Choco Peanut Bars Deluxe Recipes

CHOCOLATE PEANUT BUTTER BARS IV

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

CHOCO-PEANUT BARS DELUXE

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Beat in the egg, peanut butter and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until golden brown. Cool for 15 minutes., For topping, melt chocolate chips and peanut butter. Stir in cereal. Carefully spread over the top. Chill for 30 minutes or until firm. Cut into bars. Store in an airtight container.

CHOCO-PEANUT BUTTER CUPS

Steps:

• Heat oven to 350 degrees F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.
• Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Ronna Farley City: Rockville State: MD Prize Value: $10,000 Simple Snacks Category Winner

CHOCO CHEWY SCOTCH BARS

Steps:

• In a microwavable bowl or double broiler, melt together chocolate chips, sweetened condensed milk and two tablespoons butter. Set aside.
• To make dough, in a two-quart saucepan over medium heat combine melted butter and brown sugar. Mix until brown sugar is dissolved and remove from heat. Add to saucepan flour, salt, vanilla, chopped nuts, flaked coconut and eggs. Mix well. Spread half of dough mixture in a 15 x 10-inch jelly roll pan greased with non-stick spray. Drizzle melted chocolate mixture over dough in pan. Dot top of chocolate mixture with remaining dough.
• Bake at 350 F for 30-40 minutes or until golden brown and set in the middle. Cool well on a wire rack for one or two hours. Cut into 48 bars. Store tightly covered.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Cream butter and sugar together in a bowl.
• Add eggs and vanilla, beating until fluffy.
• Combine dry ingredients and add to creamed mixture, stiring in nuts, if desired.
• Spread in a greased jelly roll pan.
• Bake at 350 F for 15-18 minutes.
• Remove pan from oven and sprinkle marshmallows evenly over the base.
• Return to the oven for 2-3 minutes.
• Then take a knife, dipped in warm water, and spread the melted marshmallows evenly.
• Cool.
• For topping, mix chocolate chips, butter and peanut butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted and mixed.
• Remove from heat, stir in cereal, and spread over bars.
• Chill in fridge until cool and ready to cut.

DELUXE CHOCOLATE BARS

Steps:

• 1. Wash hands.2. Assemble equipment: Large mixing bowl, 9x13 baking pan, wooden spoons, food processor.3. Assemble ingredients4. Preheat oven to 350°F.5. Crust: Mix 4 oz. of softened butter and 4 oz. brown sugar. Stir in 8 oz. of flour. Press mixture in un-greased pan. Bake for 10 minutes.6. Filling: Beat eggs. Mix in 8 oz. brown sugar, and vanilla. Stir in 1 oz. of flour, baking powder, and salt. Mix in chocolate chips and chopped nuts. Spread on crust. Bake for 15 minutes. Cool.7. Glaze: Heat cocoa, ½ oz. butter, and water stir until smooth. Stir in powdered sugar. Drizzle mixture on cooled bars.

DELUXE CHOCOLATE MARSHMALLOW BARS. DECADENT!!!

Steps:

• In a bowl cream the butter and sugar. Add eggs and vanilla and beat until fluffy.
• In a separate bowl combine the flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in nuts (optional).
• Spread in greased 15x10x1 inch pan. Bake at 350° for 15-18 minutes.
• Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.
• Using a knife dipped in water, spread the marshmallows evenly over the cake. Cool.
• Topping:.
• For topping combine chocolate chips, peanut butter and butter in a small saucepan.
• Cook over low heat stirring constantly until blended. Remove from heat and stir in rice krispies. Spread over bars. Chill. Makes 3 dozen
• DECADENT bars!