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4.8 from 306 votes

Easy Peanut Butter Fudge Bars

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 48 Small Squares (makes a large sheet pan)
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
  4. 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.
  5. 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!
  6. Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
  7. Crumble the remaining cookie dough over the top in small pieces (it won't cover the top completely- that's ok).
  8. 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

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

% 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.