Hot Fudge Peanut Butter Bars

You may have noticed the lack of posts during September... well it was not my fault! we have been making a lot of changes in the house (switching rooms around), that left me without a computer for a while. I know, WHAT did I do in my spare time?! 

not much apparently.

Actually that's not true, I did bake these delicious HOT FUDGE PEANUT BUTTER BARS. 

Plus they are topped with a chewy brown sugar meringue. Yummy.

If you are a peanut butter-chocolate combination lover, you must try this recipe!

NOTE: I think you are suppose to use store bought hot fudge, but I have no idea what that is, so I just made some. It is quite simple and delicious. If you want to buy hot fudge, I don't think it will make a difference. 

Hot Fudge Peanut Butter Bars

From Buns In My Oven

Printable Recipe

1/2 cup butter, softened
1 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup hot fudge sauce (recipe follows)
1/2 cup smooth peanut butter

1 cup brown sugar

 

Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment.

In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Add 1 whole egg and the yolks of 2 eggs. Set aside the egg whites for the topping.

In a small bowl combine the flour, baking powder, and salt. Add to the butter mixture and beat until fully incorporated. Spread the batter in the prepared baking dish. It will be thick, so just use your fingers to smooth it all around the pan.

In a microwave safe bowl, heat the hot fudge and peanut butter until they are a pourable consistency. Pour over the batter in the baking dish and spread to cover.

Beat the 2 egg whites until stiff peaks form. Fold in the brown sugar gently. Spread this over the hot fudge and peanut butter.

Bake for 30 minutes or until the top is golden brown and the bottom crust is cooked through, but not crunchy.

Cool and then cut into bars and serve. 

Hot Fudge Sauce

From Annie's Eats

Printable Recipe

4 oz. unsweetened chocolate, finely chopped

3 tbsp. unsalted butter

2/3 cup water

1/3 cup sugar

6 tbsp. corn syrup

Pinch of salt

1 tbsp. vanilla extract

Combine the chocolate and butter in a heatproof bowl set over a pan of simmering water.  Heat slowly, stirring occasionally, until completely melted and smooth.  Meanwhile, heat the water to boiling in a small heavy saucepan.  When the chocolate and butter have melted, stir the mixture into the boiling water. 

Add the sugar, corn syrup and salt, and mix until smooth.  Increase the heat and stir until the mixture comes to a boil.  Adjust the heat so that the sauce is just maintained at the boiling point. Allow to boil for nine minutes, stirring occasionally. 

Remove the pan from the heat and let cool for 15 minutes.  Stir in the rum until smooth.  Serve warm over ice cream. 

Makes about 2 cups.