Peanut Butter N Chocolate Bars Food

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!

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
• Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.

CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• In a large bowl, place the 1 ½ cups peanut butter and maple syrup and microwave for 30-60 seconds until combined and smooth. Add oat flour and stir until well combined. The mix will be thick. Transfer mixture into the prepared baking pan and press evenly into the pan.
• To make the chocolate topping, melt the chocolate chips and the remaining peanut butter in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, about 2-3 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve cold.

NO-BAKE PEANUT BUTTER BARS

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

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 BUTTER-CHOCOLATE COOKIE BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
• Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.
• Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.
• Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

CHOCOLATE-PEANUT BUTTER BARS

Steps:

• Heat oven to 375 degrees.
• Grease a square baking pan (8 x 8).
• Mix Crisco, peanut butter, both sugars and egg thoroughly. (spray cooking spray in your measuring cups before you add Crisco and peanut butter for an easier clean up).
• Stir in water, flour, baking soda, baking powder, and salt. Add in HALF of the chocolate chips.
• Spread in pan.
• Bake about 20 minutes.
• Remove from oven and immediately sprinkle remaining 6 oz. chocolate chips over top. cover with a cookie sheet so that they melt.
• spread softened morsels over the top. Sprinkle with peanuts.
• Refrigerate several hours.
• Remove from refrigerator and let sit about 15 minutes.
• Cut into 2x1" bars.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F Grease at 13x9" baking pan.
• In a large mixer bowl, beat brown sugar and butter together until creamy.
• Beat in corn syrup and vanilla; then stir in uncooked oats.
• Press dough into bottom of the prepared pan.
• Bake 15 minutes. Cool slightly (about 10-15 minutes).
• While this is cooling, in a small saucepan, combine chocolate chips and peanut butter. Cook over low heat, stirring constantly until smooth.
• Spread this mixture over the crust. Sprinkle with chopped peanuts and then cool completely. Refrigerate 10 minutes to set chocolate mixture after letting it cool on its own to set chocolate mixture.
• Cut servings into 2x1 inch bars.

CHOCOLATE PEANUT BUTTER BARS II

Steps:

• Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
• Press into a 9 x 13 inch pan.
• Melt chocolate chips and spread over the top. Cool.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Sift the confectioners sugar into a mixing bowl. Add melted buter and peanut butter.
• Mix on medium speed of electric mixer until well mixed.
• Add graham cracker crumbs to the peanut butter mixture. Use your hands to squish it together until the crumbs are well mixed.
• Dump the mixture into the pan. Use your hands to spread it around. Press very hard to make it one big flat piece.
• Melt chocolate chips in saucepan over very low heat. Stir until creamy and completely melted.
• Pour the melted chocolate over the peanut butter layer. Use the spoon to spread it evenly like frosting.
• Wait until the chocolate hardens (putting it in the refrigerator makes it faster) and cut it into tiny squares.