Peanut Butter Chocolate Bars Recipes

CHOCOLATE PEANUT BUTTER BARS II

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.

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!

PEANUT BUTTER CHOCOLATE BARS

Steps:

• In a large saucepan, combine sugar, corn syrup and peanut butter. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Spread melted chocolate over top; refrigerate until set. Cut into bars.

CHEWY CHOCOLATE PEANUT BUTTER BARS

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.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
• Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.

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.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

LAYERED CHOCOLATE AND PEANUT BUTTER BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

CHOCOLATE PEANUT BUTTER CEREAL BARS

Steps:

• In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the cereal and pecans. Press into a 9x5-in. loaf pan coated with cooking spray. , In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

PEANUT BUTTER CHOCOLATE CHUNK BARS

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.

CHOCOLATE PEANUT BUTTER BARS

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, place melted peanut butter in a large greased heat- proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14x12-in. rectangle. While warm, cut into 1-1/2x1-in. bars using a buttered pizza cutter or knife. Cool completely., Melt candy coating; dip bars and place on waxed paper to harden.

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 BUTTER DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
• Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
• Add mini chocolate chips and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more mini chocolate chips.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

CHOCOLATE CHIP-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray.
• In large bowl, combine all base and topping ingredients; mix at low speed until crumbly. Reserve 2 cups of crumb mixture for topping. Press remaining crumb mixture in bottom of sprayed pan to form base.
• In small bowl, combine condensed milk, peanut butter and vanilla; mix until well blended. Pour mixture evenly over base. Sprinkle with chocolate chips and peanuts. Sprinkle reserved crumb mixture over top; press down gently.
• Bake at 350°F. for 25 to 30 minutes or until golden brown. Center will not be set. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
• Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!