|8 mediums||(3 inches in diameter) packaged chocolate chip cookies|
|¼ cup||( 1/2 stick) melted butter plus 1/2 cup (1 stick) softened butter (divided)|
|2½ cup||Milk chocolate chips; melted, (divided)|
|1½ cup||Creamy peanut butter|
|2 teaspoons||Vanilla extract|
Notes: Outpost Natural Foods, 100 E. Capitol Drive, Milwaukee, WI. Journal Sentinel.
Preheat oven to 325 degrees.
In food processor, blend cookies until finely ground. Add the ¼ cup melted butter and mix until combined.
Press onto bottom of 8-inch square baking pan. Bake in preheated oven 10 minutes; cool to room temperature.
Pour half the melted chocolate over crust and smooth out. Refrigerate chocolate-covered crust until firm, about 15 minutes. Keep remaining chocolate warm.
With electric mixer, blend peanut butter and ½ cup softened butter until smooth. Gradually add sugar and vanilla, beating until smooth.
Spread peanut butter mixture over chilled chocolate, then finish by pouring remaining warm chocolate over filling and spreading until smooth.
Refrigerate 1 hour or until firm. Cut into 24 to 36 bars.
A number of readers questioned the inclusion of sugar (3 cups) in the Peanut Butter Fudge Bar recipe. Although the printed recipe turned out fine when it was tested for publication -- in fact, it was very rich and very good -- it is not the recipe used at the store. This is true despite the fact that staff at Outpost had sent us the recipe in that 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 that carry natural foods. This revised recipe was tested by Journal Sentinel staff.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998
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