BCL - Grandma Trumbetas' Coconut Peanut Butter Fudge Bars Best Family Recipes
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Grandma Trumbetas' Coconut Peanut Butter Fudge Bars |
"These are a tremendous mixture of cake, chocolate, peanut butter, and coconut! I get requests for those cookies from anyone who has ever tried them! VERY smooth to make!"
Ingredients :
- 1 (18.25 ounce) package deal yellow cake blend
- 1 cup peanut butter
- 2 eggs
- 2 2/three tablespoons softened butter
- 1 (15 ounce) field coconut-pecan cake frosting
- 1 (14 ounce) can sweetened condensed milk (which includes Eagle Brand®)
- 1 (12 ounce) bag chocolate chips (together with Nestle®)
- 2 teaspoons softened butter
Instructions :
Prep : 10M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 350 stages F (one hundred seventy five levels C). Grease a 9x5-inch loaf pan.
- Beat cake blend, peanut butter, eggs, and 2 2/3 tablespoons softened butter collectively in a big bowl until you've got a smooth batter. Spread about 2/3 of the batter into the organized baking dish; press the rest into small balls and set apart.
- Stir frosting, sweetened condensed milk, chocolate chips, and a couple of teaspoons softened butter together in a bowl till easy; spread atop the layer of batter within the baking dish. Lightly flatten balls of batter with your arms and unfold atop the frosting aggregate.
- Bake in preheated oven till golden brown, 20 to 25 minutes. Cool absolutely before cutting into 24 squares to serve.
Notes :
- If you do no longer cool absolutely, the cookie filling will run out of the middle.
- Expect the sides of the cookies to stick to the pan a piece. Try to separate from sides of the pan inside a couple of minutes of taking it out of the oven.
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