Peanut Butter Fudge Bars

You can never have too many hor d'oeuvre recipes, so give Peanut Butter Fudge Bars a try. One serving contains 148 calories, 3g of protein, and 8g of fat. This recipe serves 36. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Handle the Heat has 6108 fans. A mixture of vanillan extract, unsweetened chocolate, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 18%, this dish is rather bad. Similar recipes include Peanut Butter-Fudge Bars, Peanut Butter Fudge Bars, and Peanut Butter Fudge Crunch Bars.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

For the crust:Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil and spray lightly with nonstick cooking spray.In a medium bowl, use an electric mixer to beat the butter and peanut butter until well combined. Add the sugar, salt, and vanilla and beat until combined. Gradually add the flour, beating until just combined. The mixture will be dry and crumbly. Press the dough into the prepared baking pan, using a can on its side to help cover the pan evenly with the dough. Bake the crust for 8 to 10 minutes, or until lightly browned at the edges. Keep the oven at 350°F.For the filling:In a medium microwave-safe bowl, heat the chocolate, butter, salt, and cornsyrup in the microwave in 30-second bursts until melted and smooth, stirring between each burst. Stir in the sugar and flour. Beat in the eggs until well combined. Stir in the chips. Pour the filling onto the crust and bake until shiny and set, 22 to 24 minutes (a tester will come out with moist crumbs attached). Do not overbake. For the frosting:In a small microwave-safe bowl, heat the white chocolate chips in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the peanut butter. Spread the mixture over the warm bars. Let cool completely before cutting into 1 1/2x2-inch bars. For clean cuts, use a sharp knife heated in hot water, wiping often.

 

Step by step:

1. For the crust:Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil and spray lightly with nonstick cooking spray.In a medium bowl, use an electric mixer to beat the butter and peanut butter until well combined.

2. Add the sugar, salt, and vanilla and beat until combined. Gradually add the flour, beating until just combined. The mixture will be dry and crumbly. Press the dough into the prepared baking pan, using a can on its side to help cover the pan evenly with the dough.

3. Bake the crust for 8 to 10 minutes, or until lightly browned at the edges. Keep the oven at 350°F.For the filling:In a medium microwave-safe bowl, heat the chocolate, butter, salt, and cornsyrup in the microwave in 30-second bursts until melted and smooth, stirring between each burst. Stir in the sugar and flour. Beat in the eggs until well combined. Stir in the chips.

4. Pour the filling onto the crust and bake until shiny and set, 22 to 24 minutes (a tester will come out with moist crumbs attached). Do not overbake. For the frosting:In a small microwave-safe bowl, heat the white chocolate chips in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the peanut butter.

5. Spread the mixture over the warm bars.

6. Let cool completely before cutting into 1 1/2x2-inch bars. For clean cuts, use a sharp knife heated in hot water, wiping often.

Nutrition Information:

covered percent of daily need