Peanut Butter Chocolate Fudge Bars Recipe
Peanut Butter Fingers are a delicious layered bar cookie featuring a chewy peanut butter oat base topped with melted chocolate and a smooth peanut butter icing. Perfectly sweet and rich with a satisfying texture, these bars make a fantastic treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (136 grams) all purpose flour
- ½ cup (96 grams) granulated sugar
- ½ cup (87 grams) brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ⅓ cup (90 grams) peanut butter
- 1 egg
- 1 cup (93 grams) old fashioned oats
Chocolate Layer
- Chocolate chips (12 ounce package) (semi sweet or milk chocolate, may not need full package)
Peanut Butter Icing
- ½ cup (45 grams) confectioner's sugar
- ¼ cup (62 grams) peanut butter
- 2-4 tbsp milk (add 1 tablespoon at a time)
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350℉. Grease a 9x13 inch pan or line it with parchment paper and set aside to prevent sticking.
- Make the cookie dough: In a stand mixer bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, softened butter, peanut butter, egg, and old fashioned oats. Mix on low speed until everything is fully incorporated into a thick dough.
- Press dough and bake: Drop small chunks of the dough evenly around the prepared pan. Use your hands to press the dough into an even layer covering the bottom of the pan. Bake for 15-18 minutes or until the edges are set and the bars appear slightly underbaked in the center.
- Add chocolate layer: Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the warm bars. Return the pan to the oven for 1 minute until the chocolate chips become shiny and start melting. Spread the melted chocolate evenly over the bars with a spatula and allow it to cool and set.
- Prepare peanut butter icing: In a small bowl, whisk together the confectioner's sugar, peanut butter, a pinch of salt, and 2-4 tablespoons of milk (adding milk gradually) until you achieve a smooth, thin consistency that drizzles easily.
- Ice the bars and slice: Once the chocolate layer has set, drizzle or pipe the peanut butter icing over the top in a decorative pattern. Allow the icing to set, then cut the sheet into 24 bars or fingers.
- Storage: Store the peanut butter fingers in an airtight container at room temperature. For longer storage, freeze in a freezer-safe container and thaw in the fridge or at room temperature before serving.
Notes
- You may not need the entire chocolate chip package to cover the bars—use just enough to create a good melt layer.
- Adjust milk in the icing carefully to get the right drizzling texture.
- Press the dough evenly to ensure uniform baking and thickness.
- These bars freeze well and can be stored up to 2 months in the freezer.
- Use parchment paper for easy removal and cleaner slicing.
