Chocolatepeanutbutterfudgebars Recipes

CHOCOLATE PEANUT BUTTER FUDGE

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.

CHOCOLATE-PEANUT BUTTER FUDGE BARS

Steps:

• Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick 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 a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a 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. Refrigerate 1 hour until Filling is firm and Glaze sets.

CHOCOLATE PEANUT BUTTER FUDGE BARS

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.

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.

QUICK CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
• Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
• Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

CHOCOLATE-PEANUT BUTTER FUDGE BARS

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.