Peanut Butter Chocolate Crumble Bars Recipes

PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, set aside.
• In a mixing bowl beat butter and sugars until creamy, about 2-3 minutes.
• Add in eggs and vanilla extract and beat until blended. Add in flour and baking soda.
• Fold in chocolate chips.
• Spread half of the dough (using fingertips) in the bottom of the baking dish. Dollop the peanut butter onto the dough. I used a 1 Tbsp cookie scoop to do this. Do not spread the peanut butter, drop by teaspoon or tablespoon instead.
• Top with remaining cookie dough (it's okay if some of the peanut butter shows).
• Bake in preheated oven for 22-24 minutes. Remove from oven and cool completely in pan.
• Cut into bars and enjoy.

KETO CHOCOLATE PEANUT BUTTER BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
• In a medium bowl, stir together the almond flour and sweetener.
• In a small bowl, stir together the melted coconut oil and vanilla. Mix into the almond flour mixture, pressing with the back of a spoon or spatula, until a crumbly dough forms.
• Press the cookie dough into the lined pan. Bake for about 10 minutes, until the edges are golden. Cool for a few minutes, until the top is firm and the pan is cool enough to handle. (Meanwhile, make the peanut butter layer.)
• In a medium bowl, stir together the peanut flour and sweetener.
• Add the peanut butter and vanilla. Mix well, pressing with the back of a spoon or spatula, until fully incorporated. (The mixture will be dense and can take some effort to incorporate. If you have a powerful blender or food processor, you can mix in there, scraping down the sides occasionally.)
• Spoon pieces of the peanut butter dough on top of the cookie layer in the pan, then spread and press evenly. If it's sticky, working with wet hands can help (but not too wet to avoid adding water to the peanut butter mixture).
• Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove in a double broiler), stirring every 20 seconds, until completely melted.
• Whisk in the sweetener.
• Pour the chocolate over the peanut butter layer and spread evenly. Cool completely, until the chocolate is solid, before cutting into bars. (You can also refrigerate to speed the cooling process, but then you'll want to let it sit on the counter for about 30 minutes before cutting, to avoid having the chocolate crack.) Cut straight down with a large chef's knife (don't saw back and forth). Once cut, refrigerate to store.

PEANUT BUTTER CHOCOLATE BARS

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!

PEANUT BUTTER BARS I

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.

DOUBLE CHOCOLATE CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a small mixing bowl combine flour, cocoa, baking powder and salt.
• In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
• Bake for 15 to 20 minutes.
• Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
• Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
• Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.

PEANUT CRUMBLE BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat sugar, butter, 2 eggs, 1 teaspoon vanilla, the flour, cocoa, oats and baking powder with electric mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
• In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter and 1 teaspoon vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
• Bake 35 to 45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350ºF.
• Combine oats, flour and baking soda. Beat butter and sugar in large bowl with mixer until blended. Add oat mixture; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 45 sec. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.
• Bake 22 to 25 min. or until edges are golden brown.

DOUBLE CHOCOLATE CRUMBLE BARS

Steps:

• In a large mixing bowl, cream butter and sugar until smooth. Blend eggs and vanilla.
• Stir together flour, pecans, cocoa, baking powder, and salt. Gradually add dry ingredients to the creamed mixture; blend well.
• Spread batter in a greased 13x9 in baking pan. Bake at 350 for 15-20 min until light brown.
• Sprinkle marshmallows evenly over top. Bake 3 minutes. Cool pan on a wire rack.
• In a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. Stir in cereal. Spread evenly over top of cooled crust. Refrigerate until firm. Cut into bars. Store in the refrigerator.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 baking dish.
• Cream butter and sugar.
• Sift in flour and baking soda.
• Stir in oats.
• Press 3 cups of oat mixture into bottom of prepared dish.
• Melt chocolate in a medium sauce pot.
• Stir in Peanut Butter.
• Carefully spread over crust.
• Sprinkle remaining crust crumbs over the top.
• Bake at 350 for 22-25 minutes or til edges are golden brown.