Peanut Butter And Chocolate Shortbread Bars Recipes

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PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS



Peanut Butter & Chocolate Shortbread Bars image

Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache.

Provided by Nicole Rees

Categories     Dessert

Yield Yields 4 dozen 1-1/2-inch-square bars.

Number Of Ingredients 11

7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 tsp. table salt
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1/2 cup unsalted peanuts, finely chopped
1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
3 oz. (6 Tbs.) unsalted butter, at room temperature
6 oz. (1-1/2 cups) confectioners' sugar
1 tsp. pure vanilla extract
5 oz. good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 heaping cup)
1/2 cup plus 2 Tbs. heavy cream

Steps:

  • Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
  • In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
  • Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
  • Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
  • Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
  • With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
  • Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
  • Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
  • Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

Nutrition Facts : Calories 150 kcal, Fat 100 kcal, SaturatedFat 5 g, TransFat 11 g, Carbohydrate 13 g, Fiber 1 g, Protein 3 g, Cholesterol 15 mg, Sodium 50 mg, UnsaturatedFat 4 g

CHOCOLATE PEANUT BUTTER SHORTBREAD SANDWICHES



Chocolate peanut butter shortbread sandwiches image

If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes about 16

Number Of Ingredients 8

150g golden icing sugar
225g butter , at room temperature
300g plain flour , sifted, plus extra for dusting
55g cocoa powder , sifted
300g golden icing sugar
50g butter , at room temperature
100g smooth peanut butter
2-3 tbsp milk

Steps:

  • Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won't come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.
  • Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
  • To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.

Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES



Chocolate Peanut Butter Shortbread Squares image

The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 36 squares

Number Of Ingredients 7

Vegetable oil, cooking spray
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
3/4 cup packed light-brown sugar
12 ounces milk chocolate, melted
1 cup creamy peanut butter

Steps:

  • Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
  • Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
  • Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
  • Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
  • Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.

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

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

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

PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS



Peanut Butter & Chocolate Shortbread Bars image

Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache. Recipe is from Fine Cooking.

Provided by Pinay0618

Categories     Bar Cookie

Time 3h30m

Yield 4 dozen

Number Of Ingredients 12

7 ounces unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 teaspoon table salt
2 cups unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1/2 cup unsalted peanuts, finely chopped
1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
3 ounces unsalted butter, at room temperature
6 ounces confectioners sugar
1 teaspoon pure vanilla extract
5 ounces good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 cup)
1/2 cup plus 2 tbs. heavy cream

Steps:

  • Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
  • In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
  • Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
  • Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
  • Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
  • With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
  • Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
  • Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
  • Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

Nutrition Facts : Calories 1604, Fat 111.8, SaturatedFat 51.8, Cholesterol 193.2, Sodium 609.9, Carbohydrate 135.2, Fiber 6.6, Sugar 73.7, Protein 27

PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS



PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS image

Categories     Chocolate     Dessert

Number Of Ingredients 14

Crust
14 tablespoons unsalted butter, melted and cooled to just warm
1/2 cup sugar
1/2 teaspoon salt
2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour
1/2 cup unsalted peanuts, finely chopped
Peanut Butter Filling
1 cup creamy peanut butter (not natural)
6 tablespoons unsalted butter, at room temperature
1 1/2 cups (6 oz) confectioners' sugar
1 teaspoon vanilla extract
Ganache Topping
5 oz. (about 1 heaping cup) good-quality bittersweet chocolate, finely chopped
1/2 cup plus 2 tablespoons heavy cream

Steps:

  • To make the crust: Line a metal 13x9 baking pan with foil, leaving an overhang on opposite sides to lift the bars out. Stir the butter, sugar and salt together in a medium bowl. Add the flour and peanuts, mixing until a stiff dough comes together. Press the dough evenly over the bottom of the prepared pan. Use a fork to prick the dough all over, then refrigerate for about 30 minutes, or until the dough is firm. Meanwhile, preheat oven to 325 F. Bake the crust for 20 minutes, then decrease oven temperature to 300 F and continue baking for another 20-25 minutes, or until the crust is golden brown and set. Transfer pan to a wire rack and let the crust cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium until smooth. Add half of the confectioners' sugar, the vanilla extract and 1 tablespoon of hot water to the bowl. Starting on low speed, then increasing to medium, beat until smooth and fluffy. Mix in the remaining confectioners' sugar until smooth. The mixture should be thick but not too stiff - if it is, add another tablespoon of hot water. Using an offset spatula, spread the peanut butter filling over the cooled crust. To make the ganache: Add the chocolate to a heatproof bowl. Bring the heavy cream to a boil in a small saucepan then pour over the chocolate. Let stand for about 3 minutes, then stir gently until smooth. Spread the ganache over the peanut butter filling in an even layer. Let sit until the ganache sets (at least 3 hours at room temperature, or 1 hour in the fridge). Lift the bars out using the foil handles, then cut into squares before serving.

PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS



Peanut Butter and Chocolate Shortbread Bars image

Peanut butter and chocolate chips scattered on a buttery shortbread base - what better flavor could anyone with a sweet tooth ask for!! This is another recipe that I got from Eagle Brand -

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 15 bars

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup icing sugar
1/4 teaspoon salt
1 cup very cold unsalted butter
1 (3000 ml) can eagle brand sweetened condensed milk
1 (300 g) package peanut butter chips
1 (300 g) package dark chocolate chips or 1 (300 g) package semi-sweet chocolate chips

Steps:

  • Pulse flour, cornstarch, icing sugar and salt together in food processor. Add butter and process until dough starts to come together. Press firmly into 13x9-inch parchment-lined baking pan. Bake in preheated 350F oven for 5 minutes. Remove from oven.
  • Pour sweetened condensed milk evenly over base. Sprinkle with peanut butter and chocolate chips. Bake an additional 20 minutes or until sides just begin to brown. Cool on wire rack. Cut into bars.

Nutrition Facts : Calories 1157.5, Fat 45.7, SaturatedFat 27.4, Cholesterol 115.8, Sodium 404, Carbohydrate 168.7, Fiber 2.5, Sugar 154, Protein 25.3

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From sewlicioushomedecor.com


PEANUT BUTTER BARS - PREPPY KITCHEN
2020-10-27 1.Crush the graham crackers. 2. Add the melted butter and peanut butter to a mixing bowl and mix until smooth. 3. Add the powdered sugar and mix until combined. 4. Add the graham cracker crumbs and fold in. 5. Spread the peanut butter base into a lined baking pan.
From preppykitchen.com


PEANUT BUTTER CHOCOLATE SHORTBREAD BARS - THE BUTTERED GNOCCHI
2020-06-01 Place the shortbread and peanut butter layer in the fridge for about 30-45 minutes to let the peanut butter set. Remove the shortbread and peanut butter layer from the fridge. In a saucepan, mix the dark chocolate and almond butter. Mix constantly so the dark chocolate does not stick to the bottom and burn. Once melted, pour the chocolate layer on top of the …
From thebutteredgnocchi.com


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