Best 3 Layer Chocolate Peanut Butter Bars Recipes

THREE-LAYER WHIPPED PEANUT BUTTER DREAM BARS

Steps:

• For the Crust: Preheat oven to 350ºF and adjust oven rack to lower-middle position. Line a 13 by 9-inch pan with aluminum foil, allowing an extra inch or two of foil to hang over edges of pan. In the bowl of a food processor, process crackers until fine crumbs form. Add peanuts to the crumbs and pulse until nuts are coarsely chopped. Add in sugar, salt and butter and pulse a few more times until combined. Pour into prepared pan and, using your fingers or the bottom of a glass, firmly press into an even layer. Bake until set and beginning to brown, about 12 to 14 minutes. Set aside and allow to cool completely.
• For the Peanut Butter filling: Place the confectioners' sugar, peanut butter, butter, cream, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until smooth and well-mixed, scraping down the bowl with a rubber spatula as you work, about 2 minutes. Switch to wire whisk and whip on medium-high speed until the mixture is lighter in color and a little fuller in volume, 3 to 4 minutes. Pour on top of cooled crust and spread evenly with an offset spatula or butter knife. Chill for at least 20 minutes before topping with chocolate.
• For the chocolate topping: Add chocolate chips to a heat-proof bowl. Heat heavy cream in a small saucepan set over medium-low heat until just simmering. Pour hot cream over chips and let sit for 3 minutes. Stir until mixture is smooth. Stir in vanilla extract. Allow chocolate to cool slightly, about 5 minutes, then spread evenly over chilled peanut butter layer. Sprinkle with chopped peanuts. Refrigerate for at least 20 minutes before cutting. Serve chilled, directly from the refrigerator or at cool room temperature.

LAYERED CHOCOLATE AND PEANUT BUTTER BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

TRIPLE LAYER CHOCOLATE PEANUT BUTTER COOKIE BARS

Steps:

• Preheat oven to 350F ( 325F for glass dish).
• In a small bowl, combine graham cracker crumbs and butter; mix well.
• Butter a 13x9 inch baking pan inside or use cooking spray.
• Press crumb mixture firmly on bottom of the baking pan.
• Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
• Bake for 25 minutes or until lightly brown.
• Meanwhile, in a small saucepan, over low heat, melt chocolate chips and peanut butter together.
• Spread evenly over hot coconut layer. Cool for 30 minutes.
• Cut into bars. Store loosely covered at room temperature.

LAYERED PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

3 LAYER CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350.
• Lightly grease a 13x9x2" baking pan.
• In a large mixing bowl,combine the first 9 ingredients,mixing well.
• Press the dough into pan.
• Bake for 20 minutes.
• After removing from oven, sprinkle the chocolate chips.
• Spread chocolate evenly,letting it melt.
• Combine the powdered sugar, remaining PB & enough milk to make a thin consistancy.
• Beat mixture well.
• Drizzle mix over chocolate layer.
• Chill before cutting into squares/bars.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

YUM-YUM NO BAKE 3 LAYER BARS

Steps:

• Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
• BASE LAYER:.
• In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
• Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
• Stir in rice cereal and cornflakes until coated.
• Press mixture into the bottom of prepared pan.
• PUDDING LAYER:.
• in a medium saucepan, melt the 3/4 cup butter.
• Stir in powdered sugar, dry vanilla pudding mixes, and milk.
• Spread pudding mixture over cereal layer; set aside.
• FROSTING:.
• In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
• Spread frosting over pudding layer.
• Cover and chill about 1 hour or until set.
• SERVING:.
• Remove set mixture from pan by lifting foil.
• Place on a cutting board; cut into 64 bars.
• TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

TRIPLE LAYER COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.