Easy Peanut Butter Fudge Bars
User Reviews
4.8
306 reviews
Excellent
Easy Peanut Butter Fudge Bars
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Peanut Butter Cookie Dough:
- 1 ½ cups salted butter softened
- 1 ½ cups granulated sugar
- 1 ½ cups light or dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups creamy peanut butter
- 4 ½ cups all-purpose flour
- 1 tablespoon baking soda
- ¾ teaspoon salt
Fudge:
- 1 (14-ounce) (14-ounce) can sweetened condensed milk
- 2 tablespoons butter
- Pinch of salt
- 2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).
- For the peanut butter cookie dough, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
- Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan.
- For the fudge, in a microwave-safe bowl (or in a saucepan on the stove), combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments, stirring in between (or on medium-low heat on the stovetop), until the mixture is melted and creamy; don't overheat or let it burn!
- Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
- Crumble the remaining cookie dough over the top in small pieces (it won't cover the top completely- that's ok).
- Bake the bars for 15 minutes - don't overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.
Notes
- Pan Size: this recipe can be made in one large sheet pan (11X17-inch) or two 9X13-inch pans OR it can be halved for a single 9X13-inch pan.
Nutrition Information
Show Details
Serving
1 Bar
Calories
270kcal
(14%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Sodium
214mg
(9%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 48Small Squares (makes a large sheet pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 270kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 214mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
306 reviews
Excellent
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