Easy Peanut Butter Fudge Bars
User Reviews
4.8
Easy Peanut Butter Fudge Bars
Description
This recipe begins with a peanut butter cookie dough containing softened butter, granulated and brown sugars, eggs, vanilla, creamy peanut butter, flour, baking soda, and salt. The dough is divided, pressed into a large baking pan to form a sturdy base. The topping is a fudge made by combining sweetened condensed milk, butter, salt, semisweet chocolate chips, and vanilla, melted together until smooth.
The fudge is spread on top of the cookie dough base and the bars bake to create a layered dessert with a tender, chewy cookie bottom and a firm chocolate fudge top. The bars are cut into squares and can serve as a rich treat suitable for sharing or celebrations.
Adjusting pan size can yield thicker or thinner bars. The recipe can be halved or doubled depending on desired quantity. Using a large rimmed sheet pan helps contain the layers during baking. These bars hold well at room temperature or refrigerated.
Ingredients
Peanut Butter Cookie Dough:
- 1 ½ cups butter softened, salted
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar or dark brown sugar
- 3 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups peanut butter creamy
- 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 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
- This recipe works well in an 11x17-inch sheet pan, two 9x13-inch pans, or halved for a single 9x13-inch pan.
- Adjusting pan size changes the bar thickness and baking time slightly.
- Use softened butter to ensure smooth cookie dough consistency.
- The fudgy topping is made by melting together sweetened condensed milk, butter, chocolate chips, and vanilla, ensuring a creamy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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