Chocolate Peanut Chewy Bars Recipes

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.

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 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.

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 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.

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
• Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
• Spread the batter into a 13x9-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.

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.

CHOCOLATE PEANUT CHEWY BARS

Steps:

• Set oven to 350°F.
• Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also).
• In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
• In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
• Press into prepared baking sheet/pan.
• Bake for 15 minutes (don't over bake!).
• Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
• Spread on warm bars.
• Refrigerate to slightly set the chocolate (this makes for easier and more even slicing).
• Remove from fridge and slice into small bars.

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.

CHEWY CHOCOLATE PEANUT BARS

Steps:

• To make base, in pot combine thoroughly the peanut butter, corn syrup, brown sugar and butter. Stir constantly on medium heat until nearly boiling. Do not let mixture burn on bottom or pot. Remove from heat. In a large bowl combine rice krispies, peanuts and any or all of the optional ingredients. I use them all. Pour in hot peanut butter mixture and at once stir to thoroughly combine.Mixture is very stiff. Pack firmly and evenly into the bottom of a buttered 8 x 8" pan. Press down using the back of a large dessert spoon dipped several times in hot water to keep it from sticking. Let stand on counter while you prepare the topping.
• To make topping, in a small pot combine squares of chocolate and peanut butter. Stir constantly over low heat until chocolate is melted and the the mixture is combined. At once spread evenly over bars ( 1 x 2"). Chill in refrigerator. With sharp knife cut into bars. Stir in contained in refrigerator until serving.
• If making a double recipe, use a 9 x 12" pan and use 4 squares of chocolate with 1/3 cup peanut butter for topping.