0.0 – 0 reviews • Dessert
| Total: |
38 min |
| Prep: |
20 min |
| Cook: |
18 min |
| Yield: |
24 |
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- or 1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1/2 cup Jif® Creamy Peanut Butter
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1/2 tsp. almond extract
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cups semi-sweet chocolate chips
- 1 (11.75 oz.) jar Smucker’s® Hot Fudge Topping
- 1/2 cup chopped walnuts
Instructions
- HEAT oven to 350 degrees F. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray.
- BEAT shortening, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan.
- BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer.
- PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm.
- LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large “X”. Beginning at one center cut, make 1 1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
303 |
| Total Fat |
19 g |
| Saturated Fat |
6 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
2 g |
| Sugar |
19 g |
| Protein |
4 g |
| Cholesterol |
16 mg |
| Sodium |
98 mg |