How to Make Peanut Butter Fudge Brownie Bars

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How to Make Peanut Butter Fudge Brownie Bars Recipe
20 Steps
Ingredients
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1
Preheat oven to 350 degrees.

Preheat oven to 350 degrees.

2
1 cup melted butter.

1 cup melted butter.

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3
1 1/2 cup sugar.

1 1/2 cup sugar.

4
1 teaspoon vanilla extract.

1 teaspoon vanilla extract.

5
2 eggs.

2 eggs.

6
The 2 eggs beat well.  Combine melted butter, sugar, vanilla, and eggs in a large bowl; beat well.

The 2 eggs beat well. Combine melted butter, sugar, vanilla, and eggs in a large bowl; beat well.

7
1 1/4 cup flour.

1 1/4 cup flour.

8
2/3 cup Hershey's cocoa.

2/3 cup Hershey's cocoa.

9
1/4 cup milk.  Add flour, cocoa, and milk to your mixture. Beat until blended. Stir in pecans. Add mixture to greased pan.

1/4 cup milk. Add flour, cocoa, and milk to your mixture. Beat until blended. Stir in pecans. Add mixture to greased pan.

10
Make sure oven is preheated to 350. Bake for 25-30 minutes or until sides begin to pull away from the pan.

Make sure oven is preheated to 350. Bake for 25-30 minutes or until sides begin to pull away from the pan.

11
Cool completely in pan on wire rack.

Cool completely in pan on wire rack.

12
1 cup butter/margarine.

1 cup butter/margarine.

13
10 ounce package of Reese's peanut butter chips.

10 ounce package of Reese's peanut butter chips.

14
14 ounces sweetened condensed milk.

14 ounces sweetened condensed milk.

15
Melt butter and Reese's peanut butter chips into a sauce pan. Stir constantly.

Melt butter and Reese's peanut butter chips into a sauce pan. Stir constantly.

16
When smooth add sweetened condensed milk.

When smooth add sweetened condensed milk.

17
Stir constantly until smooth.

Stir constantly until smooth.

18
Put mixture over cold brownie bars.

Put mixture over cold brownie bars.

19
1/4 cup - 1/2 a cup chocolate chips. Melt those in a microwave safe bowl.

1/4 cup - 1/2 a cup chocolate chips. Melt those in a microwave safe bowl.

20
Drizzle over top. Refrigerate until firm. Slice and enjoy! Makes about 24-36 bars.

Drizzle over top. Refrigerate until firm. Slice and enjoy! Makes about 24-36 bars.

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