Yield 12 Number Of Ingredients 6 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.
Time 1h20m Number Of Ingredients 6 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!
Yield 2 dozen bars Number Of Ingredients 11 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.
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.
Yield 24 bars Number Of Ingredients 5 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!
Time 30m Yield 2 dozen. Number Of Ingredients 4 Steps:
Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping., Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Time 30m Yield 2 dozen. Number Of Ingredients 5 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.
Yield 24 Number Of Ingredients 5 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.
More about “peanut chocolate bars recipes”
Yield 12 bars Number Of Ingredients 4 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!
