Chocolatepeanutbuddybars Recipes
CHOCOLATE PEANUT BUDDY BARS
Make and share this Chocolate Peanut Buddy Bars recipe from Food.com.
Provided by Chicopee
Categories Bar Cookie
Time 55m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl beat peanut butter and margarine until smooth.
- Add sugar, eggs and vanilla;beat until creamy.
- Blend in flour and salt.
- Stir in 1 c chocolate morsels.
- Spread into ungreased 13 x 9 pan.
- Bake @ 350 degrees 25-30 minutes -- or until edges begin to brown.
- Immediately sprinkle with remaining chocolate morsels.
- Let stand 5 minutes or until soft and shiny.
- Spread evenly over top.
- Cool completely.
- Cut into bars.
Nutrition Facts : Calories 224.6, Fat 13.1, SaturatedFat 4.3, Cholesterol 26.4, Sodium 117.2, Carbohydrate 25.4, Fiber 1.6, Sugar 19.1, Protein 4.6
CHOCOLATE PEANUT BUDDY BARS
This recipe is from my mom. It is a Nestle Toll House recipe from way back in the early 70's.
Provided by mary Armstrong
Categories Cookies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large mixer bowl, beat peanut butter and butter until smooth.
- 3. Add sugar, eggs and vanilla. Beat until creamy.
- 4. Blend in flour and salt. Stir in 1 cup chocolate chips.
- 5. Spread into un-greased 9x13 baking pan. Bake 25-30 minutes or until edges begin to brown.
- 6. Immediately sprinkle with remaining chocolate chips. Let stand 5 minutes until morsels become soft and shiny. Spread morsels evenly over top. Cool completely. Cut and enjoy!
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- Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- In a medium bowl, mix the honey, almond meal, peanut butter, and vanilla together until combined. Fold in the peanuts, dates, and chocolate chips until combined.
- Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes, or until lightly browned on the edges. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. You can drizzle with chocolate before or after cutting.
- Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.
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