If you love peanut butter and chocolate you’re in the right place today!
Y’all, these bars. They’re INSANE! Rich peanut butter cookies and easy chocolate fudge paired together in one epic dessert mash-up. <–right up my alley!
These bars are a riff on these cookie fudge bars. When I made the funfetti version I told myself every cookie needs a fudge topper. Am I right or am I riiiiiight?
Obviously I started with peanut butter cookies. Have you read this blog? It should be called Crazy for Peanut Butter.
These bars are amazing – it’s my favorite peanut butter cookie recipe topped with an EASY fudge! These please everyone, the cookie and candy lovers alike. Plus: PB&C, you can’t go wrong.
I love that these are made as cookie bars because, come on. Sometimes scooping cookie dough is just too hard. Bars are so much easier! Basically you bake the cookie bars, let them cool, and then make an easy fudge recipe that spreads all over the top. Your entire family will love these bars!
Peanut Butter Cookie Fudge Bars
- 1/2 cup butter softened
- 3/4 cup peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 3 cups chocolate chips semi-sweet or milk
- 1 can 14 ounces sweetened condensed milk
- Preheat oven to 350F. Line a 9x13” pan with foil and spray with cooking spray.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together.
- Press the cookie dough into the prepared pan.
- Bake for 18-24 minutes, until it gets golden on top. Let cool completely before making fudge for the top.
- Melt chocolate chips with sweetened condensed milk slowly over low heat, stirring often in a saucepan. Once it's smooth, remove from heat and immediately pour and spread over cooled bars. Sprinkle with sprinkles or chopped nuts, if desired. Cool completely before cutting into bars. Store in an airtight container for up to 3 days.
- You can make the fudge portion in the microwave using a microwave safe bowl and stirring every minute until melted and smooth. It'll take awhile, be careful the bowl is hot!
Nutritional information not guaranteed to be accurate
What about THESE?
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 18, 2015