Chocolate Pb Squares Recipes

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 BARS

Steps:

• Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
• Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Coat a 9-inch square baking pan with cooking spray or margarine.
• Combine peanut butter and honey in a medium microwave-safe bowl. Microwave on high for about 20 seconds until peanut butter has melted.
• Toss cereal in peanut butter mixture until well-coated. Press into greased 9″ pie plate. Chill.
• In a saucepan, whisk together cocoa, sugar, cornstarch and Silk. Bring to a boil, stirring constantly.
• Reduce heat, continue stirring and simmer until thick, about 2-3 minutes. Remove from heat and stir in vanilla.
• Pour mixture onto prepared crust. Cover with plastic wrap and chill until set, about 2 hours or overnight.
• To serve, cut into nine squares and top each with nonfat topping and syrup, if desired.

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.

PEANUT BUTTER BARS I

Steps:

• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
• In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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 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.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE-PB SQUARES

Steps:

• Line 13x9x2-inch baking pan with nonstick foil.
• Combine peanut butter chips and butter in a large glass bowl.
• Microwave on 50 percent power for 30 seconds; stir.
• Return to microwave, heat on high for 1 minute and 30 seconds, stirring every 30 seconds.
• Whisk in condensed milk.
• Gradually stir in crumbs and the 1/2 cup of chopped peanuts (use hands, if necessary, to mix well).
• Pat the mixture evenly into the prepared pan.
• Refrigerate until firm, about 30 minutes.
• Microwave chocolate chips in a medium-size microwave-safe bowl on high for 1 minute.
• Stir until smooth; microwave in additional 15-second increments, if necessary.
• Spread over top of peanut mixture.
• Sprinkle with remaining 1 cup nuts.
• Let stand at room temperature until firm, about 1 hour.
• Cut into 48 squares.