Touchdown Bacon Chocolate Peanut Butter Cookie Bars Recipes

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CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS



Chocolate-Topped Peanut Butter-Bacon Bars image

Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 7

1 pouch Betty Crocker™ peanut butter cookie mix
1/3 cup vegetable oil
2 tablespoons maple-flavored syrup
1 egg
10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
1/2 cup chopped peanuts
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
  • In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
  • Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
  • For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 20 g, TransFat 0 g

TOUCHDOWN CHOCOLATE BARS



Touchdown Chocolate Bars image

Provided by Kitchen Crew

Categories     Chocolate

Number Of Ingredients 8

1.75 c unsifted flour
1 c sugar
1/4 c cocoa
1/2 c butter, cold
1 egg, beaten
1 can(s) sweetened condensed milk
2 c semi-sweet chocolate chips
1 c chopped nuts

Steps:

  • 1. Preheat oven to 350.
  • 2. Combine flour, sugar and cocoa, cut in margarine until crumbly.
  • 3. Add egg; mix until well blended.
  • 4. Reserve 1 1/2 cups crumb mixture.
  • 5. Press remainder evenly on bottom of greased 13x9\" baking pan.
  • 6. Bake 10 minutes.
  • 7. In saucepan, combine sweetened condensed milk and 1 cup chocolate chips.
  • 8. Over low heat, cook and stir until chips melt and mixture is smooth.
  • 9. Spread evenly over prepared crust.
  • 10. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle evenly over top.
  • 11. Bake 25-30 minutes or until center is set.
  • 12. Cool.
  • 13. Cut into bars.
  • 14. Store covered at room temperature.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS



Thick and Chewy Peanut Butter Chocolate Chip Bars image

A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 24 bars

Number Of Ingredients 13

Cooking spray
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2/3 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups bittersweet chocolate chips (about 12 1/2 ounces)
1/2 cup chopped salted peanuts (about 2 ounces)

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.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS



CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS image

THIS IS A MUST TRY...PNT BUTTER AND BACON...JUST THE RIGHT INGREDIENTS...

Provided by Kimi Gaines

Categories     Other Desserts

Time 40m

Number Of Ingredients 7

1 pouch peanut butter cookie mix
1/2 c vegetable oil
2 Tbsp maple syrup
1 egg
10 slices of bacon, crisply cooked, crumbled (about 3/4 c)
1/2 c chopped peanuts
1 c semi-sweet chocolate chips

Steps:

  • 1. HEAT OVEN TO 350F. LIGHTLY SPRAY 9 INCH SQUARE PAN WITH COOKING SPRAY.
  • 2. IN A LARGE BOWL, STIR TOGETHER COOKIE MIX, OIL, SYRUP AND EGG UNTIL SOFT DOUGH FORMS. RESERVE 1/4 CUP BACON FOR GARNISH. STIR IN REMAINING BACON AND PEANUTS INTO DOUGH. PRESS EVENLY INTO PAN.
  • 3. BAKE 20-25 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN, SPRINKLE WITH CHOCOLATE CHIPS. RETURN TO OVEN; BAKE 1 MINUTE. IMMEDIATELY SPREAD CHOCOLATE OVER BARS. SPRINKLE RESERVED BACON OVER CHOCOLATE. COOL COMPLETELY, ABOUT 1 HOUR OR UNTIL CHOCOLATE IS SET.
  • 4. FOR BARS, CUT INTO 4 ROWS BY 4 ROWS. STORE TIGHTLY COVERED IN REFRIGERATOR.

PEANUT BUTTER BACON COOKIES



Peanut Butter Bacon Cookies image

Peanut butter and bacon combine to make these delicious treats! My husband thought the recipe sounded like a waste of perfectly good bacon but loved the outcome and requests them often.

Provided by cc51

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 24

Number Of Ingredients 7

1 cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon baking soda
7 slices cooked and diced bacon
2 tablespoons white sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
  • Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 10.3 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 105.5 mg, Sugar 9.1 g

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES



Peanut Butter-Chocolate Chip-Bacon Cookies image

Provided by Food Network Kitchen

Time 45m

Yield 12 cookies

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 teaspoon kosher salt
5 strips bacon (1/3 pound)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup bittersweet or semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
  • Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
  • Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
  • Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
  • Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

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