Chunky Chocolate Peanut Butter Bars Recipes

CRUNCHY PEANUT BUTTER BARS

Steps:

• Line an 8 x 8 baking sheet with foil or parchment paper.
• In a large bowl, mix together the butter (melt in the microwave), graham cracker crumbs, powdered sugar, and peanut butter. Mix well.
• Stir in the rice krispies cereal and then press in the bottom of the pan.
• In a small microwave safe bowl, add the chocolate chips and coconut oil (measure when melted). Microwave in bursts of 15 seconds, stirring in between bursts for 15 seconds.
• Pour the melted chocolate over the peanut butter layer and allow to completely firm up.
• Cut into bars and enjoy!

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
• Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
• Spread the batter into a 13x9-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.

CHUNKY, CHEWY PEANUT BUTTER AND CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray. See note*
• Combine the flour, salt, baking powder, and grated nutmeg in a bowl and whisk to combine.
• In another mixing bowl, whisk eggs. Add brown, cooled melted butter, and vanilla. Whisk until smooth.
• Add peanut butter and whisk until smooth.
• Remove 1 tablespoon from the flour mixture and toss with peanut butter and chocolate chips.
• Add flour mixture to wet mixture and stir with a wooden spoon until combined.
• Add peanut butter chips, chocolate chips, and chopped Reese's cups and stir gently to combine.
• Transfer mixture to prepared baking pan and smooth.
• Bake until set and golden on the edges, about 30 minutes. Do not overbake.
• Let cool completely before cutting into squares.

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 350°.
• In a small bowl, combine flour and baking soda.
• In a large bowl, beat together brown sugar, peanut butter, butter and granulated sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mixture.
• Stir in chocolate chunks.
• Press into ungreased 13 x 9" baking pan.
• Bake at 350° for 18-22 minutes or until center is set. Cool completely in pan on wire rack before cutting into bars.

CRUNCHY PEANUT BUTTER BARS

Steps:

• In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.

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.

CRUNCHY NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
• Microwave for 2 minutes at full power.
• Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
• Stir-in the cornflakes. Mix well.
• Line an 8 x 8-inch pan with parchment paper. Spread the chocolate mixture evenly into the pan.
• Chill until firm for at leas 2-4 hours.
• Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS

Steps:

• In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
• Evenly distribute peanuts and raisins inside chocolate molds.
• Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
• Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

CHERRY CHOCOLATE NUT BARS RECIPE

Steps:

• Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up.
• Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
• Spread this mixture carefully on top of the chocolate layer. Let cool in the fridge.
• Top with remaining chocolate for the last layer. If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
• Refrigerate until firm. Cut into pieces - about 48.
• Store in refrigerator.

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

HEALTHY CHUNKY MONKEY OATMEAL BARS - EASY

Steps:

• Preheat the oven to 350 F.
• Line an 8 x 8-inch pan with parchment paper and spray with non-stick cooking spray and set aside.
• In a med-large mixing bowl, mix together the oats, mashed banana, peanut butter, maple syrup and walnuts until fully incorporated.
• Transfer the batter in the prepared pan and spread out on an even layer.
• Top with chocolate chunks or chips, then bake for 20-25 minutes until golden.
• Allow the bars to cool in the pan, before transferring to a wire rack to cool completely.

CHOCOLATE PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350°F.
• In a bowl using an electric mixer, combine peanut butter, butter, Splenda Brown Sugar Blend, and Splenda Sugar Blend. Beat on medium speed until creamy. Beat in egg and vanilla extract.
• Add flour and baking soda and mix on low speed to combine. Mix in chocolate chunks.
• Press into an ungreased 13" x 9" baking pan.
• Bake for 18-20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars, then slice each bar in half diagonally.