Chocolate Peanut-Butter Squares

Chocolate Peanut-Butter Squares
Servings: 16 Yield: 16 squares Prep 15 mins Cool 1 hr Bake 350°F 40 mins to 45 mins

Ingredients

Cake:
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 6 tablespoons butter, cut into small pieces
  • 3 squares (1 ounce each) bittersweet chocolate, coarsely chopped
  • 1/4 cup unsweetened cocoa powder
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup (about 15) miniature milk-chocolate peanut-butter cups, coarsely chopped
Frosting:
  • 1 package (3 ounces) cream cheese, at room temperature
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1/4 cup (about 4) miniature milk-chocolate peanut-butter cups, coarsely chopped

Make It

1. Heat oven to 350 degrees F. Butter and flour 8 x 8 x 2-inch glass baking dish.

Cake:

2. Mix flour, baking powder and salt in medium-size bowl.

3. Mix sugar, butter, chocolate and cocoa powder in a large bowl.

4. Bring milk to boiling in small saucepan. Pour hot milk over chocolate mixture; whisk until chocolate has melted and mixture is smooth. Stir in eggs and vanilla. Whisk in flour mixture. Fold in the peanut-butter cups. Pour batter into prepared pan.

5. Bake in 350 degrees F oven for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool cake in dish on wire rack.

Frosting:

6. Beat together cream cheese and butter in medium-size bowl until smooth and creamy. Gradually beat in sugar and vanilla.

7. Spread frosting evenly over top of cooled cake. Sprinkle top with the 1/4 cup chopped peanut butter cups. Cut into 16 squares.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 302, Fat, total (g): 16, chol. (mg): 55, sat. fat (g): 9, carb. (g): 37, fiber (g): 2, pro. (g): 5, sodium (mg): 175, Percent Daily Values are based on a 2,000 calorie diet.