- 3 cups peanut butter crunch cereal, crushed to 1 ½ cups
- 1 ½ C quick cooking oats
- ¾ C packed brown sugar
- ½ tsp salt
- ½ C (1 stick) butter, melted
- 1/3 C corn syrup
- 1 tsp vanilla
- 1 C semi-sweet chocolate chips
- 1 C peanut butter
- 2 T powdered sugar
Preheat oven to 350. Grease 13″ x 9″ baking dish. In large bowl, combine cereal, oats, sugar, salt and margarine. Add corn syrup and vanilla; stir until mixed. Press mixture into prepared dish. Bake 13 to 15 minutes until bubbly. Cook in pan on wire rack.
Meanwhile, melt chocolate chips, peanut butter and powdered sugar in small saucepan, stirring until smooth. Spread over cereal layer. Chill 30 minutes or until set. Cut into bars and store in airtight container. Makes 48 little squares, or 24 generous ones.
from the kitchen of Brandee Faughn
- ½ C butter, melted
- ½ C peanut butter
- ½ C granulated sugar
- ½ C brown sugar
- 1 egg
- ½ tsp vanilla
- 1 ¼ C flour
- ¾ tsp baking soda
- ¼ tsp salt
Preheat oven to 375.
Cream together butters and sugars. Add egg and vanilla, then dry ingredients. Beat well.
Roll dough into balls, then create criss cross pattern with fork, and sprinkle with sugar.
Bake for 8 minutes.
from the kitchen of Wendy Patranella
- 1 pkg yellow cake mix
- 1 C chunky peanut butter
- 1/2 C butter, melted
- 2 large eggs
- 1 C (1 oz) semisweet chocolate morsels
- 1 (14 oz) can sweetened condensed milk
Preheat oven to 350.
Combine first 4 ingredients in a large bowl. Beat a medium speed with electric mixer 1-2 minutes. Press half of mixture into bottom of ungreased 9 x 13 pan. Bake for 10 minutes; remove from oven.
Sprinkle with chocolate morsels and drizzle with condensed milk. Sprinkle with remaining cake mixture.
Return to oven for 30 minutes. Let cool, and cut into bars. Makes 24 bars.
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.