TRIPLE LAYER COOKIE BARS BY EAGLE BRAND®
Coconut and caramel are layered on top of a graham cracker crust, then topped with a rich chocolate and peanut butter frosting. These bars are so delicious, be sure to have some friends over so you don't eat them all.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (325 degrees F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
- Bake 25 minutes or until lightly browned.
- In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.
- Cool 30 minutes. Chill thoroughly. Cut into bars. Garnish as desired. Store loosely covered at room temperature.
Nutrition Facts : Calories 221 calories, Carbohydrate 19.7 g, Cholesterol 12.8 mg, Fat 12.5 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 104.5 mg, Sugar 14.3 g
TRIPLE LAYER COOKIE BARS
Make and share this Triple Layer Cookie Bars recipe from Food.com.
Provided by Lavender Lynn
Categories Bar Cookie
Time 55m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F(325° for glass).
- In 13 x 9 pan melt butter in oven.
- Sprinkle crumbs evenly over melted butter.
- Top evenly with coconut, then condensed milk.
- Bake 25 minutes or until lightly browned.
- In large bowl, melt chocolate chips with peanut butter in microwave, check every 20 seconds until melted.
- Spread evenly over hot coconut layer.
- Cool 30 minutes. Chill. Cut into bars.
TRIPLE-LAYER COOKIE BARS
My family just loves these chewy chocolate and peanutty bars. They're perfect for dessert and snacks. I make them whenever I get a craving for something sweet and special. -Diane Bradley, Sparta, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 290 calories, Fat 16g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE LAYER COOKIE BARS
Gooey cookie bars, rich with chocolate, peanut butter and coconut.
Provided by Tracy Ybarra
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
- In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.3 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 7.8 g, Sodium 108.8 mg, Sugar 12.9 g
TRIPLE LAYER CHOCOLATE PEANUT BUTTER COOKIE BARS
These Chocolate Peanut Butter Cookie Bars are easy to make and perfect for potlucks or any other parties.
Provided by The Bossy Kitchen
Categories Bars
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350F ( 325F for glass dish).
- In a small bowl, combine graham cracker crumbs and butter; mix well.
- Butter a 13x9 inch baking pan inside or use cooking spray.
- Press crumb mixture firmly on bottom of the baking pan.
- Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
- Bake for 25 minutes or until lightly brown.
- Meanwhile, in a small saucepan, over low heat, melt chocolate chips and peanut butter together.
- Spread evenly over hot coconut layer. Cool for 30 minutes.
- Cut into bars. Store loosely covered at room temperature.
Nutrition Facts : Calories 177 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 69 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TRIPLE-LAYER PEANUT BARS
These chocolaty bars Orlena Berry shares from Mustang, Oklahoma make a scrumptious noon-time treat or afternoon pick-me-up.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 bars.
Number Of Ingredients 13
Steps:
- In a small bowl, cream the butter, brown sugar, peanut butter and vanilla until light and fluffy. Gradually add flour until well combined (mixture will be crumbly). , Press onto the bottom and 1/2 in. up the sides of an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 12-15 minutes or until set and lightly browned. Cool., For filling, in a small saucepan, cook and stir the milk and butter over low heat until mixture comes to a boil and thickens. Remove from the heat; stir in peanuts and vanilla. Spread evenly over crust. , Bake at 350° for 15-17 minutes or until set. Immediately sprinkle with chocolate chips; let stand for a few minutes to soften, then spread over filling. Sprinkle with peanuts. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 326 calories, Fat 17g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
TRIPLE LAYER CHOCOLATE-PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 (180C) and line an 8x8 or 7x11 inch pan with parchment.
TRIPLE LAYER PEANUT BUTTER BARS
Make and share this Triple Layer Peanut Butter Bars recipe from Food.com.
Provided by Addelyns Baking Mama
Categories Bar Cookie
Time 1h
Yield 24 Bars, 24 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees.
- Cream together butter and peanut butter. Add sugars, vanilla and egg. Mix until combined. In a separate bowl, mix flour, salt and baking soda. Add dry ingredients in small amounts to wet ingredients. Once this mixture is combined, pat into a 9 X 13 in pan and bake for about 20 minutes.
- Sprinkle chocolate chips over mixture in pan while it's still warm. As they melt, spread the chocolate chips evenly onto cookie mixture with a rubber spatula.
- Cool in refrigerator for 20 minutes. Meanwhile, beat together powdered sugar, remaining peanut butter and milk until the mixture reaches a smooth consistency. Spread the powdered sugar mixture over cooled cookie and chocolate bars in pan. Cut into bars.
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4/5 (85)Total Time 1 hr 25 minsCategory DessertCalories 140 per serving
- Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
- In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
- Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.
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Cuisine AmericanTotal Time 40 minsCategory DessertCalories 427 per serving
- Melt the butter in a large sauce pan over low heat. Add the sugars, evaporated milk and salt; increase the heat and bring to a boil. Boil for about 6 - 7 minutes, stirring constantly - until the mixture begins to pull away from the sides of the pan and form a very soft ball.
- Use the heatproof bowl again over boiling water, and melt the chocolate together with the condensed milk, stirring until smooth and combined. Remove from heat and stir in the salt and vanilla.
TRIPLE-LAYER CRACKER TOFFEE BARS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 48Total Time 1 hr 25 minsCategory DessertCalories 131 per serving
- Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
- In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
- Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.
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Estimated Reading Time 4 mins
- Melt the chocolate and butter in a large heatproof bowl set over a pot of simmering water until butter is completely melted and mixture is smooth.
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Reviews 93Estimated Reading Time 5 mins
- In a large mixing bowl, combine the crushed peanut butter cookies, crispy rice cereal, gluten free flour, gluten free oat bran and mix very well. Set aside.
- In a microwave safe bowl, melt the peanut butter. Pour the peanut butter over the dry mixture and mix very well until fully incorporated.
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From keylimelexi.com
Category DessertEstimated Reading Time 5 mins
- In a food processor, finely grind the chocolate cookies so that you have 3 cups. (As noted in the ingredients, I use a full box of Annie’s Chocolate Bunnies which is close to a half pound of cookies). Add the brown sugar and pulse to combine, then pour in the melted butter. Process for about 15 seconds.
- Dump the mixture into the lined baking pan and press it in evenly across the bottom of the pan. Bake for 7-9 minutes then remove from the oven and let cool completely.
- Make the filling. In a stand mixer with the paddle attachment, combine the powdered sugar, peanut butter, softened butter and ½ teaspoon of salt. Start the mixer slowly so that the powdered sugar does not end up all over your counters, then increase the speed to medium and beat until it is a smooth paste. This could take a few minutes. Just keep beating, and increase the speed as it starts to come together to get it really nice and creamy.
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- Line an 8-inch square baking pan with wax paper so that there is overhang on 2 sides. Spread half of the melted bittersweet chocolate in the pan and refrigerate just until set.
- Meanwhile, in a medium bowl, combine the peanut butter, granola, chocolate chips and white chocolate and stir until smooth. Scrape the mixture into the pan and flatten to an even layer. Spread the remaining melted bittersweet chocolate on top and refrigerate until set. Unmold and cut into bars.
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