Peanut Butter Chocolate Chip Energy Bars Recipes

PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees and grease a 13 x 9 pan.
• Cream butter and both sugars in a stand mixer with the paddle attachment until combined 2-3 minutes.
• Add in peanut butter and mix until incorporated. (Make sure to scape the sides)
• Add in vanilla and egg and mix to combine.
• In a medium bowl combine the flour, baking soda and salt.
• Slowly add the dry ingredients to the wet ingredients.
• Fold in the chocolate chips.
• Pour into prepared pan and bake for 20 minutes or until a toothpick comes out clean.
• Place pan on a wire rack to cool completely. (Do not cut when they are still warm they will crumble.)

CHOCOLATE-PEANUT BUTTER ENERGY BARS

Steps:

• Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
• Meanwhile, line an 8-inch square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat the parchment with cooking spray.
• Combine the soaked dates, peanut butter, oats and salt in a food processor; process until very finely chopped and starting to clump together. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Transfer to the medium bowl and stir in peanuts. Spread the mixture evenly and firmly into the prepared pan.
• Place chocolate chips in a microwave-safe bowl and microwave on Medium (50%) until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.

NO-BAKE ENERGY BITES

Steps:

• Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

OATMEAL CHOCOLATE CHIP PEANUT BUTTER BARS

Steps:

• In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. , Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.

CHOCOLATE CHIP ENERGY BARS

Steps:

• Grease a 9x13-inch baking pan.
• Mix oats, walnuts, olive oil, chocolate chips, honey, eggs, and vanilla extract together in a large bowl. Press oat mixture firmly into the prepared baking pan.
• Place pan in a cold oven. Heat oven to 350 degrees F (175 degrees C) and bake energy bars until heated through, 25 minutes. Cool completely before cutting into squares.

PEANUT BUTTER CHOCOLATE CHIP BARS

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.

PEANUT BUTTER CHIP BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch pan.
• Mix together the peanut butter and butter.
• Add the the brown sugar and mix well.
• Add the eggs, honey, and vanilla; mix until smooth.
• In a separate bowl, sift together the flour, baking powder, and ginger.
• Gradually add the dry ingredients to the batter. Don't mix too much.
• Fold in the chocolate chips.
• Pour into the pan and bake at 350°F for 30-35 minutes. Do not over bake!
• Cool before cutting.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

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-CHOCOLATE-CHIP ENERGY BARS

Steps:

• Preheat the oven to 350°F. Lightly grease a 9-inch-square baking pan with vegetable oil and line the bottom with parchment paper.
• Put the oats, peanuts, peanut butter, sunflower seeds and dates in a food processor and pulse until finely chopped.
• In a bowl, whisk the eggs together with the salt and vanilla. Add the mixture to the food processor and pulse until it becomes a coarse, chunky paste. Fold in the chocolate chips with a wooden spoon. Transfer the mixture to the prepared baking pan and spread evenly, gently pressing down to flatten. Bake for 35 minutes, or until firm and golden.
• Cool and cut into 20 bars. The bars can be stored in an airtight container for a week in the refrigerator and a month in the freezer.