Chocolate Peanut Bars Recipes

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NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY



No-bake Chocolate Peanut Butter Bars Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips

Provided by Tasty

Categories     Desserts

Yield 24 bars

Number Of Ingredients 5

1 cup graham cracker crumbs, about 8 sheets
½ cup butter, melted
1 cup powdered sugar
1 cup peanut butter, plus an additional 2 Tbsp.
1 cup semi-sweet chocolate chips

Steps:

  • In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
  • Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
  • Spread on the peanut butter mixture.
  • Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
  • Refrigerate for 3 hours.
  • Remove from pan, cut, and serve.
  • Enjoy!

Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS



Thick and Chewy Peanut Butter Chocolate Chip Bars image

A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 24 bars

Number Of Ingredients 13

Cooking spray
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2/3 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups bittersweet chocolate chips (about 12 1/2 ounces)
1/2 cup chopped salted peanuts (about 2 ounces)

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
  • Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
  • Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
  • Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

PEANUT BUTTER BARS I



Peanut Butter Bars I image

These peanut butter bars taste just like peanut butter cups.

Provided by Nancy

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 12

Number Of Ingredients 6

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 ½ cups semisweet chocolate chips
4 tablespoons peanut butter

Steps:

  • In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
  • In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 49.2 g, Cholesterol 40.7 mg, Fat 36.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 16.5 g, Sodium 319.7 mg, Sugar 37.9 g

PEANUT BUTTER CHOCOLATE BARS



Peanut Butter Chocolate Bars image

5 Ingredient Peanut Butter Chocolate Bars. Super easy to make and extremley addicting! Takes less than 20 minutes to make and is no bake!

Provided by Kelley Simmons

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

2 sticks butter (1 cup, melted)
1 1/2 cups powdered sugar
1 cup creamy peanut butter
2 cups graham crackers (crushed)
1/2 cup creamy peanut butter
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
  • Layer into the prepared pan.
  • Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
  • Pour onto of the peanut butter layer and smooth with a rubber spatula.
  • Place in the refrigerator to firm up for an hour.
  • To serve, cut into squares and enjoy!

Nutrition Facts : Calories 443 kcal, Carbohydrate 44 g, Protein 11 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 251 mg, Fiber 4 g, Sugar 29 g, ServingSize 1 serving

CHOCOLATE PEANUT BARS



Chocolate Peanut Bars image

From West Covina, California, Carol Johnson shares her homemade version of the popular Baby Ruth candy bar.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 10

1-1/2 cups light corn syrup
1 cup sugar
1 cup packed brown sugar
1 cup peanut butter
7 cups cornflakes
1 can (12 ounces) salted peanuts
TOPPING:
2 cups semisweet chocolate chips
3 tablespoons peanut butter
2 tablespoons shortening

Steps:

  • In a large saucepan, combine corn syrup and sugar. Bring to a boil over medium heat; boil and stir for 1 minute. Remove from the heat; add peanut butter and mix well. Stir in the cornflakes and peanuts. Press into a greased 15x10x1-in. pan. , In a microwave, melt chocolate chips, peanut butter and shortening; pour over bars and quickly spread evenly. Refrigerate for 2-3 hours or until set before cutting.

Nutrition Facts : Calories 258 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

PEANUT CHOCOLATE BARS



Peanut Chocolate Bars image

Sue Thomas of Casa Grande, Arizona uses common pantry items to whip up these bars. Peanut butter combines with a cake mix for a tender crust. Then a rich layer of cream cheese is topped with chocolate chips and nuts before baking.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 8

1 package white cake mix (regular size)
1 cup peanut butter, divided
1 large egg
1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/4 cup sugar
1 cup semisweet chocolate chips
3/4 cup salted peanuts

Steps:

  • In a large bowl, beat the cake mix, 2/3 cup peanut butter and egg until crumbly. Press into a greased 13-in. x 9-in. baking pan. , In another large bowl, beat cream cheese and remaining peanut butter until smooth. Gradually beat in milk and sugar. Carefully spread over crust. Sprinkle with chocolate chips and peanuts., Bake at 350° for 25-30 minutes or until edges are lightly browned and center is set. Cool completely before cutting. Store in the refrigerator.

Nutrition Facts : Calories 208 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE CHIP BARS



Peanut Butter Chocolate Chip Bars image

These peanut butter chocolate bars are loaded with chocolate chips and creamy peanut butter. This is a one-bowl dessert you're bound to love! Made with just 7 ingredients and no mixer, even better!

Provided by Averie Sunshine

Categories     Bars & Blondies

Time 1h

Number Of Ingredients 8

1/2 cup unsalted butter (1 stick), melted
1/3 heaping cup peanut butter*
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling

Steps:

  • Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  • In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  • Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
  • Add the flour, salt, and stir until just combined, don't overmix.
  • Stir in 1 cup chocolate chips.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
  • Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
  • Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Facts : Calories 379 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 180 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHOCOLATE PEANUT BUTTER GRANOLA BARS



Chocolate Peanut Butter Granola Bars image

These easy no bake chocolate peanut butter granola bars are the perfect make ahead healthy snack or on-the-go breakfast that kids will love!

Provided by Yumna Jawad

Categories     Snack

Time 2h30m

Number Of Ingredients 9

¼ cup honey
¼ cup unsalted butter
⅓ cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon Kosher salt
½ cup creamy peanut butter
2 ½ cups old-fashioned rolled oats
½ cup roasted salted peanuts
¼ cup mini chocolate chips

Steps:

  • Line a 9x9-inch baking dish with parchment paper so that some of the parchment hangs over two sides. Spray with cooking spray.
  • Add the honey, butter, and brown sugar to a medium saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Let the mixture come to a light bubble for 1 minute while stirring.
  • When the butter mixture is ready, remove it from the heat, and stir in the vanilla, salt, and peanut butter.
  • Add the oats and the peanuts to the saucepan, and stir to combine. Make sure none of the oats are dry.
  • Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press firmly the mixture into the pan very well.
  • Let this cool for about 10 minutes before sprinkling the mini chocolate chips over the top. Press the chocolate chips into the granola bars with the bottom of a measuring cup.
  • Let the granola bars cool for at least 2 hours. Lift the bars from the pan using the edges of the parchment, and place them on a cutting board. Cut into desired shape and size and serve.

Nutrition Facts : Calories 261 kcal, Carbohydrate 29 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 130 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving

WORLD'S BEST PEANUT BUTTER BARS



World's Best Peanut Butter Bars image

Perfectly thick, soft and chewy peanut butter bars with a peanut butter and chocolate glaze, and oats baked in the chewy cookie bars.

Provided by Lauren Allen

Categories     Dessert

Time 35m

Number Of Ingredients 15

3/4 cup butter
1/2 cup granulated sugar
1 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter ((plus more for spreading over baked bars))
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats
1/4 cup butter
1 Tablespoon unsweetened cocoa powder
1 1/2 Tablespoons milk
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
  • Add the eggs, vanilla, and peanut butter and mix well.
  • In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.
  • Press firmly into a greased 9x13'' pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.
  • Once cooled, spread a thin layer of peanut butter over the bars.

Nutrition Facts : Calories 202 kcal, Carbohydrate 26 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 216 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

NO-BAKE CHOCOLATE PEANUT BUTTER BARS



No-Bake Chocolate Peanut Butter Bars image

These no-bake chocolate peanut butter bars are incredibly decadent and made from only 5 ingredients.

Provided by Sally

Categories     Dessert

Time 2h10m

Number Of Ingredients 5

1/2 cup (115g) salted butter, melted*
1 cup (85g) graham cracker crumbs (about 8 full sheet graham crackers)
2 cups (240g) confectioners' sugar
1 cup + 2 Tablespoons (280g) creamy peanut butter, divided
1 cup (180g) semi-sweet chocolate chips

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.

CHOCOLATE PEANUT BUTTER S'MORES BARS



Chocolate Peanut Butter S'mores Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 20 bars

Number Of Ingredients 13

2 cups unbleached all-purpose flour
2 cups graham cracker crumbs
2 teaspoons baking powder
1 teaspoon kosher salt
2 sticks (1cup) unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
6 full size chocolate bars, such as Hershey's
One 13-ounce container marshmallow creme
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
Non-stick cooking spray

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
  • Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
  • Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
  • Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
  • Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.

CHOCOLATE PEANUT BUTTER BARS IV



Chocolate Peanut Butter Bars IV image

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Provided by justine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 24

Number Of Ingredients 5

2 ½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 ¾ cups confectioners' sugar

Steps:

  • In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS



Chocolate-Peanut-Butter-Caramel Cereal Bars image

Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.

Provided by Riley Wofford

Categories     Cookie Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 8

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

Steps:

  • Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
  • In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
  • Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

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