Black Widow Bars

20
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


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Original recipe yields 20 servings
OK
  • FOR BARS
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (91.3 g)
  • Calories 312.3
  • Total Fat - 10.6 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 50 mg
  • Sodium - 67.1 mg
  • Total Carbohydrate - 52.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 43.8 g
  • Protein - 3.2 g
  • Calcium - 25.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 350 degrees.

Step 2

Very lightly grease bottom of 9-inch round baking pan.

Step 3

Line bottom with parchment or wax paper.

Step 4

In a heatproof mixing bowl, whisk together melted butter and peanut butter until smooth.

Step 5

Add brown sugar, eggs and vanilla, whisking until smooth.

Step 6

Add flour and baking powder.

Step 7

Stir with spoon until moistened.

Step 8

Stir in 1 cup chopped chocolate chips and scrape bowl well.

Step 9

Spoon into prepared pan and bake for 25-30 minutes just until tester inserted in center comes out clean.

Step 10

Cool 15 minutes in pan.

Step 11

Run knife around pan edge to loosen.

Step 12

Turn onto cake plate and remove paper.

Step 13

Cool 30 minutes before frosting.

Step 14

For the frosting: In a 4-cup Pyrex measure or heatproof bowl, combine hot melted butter with semi-sweet chips.

Step 15

Stir continuously until chocolate melts and mixture is smooth. Add 1 cup powdered sugar and 1/4 cup of the chocolate syrup.

Step 16

Stir until combined. Mixture will thicken and become stiff.

Step 17

Add remaining 1 cup powdered sugar, 1/4 cup milk and 1/4 cup chocolate syrup.

Step 18

Stir until smooth.

Step 19

Allow frosting to stand 2 minutes.

Step 20

Add remaining 1/4 cup chocolate syrup, adjusting if too stiff.

Step 21

Frosting should appear smooth and satiny.

Step 22

Frost top and sides of cake.

Step 23

Set aside.

Step 24

For the web decoration: In a small bowl, combine 2/3 cup powdered sugar and 1 tablespoon milk.

Step 25

Stir until smooth, adding milk until a slightly runny glaze forms.

Step 26

Spoon into a small decorating bag fitted with a round writing tip.

Step 27

Work quickly; do not allow fudge frosting to dry.

Step 28

Starting in the center of cake, using white glaze, pipe circles on top about 1/2 inches apart.

Step 29

Using a toothpick, lightly drag lines through the frosting, from outer edges of cake to center, about 1 inch apart.

Step 30

Decorate with spiders and cut into small wedges.

Step 31

Store at room temperature.

Tips & Variations


No special items needed.