Prep Time 20 min
Cook Time 18 Min
Servings 24
Difficulty Easy

Ingredients

  • No-Stick Cooking Spray
  • 1 cup Butter Flavor All-Vegetable Shortening
  • OR 1 cup 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 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1 1/4 cups semi-sweet chocolate chips
  • 1 (11.75 oz.) jar Smucker's® Hot Fudge Topping
  • 1/2 cup chopped walnuts

Directions

  • Step 1

    HEAT oven to 350°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.

  • Step 2

    BEAT shortening, peanut butter and brown sugar in large bowl with 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 into prepared pan.

  • Step 3

    BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

  • Step 4

    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.

  • Step 5

    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.

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