Chewy Chocolate Peanut Butter Butterfinger Bars Food

CHEWY CHOCOLATE PEANUT BUTTER BUTTERFINGER BARS

Steps:

• Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
• In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
• Stop to stir. Mixture will be on the granular side, this is okay.
• Return bowl to microwave and heat for 1 more minute on high power.
• Stir in the vanilla.
• Stir in the cocoa powder
• Stir in the cereal.
• Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top; set pan aside.
• Topping - Crush or dice the Butterfingers. I squeeze them in my palm before unwrapping them. They crush very easily so don't squeeze too hard or you'll have orange dust; set candy aside.
• In a medium microwave-safe bowl, combine 1 cup chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
• Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until mixture can be stirred smooth; 15 seconds is likely all they'll need.
• Pour chocolate mixture over base, smoothing the top lightly with a spatula.
• Working somewhat quickly so that chocolate doesn't begin to set up, evenly sprinkle Butterfingers over the chocolate. I prefer a fairly densely covered surface; add candy according to preference. Set pan aside.
• In a medium microwave-safe bowl (same one just used to melt the chocolate and peanut butter is fine; don't need to wash it), place 1/4 cup chocolate chips and heat on high power for 1 minute to melt. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they'll need.
• Using a spoon, evenly drizzle chocolate over the top of bars.
• Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 3 hours, or overnight, or until layers are completely set before lifting bars out with foil overhang, slicing, and serving. Before slicing, allowing bars to come to room temp for 15 minutes will make slicing much easier. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

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 oven 350 degrees.
• beat brown sugar and butter in large mixer until creamy. beat in corn syrup and vanilla.
• stir in oats then press into greased 13 x 9 in baking pan.
• bake for 15 minutes and cool slightly.
• melt 1 cup chocolate chip morsels and peanut butter in small, heavy saucepan over lowest heat possible. stirring until smooth.
• spread over base then sprinkle with peanuts and remaining chocolate chips. press down slightly.
• chill 1 hour or until firm.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F Grease at 13x9" baking pan.
• In a large mixer bowl, beat brown sugar and butter together until creamy.
• Beat in corn syrup and vanilla; then stir in uncooked oats.
• Press dough into bottom of the prepared pan.
• Bake 15 minutes. Cool slightly (about 10-15 minutes).
• While this is cooling, in a small saucepan, combine chocolate chips and peanut butter. Cook over low heat, stirring constantly until smooth.
• Spread this mixture over the crust. Sprinkle with chopped peanuts and then cool completely. Refrigerate 10 minutes to set chocolate mixture after letting it cool on its own to set chocolate mixture.
• Cut servings into 2x1 inch 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.

CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
• Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!

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 FINGER BARS

Steps:

• Cream butter, sugar and brown sugar.
• Blend in egg, 1/3 cup peanut butter, baking soda, salt, and vanilla.
• Stir in flour and oats.
• Spread in a greased 9x13 pan.
• Bake at 350 for 20-25 minutes.
• Sprinkle with chocolate chips, let stand 5 minutes or until chips are melted and then spread.
• Combine powdered sugar, 1/4 peanut butter, and enough milk to make it just thin enough to drizzle over the chocolate layer.
• Let cool until topping is hard.