Prep Time 20m
Cook Time 18m
Ready Time 120m
Yield 24 bars


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 teaspoon almond extract
  • 1 1/2 cups Pillsbury BEST™ 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
Preparation Directions
  • Step 1Heat 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 2Beat 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 3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  • Step 4Place 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 5Lift 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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