THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
Provided by Food Network Kitchen
Categories dessert
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.
DELICIOUS CHEWY PEANUT BUTTER CHOCOLATE CHIP OATMEAL BARS
These are the *best* bars and so easy to make, the trick to these is not to overbake, mine bake out perfectly in a 350 degree oven, second-lowest rack for 22 minutes, servings is only estimated --- add in 1 teaspoon cinnamon also if desired --- this was developed using full-fat peanut butter :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 32m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking dish.
- In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
- Add in the peanut butter and beat until combined.
- Add in eggs and beat until combined.
- In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
- Mix in chocolate chips.
- Transfer and spread into prepared baking dish.
- Bake for 22-25 minutes or until JUST set (do not overbake).
- Cool then cut into squares.
CHEWY CHOCOLATE PEANUT BARS
These are good, they taste like candy bars.
Provided by LAZYDM
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 16h40m
Yield 48
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips. Bring to a boil, stirring constantly. Continue to boil for 5 minutes.
- Remove from heat and stir in the vanilla, oats and peanuts. Turn onto a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides. When cool enough to touch, grease your hands and pat the mixture down flat in the pan.
- Refrigerate overnight. Let stand for 20 minutes before cutting into squares.
Nutrition Facts : Calories 114 calories, Carbohydrate 13.1 g, Fat 6.5 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 23.9 mg, Sugar 5.3 g
CHEWY PEANUT BARS
Kids will gobble up these chewy peanut-packed treats made with two kinds of crunchy cereal. "The sweet coating contrasts nicely with the salty nuts to make these bars a family favorite," comments Diane Eitreim of Garretson, South Dakota. "They travel well, too."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.
Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
WORLD'S BEST PEANUT BUTTER BARS
Perfectly thick, soft and chewy peanut butter bars with a peanut butter and chocolate glaze, and oats baked in the chewy cookie bars.
Provided by Lauren Allen
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
- Add the eggs, vanilla, and peanut butter and mix well.
- In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.
- Press firmly into a greased 9x13'' pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.
- Once cooled, spread a thin layer of peanut butter over the bars.
Nutrition Facts : Calories 202 kcal, Carbohydrate 26 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 216 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CHEWY PEANUT BUTTER PAN SQUARES
With seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. -Deb DeChant, Milan, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CHUNKY, CHEWY PEANUT BUTTER AND CHOCOLATE BARS
Provided by Kelly
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray. See note*
- Combine the flour, salt, baking powder, and grated nutmeg in a bowl and whisk to combine.
- In another mixing bowl, whisk eggs. Add brown, cooled melted butter, and vanilla. Whisk until smooth.
- Add peanut butter and whisk until smooth.
- Remove 1 tablespoon from the flour mixture and toss with peanut butter and chocolate chips.
- Add flour mixture to wet mixture and stir with a wooden spoon until combined.
- Add peanut butter chips, chocolate chips, and chopped Reese's cups and stir gently to combine.
- Transfer mixture to prepared baking pan and smooth.
- Bake until set and golden on the edges, about 30 minutes. Do not overbake.
- Let cool completely before cutting into squares.
CHEWY PEANUT BUTTER CRANBERRY BARS
This recipe is a variation from a old 4-H project book. I have been making them for years! I always, always, always have people asking me to make these! Great snack for road trips! I use no-sugar-added peanut butter.
Provided by e.oliver365
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
- Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 42.8 g, Fat 13.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 141.6 mg, Sugar 22.2 g
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.
NUT FREE CHEWY GRANOLA BARS
These nut free homemade granola bars are delicious and chewy with just the right amount of sweet. Perfect for kids with nut allergies!
Provided by Natalie Monson
Categories Snack
Time 2h15m
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with parchment paper. Spray lightly with nonstick cooking spray.
- In a mixing bowl, combine oats, salt and cinnamon.
- In small saucepan, combine honey and coconut oil. Cook over medium heat until bubbly. Turn the heat off and stir in the vanilla.
- Pour honey mixture into the oats and stir until well combined.
- Stir in pepitas and dried cranberries if adding. Once the mixture has cooled slightly, add in chocolate chips.
- Spoon mixture into your parchment lined pan and spread evenly. Spray a small amount of cooking spray onto your hands and press the mixture firmly into the pan so that it stays together.
- Place the pan in the refrigerator for 2 hours. Remove the bars with the parchment paper and cut into 12 even bars. Enjoy!
Nutrition Facts : Calories 135 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Sodium 98 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Place the peanut butter and agave nectar in your food processor. Process for 15 seconds until combined.
- Add the oats and most of the chocolate chips to the food processor. Save some chocolate chips to put on top of the granola bars.
- Pulse the oats and chocolate chips so they are slightly chopped and combined with the peanut butter mixture.
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- Fold in the chocolate chips and transfer the batter to your baking pan, making sure to press the mixture down evenly with the back of a rubber spatula.
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- Mix oats, pretzels, pecans, dried cranberries, MegaFood Daily Purify Nutrient Booster Powder, and salt in a large bowl. Set aside.
- In a small saucepan, heat peanut butter, honey, and brown rice syrup on low, just to a warm temperature, mixing to combine. Do not simmer it.
- Remove from heat and stir in vanilla, then pour on to dry ingredients. Stirring to coat completely, even using hands to help with this.
- Make a parchment sling for a bread loaf pan, and then dump mixture into pan. Press down firmly with the back of a measuring cup, sprayed with non-stick spray. Refrigerator for one hour. Then cut and enjoy! Store in the refrigerator for up to two weeks.
CHEWY PEANUT BUTTER GRANOLA BARS - AHEAD OF THYME
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5/5 (1)Total Time 45 minsCategory SnacksCalories 354 per serving
- In a medium saucepan, combine peanut butter, tahini, maple syrup, coconut oil and vanilla over medium-low heat. Cook and stir until smooth and creamy.
- In a medium bowl, combine oats, pepitas, pumpkin spice, and salt, and mix together. Pour liquid mixture on top and stir to combine until fully incorporated and the oats are all coated with the liquid mixture.
- Allow mixture to cool in the refrigerator for 10 minutes, and then stir in 1/2 cup chocolate chips. (If you are like me and cannot wait, you can stir in the chocolate chips right away, but be prepared for them to melt. The granola bars will taste the same.)
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4.7/5 (3)Total Time 20 minsCategory Breakfast, SnacksCalories 341 per serving
- In a small saucepan heat the peanut butter and honey on low for about 2-3 minutes (or just until warmed and able to mix together). Whisk together until slightly melted. Remove from heat. Or heat in the microwave for about 30 seconds and whisk to blend.
- Press the mixture firmly into the pan. If it is sticky and hard to do, set it in the refrigerator to harden slightly then press the top again. Make sure the top is evenly flattened. Let stand for 30 minutes in the refrigerator or freeze for 10-15 minutes until hardened. Cut into 10 rectangles.
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