Chocolate Peanut Butter Date Bars Food

CHOCOLATE-COVERED PEANUT BUTTER BARS

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.

CHOCOLATE PEANUT BUTTER DATE BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 9" x 13" pan.
• In a saucepan over low heat, melt 1/2 cup butter and 1/2 cup chocolate chips.
• Remove from heat and add the four and sugar and mix well. Press this mixture firmly into the greased pan. Bake for 10 minutes.
• Meanwhile, combine the confectioners' sugar and baking powder in a mixing bowl.
• Add the eggs, remaining 1/4 cup butter, peanut butter, dates, walnuts and water, and mix thoroughly.
• Cool the baked crust for 5 minutes, then spread the date mixture over the crust. Bake for 15-20 minutes or until golden.
• Melt the remaining 1/2 cup chocolate chips with the 1 tablespoon of shortening and spread over the baked crust and filling. If desired, sprinkle with additional chopped nuts. Cool completely and cut into bars.

CHOCOLATE-PEANUT BUTTER ENERGY BARS

Steps:

• Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
• Meanwhile, line an 8-inch square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat the parchment with cooking spray.
• Combine the soaked dates, peanut butter, oats and salt in a food processor; process until very finely chopped and starting to clump together. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Transfer to the medium bowl and stir in peanuts. Spread the mixture evenly and firmly into the prepared pan.
• Place chocolate chips in a microwave-safe bowl and microwave on Medium (50%) until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.

DARK CHOCOLATE-WALNUT DATE BAR

Steps:

• Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.
• In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.
• Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.
• Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.

CHOCOLATE PEANUT BUTTER DATE BARS

Steps:

• In a small pot, bring water to a boil. Place your 1 cup of pitted dates in the pot and let them boil for 5 minutes to soften up.
• Place the boiled dates in a food processor, along with the 2 Tbsp Cocoa or Cacao Powder, 1/2 tsp Salt, 1/4 cup Peanut Butter, and 1/4 cup Almond Flour. Mix until everything is combined and smooth. You might have to stop once or twice to wipe down the sides of the food processor.
• Now remove your mixture from the food processor, and place it onto some wax paper. Shape it into whatever size you would like your bars to be. I put mine in a Tupperware lined with wax paper that's about 3x6 inches, and ended up getting 12 bars that were roughly 1 inch each. You might want yours smaller or bigger, this part is up to you! Don't cut yet- that will happen later. Place your shaped filling in the freezer and let it firm up for 30 or so minutes.
• Right before you're ready to take it out, melt 1 cup of Chocolate chips and chop up 1 cup of Peanuts. Remove your filling from the freezer and cut into what size and shape you would like your bars to be in. I would recommend spraying the knife with cooking spray before cutting into it for a cleaner cut.
• Dip each bar into your melted chocolate, then roll it into the peanuts. The great thing about this is the chocolate doesn't have to look perfect- it's covered in peanuts directly afterwards. So don't spend too much time on that. Let the bars firm up again in the fridge for 10-15 minutes, they enjoy! Store any leftovers in the fridge.

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!