Swag Bars Chocolate Peanut Butter Bars Food

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.

SWAG BARS (CHOCOLATE & PEANUT BUTTER BARS)

Steps:

• Combine first 3 ingredients in heavy saucepan over medium-high heat. Cook 4 minutes or until it just begins to a boil, stirring constantly.
• Remove from heat; stir in peanuts & cereal.
• Spread mixture evenly i a 13x9 pan sprayed with cooking spray.
• Melt chocoalte in microwave and drizzle over bars.
• Score into 36 bars while warm.

SUPER EASY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 250 degrees F.
• Combine sugar, peanut butter, butter, and crumbs in an electric mixer. Mix until well combined.
• Press mixture into a 9 by 13 inch pan.
• Cover with chocolate chips. Bake for 5 minutes, or until chocolate is melted.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• preheat oven 350 degrees.
• beat brown sugar and butter in large mixer until creamy. beat in corn syrup and vanilla.
• stir in oats then press into greased 13 x 9 in baking pan.
• bake for 15 minutes and cool slightly.
• melt 1 cup chocolate chip morsels and peanut butter in small, heavy saucepan over lowest heat possible. stirring until smooth.
• spread over base then sprinkle with peanuts and remaining chocolate chips. press down slightly.
• chill 1 hour or until firm.

EASY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 degrees. Use a toaster oven if you have one.
• Grease 8x8 pan with butter or margarine. Line with parchment paper, allowing the paper to come above the bottom of the pan so you can use it to lift the bars out when they are done.
• Crush graham crackers finely in a small bowl and add butter. Microwave until butter is melted, about 45 seconds, stirring halfway through.
• Press mixture into prepared pan. Bake for about 5 to 10 minutes.
• Put chocolate into bowl used for graham crackers and microwave for about 40 seconds. Stir, then microwave at roughly 20 second intervals or until the chocolate is melted. When it is melted or is almost at that point, add vanilla and stir, then microwave until the mixture is smooth.
• Pour chocolate mixture onto graham cracker crumbs. Stir together with a rubber spatula, then press the new mixture into the pan again. Freeze for about 15 minutes or until it is firm.
• Spread peanut butter over chocolate-graham cracker crust. Crush pretzels and sprinkle over the top. Freeze again until peanut butter has begun to freeze.
• Remove from freezer. Take bars out of pan by lifting with the parchment paper. Cut into approximately 12 squares.
• Store in freezer in airtight container.

CHUNKY CHOCOLATE PEANUT BUTTER BARS

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.

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.

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.