Peanut Butter Fudge, but today I'd like to change it up a bit with this recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from a Pillsbury. I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and the layer of 1/2 cup chopped peanuts. I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe. I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!
Have a great Peanut Butter Fudge Day!
EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!
(15.8 oz) pkg. fudge brownie mix with chocolate syrup
(14 oz) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
cup peanut butter
1/2 cup chocolate chips
cup roasted salted peanuts, coarsely chopped
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13x9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter. Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE.
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.