Ingredients
-
-
2
-
1/2
-
-
1
-
1
-
1/2
-
2
-
-
2
-
1/2
-
1
-
-
-
Directions
Chocolate Peanut Fudge Bars (Midwest), I got this recipe from the inside of the cream cheese carton- Yum! I do recommend doubling the chocolate cookie crumbs as some reviewers have noted it doesn’t cover the bottom of the pan very well with only 2 cups , I love this! It combines my favorite things: peanuts, chocolate and cream cheese! I’m definitely making this for my next bake sale!, I made this without the chopped peanuts It was a hit The only problem we had was the topping was hard and the second layer was so soft that whenever we cut into them, filling squished out I would like it with a softer chocolate layer I also used another 1/2 recipe of the bottom layer
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Steps
|
1
Done
|
In a Medium Bowl Combine the Crust Ingredients, Mix Well. |
|
2
Done
|
Press Firmly Into the Bottom of a 9x13 Pan. |
|
3
Done
|
Refrigerate Crust For 20-30 Minutes. |
|
4
Done
|
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. |
|
5
Done
|
Spread Over Crust. |
|
6
Done
|
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). |
|
7
Done
|
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). |
|
8
Done
|
Stir in Peanuts. |
|
9
Done
|
Spread Over Filling. |
|
10
Done
|
Refrigerate at Least 4 Hours, Store Leftovers in the Refrigerator as Well. |
