Best 6 Chocolate Peanut Fudge Bars Midwest Recipes

CHOCOLATE PEANUT FUDGE BARS (MIDWEST)

Steps:

• In a medium bowl combine the crust ingredients, mix well.
• Press firmly into the bottom of a 9x13 pan.
• Refrigerate crust for 20-30 minutes.
• In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy.
• Spread over crust.
• In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth).
• Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate).
• Stir in peanuts.
• Spread over filling.
• Refrigerate at least 4 hours, store leftovers in the refrigerator as well.

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.

BUCKEYES RECIPE

Steps:

• Spoon the peanut butter into a mixing bowl.
• Sift the powdered sugar over the peanut butter and pour the melted butter over top.
• Stir until well combined.
• Scoop out twenty 1-tablespoon-size portions of the fudge.
• Roll them into balls and set them on a parchment paper-lined (or wax paper-lined) baking pan.
• Chill the peanut butter fudge balls for at least 2 hours until really firm.
• Insert the flat end of a thin wooden skewer into a cold peanut butter ball.
• Dip the fudge ball into the melted chocolate leaving about a 1/2 inch circle uncovered around the stick.
• Lift the fudge ball out of the chocolate and gently shake allowing the excess chocolate to drip off.
• Set the buckeye on a parchment paper-lined baking sheet.
• Repeat.
• Once you have all the fudge balls dipped in chocolate, chill them in the refrigerator for 1 hour.
• Remove them from the fridge and gently pull out the skewers.
• Pinch the hole in the fudge between two fingers, then smooth the surface out by brushing your finger over the top of the fudge.
• Keep refrigerated until you are ready to serve your buckeyes.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

PEANUT MAPLE FUDGE BARS

Steps:

• Preheat oven to 350°. Line an 8" x 8" baking pan with 2 pieces of parchment paper, leaving at least 3" of overhang.
• For the base, mix together flour, powdered sugar, cocoa powder, and salt in a medium bowl.
• Add melted butter and mix thoroughly until you have a soft dough. Break dough into small pebbles and spread evenly in bottom of lined baking pan, then gently press dough into pan in an even layer. Bake until it turns a shade darker, 15 minutes. Let base cool a bit.
• Meanwhile, make chocolate layer: Put chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water. Add peanut butter and heat gently until melted, stirring occasionally.
• Pour 1/2 cup of warm melted chocolate mixture over the baked base, and spread it out evenly. Refrigerate until set. Reserve remaining chocolate mixture on top of the stove while you prepare maple fudge.
• Melt butter in a 2-quart saucepan over medium heat. Add sweetened condensed milk, maple syrup, brown sugar, and salt and bring to a simmer. Boil softly, stirring often, for 10 minutes. (Gauge doneness using the cold-water test: Fill a bowl with cold water and drop about 1/2 teaspoon of the mixture into it. If it forms a soft ball, it's ready.)
• Fill a sink with at least 6" cold water, and set saucepan in it (making sure not to slosh water into fudge). Stir constantly with a sharp-edged wooden spoon, scraping down sides of pot, until mixture starts to turn granular, about 5 minutes. When it starts to look like sand and becomes hard to stir, remove pan from water; add cream cheese. Stir, scraping sides, until mixture is smooth and light.
• Immediately spread maple fudge in an even layer over cooled chocolate layer.
• Scatter peanuts on top and press them lightly into maple filling. Gently heat remaining chocolate mixture to return it to a liquid state. Drop chocolate from the side of a rubber spatula onto maple layer. Swipe across peanuts to cover them completely.
• Return baking pan to refrigerator and chill until completely set, about 4 hours. Cut into small bars.

PAULA DEEN'S ULTIMATE EASY CHOCOLATE-PEANUT FUDGE

Steps:

• Grease an 8" square baking dish with butter, oil or cooking spray. Line with waxed paper, leaving the edges of the waxed paper to hang over the edges of the dish.
• In a medium, heavy bottomed saucepan, melt the chocolate chips with the milk over medium low heat. Stir in the butter until completely melted. Stir in the peanuts, vanilla and salt. Using a rubber spatula spread the mixture on the bottom of the prepared pan, smoothing the top. Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours. Using a hot, dry knife, cut into 1" squares.