Chewy Chocolate Peanut Butter Butterfinger Bars Recipes

WORLD'S BEST PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
• Add the eggs, vanilla, and peanut butter and mix well.
• In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.
• Press firmly into a greased 9x13'' pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.
• Once cooled, spread a thin layer of peanut butter over the bars.

CHEWY CHOCOLATE PEANUT BUTTER BUTTERFINGER BARS

Steps:

• Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
• In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
• Stop to stir. Mixture will be on the granular side, this is okay.
• Return bowl to microwave and heat for 1 more minute on high power.
• Stir in the vanilla.
• Stir in the cocoa powder
• Stir in the cereal.
• Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top; set pan aside.
• Topping - Crush or dice the Butterfingers. I squeeze them in my palm before unwrapping them. They crush very easily so don't squeeze too hard or you'll have orange dust; set candy aside.
• In a medium microwave-safe bowl, combine 1 cup chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
• Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until mixture can be stirred smooth; 15 seconds is likely all they'll need.
• Pour chocolate mixture over base, smoothing the top lightly with a spatula.
• Working somewhat quickly so that chocolate doesn't begin to set up, evenly sprinkle Butterfingers over the chocolate. I prefer a fairly densely covered surface; add candy according to preference. Set pan aside.
• In a medium microwave-safe bowl (same one just used to melt the chocolate and peanut butter is fine; don't need to wash it), place 1/4 cup chocolate chips and heat on high power for 1 minute to melt. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they'll need.
• Using a spoon, evenly drizzle chocolate over the top of bars.
• Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 3 hours, or overnight, or until layers are completely set before lifting bars out with foil overhang, slicing, and serving. Before slicing, allowing bars to come to room temp for 15 minutes will make slicing much easier. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

CHEWY SALTED PEANUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

CHEWY PEANUT BUTTER BARS

Steps:

• In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
• In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
• Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.