Chocolate Peanut Butter Bars Easy Food

CHOCOLATE PEANUT BUTTER BARS( EASY)

Steps:

• In large saucepan,on low heat, cook sugar, peanut butter and corn syrup until sugar is dissolved.
• Remove from heat and add cereal.
• Stir until well coated.
• Spread into a greased 9x13 pan.
• Press lightly.
• Spread melted chocolate on top.
• Chill.

CHOCOLATE PEANUT BUTTER BARS IV

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.

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!

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F
• Coat a 9x13" baking pan lightly with non-stick cooking spray.
• Beat cake mix, oil and egg in large mixing bowl, on medium speed until somewhat crumbly. Add peanuts and stir. Measure out and set aside 1 1/2 cups of the cake crumb peanut mixture to be used later. Pour remaining mixture into prepared pan and press out to evenly cover the bottom of the pan.
• Beat sweetened condensed milk and peanut butter in a medium bowl until smooth (hint: use the same bowl you used for cake crumbs). Spread this over the prepared cake crust. This will be a bit challenging. Be careful but don't worry if you struggle with the cake layer a bit.
• After spreading the mixture sprinkle about 4 oz of semi sweet chocolate chips evenly over the peanut butter mixture.
• Pour reserved cake crumb mixture over the top and spread evenly, pressing down gently.
• Bake 25 - 30 minutes until set. Remove from oven. Turn oven off. Top with Remaining about 6 oz more of chocolate chips. Return to oven for 1 minute and then remove from oven. Use a spatula to spread the chocolate evenly over the top of the bars. Cool and store in covered container. Enjoy.
• Note: You can be creative with this recipe. The cake flavor may be changed. Other flavor chips may be substituted for chocolate. Other nuts may be substituted or combined for/with peanuts. Other nut butters may be substituted for peanut butter. This one basic recipe can produce many bar variations.

REESE'S PEANUT BUTTER BARS

Steps:

• Mix the crumbs and sugar (sifted is better).
• Add the melted butter and peanut butter.
• Mix well and press into a 9x13 inch pan.
• Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).
• Spread chocolate over the bars.
• Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won't crack.

EASY PEANUT BUTTER, CHOCOLATE, COCONUT & GRAHAM BARS

Steps:

• Preheat oven to 350 degrees (325 for glass pan).
• In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
• Top evenly with the coconut, then sweetened condensed milk.
• Bake for 25 to 30 minutes or until lightly browned.
• In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
• Cool 30 minutes, then chill. Cut into bars.
• Store cookie bars loosely covered at room temperature.

QUICK AND EASY PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F Lightly grease a 13x9-inch baking pan.
• In large mixing bowl, beat Eagle Brand, peanut butter, egg, and vanilla until smooth. Beat in biscuit mix. Pat evenly in prepared pan.
• Bake 20 minutes or until lightly browned. Cool.
• Melt chocolate square with butter; drizzle over all, Cut into bars.
• Store at room temperature.
• Makes 24 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.