Chewy Apple Peanut Butter Bars Food

CHEWY PEANUT BUTTER APPLE BARS

Steps:

• Preheat oven to 350. Spray a 9x9 or 9x13 inch baking dish (I used a 9x9) with non-stick cooking spray.
• In the bowl of a stand mixer, or with an electric hand mixer, beat together butter and sugars. Beat in eggs and vanilla extract until creamy. Beat in peanut butter until combined.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and stir until combined. Stir in shredded apple.
• Spread batter into prepared baking dish. Bake for 20-25 for 9x13 or 25-30 for 9x9 minutes or until top is light golden and toothpick comes out mostly clean. For more cake-like bars, bake until toothpick comes out completely clean.
• Remove to a wire rack to cool.

CHEWY APPLE PEANUT BUTTER GRANOLA BARS

Steps:

• Line a 8x8 inches (20x20 cm) baking pan with aluminum foil or parchment paper, leaving the foil to extend up the sides. This will make it easier to remove the granola bars from the pan. Brush lightly with oil to prevent sticking.
• Spread the rolled oats and chopped pecans on a baking tray and toast them for 10 minutes, until they are slightly golden.
• Transfer to a large bowl.
• Process the dates in a food processor until they become a ball.
• Add the cinnamon powder, crushed dates and chopped dried apples to the oats mixture.
• In a small saucepan over low heat, warm the vanilla, honey, and peanut butter until runny.
• Pour over the dry mixture and mix well until everything is evenly coated and the dates are disperse throughout.
• Transfer the mixture to the baking pan and press down with a spatula or with your wet hands.
• Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours (better overnight).
• Remove the bars from the baking pan and cut into 12 even bars.
• Store the chewy apple peanut butter granola bars in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

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.

APPLE PEANUT BUTTER BARS

Steps:

• Make the bars: Preheat your oven to 350 degrees F with a rack in the center. Spray an 8-inch square baking pan with nonstick spray, line the bottom with parchment paper, then spray the parchment.
• Melt the butter in a medium skillet and then pour into a medium heatproof bowl, reserving about 1 tablespoon of the butter in the skillet. Add the apples and 1 tablespoon of the granulated sugar to the skillet, toss and cook over medium heat until the apples are softened and slightly shrunken and most of the juice has evaporated, 3 to 5 minutes.
• While the apples cook, whisk together the oats, flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
• In the medium heatproof bowl, stir the brown sugar, remaining 1/3 cup granulated sugar, peanut butter and vanilla into the melted butter. Add the egg and mix well to combine. Stir in the dry ingredients, mixing well, and then stir in the cooked apples and apple chips. The dough will be stiff.
• Spread the dough into the prepared baking pan and smooth the top. Bake for 40 to 45 minutes, until evenly deep golden brown and the center feels firm to the touch. Place the pan on a wire rack and cool completely.
• Finish the bars: Remove the cooled bar from the pan. Melt the white chocolate chips in the microwave in a small microwaveable bowl in 8 second increments, stirring well after each until melted, about 30 seconds. Transfer to a sandwich bag, snip off a small opening at the tip and drizzle the white chocolate over the surface of the baked bar. Sprinkle with the apple chip pieces. Cut in half and then cut each half into 6 bars. Store covered at room temperature for up to 4 days.

CHEWY APPLE PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350°F and butter a 9 X 9 baking dish.
• In a large bowl, stir together the melted butter and sugars. Beat in the eggs one at a time. Then stir in the vanilla.
• In another bowl whisk together flour, baking powder, salt, and cinnamon.
• Gradually add the flour mixture to the wet ingretients. Then stir in the apples, peanut butter chips, and pecans.
• Spread the batter into the prepared pan (the batter will be THICK).
• Bake for 35 - 40 minutes, and then cool completely before cutting into squares.

CHEWY PEANUT BUTTER BARS

Steps:

• In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. 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.

RICH CHEWY PEANUT BUTTER BARS

Steps:

• Pre heat oven to 350 degrees. Grease and flour 9 x 13 inch pan and set aside.
• Melt peanut butter and margarine in a medium pan.
• When melted add the sugar, eggs, flour, baking powder, salt and vanilla, stirring until well blended.
• Pour into pan and bake for 25 to 30 minutes or until set. Cool, and cut into squares.

OATMEAL, APPLE AND PEANUT BUTTER BARS

Steps:

• Beat butter, apple sauce and peanut butter together until smooth. Add sugars and vanilla, beat until creamy. Add eggs, beating one at a time until blended. In another bowl, add baking soda, baking powder , cinnamon and salt to flour and mix. Add flour mix to batter, stirring until no flour is visible. Add oats and fruit, mixing gently. Spoon into a 9 x 13 pan coated with cooking spray. Bake for 15-18 minutes in 350 degree oven. Cut into squares when cool.

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!