OATMEAL CHOCOLATE CHIP PEANUT BUTTER BARS
My family loves this peanut butter cookie bars recipe-oatmeal, brownie bars, peanuts-it's made from all our favorite things! Oatmeal, peanut butter and chocolate chips make these bars a big hit with kids of all ages. Since I always have these basic ingredients on hand, I can whip up a batch anytime. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. , Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
PEANUT BUTTER OATMEAL CHOCOLATE BARS
Hands down my favorite bar recipe. My mom makes these for all of our family parties and everyone goes nuts! They are so addicting, I think I am going to make some now :)
Provided by Amber C.
Categories < 30 Mins
Time 30m
Yield 1 9x13 pan, 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter, brown sugar and white sugar until light and fluffy.
- Add egg, 1/3 c peanut butter, soda, salt, vanilla and mix well; add flour and oats.
- Spread in a greased 9x13 pan, bake @ 350 for 18-21 minutes, or until golden brown.
- When bars are done immediately sprinkle choc chips on top, let stand a few minutes until melted.
- Spread evenly, set aside to cool completely.
- In a mixing bowl combine all frosting ingredients, mix until smooth, it should be creamy not runny, add milk if needed.
- Spread evenly over cooled chocolate.
- Enjoy!
Nutrition Facts : Calories 171.7, Fat 8.3, SaturatedFat 3.5, Cholesterol 19.6, Sodium 113.4, Carbohydrate 21.8, Fiber 1.3, Sugar 12.6, Protein 3.7
PEANUT, CARAMEL, AND CHOCOLATE TART
You won't be able to resist a slice of this gooey yet crunchy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
- Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
- Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
- Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
- Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
- Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
- In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
- Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Nutrition Facts :
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.
CHOCOLATE CARAMEL PEANUT BUTTER OATMEAL BARS
These gems have it all! I've had this recipe floating around a while but I think it originally came from a board called webicurean.
Provided by SusieQusie
Categories Bar Cookie
Time 45m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch by 13-inch baking pan with cooking spray (or line with sprayed foil to help get them out of the pan after baking & make clean-up easier).
- Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs.
- Whisk the egg with the milk and add to crumb mixture, stirring until well mixed. Reserving 3/4 cup of mixture, press remainder into bottom of pan.
- Beat cream cheese until smooth. Add caramel and beat until well mixed. (Take the lid off the caramel jar then microwave for a few seconds to make more pourable.)
- Spread caramel cream cheese mixture over crust.
- Sprinkle with chocolate chips and reserved crumbs.
- Bake for 30 minutes. Let cool completely; cut into bars.
- These are really rich so cut into small bars!
Nutrition Facts : Calories 113.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 8.4, Sodium 139.9, Carbohydrate 17.5, Fiber 0.6, Sugar 6.8, Protein 2.3
More about "chocolate caramel peanut butter oatmeal bars food"
CHOCOLATE PEANUT BUTTER OATMEAL BARS.
From halfbakedharvest.com
4.2/5 Calories 322 per servingTotal Time 2 hrs
3 MINUTE CHOCOLATE PEANUT BUTTER OATMEAL - EATING …
From eatingbirdfood.com
CARAMEL PEANUT BUTTER OATMEAL BARS
From insidebrucrewlife.com
CHOCOLATE PEANUT BUTTER OATMEAL BARS …
From quakeroats.com
CHOCOLATE CARAMEL PEANUT BUTTER BARS
From butterwithasideofbread.com
CHOCOLATE CARAMEL TART RECIPE WITH PEANUTS
From olivemagazine.com
PEANUT BUTTER CARAMEL OATMEAL COOKIE BARS - BUNS IN MY OVEN
From bunsinmyoven.com
Estimated Reading Time 4 mins
- Add everything but the chocolate chips, peanut butter, and caramel to the bowl of a stand mixer and beat until just combined.
- Add the peanut butter and caramel sauce to a small bowl and stir well to combine. Soften in the microwave for 15 seconds if needed.
VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIES | FOODTALK
From foodtalkdaily.com
OATMEAL CHOCOLATE PEANUT BUTTER BARS - FOOD STORAGE MOMS
From foodstoragemoms.com
CHOCOLATE & PEANUT BUTTER CRISPY BARS RECIPE: HOW TO MAKE IT
From aefle.dynu.net
VEGAN CHOCOLATE PEANUT BUTTER CARAMEL BARS | AMBITIOUS …
From ambitiouskitchen.com
EASY OATMEAL COOKIE BARS - RUNNING ON REAL FOOD
From runningonrealfood.com
OATMEAL CHOCOLATE CHIP PEANUT BUTTER BARS RECIPE: HOW TO MAKE IT
From aesea.dynu.net
CHOCOLATE PEANUT BUTTER NO-BAKE BARS | SUGARED & STIRRED
From sugaredandstirred.com
20 CHOCOLATE AND PEANUT BUTTER COOKIE BAR RECIPES
From allrecipes.com
CHOCOLATE PEANUT BUTTER OATMEAL BARS - BRITNEY BREAKS BREAD
From britneybreaksbread.com
CHOCOLATE CRUNCH COOKIES - HAPPY HEALTHY MAMA
From happyhealthymama.com
CHOCOLATE PEANUT BUTTER OATMEAL BARS - ADDICTED TO DATES
From addictedtodates.com
PEANUT, CARAMEL AND CHOCOLATE CANDY BARS - LAND O'LAKES
From landolakes.com
P-NUTTLES CHOCOLATE BAR - TOFFEE CARAMEL PEANUTS MILK ... - WALMART
From walmart.com
PEANUT BUTTER OATMEAL BARS - SPEND WITH PENNIES
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love