Time 1h Yield 25 bars Number Of Ingredients 11 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.
Time 45m Yield about 24 bars Number Of Ingredients 13 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.
Time 45m Yield 15 Number Of Ingredients 7 Steps:
In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.
Time 23m Yield 22 servings, 2 cookies each Number Of Ingredients 4 Steps:
Heat oven to 375ºF. Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.) Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar. Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.
Time 55m Yield 36 Number Of Ingredients 6 Steps:
In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper. In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.
Time 1h35m Yield 48 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In small bowl, stir flour, baking powder and salt; set aside. In medium microwavable bowl, place butter and peanut butter. Microwave on High 30 to 45 seconds or until butter is melted. Add brown sugar and egg yolk; stir until mixed. Stir in vanilla and flour mixture. Stir in 3/4 cup of the chocolate chips. Spread in pan. Bake 20 to 25 minutes or until just firm to the touch. Remove from oven; immediately sprinkle with remaining 1 1/4 cups chocolate chips. Let stand 2 to 3 minutes or until chips have softened. Spread softened chips evenly over top. Sprinkle with peanuts. Cool on cooling rack. Cut into 8 rows by 6 rows. Store in airtight container.
Time 25m Yield 36 cookies Number Of Ingredients 10 Steps:
Pre-heat oven to 375F or 190 degrees C. Place sheets of foil on the countertop for cooling cookies. Combine brown sugar, shortening, water and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into the creamed mixture at low speed just until blended. Stir in the peanut butter cups. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set. Be careful not to overbake the cookies. Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.
Time 2h20m Yield 16 to 20 bars Number Of Ingredients 7 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.
More about “chocolate peanut butter chews recipes”
Time 10m Yield 36 chews Number Of Ingredients 8 Steps:
Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over. Boil and stir 2 minutes more. Remove from heat. Stir in the peanut butter until melted and totally incorporated. Add the vanilla, uncooked quick rolled oats and nuts. With 2 teaspoons, drop on waxed paper. Let stand until set.
