Double Chocolate Chunk Peanut Butter Bars Recipes

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PEANUT BUTTER CHOCOLATE CHUNK BARS



Peanut Butter Chocolate Chunk Bars image

An amazing treat that will satisfy any craving for peanut butter and chocolate.

Provided by KBL

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 9

¾ cup butter, softened
½ cup white sugar
½ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract, or more to taste
1 cup peanut butter
1 ¾ cups unbleached flour
¾ teaspoon baking soda
10 ounces chocolate chunks (such as Ghirardelli® Bittersweet Chocolate)

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.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 11.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 91.2 mg, Sugar 6.5 g

DOUBLE-CHOCOLATE CHUNK-PEANUT BUTTER BARS



Double-Chocolate Chunk-Peanut Butter Bars image

Chocolate chip cookie mix and peanut butter cookie mix unite in this easy cookie bar that will earn you rave reviews.

Provided by By Annalise Sandberg

Categories     Dessert

Time 45m

Yield 16

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 pouch (7.5 oz; snack size) Betty Crocker™ peanut butter cookie mix
2 tablespoons vegetable oil
1 tablespoon water
1/4 cup dark chocolate chunks, if desired

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.
  • With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.
  • With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.
  • Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.
  • For bars, cut into 4 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

DOUBLE-CHOCOLATE PEANUT BUTTER BARS



Double-Chocolate Peanut Butter Bars image

Chocolate-peanut butter bars probably would go over well in your house. But to be on the safe side, try doubling down on the chocolate!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 24 servings, 1 bar each.

Number Of Ingredients 7

18 peanut butter sandwich cookies, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1/4 cup (1/2 stick) butter
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups powdered sugar
1/3 cup boiling water
1/2 cup creamy peanut butter

Steps:

  • Crush 12 of the cookies until fine crumbs form; set aside. Microwave 3 oz. chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in the crushed cookies. Place in 9-inch square pan; press firmly onto bottom of pan.
  • Combine dry pudding mix and sugar in medium bowl. Gradually add boiling water, stirring until well blended. Add peanut butter; mix well. Spread to evenly cover bottom of crust.
  • Microwave remaining chocolate on HIGH 45 seconds; stir until chocolate is completely melted. Carefully spread over the pudding mixture. Coarsely chop remaining 6 cookies; sprinkle over chocolate layer. Refrigerate at least 1 hour or until set. Cut into 24 bars to serve. Store leftover bars in refrigerator.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

DOUBLE CHOCOLATE PEANUT BUTTER BITES



Double Chocolate Peanut Butter Bites image

These bite-size treats pack a big punch of rich, chocolatey, peanut-buttery flavor (which we happen to know you love.) And, with the help of our Gluten Free Double Chocolate Cookie Mix, you can make these adorable gluten-free brownie bites in just a few steps!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 20

Number Of Ingredients 8

1 box Immaculate Baking Co.™ Cookie Mix Gluten Free Double Chocolate
1/2 cup butter, melted and cooled slightly
2 eggs
3 oz cream cheese, softened
1/3 cup creamy peanut butter
1/3 cup powdered sugar
1/3 cup whipping cream
1/4 oz semisweet chocolate, shaved

Steps:

  • Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
  • In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
  • Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
  • In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
  • Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
  • Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.

Nutrition Facts : ServingSize 1 Serving

DOUBLE CHOCOLATE BARS



Double Chocolate Bars image

"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 4

1 package (15-1/2 ounces) Oreo cookies, crushed
3/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (10 ounces) miniature semisweet chocolate chips, divided

Steps:

  • Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.

Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE PEANUT BUTTER BARS II



Chocolate Peanut Butter Bars II image

No-bake peanut butter bars.

Provided by Dawn DeMaster

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 6

½ cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 ½ cups confectioners' sugar
2 cups semisweet chocolate chips

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.

Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g

CHUNKY CHOCOLATE PEANUT BUTTER BARS



Chunky Chocolate Peanut Butter Bars image

This is adapted from the The Cake Mix Doctor cookbook. I have made them for many different occasions and I always bring home an empty plate.

Provided by SueChef

Categories     Bar Cookie

Time 45m

Yield 48 bars

Number Of Ingredients 8

1 (18 1/4 ounce) package yellow cake mix
1 cup chunky peanut butter
8 tablespoons butter, melted
2 large eggs
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract

Steps:

  • Place rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.
  • Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
  • For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan. Crumble the reserved crust and scatter it evenly over the chocolate. Place in the oven.
  • Bake until light brown, 25 to 30 minutes. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
  • Cut into 48 bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long) These freeze beautifully.

DOUBLE CHIP BARS



Double Chip Bars image

"Our two children love these sweet, rich dessert bars," writes Victoria Lowe of Lititz, Pennsylvania. "They go together so quickly that I can even make them on hectic days."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 5

1/2 cup butter, melted
1-1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER CHOCOLATE CHUNK BARS



Peanut Butter Chocolate Chunk Bars image

Great for classroom treats, bake sales, etc. Quick and easy to make. Do NOT use reduced-fat peanut butter. Recipe comes from Nestlé.

Provided by Parsley

Categories     Dessert

Time 32m

Yield 24-36 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup creamy peanut butter or 3/4 cup chunky peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 (11 1/2 ounce) package semisweet chocolate chunks

Steps:

  • Preheat oven to 350°.
  • In a small bowl, combine flour and baking soda.
  • In a large bowl, beat together brown sugar, peanut butter, butter and granulated sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mixture.
  • Stir in chocolate chunks.
  • Press into ungreased 13 x 9" baking pan.
  • Bake at 350° for 18-22 minutes or until center is set. Cool completely in pan on wire rack before cutting into bars.

Nutrition Facts : Calories 224.8, Fat 11.7, SaturatedFat 5.5, Cholesterol 18.3, Sodium 102.4, Carbohydrate 27.3, Fiber 1.6, Sugar 18.8, Protein 3.7

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY



No-bake Chocolate Peanut Butter Bars Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips

Provided by Tasty

Categories     Desserts

Yield 24 bars

Number Of Ingredients 5

1 cup graham cracker crumbs, about 8 sheets
½ cup butter, melted
1 cup powdered sugar
1 cup peanut butter, plus an additional 2 Tbsp.
1 cup semi-sweet chocolate chips

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!

Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams

DOUBLE CHOCOLATE PEANUT BUTTER BARK



Double Chocolate Peanut Butter Bark image

Categories     Chocolate     Nut     Dessert     Christmas     Kid-Friendly     Peanut     Winter     Chill     Bon Appétit     Small Plates

Yield Makes about 2 1/4 pounds

Number Of Ingredients 3

1 pound plus 2 ounces imported white chocolate (such as Lindt or Callebaut), finely chopped
1 1/2 cups super chunky peanut butter (do not use old-fashioned or freshly ground)
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Steps:

  • Butter 15x10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.
  • Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
  • Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.

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