Peanut Brittle Cookie Bars Recipes

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PEANUT BRITTLE BARS



Peanut Brittle Bars image

Pairing the old-fashioned flavor of peanut brittle with yummy chocolate chips turns these bars into a satisfying treat and sought-after holiday gift. This is the perfect recipe for peanut candy bars. -Kristin Gleason, St. John, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
TOPPING:
2 cups salted peanuts
1 cup milk chocolate chips
1 jar (12-1/4 ounces) caramel ice cream topping
3 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°. In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15x10x1-in. baking pan. Bake until golden brown, 10-12 minutes., Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake until golden brown and bubbly, 12-16 minutes. Cool on a wire rack.

Nutrition Facts : Calories 142 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 133mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BRITTLE COOKIES



Peanut Brittle Cookies image

Great alternative to the holiday snack!

Provided by Amanda

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h30m

Yield 48

Number Of Ingredients 11

½ cup golden vegetable shortening
½ cup packed light brown sugar
¼ cup white sugar
1 tablespoon vanilla extract
1 egg
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (10 ounce) package peanut butter chips, divided
1 cup toffee baking bits (such as SKOR®)
¾ cup unsalted peanuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.
  • Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.
  • Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 11.9 g, Cholesterol 8 mg, Fat 6.8 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 77.8 mg, Sugar 5.7 g

PEANUT BRITTLE BARS



Peanut Brittle Bars image

Make and share this Peanut Brittle Bars recipe from Food.com.

Provided by RecipeNut

Categories     Bar Cookie

Time 24m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/2 cup brown sugar, packed
2/3 cup butter
2 cups cocktail peanuts
1 cup milk chocolate chips
1 (12 1/2 ounce) jar caramel ice cream topping (12 1/2 oz.)
3 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees. Grease 15X10X1 inch baking pan; set aside.
  • For crust: In medium bowl, combine 2 cups flour and brown sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake about 12 minutes or until golden.
  • Sprinkle peanuts and milk chocolate chips over crust. In small bowl, stir together caramel topping and 3 tablespoons flour. Drizzle over top.
  • Bake for 12 to 15 minutes or until caramel mixture is bubbly. Cool in pan on wire rack. Cut into bars.

Nutrition Facts : Calories 291.2, Fat 15.4, SaturatedFat 5.7, Cholesterol 18.7, Sodium 127.8, Carbohydrate 34.8, Fiber 2, Sugar 7.4, Protein 6.2

PEANUT BRITTLE BARS



Peanut Brittle Bars image

Make a sweet cookie crust and top it with a quick version of a favorite peanut candy treat.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h45m

Yield 48

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups salted peanuts
1 cup milk chocolate chips
1 jar (12.5 oz) caramel topping
3 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350°F. Grease 15x10x1-inch pan with shortening. In large bowl, mix all base ingredients except butter. With pastry blender or fork, cut in butter until crumbly. Press mixture evenly in bottom of pan. Bake 8 to 14 minutes or until golden brown.
  • Remove partially baked base from oven. Sprinkle peanuts and chocolate chips over warm base. In small bowl, mix caramel topping and 3 tablespoons flour until well blended. Drizzle evenly over chocolate chips and peanuts.
  • Return to oven; bake 12 to 18 minutes longer or until topping is set and golden brown. Cool completely, about 1 hour. Cut into bars.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 10 g

PEANUT COOKIE BARS



Peanut Cookie Bars image

I stir up a big batch of these easy bars on the stove top. These chewy no-bake goodies have big peanut taste. We're chocolate fans, so I sometimes add a bag of chips to make the bars an even bigger hit.-Gaylene Anderson, Sandy, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

12 cups cornflakes, crushed
1 jar (16 ounces) dry roasted peanuts
1-1/2 cups corn syrup
1 cup sugar
1 cup packed brown sugar
1 cup peanut butter

Steps:

  • In a large bowl, combine cornflakes and peanuts; set aside. In a large saucepan, combine corn syrup and sugars; bring to a boil. Boil for 1 minute. Remove from the heat; stir in peanut butter. , Pour over cornflake mixture; toss to coat. Press into a greased 15x10x1-in. pan. Cool slightly; cut into bars.

Nutrition Facts : Calories 349 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 333mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.

PEANUT BRITTLE COOKIES



Peanut Brittle Cookies image

"The Love of Baking"is where this recipe came from. Once I didn't have eggs and so I used Eggs Whites and then put the whole bag of chocolate chips in the batter. I did not have any Skor Toffee Chipits packages on hand for the recipe but I had 4 Skor bars which I chopped up then got the bright idea to put them in my mini grinder not a good idea they were almost dust in a second. The cookie came out beautiful toffee crunch on the outside soft and chewy in the centre. I have never used unsalted peanuts only pecans. I forgot the nuts once altogether so I drizzled melted special dark chocolate on top of the cookie. I also dropped the batter by rounded tablespoons and I have rolled the batter in the palms of my hands the dropped cookie looks much more appetizing as the dropped cookie batter bakes with fissures that are slightly crispy and tastes better. Rounded tablespoon yield is 22 cookies if a rounded teaspoon 2 1/2 dozen.This cookie recipe has a consistent excellent taste and texture I can't imagine how good this cookie would be if you actually used what you were suppose too which I will one of these days I will as I love this cookie recipe!

Provided by oilpatchjo

Categories     Canadian

Time 22m

Yield 44 cookies, 22 serving(s)

Number Of Ingredients 11

1/2 cup vegetable shortening (Crisco Golden)
1/2 cup light brown sugar (packed)
1/4 cup granulated sugar
1 tablespoon vanilla
1 egg
1 1/4 cups flour (Robin Hood All Purpose )
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 lb peanut butter chips
1 cup Skor English toffee bit
3/4 cup unsalted peanuts

Steps:

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 ml) Reese's peanut butter chipits, all toffee bits and all peanuts.
  • Drop mixture by rounded tablespoons (15 ml) onto prepared baking sheets, about 2" (5 cm) apart.
  • Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.

Nutrition Facts : Calories 240.7, Fat 14.1, SaturatedFat 5, Cholesterol 12.3, Sodium 143.7, Carbohydrate 24.6, Fiber 1.2, Sugar 16.7, Protein 4.5

EASY COOKIE BRITTLE



Easy Cookie Brittle image

These easy and buttery cookie bars require only 5 ingredients and take just minutes to make. Perfect for potlucks or snacks, these are loved by everyone.

Provided by Gertrude

Categories     Desserts     Candy Recipes     Brittle

Time 1h35m

Yield 24

Number Of Ingredients 6

1 serving cooking spray
1 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 cup semi-sweet chocolate chips, divided
1 cup peanut butter chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
  • Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
  • Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
  • Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 25.7 g, Cholesterol 20.3 mg, Fat 12.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 80.3 mg, Sugar 16.4 g

SALTY CARAMEL PEANUT BRITTLE BARS



Salty Caramel Peanut Brittle Bars image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup packed brown sugar
3/4 cup cold unsalted or regular butter, cut into pieces
2 cups salted cocktail peanuts
1 cup semisweet chocolate chips (6 oz)
1 jar (12.25 oz) caramel topping
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
  • Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
  • Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

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