PEANUT BUTTER AND CHOCOLATE MONSTER COOKIE BARS
My children and my husband love these monster cookie bars!
Provided by Tynisha
Categories Desserts Cookies Bar Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
- Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
- Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 34.9 g, Cholesterol 28.2 mg, Fat 15.6 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 181.3 mg, Sugar 23.9 g
WHITE CHOCOLATE PEANUT BUTTER COOKIES
I love White Chocolate and Peanut Butter, so putting the two together just made since. This is a super easy cake mix cookie that is sure to please. The kids come running from all over the neighborhood when I make these.
Provided by Vseward Chef-V
Categories Drop Cookies
Time 20m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Use a nonstick cookie sheet.
- In a large bowl, cream together eggs, water, butter and peanut butter. Stir in cake mix and blend well. Finally fold in white chocolate chips.
- Drop by round spoonfuls onto cookie sheet and bake for 10-12 minutes.
- Cool on pan for 4-5 minutes.
Nutrition Facts : Calories 104, Fat 6.1, SaturatedFat 2.4, Cholesterol 12.1, Sodium 117.2, Carbohydrate 11.6, Fiber 0.4, Sugar 7.6, Protein 2
WHITE CHOCOLATE-PEANUT BUTTER COOKIE BARS
These White Chocolate-Peanut Butter Cookie Bars take only 15 minutes to prep for the oven, thanks to white cake mix and instant chocolate pudding.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until 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 on crust.
- Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough over dessert. Remove remaining waxed paper. Sprinkle dough with remaining chocolate and nuts; press gently into dough to secure.
- Bake 15 min. or until lightly browned. Cool completely. Refrigerate several hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
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
PEANUT BUTTER COOKIE BARS
recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.
Provided by dianasportal
Categories Bar Cookie
Time 25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.
WHITE CHOCOLATE CHIP PEANUT BUTTER COOKIES
This delicious cookie has a very similar taste to white chocolate REESE'S Peanut Butter Cups. They don't last long in my house. These were inspired by my husband that loves white chocolate. I made him plane peanut butter cookies and he wondered how they would be like with white chocolate in them. NOTE: this recipe does NOT contain flour!!!
Provided by CherryT
Categories Drop Cookies
Time 23m
Yield 22 cookies
Number Of Ingredients 5
Steps:
- Preheat oven at 350°F.
- Mix all ingredients together well. Roll into balls made from 1 tbs of dough and place on baking paper covered cookie sheet. Place 1 inch apart. Bake in the oven for 16-18 minutes. Leave on the cookie sheet for 5 minutes before placing them on a wrack to finish cooling.
- ENJOY! :).
Nutrition Facts : Calories 130.1, Fat 7.3, SaturatedFat 1.8, Cholesterol 10.2, Sodium 63.7, Carbohydrate 14, Fiber 0.9, Sugar 12.4, Protein 3.3
WHITE CHOCOLATE PEANUT BUTTER BARS
A cake mix and instant pudding make the base for these yummy peanut butter bars. For extra awesomeness, top with chopped white chocolate and cashews.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until 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 on crust.
- Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough over dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough to secure.
- Bake 15 min. or until lightly browned. Cool completely. Refrigerate several hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 13 g, Protein 4 g
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