Chocolate Peanut Butter Pie Bars 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.

NO-BAKE CHOCOLATE PEANUT BUTTER PIE BARS

Steps:

• For the chocolate crust:Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan. Place pan in freezer for 10 minutes while preparing the filling.For the peanut butter filling:In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. With a rubber spatula, fold in whipped topping until completely combined. Spread filling evenly onto the top of the chilled chocolate crust. Chill for at least a couple hours or overnight.For the toppings (optional):Add chocolate chips and peanut butter to a small to medium-sized heat-proof bowl. In a saucepan over medium to medium-high heat, bring cream to a rolling simmer. Pour cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then whisk until mixture is completely smooth. Let cool until mixture is just warm, but still nicely fluid. Use a spoon to drizzle chocolate over individual bars or add chocolate to a plastic baggie, snip off a small piece of the baggie's corner, and "pipe" chocolate over the bars. Finish by adding a piece of Oreo cookie and a few halved mini peanut butter cups to the top.This dessert keeps very well in the refrigerator for a few days and can easily be made a day before serving. This is a very sweet dessert. The recipe yields 24 large bars, sized for those with bigger sweet tooths, or 35 smaller bars.

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 PIE - BARS

Steps:

• Mix crust ingredients and press into a 9x13 greased baking pan (or use 2 8-inch pie pans). Bake at 350 for 10 minutes. Remove and cool.
• Microwave peanut butter and butter until soft, mix until well blended. Stir in powdered sugar until soft dough forms. Carefully spread over cooled crust.
• In small bowl, mix milk and pudding mix. Spread over peanut butter layer. Chill until firm, several hours or overnight.
• Top with whipped topping. Garnish with shaved chocolate, if desired.
• May substitute pre-made graham cracker crust if desired.

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.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
• Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

HEALTHY NO-BAKE CHOCOLATE-PEANUT BUTTER BARS

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
• For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight.
• Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.

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 PEANUT BUTTER BARS

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, place melted peanut butter in a large greased heat- proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14x12-in. rectangle. While warm, cut into 1-1/2x1-in. bars using a buttered pizza cutter or knife. Cool completely., Melt candy coating; dip bars and place on waxed paper to harden.

PEANUT BUTTER PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until cracker crumbs are moistened. Press evenly into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 7 minutes.
• Mix peanut butter, confectioners' sugar, honey, and vanilla extract together in a mixing bowl; stir in brown sugar. Fold flour into peanut butter mixture until well incorporated.
• Spread peanut butter mixture over graham cracker crust. Sprinkle with chocolate chips and peanut butter chips.
• Bake in the preheated oven until chips start to melt, 13 to 15 minutes. Cool before cutting into squares.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

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.

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 RECIPE BY TASTY

Steps:

• Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
• Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
• Add mini chocolate chips and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more mini chocolate chips.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.