Common Cuisine |

I actually cheated a little on this and used a box brownie mix for the chocolate layer. Made it in a 9 x 13 pan, and cut it into 48 very rich little squares. It was plenty good; but I have a feeling it would be more like fudge if you followed the given recipe.

Chocolate Layer:

• 1 C (2 Sticks) Butter
• 4 (1 oz) squares unsweetened baking chocolate
• 2 C sugar
• 4 eggs
• 1 C flour

Peanut Butter Layer:

• 1 C creamy peanut butter
• ½ C (1 stick) butter, melted
• 3 C powdered sugar
• 1/3 C milk

Drizzle Layer:

• 1/3 C semi-sweet chocolate chips
• 1 tsp vegetable shortening

Heat oven to 350.

Melt 1 C butter and baking chocolate in small saucepan over low heat, stirring constantly, until smooth. Set aside.

Combine sugar and eggs in large mixer bowl; beat until thick and lemon-colored. Add flour and melted chocolate mixture; beat until well mixed. Pour into 15″ x 10″ x 1″ jelly-roll pan.

Bake 24 to 28 minutes until brownie is set. Cool completely.

Combine peanut butter and ½ cup butter in medium mixer bowl and beat, scraping bowl often, until creamy. Add powdered sugar and milk; reduce speed to low. Beat until well mixed. Spread over cooled brownie layer. Cover; refrigerate until firm.

Melt drizzle ingredients in small saucepan over low heat, stirring constantly, until smooth. Drizzle mixture over peanut butter layer.

Refrigerate until chocolate is set. Cut into bars. Store refrigerated.

Makes 60 small, very rich bars.