Best Peanut Butter And Chocolate Candy Bar Cookies Recipes

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PEANUT BUTTER AND CHOCOLATE MONSTER COOKIE BARS



Peanut Butter and Chocolate Monster Cookie Bars image

My children and my husband love these monster cookie bars!

Provided by Tynisha

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 10

1 cup white sugar
1 cup brown sugar
½ cup butter
1 ½ cups peanut butter
3 eggs
4 ½ cups rolled oats
2 teaspoons baking soda
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
1 ½ cups candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
  • Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
  • Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 34.9 g, Cholesterol 28.2 mg, Fat 15.6 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 181.3 mg, Sugar 23.9 g

CHOCOLATE-PEANUT BUTTER CANDY COOKIES



Chocolate-Peanut Butter Candy Cookies image

Both peanut butter-lovers and chocolate-lovers can agree, these delicious chocolate peanut butter cookies are hard to resist! So, don't! Soft and chewy with the taste of delicious peanut butter and chocolate in every bite we've even added some of our favorite peanut butter candy to give them an extra tasty crunch. This dough is simple to prepare and doesn't require rolling or refrigeration; just mix up your ingredients and drop your dough on the cookie sheets. Make sure to double the recipe because these cookies are sure to bring a smile and have people reaching for more than one.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chocolate-flavored or regular peanut butter (from 14-oz jar)
1/2 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (about 12 oz) orange, yellow and brown candy-coated peanut butter candies

Steps:

  • Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
  • Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 14 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER COOKIE BARS



Chocolate Peanut Butter Cookie Bars image

Fast and fairly easy cookie bar that is tasty and will disappear from you cookie plate in a flash. Great for gifts or to share with those you work with. Adapted from a Local supermarket advertising mailer

Provided by Bruce Gurnick

Categories     Bar Cookie

Time 55m

Yield 20-24 cookies, 20-24 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix (experimenting with other cake flavors is OK)
1/4 cup vegetable oil
1 large egg
1 cup dry roasted peanuts
1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter (or crunchy)
12 ounces semi-sweet chocolate chips
1/2 ounce cooking spray

Steps:

  • Heat oven to 350°F
  • Coat a 9x13" baking pan lightly with non-stick cooking spray.
  • Beat cake mix, oil and egg in large mixing bowl, on medium speed until somewhat crumbly. Add peanuts and stir. Measure out and set aside 1 1/2 cups of the cake crumb peanut mixture to be used later. Pour remaining mixture into prepared pan and press out to evenly cover the bottom of the pan.
  • Beat sweetened condensed milk and peanut butter in a medium bowl until smooth (hint: use the same bowl you used for cake crumbs). Spread this over the prepared cake crust. This will be a bit challenging. Be careful but don't worry if you struggle with the cake layer a bit.
  • After spreading the mixture sprinkle about 4 oz of semi sweet chocolate chips evenly over the peanut butter mixture.
  • Pour reserved cake crumb mixture over the top and spread evenly, pressing down gently.
  • Bake 25 - 30 minutes until set. Remove from oven. Turn oven off. Top with Remaining about 6 oz more of chocolate chips. Return to oven for 1 minute and then remove from oven. Use a spatula to spread the chocolate evenly over the top of the bars. Cool and store in covered container. Enjoy.
  • Note: You can be creative with this recipe. The cake flavor may be changed. Other flavor chips may be substituted for chocolate. Other nuts may be substituted or combined for/with peanuts. Other nut butters may be substituted for peanut butter. This one basic recipe can produce many bar variations.

Nutrition Facts : Calories 388.5, Fat 22.7, SaturatedFat 6.8, Cholesterol 16.1, Sodium 366.4, Carbohydrate 44.3, Fiber 2.9, Sugar 31.1, Protein 8.4

CHOCOLATE CANDY BAR ROUNDS



Chocolate Candy Bar Rounds image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 cups semisweet chocolate chips
2 teaspoons coconut oil
1/2 cup marshmallow creme, such as Marshmallow Fluff
2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy
1/3 cup good-quality caramel sauce, such as Ghirardelli
2 to 3 tablespoons confectioners' sugar
Coconut oil spray, for the spoons
1/3 cup coarsely chopped salted roasted peanuts
1/2 cup white chocolate candy melting wafers
1/4 cup popping candies, such as Pop Rocks

Steps:

  • For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
  • Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
  • For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
  • For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
  • For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
  • Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

PEANUT BUTTER COOKIE BARS



Peanut Butter Cookie Bars image

recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.

Provided by dianasportal

Categories     Bar Cookie

Time 25m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
8 ounces semi-sweet chocolate chips
3/4 cup powdered sugar
1/2 cup creamy peanut butter
2 1/2 tablespoons milk

Steps:

  • beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.

NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS



No-Bake Chocolate-Peanut Butter Candy Bars image

Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 32

Number Of Ingredients 10

24 Oreo chocolate creme sandwich cookies
4 cups miniature marshmallows
1/4 cup butter or margarine
1 cup semisweet chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (10 oz) peanut butter chips (1 2/3 cups)
1/4 cup creamy peanut butter
1 cup coarsely chopped honey-roasted peanuts
4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed
1 teaspoon vegetable oil

Steps:

  • Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
  • In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
  • In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
  • In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 18 g, TransFat 0 g

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