Chocolate-Peanut Butter Fudge Bars |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Peanut butter and chocolate, yum! I got this recipe from a 2005 isuue of Womans Day magazine and its presentation is nice enough for serving to guests or just treating yourself to a bit of indulgence. They're very rich, so don't let the small 9 pan size fool you ;) Ingredients:
1 (18 ounce) box brownie mix (triple chocolate decadence) |
1/2 cup peanut butter chips |
1/2 cup dry roasted peanuts, chopped |
3/4 cup creamy peanut butter |
1 cup marshmallow cream (such as marshmallow fluff or creme) |
6 tablespoons unsalted butter, softened |
3/4 cup confectioners' sugar |
6 ounces bittersweet baking chocolate, coarsely chopped |
5 tablespoons unsalted butter |
1 tablespoon corn syrup |
Directions:
1. 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.
2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
3. Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
4. 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.
5. 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.
6. Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
7. Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.
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