Best Peanut Butter Chocolate Cookie Bars Recipes

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
• Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
• Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
• Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
• Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter over low heat.
• Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
• Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
• Bake 25 to 30 minutes.

PEANUT BUTTER AND CHOCOLATE MONSTER COOKIE BARS

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.

CHOCOLATE, PEANUT BUTTER & PRETZEL COOKIE BARS

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.
• Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don't worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.
• Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base and topping ingredients until soft dough forms.
• Shape 6 (1-inch) balls of dough.
• On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Then with the remaining cookie dough, press into 9 X 13 inch pan.
• Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
• Cool 10 minutes.
• Reserve the 6 cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
• Spread evenly over bars.
• Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
• Beat on high speed about 2 minutes or until light and fluffy.
• Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer.
• Press in lightly.
• Refrigerate until set, about 30 minutes.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS RECIPE

Steps:

• Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla, salt and baking soda together in a bowl until combined. Fold in chocolate chips.
• Spread into prepared baking dish and bake for 20 minutes, or until an inserted toothpick comes out clean.

TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
• Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

CHOCOLATE PEANUT BUTTER COOKIE BARS

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.

CHOCOLATE-PEANUT BUTTER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press in pan. Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes.
• In small microwavable bowl, microwave chocolate and butterscotch chips on High 1 to 1 1/2 minutes; stir until smooth. Spread over bars. Refrigerate about 30 minutes or until chocolate is set.

PEANUT BUTTER COOKIE AND CHOCOLATE SANDWICH BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In large bowl, stir together cookie mix, oil, water and eggs until soft dough forms.
• In bottom of ungreased 13x9-inch (3-quart) glass baking dish, press half of dough. Break chocolate bars into squares; arrange in rows on top of dough. Press remaining dough on top, covering chocolate bar squares.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows.

WHITE CHOCOLATE-PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
• Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts on crust.
• Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough over dessert. Remove remaining waxed paper. Sprinkle dough with remaining chocolate and nuts; press gently into dough to secure.
• Bake 15 min. or until lightly browned. Cool completely. Refrigerate several hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.

PEANUT BUTTER-CHOCOLATE COOKIE BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
• Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.
• Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.
• Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.