CHEWY PEANUT BARS
Wheaties™ cereal, chocolate and peanut butter come together in this luscious bar.
Provided by Betty Crocker Kitchens
Categories Snack
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.
- In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 11 g, TransFat 0 g
HERSHEY'S CHEWY PEANUT BARS
I love baking, though I'm not a baker. This recipe was adopted by me February 2005. It's from Hershey's Kitchens - how could it not be delicious?
Provided by - Carla -
Categories Dessert
Time 25m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°F and grease 13x9 baking pan.
- In a large bowl stir together the flour, granulated sugar, cocoa, brown sugar, baking powder and salt.
- Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs.
- Add eggs; mix well.
- Spoon mixture into prepared pan, pressing firmly onto bottom of pan.
- Bake 8 to 10 minutes or until mixture is set. Remove from oven; sprinkle peanut butter chips on top.
- Drizzle sweetened condensed milk evenly over chips; top with coconut. Return to oven; bake 20-25 minutes or until lightly browned on top.
- Cool completely in pan on wire rack.
- Cut into 24 bars.
- Recipe may be reprinted courtesy of the Hershey Kitchens.
Nutrition Facts : Calories 230.2, Fat 10.4, SaturatedFat 6, Cholesterol 31.4, Sodium 140.5, Carbohydrate 29.9, Fiber 1.3, Sugar 22.6, Protein 5
CHEWY CHOCOLATE PEANUT BARS
A cross between Mary Moore's Sweet Maureen Bars and Best of Bridge's Chewy Chocolate Peanut Squares I always make a double recipe
Provided by bloubunny
Categories < 30 Mins
Time 30m
Yield 32 bars, 32 serving(s)
Number Of Ingredients 12
Steps:
- To make base, in pot combine thoroughly the peanut butter, corn syrup, brown sugar and butter. Stir constantly on medium heat until nearly boiling. Do not let mixture burn on bottom or pot. Remove from heat. In a large bowl combine rice krispies, peanuts and any or all of the optional ingredients. I use them all. Pour in hot peanut butter mixture and at once stir to thoroughly combine.Mixture is very stiff. Pack firmly and evenly into the bottom of a buttered 8 x 8" pan. Press down using the back of a large dessert spoon dipped several times in hot water to keep it from sticking. Let stand on counter while you prepare the topping.
- To make topping, in a small pot combine squares of chocolate and peanut butter. Stir constantly over low heat until chocolate is melted and the the mixture is combined. At once spread evenly over bars ( 1 x 2"). Chill in refrigerator. With sharp knife cut into bars. Stir in contained in refrigerator until serving.
- If making a double recipe, use a 9 x 12" pan and use 4 squares of chocolate with 1/3 cup peanut butter for topping.
Nutrition Facts : Calories 135.2, Fat 7.9, SaturatedFat 2.4, Cholesterol 2.5, Sodium 58.6, Carbohydrate 14.2, Fiber 0.9, Sugar 8.9, Protein 3.5
CHEWY PEANUT BARS
Kids will gobble up these chewy peanut-packed treats made with two kinds of crunchy cereal. "The sweet coating contrasts nicely with the salty nuts to make these bars a family favorite," comments Diane Eitreim of Garretson, South Dakota. "They travel well, too."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.
Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
Steps:
- Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
- In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
- Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
- Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
- Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
- Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.
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