PB & Fudge Chocolate Chip Bars

This is an all-out decadent, indulgent, FEED-YOUR-FEELINGS kind of treat. Craving peanut butter? Check. Craving chocolate? Check. Craving even more chocolate? Check, check, check.

Fudge Ingredients

  • 1 cup semi-sweet chocolate chips (or fine dark chocolate)
  • 3/4 cup coconut cream (the cream only from a can of premium full-fat coconut milk)
  • 2 tbsp Earth balance

Dough Ingredients

  • 2/3 cup Earth Balance
  • 1/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 1/4-1/3 cup creamy peanut butter (the hydrogenated kind works best)

Yield: 9 large bars or 18 small bars

Preheat oven to 350o.

First, prepare the fudge. Melt chocolate in a bowl over a water bath stirring in the coconut cream and Earth Balance as the chocolate melts. Once it has reached a smooth consistency, remove the bowl from the heat and set aside.

Next, Beat the Earth Balance and sugars in the bowl of a stand mixer until creamy. Mix in egg and vanilla. Add in flour, baking soda and salt and mix until combined. Fold in the chocolate chips.

In a parchment lined pan (9”x9” square), spread about 1/4-1/3 of the dough, patting down to all corners of the pan to create a thin, even layer. Next, blot peanut butter over the top of the dough by the teaspoon. Do not spread it out! It will spread out on its own while baking. Follow this by blotting with fudge by the tablespoon, again, resisting the urge to spread it out.

Lastly, blot with the remaining dough. It will look messy and you will be tempted to spread the top into an even layer. Just leave it and pop it in the oven.

Bake for 25-30 minutes or until it is no longer jiggly in the middle and the edges are starting to turn golden and slightly crispy.

Place the pan on a cooling rack and let the bars cool in the pan completely. Cut when cool.

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