Fudge Topped Peanut Butter Chip Blondies

Fudge Topped Peanut Butter Chip Blondies

This peanut butter fudge bar recipe features a delicious chocolate twist. A rich layer of chocolate fudge and chopped peanuts rests atop a peanut butter blondie base for a unique blend of classic flavors.

SKILL LEVEL
intermediate
PREP
20 min
BAKE
30 min

Ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium230 mg10% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars43 g
Protein9 g
Vitamin A6% DV
Vitamin C2% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium230 mg10% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars43 g
Protein9 g
Vitamin A6% DV
Vitamin C2% DV
Calcium0 mg8% DV
Iron10% DV
2-1/4 cupsall-purpose flour
1 teaspoonbaking soda
1/4 teaspoonsalt
1-2/3 cupsREESE'S Peanut Butter Chips (10-oz. pkg.)
2 cupsHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
1 cansweetened condensed milk (14 oz.) (not evaporated milk)
1/2 cuppeanuts chopped
1 cupbutter or margarine (2 sticks) , softened
3/4 cupgranulated sugar
3/4 cuplight brown sugar packed
2 eggs
1 teaspoonvanilla extract , divided

Directions

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in peanut butter chips. Spread batter into prepared pan.
  • 3. Bake 30 to 35 minutes or until golden. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in remaining 1/2 teaspoon vanilla. Spread evenly over baked blondies. Sprinkle with peanuts; press down lightly. Cool.
  • 4. Refrigerate about 3 hours or until firm. Cut into bars. Store covered at room temperature. About 24 blondies.

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