PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
Steps:
- Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
- Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
PEANUT CRUMBLE BARS
Looking for a distinctive baked dessert? Then check out these bars flavored with peanuts, oats and chocolate - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
- In large bowl, beat sugar, butter, 2 eggs, 1 teaspoon vanilla, the flour, cocoa, oats and baking powder with electric mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
- In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter and 1 teaspoon vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
- Bake 35 to 45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 15 g, TransFat 0 g
PEANUT BUTTER & CHOCOLATE CRUMBLE BARS
Peanut butter and chocolate are at it again, this time in ooey-gooey bars with an oaty crumble topping.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 45m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Combine oats, flour and baking soda. Beat butter and sugar in large bowl with mixer until blended. Add oat mixture; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.
- Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 45 sec. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.
- Bake 22 to 25 min. or until edges are golden brown.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 13 g, Protein 3 g
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
PEANUT BUTTER CRUMBLE BARS
A super simple dessert using a cake mix and peanut butter for a crust, topped with chocolate, coconut and nuts. Yummy!
Provided by MNLisaB
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 325*.
- Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.
- Blend with an electric mixer on medium speed for about a minute.
- Scrape the sides of the bowl and mix again for about 30 more seconds,or until uniformly mixed; the mixture will be very thick.
- Transfer the mixture into an ungreased 13 X 9 cake pan, reserving 1 1/2 cups for the topping.
- Using your hands, press the crust evenly over the bottom of the pan so it reaches all sides.
- Set both the pan aside and the reserved topping.
- For the filling, stir the chocolate chips, condensed milk and 2 TBS butter in a pan on low heat and cook for about 5 minutes, until chocolate is melted and is well mixed, then remove from the heat.
- Stir in nuts, coconut and vanilla until well mixed.
- Pour the chocolate mixture evenly over the crust.
- Crumble the reserved topping over chocolate mixture in the pan.
- Place the pan in the middle of the preheated 325* oven for about 20-25 minutes, until lightly browned.
- Cool on wire rack for 30 minutes.
- Note- I used Darlene Summers' recipe#14062 for an excellent substitute for the sweetened condensed milk.
Nutrition Facts : Calories 382.1, Fat 24.3, SaturatedFat 10.4, Cholesterol 36.4, Sodium 254.9, Carbohydrate 38.5, Fiber 2.6, Sugar 27.5, Protein 7.1
PEANUT BUTTER AND APRICOT OATMEAL CRUMBLE BARS
Make and share this Peanut Butter and Apricot Oatmeal Crumble Bars recipe from Food.com.
Provided by Mary Jenny
Categories Oatmeal
Time 57m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth.
- Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover.
- Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.
Nutrition Facts : Calories 184.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 8.1, Sodium 97.6, Carbohydrate 29, Fiber 2.4, Sugar 16.3, Protein 4
CHUNKY CHOCOLATE PEANUT BUTTER BARS
This is adapted from the The Cake Mix Doctor cookbook. I have made them for many different occasions and I always bring home an empty plate.
Provided by SueChef
Categories Bar Cookie
Time 45m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Place rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.
- Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
- For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan. Crumble the reserved crust and scatter it evenly over the chocolate. Place in the oven.
- Bake until light brown, 25 to 30 minutes. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
- Cut into 48 bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long) These freeze beautifully.
PEANUT BUTTER & CHOCOLATE CRUMBLE BARS
Make and share this Peanut Butter & Chocolate Crumble Bars recipe from Food.com.
Provided by Zaney1
Categories Dessert
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Grease a 9x13 baking dish.
- Cream butter and sugar.
- Sift in flour and baking soda.
- Stir in oats.
- Press 3 cups of oat mixture into bottom of prepared dish.
- Melt chocolate in a medium sauce pot.
- Stir in Peanut Butter.
- Carefully spread over crust.
- Sprinkle remaining crust crumbs over the top.
- Bake at 350 for 22-25 minutes or til edges are golden brown.
Nutrition Facts : Calories 608.8, Fat 35.6, SaturatedFat 18, Cholesterol 40.7, Sodium 327.2, Carbohydrate 69, Fiber 7.5, Sugar 28.4, Protein 13.3
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