Chewy Peanut Butter Bars Recipes

CHUNKY, CHEWY PEANUT BUTTER AND CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray. See note*
• Combine the flour, salt, baking powder, and grated nutmeg in a bowl and whisk to combine.
• In another mixing bowl, whisk eggs. Add brown, cooled melted butter, and vanilla. Whisk until smooth.
• Add peanut butter and whisk until smooth.
• Remove 1 tablespoon from the flour mixture and toss with peanut butter and chocolate chips.
• Add flour mixture to wet mixture and stir with a wooden spoon until combined.
• Add peanut butter chips, chocolate chips, and chopped Reese's cups and stir gently to combine.
• Transfer mixture to prepared baking pan and smooth.
• Bake until set and golden on the edges, about 30 minutes. Do not overbake.
• Let cool completely before cutting into squares.

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 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.

EASY PEANUT BUTTER BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

CHEWY PEANUT BARS

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In small bowl, stir flour, baking powder and salt; set aside.
• In medium microwavable bowl, place butter and peanut butter. Microwave on High 30 to 45 seconds or until butter is melted. Add brown sugar and egg yolk; stir until mixed. Stir in vanilla and flour mixture. Stir in 3/4 cup of the chocolate chips. Spread in pan.
• Bake 20 to 25 minutes or until just firm to the touch. Remove from oven; immediately sprinkle with remaining 1 1/4 cups chocolate chips. Let stand 2 to 3 minutes or until chips have softened. Spread softened chips evenly over top. Sprinkle with peanuts. Cool on cooling rack. Cut into 8 rows by 6 rows. Store in airtight container.

CHEWY PEANUT BARS

Steps:

• Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.
• In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.

CHEWY PEANUT BUTTER BARS

Steps:

• Cream butter and sugars well. Blend in beaten egg, peanut butter and vanilla.
• Add baking soda, salt and flour. Mix in quick cooking oats. Fold in choice of raisins or chocolate chips.
• Spread in a greased 9 x 9 inch pan. Bake in a 350 degree oven for 30 minutes. Cool and cut into bars.
• Enjoy!

RICH CHEWY PEANUT BUTTER BARS

Steps:

• Pre heat oven to 350 degrees. Grease and flour 9 x 13 inch pan and set aside.
• Melt peanut butter and margarine in a medium pan.
• When melted add the sugar, eggs, flour, baking powder, salt and vanilla, stirring until well blended.
• Pour into pan and bake for 25 to 30 minutes or until set. Cool, and cut into squares.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.