PEANUT BUTTER & CHOCOLATE CRUMBLE BARS
Peanut butter and chocolate are at it again, this time in ooey-gooey bars with an oaty crumble topping.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 45m
Yield 32 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 13 g, Protein 3 g
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
PEANUT CRUMBLE BARS
Looking for a distinctive baked dessert? Then check out these bars flavored with peanuts, oats and chocolate - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 14
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.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE & PEANUT BUTTER CRISPY BARS
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. -Dawn Pasco, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 390 calories, Fat 27g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 3g fiber), Protein 9g protein.
PEANUT BUTTER & CHOCOLATE CRUMBLE BARS
Make and share this Peanut Butter & Chocolate Crumble Bars recipe from Food.com.
Provided by Zaney1
Categories Dessert
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 608.8, Fat 35.6, SaturatedFat 18, Cholesterol 40.7, Sodium 327.2, Carbohydrate 69, Fiber 7.5, Sugar 28.4, Protein 13.3
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CHOCOLATE PEANUT BUTTER SQUARES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 25Calories 281 per serving
- Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
- In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
- Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
CHOCOLATE PEANUT BUTTER CRISPY BARS - COOKIE AND KATE
From cookieandkate.com
4.9/5 (56)Total Time 20 minsCategory DessertCalories 258 per serving
- Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
- In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it’s steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don’t want this mixture to come to a boil or the peanut butter could scorch.)
- Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it’s ok if you hear some crunching noises). Lastly, use your hands to ensure that it’s evenly compacted.
- Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
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