Chocolate Peanut Butter Dream Bars Food

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER DREAM BARS

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.

CHOCOLATE PEANUT BUTTER DREAM BARS

Steps:

• Finely crush 20 of the cookies In a blender or food processor.
• Melt the butter in a medium microwavable bowl. Add the crushed cookies and mix until well moistened. Press into an 8 X 8-inch baking dish, and place into the freezer for a minimum of 30 minutes to set.
• Mix the package of pudding with the 1 1/2 cups of milk in a small bowl, and place into refrigerator to set.
• In a mixing bowl, beat cream cheese, confectioners' sugar, peanut butter, and vanilla together.
• Fold in 1 cup of the Cool Whip and mix until well blended.
• Place dollops of cream cheese mixture over the crust, and with an offset spatula, gently spread to completely cover.
• Doing the same with the chocolate pudding, place dollops over the cream cheese and evenly distribute.
• Spread remaining Cool Whip over the pudding.
• Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
• In a plastic bag, break up the remaining cookies.
• Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• 1. Preheat oven to 350°F. Spray and line 9 inch baking pan with foil, allowing foil to hang over side. Spray foil. Combine graham cracker crumbs, granulated sugar, and melted butter and press into bottom of pan. Bake 5-7 minutes, until golden, allow to cool.
• 2. Prepare brownie mix for cake like brownies. Fold in chopped peanuts. Pour over crust and bake 30-35 minutes- until just set. Cool completely.
• 3. With electric mixer, beat cream cheese until smooth. Add peanut butter and confectioners' sugar until just blended (batter will be lumpy). Add milk, beat lightly. In separate bowl, whip 1 cup of the cream and fold gently into the peanut butter mixture. Spread mousse evenly over cooled brownies. Refrigerate 1 hr.
• 4. Heat remaining 1/2 cup cream over medium heat until just boiling. Remove from heat and add corn syrup and chocolate chips. Cover and let stand 5 minutes. Pour and spread over the cooled mousse. Refrigerate at least another hour.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F
• Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
• In small bowl, combine graham cracker crumbs and granulated sugar.
• Mix in melted butter.
• Press crumb mixture into prepared pan.
• Bake until golden, about 5 to 7 minutes.
• Cool on wire rack.
• Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
• Fold in chopped nuts.
• Pour batter into crust-lined pan.
• Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
• Cool completely in pan on a wire rack.
• With electric mixer in medium bowl, beat cream cheese until smooth.
• Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
• Add milk; beat lightly to loosen mixture.
• In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
• Spread mousse evenly over cooled brownie.
• Refrigerate 1 hour.
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
• Remove from heat; add corn syrup and chocolate chips.
• Cover and let stand 5 minutes.
• Stir until smooth.
• Pour glaze over chilled mousse and spread to cover completely.
• Return to refrigerator for at least 1 hour.
• Run a small knife around inside of pan and lift out brownie.
• Heat knife under hot running water and trim edges.
• Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
• Cut each strip into 5 pieces about 1-1/2 inches square.
• Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

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.

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!

MRS. FIELDS CREAMY PEANUT BUTTER CHOCOLATE BARS RECIPE - (3.9/5)

Steps:

• heat oven to 325°F. Crush cookies until finely ground. Add butter and mix. Press crumb mixture into bottom of 8x8 baking pan and bake 10 minutes. Cool to room temperature. Melt chocolate. Pour half into pan and smooth evenly over crust. Place pan in refrigerator. Keep remaining chocolate warm. Blend peanut butter and butter together until smooth using electric mixer. Slowly beat in confectioners sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour.