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 splendid combination of cake, chocolate, peanut butter, and coconut! I get requests for those cookies from anyone who has ever attempted them! VERY clean to make!"
Ingredients :
- 1 (18.25 ounce) bundle yellow cake mix
- 1 cup peanut butter
- 2 eggs
- 2 2/3 tablespoons softened butter
- 1 (15 ounce) field coconut-pecan cake frosting
- 1 (14 ounce) can sweetened condensed milk (together with Eagle Brand®)
- 1 (12 ounce) bag chocolate chips (including Nestle®)
- 2 teaspoons softened butter
Instructions :
Prep : 10M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 350 stages F (175 stages C). Grease a 9x5-inch loaf pan.
- Beat cake blend, peanut butter, eggs, and a couple of 2/three tablespoons softened butter collectively in a big bowl till you have got a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside.
- Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter collectively in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your palms and unfold atop the frosting mixture.
- Bake in preheated oven until golden brown, 20 to twenty-five mins. Cool completely earlier than cutting into 24 squares to serve.
Notes :
- If you do no longer cool absolutely, the cookie filling will run out of the center.
- Expect the edges of the cookies to paste to the pan a piece. Try to split from facets of the pan inside a few minutes of taking it out of the oven.
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