Peanut Butter Chocolate Layer Bars Food

LAYERED CHOCOLATE AND PEANUT BUTTER BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

LAYERED PEANUT BUTTER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms.
• Press dough in bottom of pan using floured fingers.
• Bake 15 to 18 minutes or until golden brown.
• Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth.
• Spread mixture evenly over cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth.
• Cool 10 minutes; spread over filling.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.

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!

3 LAYER CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350.
• Lightly grease a 13x9x2" baking pan.
• In a large mixing bowl,combine the first 9 ingredients,mixing well.
• Press the dough into pan.
• Bake for 20 minutes.
• After removing from oven, sprinkle the chocolate chips.
• Spread chocolate evenly,letting it melt.
• Combine the powdered sugar, remaining PB & enough milk to make a thin consistancy.
• Beat mixture well.
• Drizzle mix over chocolate layer.
• Chill before cutting into squares/bars.

GLUTEN-FREE CHOCOLATE PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

LAYERED PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

TRIPLE LAYER PEANUT BUTTER BARS

Steps:

• Pre-heat oven to 350 degrees.
• Cream together butter and peanut butter. Add sugars, vanilla and egg. Mix until combined. In a separate bowl, mix flour, salt and baking soda. Add dry ingredients in small amounts to wet ingredients. Once this mixture is combined, pat into a 9 X 13 in pan and bake for about 20 minutes.
• Sprinkle chocolate chips over mixture in pan while it's still warm. As they melt, spread the chocolate chips evenly onto cookie mixture with a rubber spatula.
• Cool in refrigerator for 20 minutes. Meanwhile, beat together powdered sugar, remaining peanut butter and milk until the mixture reaches a smooth consistency. Spread the powdered sugar mixture over cooled cookie and chocolate bars in pan. Cut into bars.

REESE'S™ PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

PEANUT BUTTER CHOCOLATE LAYER BARS

Steps:

• Combine crushed cookies and butter in small bowl; press onto bottom of greased 13X9 inch baking pan.
• Layer nuts, morsels,and coconut over crumb mixture.
• Drizzle sweetened condensed milk evenly over top.
• Bake in preheated 350 degree oven for 20 to 25 minutes, or until coconut is golden brown.
• Cool completely in pan on wire rack.