Description
Delight in these rich and gooey Fudge-Filled Peanut Butter Cake Bars, combining a tender peanut butter cake with a luscious layer of warm hot fudge sauce. Perfectly soft and bursting with chocolate-peanut butter flavors, these bars make a heavenly dessert treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling and Topping
- 1 cup hot fudge sauce, slightly warmed
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and create a tender texture. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter which can cause toughness.
- Layer Batter and Fudge: Spread half of the batter evenly into the prepared baking pan. Pour the warmed hot fudge sauce evenly over this layer, gently spreading it to cover the batter.
- Top with Remaining Batter and Chocolate Chips: Spoon the remaining batter over the fudge layer, carefully spreading it to seal the fudge inside. Sprinkle chocolate chips evenly on top if using.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is set and lightly golden.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into 16 bars to let the fudge set and avoid runny filling.
Notes
- Warm the fudge sauce slightly so it spreads easily without hardening.
- For a thicker, fudgier center, avoid spreading the top layer of batter too thin.
- Use parchment paper for easy removal and cleaner slicing.
- These bars keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
