CHOCOLATE-COVERED PEANUT BUTTER BARS
Go for a classically delicious dessert with Chocolate-Covered Peanut Butter Bars! Crushed graham crackers form the base of these yummy peanut butter bars.
Provided by My Food and Family
Categories Football Party Center
Time 2h15m
Yield Makes 24 servings.
Number Of Ingredients 7
Steps:
- Beat butter and 3/4 cup peanut butter in large bowl with mixer until well blended. Add graham crumbs; mix well. Gradually beat in 2 cups sugar; press onto bottom of 9-inch square pan sprayed with cooking spray.
- Beat cream cheese, remaining peanut butter and remaining sugar with mixer until well blended. Spread over crust.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Spread over cream cheese layer. Refrigerate 2 hours.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE PEANUT BUTTER BARS II
No-bake peanut butter bars.
Provided by Dawn DeMaster
Categories Desserts Cookies Peanut Butter Cookie Recipes
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.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
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.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
CHOCOLATE-COVERED PEANUT BUTTER BALLS
Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.
Provided by Edna
Categories Desserts Candy Recipes Truffle Recipes
Time 3h20m
Yield 45
Number Of Ingredients 6
Steps:
- Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
- Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Grease a baking sheet.
- Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 9.6 g, Cholesterol 2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 41.9 mg, Sugar 6.3 g
CHOCOLATE PEANUT BUTTER BARS
We all loved this one! It has the texture of a brownie, but the taste of a peanut butter chocolate chip cookie. My kids both helped me make it and eat it!
Provided by Lazy Stacey
Categories Bar Cookie
Time 40m
Yield 48 bars
Number Of Ingredients 8
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!
Nutrition Facts : Calories 85.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 17.3, Sodium 52.4, Carbohydrate 9, Fiber 0.4, Sugar 6.3, Protein 2.1
CHOCOLATE COVERED PEANUT BUTTER BALLS
Make and share this Chocolate Covered Peanut Butter Balls recipe from Food.com.
Provided by JustaQT
Categories Candy
Time 20m
Yield 24-36 Balls depending on size
Number Of Ingredients 7
Steps:
- Melt butter in a heavy 2 quart saucepan over low heat, Add peanut butter, stir until well blended.
- Remove from heat.
- Combine sugar and rice krispies in a large bowl.
- Pour hot peanut butter mixture over all.
- Mix thoroughly using hands.
- Shape into 1 inch balls.
- Place on wax paper lined cookie sheets.
- Cover and refrigerate 1 hour.
- Combine chocolate chips, Hershey Bar, and paraffin in top of double boiler.
- Place over hot water until melted.
- Dip chilled peanut butter balls in chocolate mixture to coat.
- Place on wax paper lined sheets to set chocolate.
- When dry, store in refrigerator.
PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS
Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache. Recipe is from Fine Cooking.
Provided by Pinay0618
Categories Bar Cookie
Time 3h30m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
- In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
- Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
- Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
- Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
- With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
- Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
- Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
- Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.
Nutrition Facts : Calories 1604, Fat 111.8, SaturatedFat 51.8, Cholesterol 193.2, Sodium 609.9, Carbohydrate 135.2, Fiber 6.6, Sugar 73.7, Protein 27
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