Friday, September 14, 2012

Chocolate-Peanut Butter Fudge Bars

by Cindy

I love Reese Cups, and I think the pairing of peanut butter and chocolate is genius.  I remember the Reese Cup commercial when I was growing up.  Two people run into each other and one person's chocolate bar gets put in the other's peanut butter.  I bet several of you remember that one.  It's a good commercial when it is still remembered years later, but it's so true. 

I've been wanting to make something "oh so good" lately and I found this recipe from Woman's Day.  It has three layers and uses a boxed brownie mix so it's pretty easy. It calls for Triple Chocolate Decadence Brownie mix, but I used my favorite boxed brownie mix, which is the one that has the Hershey's chocolate syrup packet (Betty Crocker Original Supreme Brownie Mix.)  You can do so much with brownies by added nuts, chocolate chips, marshmallow cream ...etc. The only other thing I will change the next time I make this is to use milk chocolate chips instead of semi-sweet chocolate chips on the top layer.  I think this is just a personal preference, so you could use either.  I tested one or two (they were small, lol)  this morning with my coffee (not the healthiest breakfast choice, I know)  and they are really good.  I love the three layers, and it is "oh so good" and chocolatey.  The brownie layer is chewy with a little crunch from the peanuts, and the middle layer is soft and creamy with the flavor of peanut butter.  The top layer is almost pure chocolate, which is what I love.  If you love peanut butter mixed with chocolate, you will love these. 

Chocolate-Peanut Butter Fudge Bars

1 box (18 oz) Triple Chocolate Decadence Brownie Mix
1/2 cup peanut butter chips
1/2 cup dry roasted peanuts, chopped

Peanut Butter Filling
3/4 cup creamy peanut butter
1 c marshmallow cream (such as Marshmallow Fluff or Creme)
3/4 stick (6T) unsalted butter, softened
3/4 cup confectioner's sugar

Chocolate Glaze
6 oz bittersweet baking chocolate, coarsely chopped
5 T unsalted butter
1 T light corn syrup

1. Heat oven to 350 F.  Line a 9 inch square pan with foil, letting the foil extend above the pan on opposite sides.  Coat foil with nonstick 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 a wooden pick inserted in center comes out with moist crumbs attached.  Cool completely in pan on a wire rack.
F.  Filling:  Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high until well blended.  Reduce speed to low, add confectioners' sugar and beat until blended.  Spread evenly on 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.  Refrigerate 1 hour until filling is firm and glaze is set.

Note:  To cut, lift out of pan and pull foil down on the sides.  I love this tool to cut brownies and bars because it cuts so smoothly and neatly.  It is a very handy tool to have in the kitchen and I have used it for this and many other ways. 

recipe from

No comments: