adapted from Mel's Kitchen Cafe
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
1. Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray. (I cut this recipe in half to fit a 9x13 pan).
2. 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.
3. 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.
4. 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!
5. 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.
(I cut in half to fit a 9x13 pan)
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
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
1. Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray. (I cut this recipe in half to fit a 9x13 pan).
2. 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.
3. 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.
4. 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!
5. 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.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
No comments:
Post a Comment