Best Double Peanut Bars Recipes

DOUBLE-CHOCOLATE CHUNK-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.
• With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.
• With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.
• Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.
• For bars, cut into 4 rows by 4 rows.

DOUBLE CRUNCH PEANUT BUTTER AND JAM BARS

Steps:

• 1. Preheat the oven to 350 degrees. Grease and dust a 9 x 13 baking pan with the 2 tablespoons of butter and 2 tablespoons flour. Shake out the excess flour.
• 2. In a large bowl with an electric mixer, cream the butter and sugar on medium speed until light yellow, about 2 minutes, and nice and smooth.
• 3. With a clean hand, rub the oil on the inside of a 2-cup measuring cup before measuring the peanut butter. It won't stick that way.
• 4. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until well combined.
• 5. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• 6. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Add the remaining dough by the tablespoonful and spread gently over the jam. The remaining batter will not completely cover the jam which is a good thing since the beautiful cherry jam will shine through. Sprinkle with the chopped peanuts.
• 7. Bake for 45 minutes, until golden brown. Cool and cut into 20 bars.

DOUBLE PEANUT BARS

Steps:

• In a bowl, combine the cereals, peanuts and mixed fruit. In a small saucepan, combine the brown sugar, honey and peanut butter. Cook and stir until brown sugar and peanut butter are melted and mixture is smooth. Pour over cereal mixture; gently stir to coat evenly., Transfer to an 8-in. square dish coated with cooking spray; gently press down. Cool and cut into bars. Store in the refrigerator.

DOUBLE PEANUT BARS

Steps:

• Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp. of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.
• Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
• Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.

DOUBLE PEANUT GRANOLA BARS

Steps:

• Preheat oven to 325°F (160°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper, letting it stick and hang over the pan. In a large bowl, stir oats with peanuts, raisins, flax seed, cinnamon and salt. Place honey, peanut butter, brown sugar and butter in a medium saucepan set over medium-high heat. Stir constantly until sugar is dissolved and mixture boils around edges, about 1 minute. Pour over oatmeal mixture and stir well to combine. Using damp fingers, press firmly into pan. Bake in preheated oven until edges are a deep golden brown, about 25 to 30 minutes. Cool completely in pan. Using the parchment paper, remove to a cutting board then discard parchment. Slice into bars and store in an airtight container.