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Easy Peanut Butter Fudge Bars

Yield: 48 Small Squares (makes a large sheet pan)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

Peanut Butter Cookie Dough:

  • 1 ½ cups (340 g) salted butter, softened
  • 1 ½ cups (318 g) granulated sugar
  • 1 ½ cups (318 g) light or dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (383 g) creamy peanut butter
  • 4 ½ cups (638 g) all-purpose flour
  • 1 tablespoon baking soda
  • ¾ teaspoon salt

Fudge:

  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons butter
  • Pinch of salt
  • 2 cups (340 g) semisweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).
  • 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.
  • 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.
  • 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!
  • 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.

Notes

Pan Size: this recipe can be made in one large sheet pan (11X17-inch) or two 9X13-inch pans OR it can be halved for a single 9X13-inch pan.