Peanut Butter Fudge Bars Recipe Taste Of Home Recipes

PEANUT BUTTER BARS

Steps:

• In a large bowl, in batches, cream the sugars, peanut butter and shortening until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Press into three greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until top is golden brown. cool. Dust with confectioners' sugar.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

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 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.

FUDGE-FILLED BARS

Steps:

• In a large bowl, combine the oats, flour, brown sugar and salt. Add butter and mix until crumbly. Stir in pecans. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan., In a large saucepan, combine the milk, chocolate chips and shortening. Cook and stir over low heat until chips are melted; stir until smooth. , Spread over crust; sprinkle with the reserved crumb mixture. Top with M&M's. Bake at 350° for 20-25 minutes or until edges are golden brown.

PEANUT BUTTER BROWNIE BARS

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.

PEANUT BARS

Steps:

• Preheat oven to 350°. Grease two 13x9-in. baking pans., In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition., Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.