Chocolate Pb Squares Recipes

CHOCOLATE PEANUT BUTTER BARS II

Steps:

• Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
• Press into a 9 x 13 inch pan.
• Melt chocolate chips and spread over the top. Cool.

CHOCOLATE PEANUT SQUARES

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
• Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
• In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
• Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
• Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into an even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or an offset spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Run an offset spatula underneath the bars to release the crust so it doesn't crumble. Keep refrigerated and serve cool.
• Freezer-Friendly Instructions: These can be frozen tightly covered for up to 3 months. Let them thaw overnight in the refrigerator before serving.

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.

SARAH'S PB AND J CHOCOLATE BARS

Steps:

• Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.
• Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.
• Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
• Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

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.

NO-BAKE CHOCOLATE-PEANUT BUTTER CUP BARS

Steps:

• Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners' sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
• Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
• Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
• Run a paring knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES

Steps:

• Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
• Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
• Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
• Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
• Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.