Fudge Filled Holiday Peanut Butter Bars Food

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.

PEANUT BUTTER 'N' FUDGE FILLED BARS

Steps:

• Heat oven to 350°.
• Beat together margarine, sugar, & 1/4 cup peanut butter until creamy.
• Add eggs, beat well.
• Combine oats, flour, baking soda, & salt. Add to creamy mixture and mix well (crumbly). Reserve 1 cup of this oat mixture for the topping (for later) and set aside.
• Spread remaining oat mixture onto bottom of ungreased 9x13 pan.
• In medium saucepan combine condensed milk, chocolate chips and remaining 2 tablespoons.
• peanut butter, cook over low heat until chocolate is melted, stirring constantly.
• Remove from heat, stir in peanuts.
• Spread mixture evenly over crust,drop reserved oat mixture by teaspoonfuls over chocolate mixture.
• Bake 25-30 minutes or until light golden brown.
• Cool completely and cut into bars.
• Store tightly covered.

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.

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:

• Preheat oven to 350 degrees.
• Combine cake mix, peanut butter, egg and oil.
• Press 2/3 of this mixture into the bottom of a 9x13 pan.
• Bake for 10 minutes.
• Cool on wire rack for 5 minutes.
• Meanwhile, in heavy saucepan, heat and stir sweetened condensed milk, chocolate chips and butter over low heat until blended.
• Pour this chocolate mixture over the par-baked crust.
• Sprinkle with remaining crust crumb mixture.
• Bake an additional 20-25 minutes or until golden.
• Cool on wire rack.