Best Peanut Butter Fudge Bars Recipes

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

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 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-FUDGE BARS

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.

GRANDMA TRUMBETAS' COCONUT PEANUT BUTTER FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cake mix, peanut butter, eggs, and 2 2/3 tablespoons softened butter together in a large bowl until you have a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside.
• Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter together in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your fingers and spread atop the frosting mixture.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 24 squares to serve.

NO-BAKE BANANA PEANUT BUTTER FUDGE BARS

Steps:

• Finely chopped banana (1-1/4 cups).
• Melt butter in large skillet over medium heat; stir in vanilla.
• Add oats and brown sugar.
• Heat and stir 5 minutes.
• Set aside 3/4 cup oat mixture.
• Press remaining oat mixture into greased 9-inch square baking pan.
• Sprinkle banana over crust.
• Melt chocolate chips and peanut butter together over low heat.
• Pour and spread over banana.
• Sprinkle with reserved oat mixture; press down lightly.
• Chill 2 hours before cutting.
• Store in refrigerator.

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.

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.

FUDGE-FILLED HOLIDAY PEANUT BUTTER BARS

Steps:

• 1.HEAT oven to 350°F. Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes or until melted and smooth when stirred. Stir in cold butter until completely melted. Cool while preparing dough, about 15 minutes. 2.COMBINE sugar cookie mix, flour and salt in large bowl, stirring until blended. Add peanut butter, melted butter, eggs, vanilla and almond extract. Mix well. Reserve 3/4 cup dough for topping. Press remaining dough evenly in bottom of ungreased 15 x 10 x 1-inch baking pan. 3.SPREAD chocolate mixture evenly over crust. Crumble reserved dough into very small crumbs. Sprinkle evenly over chocolate mixture. Sprinkle evenly with decorator sprinkles, if desired. 4.BAKE 23 to 28 minutes or until set in center and edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

PEANUT BUTTER FUDGE PROTEIN BARS (CLEAN EATING)

Steps:

• place all items in large bowl and mix until well blended, will become a sticky thick dough. if feel you need to add more water, add a tablespoon at a time. Seperate dough into 4 separate parts, i measure about 1/3 each. Place seperated dough on saran wrap and mold into a bar shape. Then just stick em in fridge or freezer. They taste way better cold and are not as sticky -- have great flavor! I'm trying to come up with other ways and ideas of how to make these even yummier.

FUDGE-FILLED HOLIDAY PEANUT BUTTER BARS

Steps:

• HEAT oven to 350°F. Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes or until melted and smooth when stirred. Stir in cold butter until completely melted. Cool while preparing dough, about 15 minutes.
• COMBINE sugar cookie mix, flour and salt in large bowl, stirring until blended. Add peanut butter, melted butter, eggs, vanilla and almond extract. Mix well. Reserve 3/4 cup dough for topping. Press remaining dough evenly in bottom of ungreased 15 x 10 x 1-inch baking pan.
• SPREAD chocolate mixture evenly over crust. Crumble reserved dough into very small crumbs. Sprinkle evenly over chocolate mixture. Sprinkle evenly with decorator sprinkles, if desired.
• BAKE 23 to 28 minutes or until set in center and edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

PEANUT BUTTER FUDGE PROTEIN BARS

Steps:

• Mix the peanut butter and honey in a bowl,microwave for 30 seconds. Add the rest of ingredients and mix together. Mixture should be crumbly and slightly moist. Press (hard) into a 9x9 tray and refrigerate for 20 minutes. Cut into 12 equal bars.

FUDGE FILLED PEANUT BUTTER BARS

Steps:

• Crust: In mixing bowl combine melted peanut butter, butter/margarine, cake mix and eggs. Stir by hand until mixture holds together by itself. Press 2/3 of dough into a 13"X9" pan. Reserve remaining dough for topping. Prepare filling from above using the following instructions: Combine all ingredients for filling in a sauce pan and mix together stirring constantly until smooth and melted,pour over crust. Sprinkle reserved dough on top of filling. Bake at 350 degrees for 20-25 minutes.

PEANUT BUTTER FUDGE BROWNIE BARS

Steps:

• 1. heat oven to 350°. Grease a 13 x 9" baking pan.
• 2. Beat melted butter, sugar, eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, cocoa and milk. Beat until blended. Stir in 1 cup nuts. Spread in prepared pan. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.
• 3. Melt 1/2 cup butter and peanut butter chips in medium pan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth. Pour over baked layer. Put chocolate chips in small microwave safe bowl. Microwave at medium power, 50%, 45 seconds or just until chips are melted when stir. Drizzle bars with melted chocolate. Sprinkle with remaining 1/4 cup nuts. Refrigerate one hour or until firm. Cut into bars cover. refrigerate leftover bars.

EASY PEANUT BUTTER FUDGE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl mix the brownie mix as directed. Add the peanut bitter chips in the batter. In another bowl mix the cookie mix as directed (omitting the egg). Add the semi-sweet chocolate chips to the batter.
• Spray an 13x9 baking pan with non-stick spray. Spread the brownie batter into the pan. Take the peanut butter batter and drop spoonfuls over the brownie batter. Take a butter knife and swirl the two batter together causing a marble affect.
• Bake for 35-40 minutes until a toothpick is inserted and comes out almost clean. Be careful not to over bake. It is better if it is just a tad bit under done. Let cool and cut into bars.

PEANUT BUTTER FUDGE BARS ALA TASTE OF HOME

Steps:

• 1. In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended.
• 2. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes.
• 3. 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.
• 4. Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen.
• 5. Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

PEANUT BUTTER-FUDGE BARS

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.

PEANUT BUTTER COOKIE FUDGE BARS

Steps:

• Preheat oven to 350F. Line a 9x13" pan with foil and spray with cooking spray. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together.
• Press the cookie dough into the prepared pan. Bake for 18-24 minutes, until it gets golden on top. Let cool completely before making fudge for the top.
• Melt chocolate chips with sweetened condensed milk slowly over low heat, stirring often in a saucepan. Once it's smooth, remove from heat and immediately pour and spread over cooled bars. Sprinkle with sprinkles or chopped nuts, if desired. Cool completely before cutting into bars. Store in an airtight container for up to 3 days. You can make the fudge portion in the microwave using a microwave safe bowl and stirring every minute until melted and smooth. It'll take awhile, be careful the bowl is hot!

PEANUT BUTTER FUDGE BARS RECIPE | TASTE OF HOME

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.