PEANUT BUTTER FUDGE BARS
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
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.
FUDGY PEANUT BUTTER BARS
Make and share this FUDGY Peanut Butter Bars recipe from Food.com.
Provided by CrAzYcOoKeR222
Categories Bar Cookie
Time 30m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Combine flour, peanuts, brown sugar and butter in ungreased 13 x 9 inch pan; press into bottom of pan.
- Bake in 375 degree oven for 10 to 12 minutes until light brown around edges.
- Melt chips and peanut butter together until smooth.
- Add powdered sugar and stir vigorously until smooth.
- Spread over hot cookie base.
- Chill just until chocolate is not longer shiny and cut into bars.
- Serve at room temperature.
Nutrition Facts : Calories 161.3, Fat 10.5, SaturatedFat 4.2, Cholesterol 6.8, Sodium 83.6, Carbohydrate 16, Fiber 1.4, Sugar 9.8, Protein 3.4
FUDGY SALTY PEANUT BUTTER BROWNIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h25m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 325 degrees F.
- For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- While the brownies are cooling make the buttercream and ganache.
- For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
- For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
- Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.
PEANUT BUTTER FUDGE BARS
These quick and easy bars have the most glorious "ribbon" of fudge running through them. I got the recipe from a friend in Chicago. Watch out! These are RICH and ADDICTIVE!!!!
Provided by Jeffs Girl Way Out
Categories Bar Cookie
Time 42m
Yield 20-24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 352.6, Fat 20.6, SaturatedFat 5.9, Cholesterol 20.9, Sodium 264.7, Carbohydrate 38.6, Fiber 1.6, Sugar 27.7, Protein 6.6
PEANUT BUTTER FUDGY BARS
Make and share this Peanut Butter Fudgy Bars recipe from Food.com.
Provided by MSZANZ
Categories Bar Cookie
Time 45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Lightly spray 13x9 pan withno stick cooking spray.
- Combine cake mix, 1 cup peanut butter, water and egg on low speed.
- Spread in pan.
- Bake 20 to 25 minutes or until puffed and light golden brown.
- Cool completely.
- Blend frosting with 1/2 cup peanut butter and spread over cooled bars.
- Top with candy and nuts.
Nutrition Facts : Calories 391.3, Fat 20.9, SaturatedFat 5, Cholesterol 12.6, Sodium 316.1, Carbohydrate 46.7, Fiber 2.6, Sugar 32.7, Protein 7.8
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