Chewy Chocolate Peanut Bars Recipes

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THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

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



Thick and Chewy Peanut Butter Chocolate Chip Bars image

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.

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)

CHEWY SALTED PEANUT BARS

My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7



Chewy Salted Peanut Bars image

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups lightly salted dry roasted peanuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter

CHEWY CHOCOLATE PEANUT BUTTER BARS

To help the chopped peanuts adhere to the chocolate topping, make sure you sprinkle them on top of the chocolate right after it's spread over the bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 48

Number Of Ingredients 10



Chewy Chocolate Peanut Butter Bars image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In small bowl, stir flour, baking powder and salt; set aside.
  • In medium microwavable bowl, place butter and peanut butter. Microwave on High 30 to 45 seconds or until butter is melted. Add brown sugar and egg yolk; stir until mixed. Stir in vanilla and flour mixture. Stir in 3/4 cup of the chocolate chips. Spread in pan.
  • Bake 20 to 25 minutes or until just firm to the touch. Remove from oven; immediately sprinkle with remaining 1 1/4 cups chocolate chips. Let stand 2 to 3 minutes or until chips have softened. Spread softened chips evenly over top. Sprinkle with peanuts. Cool on cooling rack. Cut into 8 rows by 6 rows. Store in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 8 g, TransFat 0 g

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
1/2 cup crunchy peanut butter
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
1 bag (12 oz) dark chocolate chips (2 cups)
1/2 cup salted dry-roasted peanuts, coarsely chopped

CHOCOLATE PEANUT CHEWY BARS

This makes a ton of "almost" Almond Roca-like bars, and there are no eggs in these. These are SO good, you won't be able to stop just at one bar LOL!

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 30m

Yield 5 dozen bars

Number Of Ingredients 10



Chocolate Peanut Chewy Bars image

Steps:

  • Set oven to 350°F.
  • Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also).
  • In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
  • In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
  • Press into prepared baking sheet/pan.
  • Bake for 15 minutes (don't over bake!).
  • Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
  • Spread on warm bars.
  • Refrigerate to slightly set the chocolate (this makes for easier and more even slicing).
  • Remove from fridge and slice into small bars.

2 cups rolled oats
1 cup graham cracker crumbs
3/4 cup brown sugar
1/4 teaspoon baking soda
1 cup salted peanuts, very coarsely chopped (can leave whole also)
1/2 cup corn syrup
1/2 cup butter, melted
2 teaspoons vanilla
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup peanut butter

CHEWY CHOCOLATE PEANUT BUTTER BARS

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield 25 bars

Number Of Ingredients 11



Chewy Chocolate Peanut Butter Bars image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
  • In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
  • Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.

Nonstick cooking spray, for the pan
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 cup unsweetened peanut butter
7 cups cereal flakes, such as Special K
1 cup dark chocolate chips
1 cup butterscotch chips
Flaky salt
Sprinkles, for topping, if desired

CHEWY CHOCOLATE PEANUT BUTTER BARS

Make and share this Chewy Chocolate Peanut Butter Bars recipe from Food.com.

Provided by Ann 3

Categories     Bar Cookie

Time 40m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 8



Chewy Chocolate Peanut Butter Bars image

Steps:

  • preheat oven 350 degrees.
  • beat brown sugar and butter in large mixer until creamy. beat in corn syrup and vanilla.
  • stir in oats then press into greased 13 x 9 in baking pan.
  • bake for 15 minutes and cool slightly.
  • melt 1 cup chocolate chip morsels and peanut butter in small, heavy saucepan over lowest heat possible. stirring until smooth.
  • spread over base then sprinkle with peanuts and remaining chocolate chips. press down slightly.
  • chill 1 hour or until firm.

Nutrition Facts : Calories 260.2, Fat 13.3, SaturatedFat 6.3, Cholesterol 14, Sodium 84.6, Carbohydrate 32.5, Fiber 2.7, Sugar 18.5, Protein 4.3

1 cup packed brown sugar
2/3 cup butter, softened
1/3 cup light corn syrup
1 teaspoon vanilla
4 cups quick oats
12 ounces semisweet chocolate morsels, divided
2/3 cup peanut butter
1/2 cup chopped nuts (optional)

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.

Provided by Lidey Heuck

Categories     snack, cookies and bars, dessert

Time 2h20m

Yield 16 to 20 bars

Number Of Ingredients 7



Chewy Peanut Butter-Marshmallow Bars image

Steps:

  • Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
  • In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
  • Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
  • Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
  • Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
  • Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

6 tablespoons/85 grams unsalted butter, plus more for greasing the pan
6 cups/200 grams cornflake cereal
1 (12-ounce/340-gram) bag large marshmallows
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup/125 grams natural creamy peanut butter
4 ounces/115 grams semisweet chocolate (preferably bar chocolate), roughly chopped
Flaky sea salt, for sprinkling

CHEWY CHOCOLATE PEANUT BUTTER BARS

Found in a Nestle booklet. It has been a while since I've made these but my notes say they stay chewy & moist for a while if kept tightly covered. Pretty sweet so cut into smaller bar sizes (2"x1"). A little bite goes a long way.

Provided by HokiesMom

Categories     Bar Cookie

Time 30m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 8



Chewy Chocolate Peanut Butter Bars image

Steps:

  • Preheat oven to 350°F Grease at 13x9" baking pan.
  • In a large mixer bowl, beat brown sugar and butter together until creamy.
  • Beat in corn syrup and vanilla; then stir in uncooked oats.
  • Press dough into bottom of the prepared pan.
  • Bake 15 minutes. Cool slightly (about 10-15 minutes).
  • While this is cooling, in a small saucepan, combine chocolate chips and peanut butter. Cook over low heat, stirring constantly until smooth.
  • Spread this mixture over the crust. Sprinkle with chopped peanuts and then cool completely. Refrigerate 10 minutes to set chocolate mixture after letting it cool on its own to set chocolate mixture.
  • Cut servings into 2x1 inch bars.

1 cup brown sugar, firmly packed
2/3 cup butter, softened (equals 10 2/3 tbls)
1/3 cup light corn syrup
1 teaspoon vanilla
4 cups quick oats, uncooked
1 cup semi-sweet chocolate chips
2/3 cup creamy peanut butter
1/2 cup unsalted peanuts, chopped

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