Double Chocolate Diamonds
- Yield: 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 303
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 98
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
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
Directions
- 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.