Chocolate Peanut Graham Squares Recipes

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
• Layer into the prepared pan.
• Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
• Pour onto of the peanut butter layer and smooth with a rubber spatula.
• Place in the refrigerator to firm up for an hour.
• To serve, cut into squares and enjoy!

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 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.

PEANUT BUTTER GRAHAM BARS

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

CHOCOLATE PEANUT GRAHAMS

Steps:

• Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the cracker sandwiches into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

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.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

PEANUT BUTTER GRAHAM SQUARES WITH DARK CHOCOLATE DRIZZLE

Steps:

• Arrange whole graham crackers in the bottom of an 8x8" square baking dish.
• In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth.
• Scoop this mixture into the baking dish and gently spread over the graham crackers. Cover and place in the refrigerator for at least 1 hour.
• Cut into squares and drizzle with melted dark chocolate.

CHOCOLATE PEANUT GRAHAM SQUARES

Steps:

• Combine graham crumbs, flour and sugar. Drizzle butter over crumb mixture; stir until well combined. Press onto bottom of parchment paper-lined 13x9x2-inch baking pan. Bake in preheated 350F oven for 20 minutes.
• Sift cocoa into large bowl; gradually stir in Eagle Brand, Add peanut butter chips, flaked coconut and 1/2 cup peanuts; mix well. Spread evenly over hot graham base. Sprinkle with remaining peanuts.
• Return to oven and bake for 20-25 minutes longer or until topping is set.

EASY PEANUT BUTTER, CHOCOLATE, COCONUT & GRAHAM BARS

Steps:

• Preheat oven to 350 degrees (325 for glass pan).
• In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
• Top evenly with the coconut, then sweetened condensed milk.
• Bake for 25 to 30 minutes or until lightly browned.
• In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
• Cool 30 minutes, then chill. Cut into bars.
• Store cookie bars loosely covered at room temperature.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm. , In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. , Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.