INGREDIENTS

INSTRUCTIONS

Notes: Outpost Natural Foods, 100 E. Capitol Drive, Milwaukee, WI. Journal
Sentinel.
Preheat oven to 325 degrees.
In food processor, blend cookies until finely ground. Add the 1/4 cup
melted butter and mix until combined.
Press onto bottom of 8-inch square baking pan. Bake in preheated oven 10
minutes; cool to room temperature.
Pour half the melted chocolate over crust and smooth out. Refrigerate
chocolate-covered crust until firm, about 15 minutes. Keep remaining
chocolate warm.
With electric mixer, blend peanut butter and 1/2 cup softened butter until
smooth. Gradually add sugar and vanilla, beating until smooth.
Spread peanut butter mixture over chilled chocolate, then finish by pouring
remaining warm chocolate over filling and spreading until smooth.
Refrigerate 1 hour or until firm. Cut into 24 to 36 bars.
A number of readers questioned the inclusion of sugar (3 cups) in the
Peanut Butter Fudge Bar recipe.
Although the printed recipe turned out fine when it was tested for
publication -- in fact, it was very rich and very good -- it is not the
recipe used at the store. This is true despite the fact that staff at
Outpost had sent us the recipe in that exact form.
It turns out the staff had made some major revisions to the recipe to
conform to its policy of using only what they consider to be acceptable
sweeteners. Refined sugar is not among them.
The authentic Outpost recipe appears below. It uses a special brand of
chocolate chip cookies, grain-sweetened chocolate chips, organic peanut
butter and fructose.
These products are all available at Outpost, but also may be found at other
stores that carry natural foods. This revised recipe was tested by Journal
Sentinel staff.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998

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