CHOCOLATE PEANUT BUTTER FUDGE
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
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
QUICK CHOCOLATE PEANUT BUTTER FUDGE
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h40m
Yield Makes 64 pieces of fudge
Number Of Ingredients 7
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 BARS WITH HOT FUDGE SAUCE
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
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.
PEANUT MAPLE FUDGE BARS
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
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 NUT BARS
Make and share this Fudge Nut Bars recipe from Food.com.
Provided by CrystalB
Categories Bar Cookie
Time 55m
Yield 35 squares
Number Of Ingredients 14
Steps:
- For cookie dough cream together margarine and sugar.
- Mix in eggs and vanilla.
- In separate bowl sift flour, soda and salt.
- Add dry ingredients to creamed mixture. Set aside while you make the filling.
- For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
- Stir until chips are melted and mixture is smooth.
- Remove from heat and stir in nuts (if using) and vanilla.
- Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
- Cover with fudge filling.
- Dot with remainder of dough.
- Bake in 350F oven for 25 to 30 minutes, or until lightly browned.
CHOCOLATE PEANUT FUDGE BARS (MIDWEST)
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
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.
FUDGE BARS
Make and share this Fudge Bars recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 cup butter.
- Mix melted butter together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut.
- Melt chocolate chips, 2 Tbl. butter and sweetened condensed milk in double boiler until smooth.
- Spread 1/2 of brown sugar dough into a 9x13 baking pan.
- Spread chocolate mixture over the brown sugar dough.
- Spread remaining brown sugar dough over chocolate and swirl slightly.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 696.5, Fat 34.9, SaturatedFat 20.5, Cholesterol 92.3, Sodium 429.2, Carbohydrate 94.3, Fiber 3.3, Sugar 73.8, Protein 8.4
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
CHOCOLATE FUDGE BARS
This is divine to eat and never lasts long in my house. In hot weather store in the fridge for extra taste. The recipe is easily doubled.
Provided by ShezzaDezza
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients into bowl. Add melted butter, vanilla essence and egg.
- Mix well. Press mix over base of greased 28cm x 18cm tin.
- Bake in moderate oven (180°C) for 20 minutes.
- Icing: In a small bowl sift confectioners sugar and cocoa. Melt the butter and add to bowl. Mix until smooth and glossy.
- Cool the base in its tin and when cold ice with the chocolate icing mixture.
- Cut into bars when set.
Nutrition Facts : Calories 219.9, Fat 14.8, SaturatedFat 10.1, Cholesterol 41.9, Sodium 83.7, Carbohydrate 21.5, Fiber 1.4, Sugar 14.1, Protein 1.9
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- Bake for 18-24 minutes, until it gets golden on top. Let cool completely before making fudge for the top.
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