Chocolate Peanut Butter Banana Gooey Bars Recipes
GOOEY CHOCOLATE-PEANUT BARS
These are so easy to make and take no time at all. They're great to package up for those college kids looking for something from home. Everyone will want this recipe. -Elaine Grimme, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping., Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Nutrition Facts : Calories 175 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 71mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER BANANA GOOEY BARS
These cookie bars are fantastic! The bananas with chocolate and peanut butter is a great flavor combination. And, the banana flavored crust is a great idea. We loved the different textures in the bars and can't wait to make these again.
Provided by Gina Collier
Categories Cookies
Time 50m
Number Of Ingredients 14
Steps:
- 1. Mix all the crust ingredients together to form a dough. Press into the bottom of a 9x13 baking pan bringing it up the sides slightly. Set aside.
- 2. Pour the bag of chocolate with peanut butter chips over the crust.
- 3. Then cut the banana in slices and lay on top of the chips.
- 4. Mix cream cheese with mixer for one minute. Add condensed milk and mix another minute. Add eggs one at a time and then add vanilla extract.
- 5. Pour over the banana and chips covering them. Place in a preheated oven of 325 degrees for about 40 minutes or until slightly browned on top and not too giggly in the middle.
- 6. When done remove from oven and let cool. Melt chocolate chips and spread on top. Let chill before serving.
CHOCOLATE CHIP PEANUT BUTTER BARS
These gooey chocolate chip peanut butter bars are a super popular party dessert!
Provided by Chocolate Covered Katie
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F. Grease an 8-inch pan, or line with parchment. Gently heat nut butter if not already stir-able, then stir in the applesauce and vanilla extract. In a separate bowl, stir baking soda, salt, flour, sugar, and chocolate chips. Pour the dry ingredients into the wet and keep stirring-it will seem very dry at first, so you'll need to break up the nut butter and stop occasionally to scrape it off your spoon. If needed, slowly add up to 2 tbsp milk of choice as you stir. Don't add more milk; it will eventually get gooey like cookie dough. Transfer the batter to the prepared pan. Smooth down evenly. (I press a second sheet of parchment on top to smooth, then remove this sheet.) Press some chocolate chips into the top if desired. Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up. (They also firm up even more overnight.)View Nutrition Facts
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- Mash up ripe bananas with a fork in small bowl. Make sure you measure them out to be sure you have 1 cup exactly for this recipe. Mix in the oil, sugar, egg, milk, vanilla and peanunt butter with a whisk, whisk gently.
- In another bowl mix all dry ingredients together with a clean whisk. Slowly add all the wet ingredients to dry ingredients using a spatuala or wooden spoon. Do not over mix! Fold in the choclate chips and nuts if you choose to use nuts.
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- COMBINE flour, sugar and corn starch in a medium size bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan.
- BEAT eggs, corn syrup, sugar, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven.
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- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer) add the cake mix, egg, butter, vanilla, and mix on medium speed until combined. Stop and scrape down the sides of the bowl as necessary. Dough is very thick (thicker than cookie dough) and you’ll know it’s the right consistency when it forms a softball-like mass inside the mixer and the ‘softball’ sticks to the paddle. I added 3 tablespoons of water in order to get the dough to combine but all brands of mixes are slightly different in exact size, ingredients, etc. so add water only as necessary.
- Turn half the dough out into prepared pan, pressing lightly with a spatula or your fingertips to create and even, flat crust.
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- Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with cooking spray.
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- In 9"x9" baking pan (22cm X 22cm) - or see the link in notes to use a different size pan - use coconut oil to oil the pan making sure the corners are well covered. Use parchment paper to line the pan leaving handles hanging over the edge to lift the 'cake' out of the pan easily after baking. Set aside. Set oven rack in center and preheat oven to 350F (177C).
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