Peanutty Chewy Bars Recipes

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.

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.

CHEWY PEANUT BARS

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES

Steps:

• For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
• Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
• For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
• Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
• Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
• Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
• When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CHEWY PEANUT BARS

Steps:

• Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.
• In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.

THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, sugar and brown sugar together.
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
• Add oats, flour, baking soda and salt and mix until well combined.
• Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
• Bake for 15 minutes and remove from oven.
• Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
• Then let the bars cool until peanut butter has set up.
• While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
• Cut into bars and serve.

PEANUTTY CHEWY BARS

Steps:

• Stir together flour, sugars, cocoa, baking powder and salt in mixing bowl. Add butter and mix on low until crumbly. Add eggs and mix well. Spread in greased 13 x 9-inch baking dish. Bake 8 minutes at 350°F. Remove from oven. Layer chips, condensed milk, and coconut. Return to oven and bake for 20 minutes or until light brown. Cool. Melt semisweet chocolate chips and shortening. tir until smooth. Drizzle over bars.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

CHEWY PEANUT BUTTER BARS

Steps:

• Cream butter and sugars well. Blend in beaten egg, peanut butter and vanilla.
• Add baking soda, salt and flour. Mix in quick cooking oats. Fold in choice of raisins or chocolate chips.
• Spread in a greased 9 x 9 inch pan. Bake in a 350 degree oven for 30 minutes. Cool and cut into bars.
• Enjoy!

PEANUT BUTTER BARS IV

Steps:

• Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Stir in 3/4c chocolate chips. Spread dough into a greased 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove pan from oven, and sprinkle with the rest of the chocolate chips. Let stand 5 minutes and spread. Cool, and cut into bars.

PEANUT BUTTER AND HONEY CHEWY GRANOLA BARS

Steps:

• To toast almonds, spread out evenly on a baking sheet. Bake at 350 degrees for 8 - 10 minutes, stirring occasionally. You should be able to smell a nutty aroma when they are done.
• Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts.
• Remove from heat and stir in the remaining ingredients.
• Press into an 8x8 dish and let sit until firm.
• Cut into bars and wrap in plastic wrap.

NO BAKE PEANUT BUTTER CHEX BARS RECIPE

Steps:

• Grease a 9 x 13 inch pan. Mix the cereal and peanuts in a large bowl.
• In a medium saucepan stir together the brown sugar and corn syrup over medium heat. Bring the mixture to a boil for 1 minute. Then remove from heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is smooth.
• Pour the peanut butter mixture over the cereal mixture. Toss carefully with a wooden spoon until all of the cereal is covered.
• Transfer the mixture into the prepared 9 x 13 inch pan and press down gently. Cool for about 20 minutes.
• Melt the chocolate chips in the microwave stirring every 20 seconds until completely melted and smooth. Drizzle over the cooled bars. Let the chocolate cool.
• Cut into bars and enjoy!