E Z Peanut Fudge Bars

EZ Peanut Fudge Bars

These 3 layered bars are truly the best combination of peanuts and chocolate I think I’ve ever had.

If you have someone allergic to peanuts, make these with cashews or almonds and they’ll be just as good. Just add more chopped cashews or almonds on top instead of the peanut butter chips!

This is a great recipe for the kids to do with some adult help – in fact, I’ve broken it down so the kids have their parts and the adults have theirs (plus where they work together). Now that’s having fun in the kitchen!

E Z Peanut Fudge Bars

Peanut dough:

  • 1/2 c roasted, salted peanuts
  • 1 pkg. refrigerator sugar cookie dough, cold (18 oz.)
  • 1/2 c all purpose flour

Fudge Filling:

  • 1 14 oz. can sweetened condensed milk
  • 2 oz. unsweetened (baking) chocolate, chopped
  • 2 oz. semisweet chocolate, chopped


  • 1/4 c semisweet chocolate pieces (not morsels)
  • 1/4 c peanut butter flavored baking pieces
  • 2 Tbsp. roasted, salted peanuts

Kids & Grownups:

Measure all ingredients. (Grown ups should chop the chocolate). Set aside.

Place rack near center of oven and preheat to 350. Line 9″ square pan with foil, leaving overhang. Lightly coat foil with cooking spray.


Place peanuts in sturdy plastic bag, pressing out excess air before sealing it. Using a meat mallet or rolling pin, crush nuts until almost like flour. Place nuts in large bowl. Add cookie dough and flour. Using your hands (you washed them already, right?) knead nut and flour into cookie dough.

Kids & Grownups:

Reserve 1 cup of dough. Press remaining dough onto bottom of foil lined pan. Bake for 10 – 13 minutes, until puffed and beginning to brown.


Meanwhile, make filling: Place condensed milk in small saucepan over low heat. Stir in chopped, unsweetened and semisweet chocolates. Continue to stir frequently until mixture is smooth and chocolates are melted. Remove pan from oven. Using rubber spatula, spread fudge mixture evenly over crust.

Kids & Grownups:

Using your fingers, crumble reserved dough over fudge layer. Sprinkle chocolate pieces and peanut butter flavored baking pieces and peanuts over the top. Bake for 20 minutes more until topping is golden. (If you’re not using the peanut butter pieces and peanuts, use your cashews or almonds, coarsely chopped instead.)


Remove pan from oven. Cool bars 30 minutes in pan. Using foil overhang, lift bars out of pan and place over rack to cool completely. When completely cool, peel away foil and cut into 16 squares.

Kids & Grownups:


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