Chocolate Peanut Butter Fudge Bars Recipes

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.

Steps:

• Heat oven to 350°F. In large bowl, stir double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls evenly over bottom of ungreased 13x9-inch pan.
• In same large bowl, stir peanut butter cookie mix, 3 tablespoons oil, 1 tablespoon milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls over chocolate dough in pan. Swirl doughs together slightly, using metal spatula; spread and press evenly in pan.
• Bake 25 to 27 minutes or until edges are light golden brown. Remove from oven; sprinkle evenly with chocolate chips. Let stand 2 minutes.
• In small bowl, stir powdered sugar, peanut butter and enough of the 2 to 3 tablespoons milk until frosting is smooth and spreadable. Spoon frosting over chocolate chips; lightly swirl chocolate and frosting together. Sprinkle with peanuts; press lightly into topping. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows.

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.

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.

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.

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.

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
• In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
• Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.