Chocolate-peanut butter bars reminiscent of buckeye candies!
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Brownie
1 cup Land O Lakes® Butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
4 large Land O Lakes® Eggs
1 cup all-purpose flour
Filling
1 cup creamy peanut butter
1/2 cup Land O Lakes® Butter, softened
3 cups powdered sugar
1/3 cup milk
Drizzle
1/3 cup real semi-sweet chocolate chips
1 teaspoon shortening
STEP 1
Heat oven to 350°F.
STEP 2
Melt 1 cup butter and baking chocolate in 1-quart saucepan over low heat, stirring constantly, 2-3 minutes or until smooth. Set aside.
STEP 3
Combine sugar and eggs in bowl; beat until thick and lemon-colored. Add flour and melted chocolate mixture; beat until well mixed.
STEP 4
Pour batter into ungreased 15x10x1-inch baking pan. Bake 22-26 minutes until brownie is set. Cool completely.
STEP 5
Combine peanut butter and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add powdered sugar and milk; beat at low speed until well mixed. Spread over cooled brownie layer. Cover; refrigerate 1 hour until firm.
STEP 6
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle mixture over peanut butter layer. Refrigerate until chocolate is set. Cut into bars. Store refrigerated.
Explore reviews fromour online community
The peanut butter frosting is to die for. Most of the sweetness comes from the frosting which balances out with the brownie which is relatively unsweet. Only downside for me was the brownie was a bit dry.
The peanut butter topping is amazing! It tastes like peanut butter whipped cream. However, I didn't love the brownie. I don't like it baked in the jelly roll pan. It only took 20 minutes to bake and the outside edges had to be cut off because they were so hard. I lined the pan with parchment paper, which made them easy to remove from the pan. I think I'll bake the brownie in a normal rectangle cake pan next time.
These bars taste very good, but the pan does need to be sprayed with oil. I had to throw away half of these cookies because they would not come out of the pan. I used margerine to melt the chocolate chips and at least a tablespoon is required for drizzling versus the teaspoon as directed in the recipe.
I MADE THESE FOR A PARTY I ATTENDED AND EVERYONE WANTED TO KNOW WHO MADE THEM. THEY WENT LIKE HOT CAKE'S. I'M SORRY I DIDN'T GET TO TRY THEM BUT I WILL THE NEXT TIME I MAKE THEM WHICH WILL BE VERY SOON.
This seems very difficult to get out of the pan whether you grease the pan or not. I've tried it both ways and have had problems.
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