Easy Peanut Butter Fudge Bars

If you love the peanut butter/ chocolate combo you will love these bars! I made them last Summer for a ward party and they were gone within minutes with requests for the recipe following the party.  Sadly, I forgot to post them.  These bars recently popped into my head when I was trying to think of a yummy treat to make when my sister and her family were visiting so I searched out the recipe and made them again.  Both our families loved them! The second time I made these I halved the recipe for the peanut butter mixture but forgot to do the same with the fudge layer.  I thought about only putting half on but decided that it probably wouldn't be a bad thing to have twice as much chocolate, and it most definitely was not!
*Just as a reference, this picture is from the first time I made these with a normal amount of fudge.  





Easy Peanut Butter Fudge Bars
from Mel's Kitchen Cafe


INGREDIENTS:

PEANUT BUTTER COOKIE DOUGH:

1 1/2 cups (3 sticks, 12 ounces) butter, softened
1 1/2 cups (11.25 ounces) granulated sugar
1 1/2 cups (11.25 ounces) light or dark brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups (13.5 ounces) creamy peanut butter
4 1/2 cups (22.5 ounces) all-purpose flour
1 tablespoon baking soda
3/4 teaspoon salt
FUDGE:
1 can (14-ounces) sweetened condensed milk
2 tablespoons butter
Pinch of salt
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS:

Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).

FOR THE PEANUT BUTTER COOKIE DOUGH, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.
Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan.

FOR THE FUDGE, in a microwave-safe bowl (or in a saucepan on the stove), combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments, stirring in between (or on medium-low heat on the stovetop), until the mixture is melted and creamy; don’t overheat or let it burn!
Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
Crumble the remaining cookie dough over the top in small pieces (it won’t cover the top completely- that’s ok).
Bake the bars for 15 minutes – don’t overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.

NOTES:

This recipe can be made in one large sheet pan (11X17-inch) or two 9X13-inch pans OR it can be halved for a single 9X13-inch pan.