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Double Chocolate Diamonds

 Double Chocolate Diamonds
Recipe provided by Smucker's® Ice Cream Toppings
36 ServingsPrep: 20 min. Bake: 20 min.+chilling


  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Shortening
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1/2 teaspoon McCormick® Pure 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 jar (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
  • 1/2 cup chopped walnuts


  • 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 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 18-20 minutes or until toothpick inserted in center comes out
  • clean. Cool on wire rack while preparing chocolate layer.

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Double Chocolate Diamonds (continued)

Directions (continued)

  • 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 Yield: 3 dozen.