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Eagle Brand Peanut Butter Passion
Eagle Brand Peanut Butter Passion
24.4 oz
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About
Ingredients
Sweetened Condensed Milk: Concentrated Whole Milk and Sugar ; Peanut Butter Cookie Crust ; Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Flour, Salt, Baking Soda ; Semisweet Chocolate Chips: Sugar, Chocolate Liquor, Dextrose, Cocoa Butter, Soya Lecithin (An Emulsifier), Vanilla ; Creamy Peanut Butter: Roasted Peanuts, Sugar, Partially Hydrogenated Vegetable Oils (Partially Hydrogenated Rapeseed Oil, Partially Hydrogenated Cottonseed Oil, and/or Partially Hydrogenated Soybean Oil, To Prevent Separation)Salt, Molasses.
Directions
You will need 8 x 8 inch square baking pan; 3 tablespoons butter, melted; 1 tablespoon of water; 1 tablespoon butter (step 2). Follow these easy steps: (1) Preheat oven to 350 degrees F. Spray baking pan with non-stick cooking spray. Combine crust mixture with 3 tablespoons melted butter and 1 tablespoon of water; mix well. Press mixture evenly in bottom of pan. Bake 7 - 9 minutes in metal pan or 10 - 12 minutes in glass pan. (2) Knead pouch of Eagle Brand Sweetened Condensed Milk for 10 seconds, open and combine with chocolate chips and 1 tablespoon of butter in a microwave-safe bowl. Microwave for 50 seconds on med-high. Remove and stir until smooth. Set aside 1/3 cup of chocolate. Spread remaining chocolate evenly over baked crust. Bake 6 minutes. Remove from oven. (3) Knead peanut butter pouch for 10 seconds. Open and squeeze peanut butter onto warm chocolate layer. Allow peanut butter to sit on warm chocolate layer for 2 minutes. Spread evenly. (4) Place remaining 1/3 cup chocolate in microwave safe bowl; microwave on high for 10 - 20 seconds or until chocolate is soft. Drop spoonfuls of chocolate over peanut butter layer. With a knife, gently swirl chocolate through peanut butter layer to marble. Refrigerate 30 minutes or until completely cooled. Store covered in refrigerator. Yield: 20 Bars. Helpful hint: For best results, gently swirl tip of knife through the peanut butter & chocolate layer in an S pattern. To prevent chocolate from melting, store below 85 degrees F.
Warnings
Allergy Information: Product contains milk, wheat, soy, peanuts and is manufactured on equipment that also make products containing peanuts, soy, tree nuts, eggs and wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 6g8%
- Saturated Fat 2g10%
- Trans Fat 1g
- Cholesterol 5mg2%
- Sodium 85mg4%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 4g
Ingredients
Sweetened Condensed Milk: Concentrated Whole Milk and Sugar ; Peanut Butter Cookie Crust ; Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Flour, Salt, Baking Soda ; Semisweet Chocolate Chips: Sugar, Chocolate Liquor, Dextrose, Cocoa Butter, Soya Lecithin (An Emulsifier), Vanilla ; Creamy Peanut Butter: Roasted Peanuts, Sugar, Partially Hydrogenated Vegetable Oils (Partially Hydrogenated Rapeseed Oil, Partially Hydrogenated Cottonseed Oil, and/or Partially Hydrogenated Soybean Oil, To Prevent Separation)Salt, Molasses.
Directions
You will need 8 x 8 inch square baking pan; 3 tablespoons butter, melted; 1 tablespoon of water; 1 tablespoon butter (step 2). Follow these easy steps: (1) Preheat oven to 350 degrees F. Spray baking pan with non-stick cooking spray. Combine crust mixture with 3 tablespoons melted butter and 1 tablespoon of water; mix well. Press mixture evenly in bottom of pan. Bake 7 - 9 minutes in metal pan or 10 - 12 minutes in glass pan. (2) Knead pouch of Eagle Brand Sweetened Condensed Milk for 10 seconds, open and combine with chocolate chips and 1 tablespoon of butter in a microwave-safe bowl. Microwave for 50 seconds on med-high. Remove and stir until smooth. Set aside 1/3 cup of chocolate. Spread remaining chocolate evenly over baked crust. Bake 6 minutes. Remove from oven. (3) Knead peanut butter pouch for 10 seconds. Open and squeeze peanut butter onto warm chocolate layer. Allow peanut butter to sit on warm chocolate layer for 2 minutes. Spread evenly. (4) Place remaining 1/3 cup chocolate in microwave safe bowl; microwave on high for 10 - 20 seconds or until chocolate is soft. Drop spoonfuls of chocolate over peanut butter layer. With a knife, gently swirl chocolate through peanut butter layer to marble. Refrigerate 30 minutes or until completely cooled. Store covered in refrigerator. Yield: 20 Bars. Helpful hint: For best results, gently swirl tip of knife through the peanut butter & chocolate layer in an S pattern. To prevent chocolate from melting, store below 85 degrees F.
Warnings
Allergy Information: Product contains milk, wheat, soy, peanuts and is manufactured on equipment that also make products containing peanuts, soy, tree nuts, eggs and wheat.
Common questions
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