Gooey Chocolate Peanut Butter Crunch Bars Recipes

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CHOCOLATE PEANUT BUTTER CRUNCH BARS



Chocolate Peanut Butter Crunch Bars image

My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don't think I'd ever go back to plain old bars again. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 8

3 cups miniature pretzels, coarsely chopped
1 package (10 ounces) miniature marshmallows
3 cups Rice Krispies
1/2 cup light corn syrup, divided
10 tablespoons butter, divided
3/4 cup peanut butter chips
1 cup semisweet chocolate chips
1/4 cup dry roasted peanuts, chopped

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.

Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 124mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS



Gooey Chocolate Peanut Butter Crunch Bars image

These Gooey Chocolate Peanut Butter Crunch Bars could not be more delicious and perfect for a back to school weekend dessert!

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 10

3 cups Reese's Puffs™ cereal Peanut Butter
3 cups Chocolate Cheerios™ cereal
2 cups mini marshmallows
1 cup light brown sugar, packed
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 cup white candy melts, melted
1 cup chocolate candy melts, melted

Steps:

  • Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
  • Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
  • Let cool completely before cutting into squares. Serve room temperature.

Nutrition Facts : Calories 550, Carbohydrate 83 g, Cholesterol 0 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 46 g, TransFat 0 g

CHEWY CHOCOLATE PEANUT BUTTER BARS



Chewy Chocolate Peanut Butter Bars image

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield 25 bars

Number Of Ingredients 11

Nonstick cooking spray, for the pan
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 cup unsweetened peanut butter
7 cups cereal flakes, such as Special K
1 cup dark chocolate chips
1 cup butterscotch chips
Flaky salt
Sprinkles, for topping, if desired

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.

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

GOOEY CHOCOLATE-PEANUT BARS



Gooey Chocolate-Peanut Bars image

These are so easy to make and take no time at all. They're great to package up for those college kids looking for something from home. Everyone will want this recipe. -Elaine Grimme, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

1 package (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups chocolate-covered peanuts
1 cup miniature marshmallows
1/2 cup butterscotch ice cream topping

Steps:

  • Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping., Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.

Nutrition Facts : Calories 175 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 71mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE PEANUT BUTTER BARS IV



Chocolate Peanut Butter Bars IV image

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Provided by justine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 24

Number Of Ingredients 5

2 ½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 ¾ cups confectioners' sugar

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.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g

OOEY GOOEY PEANUT BUTTER BARS



Ooey Gooey Peanut Butter Bars image

Are they cookies? Are they candy? These treats are a little bit of everything, and a whole lot of good. Start with Betty Crocker™ Super Moist™ yellow cake mix and pile on the creme-filled peanut butter sandwich cookies, peanut butter chips and candy-coated

Provided by Brooke Lark

Categories     Dessert

Time 1h45m

Yield 15

Number Of Ingredients 8

1 package (16 oz) creme-filled peanut butter sandwich cookies
1/2 cup butter, melted
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup peanut butter
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (4 oz) candy-coated peanut butter pieces
1/2 cup peanut butter chips

Steps:

  • Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
  • In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
  • Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

GOOEY BARS



Gooey Bars image

A gooey bar for the chocolate and the cake lover combined!

Provided by SKIMOREH20

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 egg
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
2 eggs
3 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
  • Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 39 g, Cholesterol 44.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 206.1 mg, Sugar 30.4 g

COCONUT GOOEY CHOCOLATE CRUNCH BARS RECIPE - (4.6/5)



Coconut Gooey Chocolate Crunch Bars Recipe - (4.6/5) image

Provided by CandyH

Number Of Ingredients 12

16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/4 teaspoon salt
3 teaspoons vanilla extract, divided
2 1/2 cups all-purpose flour
1 teaspoon water
1 (13.5 ounce) can sweetened condensed milk
4 tablespoons (1/4 cup or 1/2 a stick) salted butter
1/3 cup maple syrup
1 1/2 cups roughly chopped walnuts (or pecans)
1 1/2 cup shredded coconut (sweetened or unsweetened, whatever you prefer)
2 cups semi-sweet chocolate chips

Steps:

  • 1.Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish* with parchment paper allowing the side to hang over the dish. 2.In a large mixing bowl or bowl of a stand mixer, combine the butter, brown sugar, salt, and 2 teaspoons vanilla. Using a mixer beat the mixture until it is smooth, scraping down the sides a few times. Add the flour and water, beat until combined. 3.Press the dough into the prepared baking pan. Bake for 15 minutes or until the crust is lightly golden. Remove from the oven. The bars will seem buttery, this is fine. 4.Meanwhile, make the "caramel". Add the butter to a medium sauce pan. Cook butter over medium heat until lightly toasted, about 3 minutes. Add the sweetened condensed milk and maple syrup. Cook the sauce over low heat for 8-10 minute, stirring often to prevent the caramel from burning and sticking to the pan*. Cook until it thickens slightly and turns light golden in color. Remove from the heat and stir in 1 teaspoon vanilla. 5.Once the cookie base is out of the oven, sprinkle the top of the cookies with chopped chocolate or chocolate chips. Next, sprinkle on the walnuts and 1 cup shredded coconut. Pour the "caramel" over top of everything in an even layer. If needed, use a spoon to gently spread the caramel into an even layer. Sprinkle the top with the remaining coconut. Bake for 20-25 minutes or until the top is beginning to brown and caramelize. 6.Allow the bars to cool about 20 minutes and then slice and serve warm.

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