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
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.
OATMEAL CHOCOLATE CHIP PEANUT BUTTER BARS
My family loves this peanut butter cookie bars recipe-oatmeal, brownie bars, peanuts-it's made from all our favorite things! Oatmeal, peanut butter and chocolate chips make these bars a big hit with kids of all ages. Since I always have these basic ingredients on hand, I can whip up a batch anytime. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT-BUTTER-CHOCOLATE-CHIP ENERGY BARS
These peanut-butter-chocolate-chip energy bars are the ultimate yummy snack to take with you everywhere.
Provided by Heather A.
Categories High Protein
Time 55m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 189.1, Fat 12.8, SaturatedFat 2.6, Cholesterol 18.6, Sodium 246.5, Carbohydrate 15.2, Fiber 2.8, Sugar 8, Protein 6.5
NO BAKE PEANUT BUTTER CHOCOLATE PROTEIN BARS
Make and share this No Bake Peanut Butter Chocolate Protein Bars recipe from Food.com.
Provided by mamati
Categories < 15 Mins
Time 15m
Yield 9 bars, 9 serving(s)
Number Of Ingredients 8
Steps:
- Spray baking disk with non-stick cooking spray.
- Mix all dry ingredients together.
- Add all other ingredients, except water into dry mixture and stir till mixture becomes a dough consistency.
- Slowly add water as needed until dough is easy to spread (Amount will vary based on the type of protein used).
- Spread dough evenly into baking dish and refrigerate for several hours.
- Cut into 9 squares and bag individually, storing in freezer or refrigerator until ready to eat.
Nutrition Facts : Calories 141.7, Fat 6, SaturatedFat 1.4, Cholesterol 0.5, Sodium 23.6, Carbohydrate 16.8, Fiber 3.2, Sugar 3, Protein 7.2
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- 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.
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