Double Chocolate Diamonds

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photo by Jifreg Recipes photo by Jifreg Recipes
photo by Jifreg Recipes
Ready In:
38mins
Ingredients:
12
Serves:
24
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ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 12 cup Jif® Creamy Peanut Butter
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 12 teaspoon almond extract
  • 1 12 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • 1 14 cups semi-sweet chocolate chips
  • 1 (11 3/4 ounce) jar Smucker's® Hot Fudge Topping
  • 12 cup chopped walnuts
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directions

  • 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.
  • 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.

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