Chocolate Frosted Peanut Butter Bars Food

PEANUT BUTTER CUP CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

CHOCOLATE FROSTED PEANUT BUTTER CRISPY RICE CEREAL BARS

Steps:

• Pour the rice cereal and chopped peanuts (if using) in a large bowl; set aside.
• In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
• Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
• Add in mini marshmallows and stir until blended.
• Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
• Press the mixture into an greased 11 x 7-inch baking pan, flatten with the back of a buttered spoon.
• In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir.
• Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.
• Cut into desired size bars.

FROSTED PEANUT BUTTER BARS WITH CHOCOLATE DRIZZLE

Steps:

• In a mixing bowl, cream peanut butter, shortening and brown sugar.
• Beat in eggs and vanilla.
• Combine the flour and salt; gradually add to creamed mixture.
• Add milk; mix well.
• Transfer to a greased 15 x 10 x 1 baking pan.
• Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. (I always bake it for 16 minutes.)
• Cool.
• For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar.
• Gradually beat in enough milk to achieve spreading consistency.
• Frost bars.
• Melt chocolate chips and shortening; stir until smooth.
• Drizzle over frosting.
• Refrigerate.

PEANUT BUTTER BARS WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
• Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.

EASY PEANUT BUTTER BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

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!

FROSTED PEANUT BUTTER BARS

Steps:

• Cream the first 6 ingredients.
• Add the final 4 mixing well.
• Spread on large greased cookie sheet.
• Bake at 350° for 25 minutes.
• Meanwhile, combine all frosting ingredients (will be fairly stiff), mix well and spread on slightly warm cookies. Cut and serve.