Spread this over cream cheese layer.
  • Chill until set; cut into squares.

Nutrition Facts : Calories 132.9, Fat 11.2, SaturatedFat 6.6, Cholesterol 20.6, Sodium 78.4, Carbohydrate 8.4, Fiber 1.1, Sugar 5.5, Protein 1.6

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.

CHOCOLATE PEANUT BUTTER FUDGE BARS



Chocolate Peanut Butter Fudge Bars image

Make and share this Chocolate Peanut Butter Fudge Bars recipe from Food.com.

Provided by Janae

Categories     Bar Cookie

Time 14m

Yield 30 Bars, 30 serving(s)

Number Of Ingredients 9

2 cups chocolate cookie crumbs
1/2 cup butter, melted
1 package cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons milk
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup peanuts

Steps:

  • In medium bowl, combine crust ingredients and mix well.
  • Press firmly on bottom of 9x13 pan.
  • Refrigerate at least 30 minutes.
  • In medium mixer bowl, combine filling ingredients, blend at low speed 30 seconds.
  • Beat at medium high speed 2 minutes or until light and fluffy.
  • Spread over crust.
  • In medium saucepan melt chocolate chips over low heat stirring constantly, until smooth.
  • Stir in peanut butter, blend well.
  • Stir in peanuts.
  • Spread over filling.
  • Refrigerate at least 4 hours.
  • Store refrigerated.

Nutrition Facts : Calories 275.3, Fat 20.1, SaturatedFat 9, Cholesterol 27.2, Sodium 137.8, Carbohydrate 22.6, Fiber 1.6, Sugar 11, Protein 5.4

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