Peanut Maple Fudge Bars
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Flour1 cup
Powdered Sugar2 tbsps
Unsweetened Cocoa Powder8 tbsps
Salted Butter (1 stick)1 cup
Smooth Peanut Butter2 cup
Sweetened Condensed Milk3 cup
Maple Syrup1 tsp
Salt3 tbsps
Cream CheeseDirections:
1
Preheat oven to 350°
2
Line an 8" x 8" baking pan with 2 pieces of parchment paper, leaving at least 3" of overhang
3
For the base, mix together flour, powdered sugar, cocoa powder, and salt in a medium bowl
4
Add melted butter and mix thoroughly until you have a soft dough
5
Break dough into small pebbles and spread evenly in bottom of lined baking pan, then gently press dough into pan in an even layer
6
Bake until it turns a shade darker, 15 minutes
7
Let base cool a bit
8
Meanwhile, make chocolate layer: Put chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water
9
Add peanut butter and heat gently until melted, stirring occasionally
10
Pour 1/2 cup of warm melted chocolate mixture over the baked base, and spread it out evenly
11
Refrigerate until set
12
Reserve remaining chocolate mixture on top of the stove while you prepare maple fudge
13
Melt butter in a 2-quart saucepan over medium heat
14
Add sweetened condensed milk, maple syrup, brown sugar, and salt and bring to a simmer
15
Boil softly, stirring often, for 10 minutes
16
(Gauge doneness using the cold-water test: Fill a bowl with cold water and drop about 1/2 teaspoon of the mixture into it
17
If it forms a soft ball, it's ready
18
) Fill a sink with at least 6" cold water, and set saucepan in it (making sure not to slosh water into fudge)
19
Stir constantly with a sharp-edged wooden spoon, scraping down sides of pot, until mixture starts to turn granular, about 5 minutes
20
When it starts to look like sand and becomes hard to stir, remove pan from water; add cream cheese
21
Stir, scraping sides, until mixture is smooth and light
22
Immediately spread maple fudge in an even layer over cooled chocolate layer
23
Scatter peanuts on top and press them lightly into maple filling
24
Gently heat remaining chocolate mixture to return it to a liquid state
25
Drop chocolate from the side of a rubber spatula onto maple layer
26
Swipe across peanuts to cover them completely
27
Return baking pan to refrigerator and chill until completely set, about 4 hours
28
Cut into small bars
29
Preheat oven to 350°
30
Line an 8" x 8" baking pan with 2 pieces of parchment paper, leaving at least 3" of overhang
31
For the base, mix together flour, powdered sugar, cocoa powder, and salt in a medium bowl
32
Add melted butter and mix thoroughly until you have a soft dough
33
Break dough into small pebbles and spread evenly in bottom of lined baking pan, then gently press dough into pan in an even layer
34
Bake until it turns a shade darker, 15 minutes
35
Let base cool a bit
36
Meanwhile, make chocolate layer: Put chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water
37
Add peanut butter and heat gently until melted, stirring occasionally
38
Pour 1/2 cup of warm melted chocolate mixture over the baked base, and spread it out evenly
39
Refrigerate until set
40
Reserve remaining chocolate mixture on top of the stove while you prepare maple fudge
41
Melt butter in a 2-quart saucepan over medium heat
42
Add sweetened condensed milk, maple syrup, brown sugar, and salt and bring to a simmer
43
Boil softly, stirring often, for 10 minutes
44
(Gauge doneness using the cold-water test: Fill a bowl with cold water and drop about 1/2 teaspoon of the mixture into it
45
If it forms a soft ball, it's ready
46
) Fill a sink with at least 6" cold water, and set saucepan in it (making sure not to slosh water into fudge)
47
Stir constantly with a sharp-edged wooden spoon, scraping down sides of pot, until mixture starts to turn granular, about 5 minutes
48
When it starts to look like sand and becomes hard to stir, remove pan from water; add cream cheese
49
Stir, scraping sides, until mixture is smooth and light
50
Immediately spread maple fudge in an even layer over cooled chocolate layer
51
Scatter peanuts on top and press them lightly into maple filling
52
Gently heat remaining chocolate mixture to return it to a liquid state
53
Drop chocolate from the side of a rubber spatula onto maple layer
54
Swipe across peanuts to cover them completely
55
Return baking pan to refrigerator and chill until completely set, about 4 hours
56
Cut into small bars