Best Chocolate Peanut Butter Squares Recipes

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
• To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES

Steps:

• Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
• Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
• Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
• Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
• Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES - TRISHA YEARWOOD

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined.
• Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish.
• Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough.
• Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE SQUARES

Steps:

• 1. Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).
• 2. For chocolate crust:
• 3. Mix together the sugar, flour, cocoa powder, and baking powder. With beater, beat in the butter and egg. Spread with spatula in bottom of 9x13 pan.
• 4. Sprinkle 1 cup chocolate chips (might be less... I just sprinkle until evenly coated) onto crust.
• 5. For Cheesecake Batter:
• 6. Place the bowl and beater for whipping the whipping cream in the freezer for about 5 minutes until frosted. Whip the whipping cream until stiff (whipped cream doesn't fall off the beater.) Set aside.
• 7. Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it's evenly mixed. Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated.
• 8. Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom) to ensure no air bubbles in batter.
• 9. Bake at 350F for 25 minutes.
• 10. Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
• 11. Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)
• 12. For chocolate ganache:
• 13. Heat 1 cup heavy cream over medium heat until warm- almost hot.
• 14. Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
• 15. After the cream has cooled, transfer mixture to mixing bowl. (the chocolate will have melted) Beat on high until smooth and creamy. To make frosting instead of ganache (like pictured) add in 1 stick butter. before beating until smooth)
• 16. Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).
• 17. Cut into bars and serve.

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)

Steps:

• Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
• While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
• After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
• Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.

SIMPLY DELICIOUS CHOCOLATE PEANUT BUTTER CRISPY SQUARES !

Steps:

• In a pot, melt the first three ingredient on low heat while stirring constantly.
• Once melted, add in remaining ingredients.
• Pour into a parchment lined or well buttered 9x13 pan.
• Smooth and lightly press contents into your pan using the back of a spoon.
• Refridgerate for 30 minutes.
• Cut into desired slices and serve.
• Enjoy!

PEANUT BUTTER, CHOCOLATE & BUTTERSCOTCH CHIPS SQUARES COOKIE

Steps:

• Melt butter in 9 X 13 pan & tilt to spread evenly.
• Sprinkle graham cracker crumbs on top of butter.
• Next,sprinkle peanut butter chips.
• Next, sprinkle chocolate chips.
• Next, sprinkle butterscotch chips.
• Next, sprinkle pecans.
• Than pour the condensed milk on top.
• Bake at 350 for 20 - 30 minutes.
• Cut into any size squares as you'd like.

CHOCOLATE, PEANUT BUTTER & OATMEAL SQUARES

Steps:

• Put first 4 ingredients in large sauce pan.
• Bring to boil, stirring constantly Remove from heat& add remaining ingredients Mix well& spoon into 9"X13" pan Refrigerate, cut& serve.

NO-BAKE CHOCOLATE PRETZEL PEANUT BUTTER SQUARES

Steps:

• melt butter.
• in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
• Add 1 cup of the peanut butter.
• Stir until well combined.
• press the mixture evenly into a 9x13 inch baking dish.
• Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
• in a micro wave safe bowl.
• microwave for 30 second intervals (two should be enough).
• mix to blend.
• spread over peanut butter-pretzel layer.
• refridgerate for at least 1 hour before cutting into squares.

OLD SCHOOL-DEJA VU CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Mix first 5 ingredients together with a heavy duty mixer.
• Meanwhile, melt the milk chocolate on stovetop.
• Spread in a 13x9 inch pan and top with the melted milk chocolate.
• Chill; cut into squares upon serving.
• *Forthe Old School Deja Vu effect: serve each square in a muffin/cupcake paper.

PUFFED WHEAT SQUARES PEANUT BUTTER OR CHOCOLATE FLAVOUR RECIPE

Steps:

• Boil at a full rolling boil 2 minutes butter, corn syrup, brown sugar, peanut butter or sifted cocoa. Add vanilla and honey. Remove from heat and add puffed wheat. Stir to coat puffed wheat. Put into greased 9 x 13 pan. Use buttered fingers to move cake into pan.

DARK-CHOCOLATE PEANUT BUTTER PRETZEL SQUARES

Steps:

• Line a 9-by-13-inch baking dish with parchment and coat with nonstick cooking spray.
• Melt butter in a large pot over medium-high heat. Add marshmallows and peanut butter to pot and cook, stirring occasionally, until mixture is melted and beginning to bubble, about 3 minutes.
• Remove pot from heat. Stir in remaining ingredients until well combined. Transfer to prepared baking dish and smooth top using a spatula. Cool to room temperature.
• Use parchment to lift bars from baking dish. Transfer to cutting board and cut into squares to serve.

CHOCOLATE AND PEANUT BUTTER NOUGAT SQUARES

Steps:

• Spray a 9 x 13 baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and 3/4 cup water in a 6-qt. saucepan and heat over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring, until mixture reaches 250. Meanwhile, put remaining corn syrup, vanilla, and egg white into the bowl of a stand mixer fitted with a whisk. In a medium bowl, combine peanut butter, powdered milk, and confectioners' sugar and stir until smooth; set peanut butter mixture aside. When syrup reaches 235, begin to whip egg white mixture on high speed. Once the syrup reaches 250, remove pan from heat and let sit 1 minute. Reduce mixer speed to medium and carefully pour hot syrup into the center of the egg whites in a slow, steady stream. After all the syrup is added, increase speed to medium-high and beat for 4 minutes. Remove bowl from mixer and, using a rubber spatula, fold in peanut butter mixture gently but quickly until well combined. Transfer to prepared baking pan and smooth with a rubber spatula; let cool to room temperature. Remove nougat from pan and transfer to a cutting board. Cut into 1" squares and set aside. Combine chocolate and shortening in a medium heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate cool until an instant-read thermometer reads 89. Using two toothpicks or a candy dipping fork, dip a square of nougat into the chocolate, shake off excess coating, and place candy on a sheet of wax paper or parchment paper. Sprinkle squares with a small pinch of sea salt while chocolate is still liquid; repeat with remaining nougat squares, chocolate, and sea salt. If chocolate cools below 86, set the bowl over the pot of simmering water and heat, stirring constantly, until it returns to 89, then continue coating nougat squares. Let chocolate cool to room temperature and set before serving.

3-STEP CHOCOLATE-PEANUT BUTTER SQUARES

Steps:

• Preheat oven to 325°F. Mix egg, peanut butter and sugar until well blended.
• Spread into 8-inch square baking pan; sprinkle with chocolate.
• Bake 20 min. Cool completely before cutting into squares to serve.

WHITE CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool., Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm. , In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. , In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

NO BAKE CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Line a 13x9 pan with tin foil. Leave a fair amount hanging over the edge of pan.
• Micorwave butter in a medium size bowl until melted. (abt 45 seconds)
• Add sugar, graham cracker crumbs and peanut butter; mix well.
• Press mixture into prepared pan.
• Melt chocolate as directed on package.
• Spread chocolate over peanut butter mixture and cool(abt 10 minutes)
• Cut partially through bars(to score for full cutting).
• Chill in refrigerator for 1 hour.
• Remove from pan, using extra tin foil as handle.
• Cut dessert into squares.

CHOCOLATE-PEANUT BUTTER SQUARES

Steps:

• Melt one cup butter in microwave; stir in peanut butter until smooth. Add graham cracker crumbs and powdered sugar; stir until well blended. Press into a lightly greased 15"x10" jelly-roll pan; set aside. Combine chocolate chips and remaining butter in a microwave-safe bowl; microwave on high setting until melted. Stir until smooth and spread over peanut butter mixture. Chill until firm; cut into squares. Tip: Spray the measuring cup with non-stick vegetable spray before measuring honey or peanut butter...the sticky stuff will slip right out.