CHOCOLATE PEANUT BUTTER CRISPY BARS
These chocolate peanut butter crispy bars are like modern-day scotcheroos! This recipe is easy to make with wholesome pantry ingredients, and it's naturally sweetened with honey instead of corn syrup. Keep in mind that these no-bake treats require 2 hours in the refrigerator to set. Recipe yields 16 small treats from one 8-inch square pan (or double the recipe to fill a 9 by 13-inch pan).
Provided by Cookie and Kate
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
- In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
- Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
- Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
- Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
- Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
- These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.
Nutrition Facts : Calories 258 calories, Sugar 19.6 g, Sodium 118.8 mg, Fat 16.5 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 27.4 g, Fiber 2.7 g, Protein 4.9 g, Cholesterol 0 mg
CHEWY CHOCOLATE PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
- In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
- Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
CHEWY PEANUT BUTTER BARS
This recipe combines three of my favorite foods-peanut butter, coconut and chocolate-into one mouthwatering dessert. It's very rich and filling, so a small piece usually satisfies even a real sweet tooth.-Mrs. Sanford Wickham, Holbrook, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUTTY CANDY BARS
These chewy, gooey bars surely won't last long. Good thing they're quick and easy to make!-Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.
Nutrition Facts : Calories 362 calories, Fat 21g fat (10g saturated fat), Cholesterol 13mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.
BUTTERSCOTCH RICE KRISPIES® BARS
This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!
Provided by peachlovehope
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
- Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
- Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
- Refrigerate bars again until the chocolate is firmed, about 10 minutes.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g
REESE'S PEANUT BUTTER BARS
No bake-very easy! They have a lower sugar to peanut butter ratio than other recipes I have seen but are still very rich(!) and quite similar to reeses pb cups.
Provided by Kaarin
Categories Bar Cookie
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the crumbs and sugar (sifted is better).
- Add the melted butter and peanut butter.
- Mix well and press into a 9x13 inch pan.
- Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).
- Spread chocolate over the bars.
- Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won't crack.
SCOTTY PEANUT BUTTER BARS
This is a delicious sweet recipe that was given to me by my SIL. It combines peanut butter and butterscotch with a wonderful chocolate frosting in a unique bar, that is easy to prepare. We receive a plate of these every Christmas, and they disappear fast. Sometimes when I make these, I double the frosting recipe to have a thicker frosting, but that would be up to you. Hope you enjoy them too.
Provided by october sky
Categories Dessert
Time 35m
Yield 24 Bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- For the crust, cream the butter and brown sugar together until light and fluffy. Add the flour and mix well (mix may be a little dry). Press into the bottom of an ungreased 9 by 13 inch pan. Bake for 15 minutes or until done, watch closely so it doesn't get to brown, it should be pale in color. Cool completely.
- For the topping, combine the sugar and corn syrup in a large saucepan and bring to a boil. Remove from heat and add the butterscotch chips and peanut butter, mix well until the chips are completely melted and the peanut butter is throughly mixed through. Stir in the corn flakes and carefully spread over the crust.
- For the frosting combine the melted butter and cocoa together until smooth, add the powdered sugar, vanilla, and milk and mix well until reaching a spreading consistancy. You may have to add more milk to achieve this. May frost while the bars are still warm. Cool and cut into bars. Enjoy.
Nutrition Facts : Calories 325.1, Fat 15.7, SaturatedFat 7.3, Cholesterol 17.6, Sodium 151.4, Carbohydrate 44.9, Fiber 1.3, Sugar 27.9, Protein 4.7
SUNNY'S EASY PB&J SWIRL BARS
Provided by Sunny Anderson
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
- In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
- Preheat the oven to 350 degrees F.
- Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
- Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
- Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.
SCOTCHAROOS
Steps:
- Generously butter a 9x13 inch baking pan. Set aside.
- In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
- Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
- In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g
NO-BAKE PEANUT BUTTER BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 20 bars
Number Of Ingredients 8
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.
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
GLAZED PEANUT BUTTER BARS
Make and share this Glazed Peanut Butter Bars recipe from Food.com.
Provided by FloridaGrl
Categories Bar Cookie
Time 35m
Yield 4 dozen, 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream the butter, peanut butter, sugars and the water. Beat in the eggs, one at a time, and vanilla. Combine the flour,oats, baking soda and salt;gradually add to the creamed mixture.
- Spread into a greased 15x10 inch baking pan. Bake at 325 for 18-22 minutes or until lightly browned.
- For glaze: In a microwave safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 3140.7, Fat 177.6, SaturatedFat 75.5, Cholesterol 398.6, Sodium 2442.5, Carbohydrate 338.9, Fiber 18.8, Sugar 208.8, Protein 69.2
NO-BAKE CHOCOLATE/PEANUT BUTTER BARS
Make and share this No-Bake Chocolate/Peanut Butter Bars recipe from Food.com.
Provided by BeansnRice
Categories Dessert
Time 15m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- In large heavy pan (or Dutch oven), over medium heat, bring the sugar and corn syrup to a boil.
- Cook while continuously stirring for 2-3 minutes until sugar is dissolved.
- Remove from heat and stir in peanut butter until combined.
- Add cereal and mix well.
- Press the mixture into an ungreased 13" X 9" X 2" pan.
- Melt the chocolate and butterscotch chips in the microwave until smooth.
- Spread over the cereal mixture.
- Refrigerate until set and cut into bars.
Nutrition Facts : Calories 150.9, Fat 7.3, SaturatedFat 2.9, Sodium 73.3, Carbohydrate 20.7, Fiber 1, Sugar 13.5, Protein 3.3
BUTTERSCOTCH PEANUT BARS
Easy-to-make bars from Margery Richmond in Fort Collins, Colorado are perfect family reunion fare! They hold up in hot weather, stack well and are easy to pick up and eat. With lots of peanuts and butterscotch flavor plus a rich, buttery crust, "Boy, are they good," says Margery.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Nutrition Facts :
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