PEANUT BUTTER AND CHOCOLATE MONSTER COOKIE BARS
My children and my husband love these monster cookie bars!
Provided by Tynisha
Categories Desserts Cookies Bar Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
- Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
- Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 34.9 g, Cholesterol 28.2 mg, Fat 15.6 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 181.3 mg, Sugar 23.9 g
PEANUT BUTTER COOKIE BARS
recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.
Provided by dianasportal
Categories Bar Cookie
Time 25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.
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 PEANUT BUTTER COOKIE BARS
Fast and fairly easy cookie bar that is tasty and will disappear from you cookie plate in a flash. Great for gifts or to share with those you work with. Adapted from a Local supermarket advertising mailer
Provided by Bruce Gurnick
Categories Bar Cookie
Time 55m
Yield 20-24 cookies, 20-24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 388.5, Fat 22.7, SaturatedFat 6.8, Cholesterol 16.1, Sodium 366.4, Carbohydrate 44.3, Fiber 2.9, Sugar 31.1, Protein 8.4
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.
PEANUT BUTTER CHOCOLATE BARS
Steps:
- Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
- Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
- Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
- Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.
LUNCH LADY PEANUT BUTTER COOKIE BARS
Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 16 cut bars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Bars:.
- Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
- Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
- Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
- In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
- Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
- Frosting:.
- In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS
Easy to make, good to eat!
Provided by R. Lauzon
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Melt butter over low heat.
- Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
- Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
- Bake 25 to 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 32.1 g, Cholesterol 18.9 mg, Fat 15.4 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 10.5 g, Sodium 127.3 mg, Sugar 26.9 g
CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)
Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Provided by Mom2Rose
Categories Bar Cookie
Time 3h10m
Yield 32 bars, 32 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press dough in bottom of pan.
- Bake 10 minutes or just until dough is set.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat.
- Stir in brown sugar.
- Heat to boiling, stirring frequently.
- Boil 1 minute, stirring constantly.
- Sprinkle potato chips and peanuts over partially baked base.
- Pour brown sugar mixture over chips and peanuts.
- Bake 15 minutes longer or until surface is bubbly.
- Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
- Spread chocolate over filling.
- Cool completely, about 2 hours.
- Refrigerate 30 minutes or until chocolate is set.
- For bars, cut into 8 rows by 4 rows.
- Store covered at room temperature.
Nutrition Facts : Calories 183.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 21.1, Sodium 113.7, Carbohydrate 15.1, Fiber 1.2, Sugar 12.8, Protein 2.4
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
PEANUT BUTTER-CHOCOLATE COOKIE BARS
Turn prep into a breeze with Peanut Butter-Chocolate Cookie Bars. Starting with a cake mix for Peanut Butter-Chocolate Cookie Bars makes everything simple.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
- Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.
- Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.
- Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 13 g, Protein 4 g
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