Peanutbutterbarswithchocolateganache Food
CHEWY CHOCOLATE PEANUT BUTTER BARS
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.
CHOCOLATE PEANUT BUTTER BARS II
No-bake peanut butter bars.
Provided by Dawn DeMaster
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
- Press into a 9 x 13 inch pan.
- Melt chocolate chips and spread over the top. Cool.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g
PEANUT BUTTER BARS WITH CHOCOLATE GANACHE
I found this recipe on another website this morning: www.recipe4living.com and it sounds wonderful. I wanted to post it here so that I could try it at a later time. Here is what the chef had to say: If you like peanut butter and chocolate,you won't be able to resist these bars. They are so moist and tasty.
Provided by senseicheryl
Categories Bar Cookie
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 inch baking dish.
- Combine flour, sugar, salt and baking soda; set aside.
- Over medium heat, bring peanut butter, butter and water to a boil; stirring frequently.
- Pour into flour mixture.
- Add eggs and buttermilk; mix well.
- Pour into the prepared baking pan and bake for 35-40 minutes.
- Cool 30 minutes.
- In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate.
- Cut into bars when ready to serve.
Nutrition Facts : Calories 254, Fat 14.6, SaturatedFat 7.2, Cholesterol 42.7, Sodium 254.1, Carbohydrate 28.8, Fiber 1, Sugar 19.6, Protein 4.1
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
Steps:
- Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
- Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
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
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.
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