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Ingredients
- 8 med (3 inches in diameter) packaged chocolate chip cookies
- 1/4 c. ( 1/2 stick) melted butter plus 1/2 c. (1 stick) softened butter (divided)
- 2Â 1/2 c. Lowfat milk chocolate chips, melted, (divided)
- 1Â 1/2 c. Creamy peanut butter
- 3 c. Sugar
- 2 tsp Vanilla extract
Directions
- Preheat oven to 325 degrees.
- In food processor, blend cookies till finely grnd. Add in the 1/4 c. melted butter and mix till combined.
- Press onto bottom of 8-inch square baking pan. Bake in preheated oven 10 min; cold to room temperature.
- Pour half the melted chocolate over crust and smooth out. Chill chocolate-covered crust till hard, about 15 min. Keep remaining chocolate hot.
- With electric mixer, blend peanut butter and 1/2 c. softened butter till smooth. Gradually add in sugar and vanilla, beating till smooth.
- Spread peanut butter mix over chilled chocolate, then finish by pouring remaining hot chocolate over filling and spreading till smooth.
- Chill 1 hour or possibly till hard. Cut into 24 to 36 bars.
- A number of readers questioned the inclusion of sugar (3 c.) in the Peanut Butter Fudge Bar recipe.
- Although the printed recipe turned out fine when it was tested for recipe used at the store. This is true despite the fact which staff at Outpost had sent us the recipe in which exact form.
- It turns out the staff had made some major revisions to the recipe to conform to its policy of using only what they consider to be acceptable sweeteners. Refined sugar is not among them.
- The authentic Outpost recipe appears below. It uses a special brand of chocolate chip cookies, grain-sweetened chocolate chips, organic peanut butter and fructose.
- These products are all available at Outpost, but also may be found at other stores which carry natural foods. This revised recipe was tested by Journal
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