Best 18 Chewy Peanut Bars Recipes

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

DELICIOUS CHEWY PEANUT BUTTER CHOCOLATE CHIP OATMEAL BARS

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking dish.
• In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
• Add in the peanut butter and beat until combined.
• Add in eggs and beat until combined.
• In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
• Mix in chocolate chips.
• Transfer and spread into prepared baking dish.
• Bake for 22-25 minutes or until JUST set (do not overbake).
• Cool then cut into squares.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CHEWY PEANUT BUTTER BARS

Steps:

• In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

CHEWY SALTED PEANUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

CHEWY PEANUT BUTTER BARS

Steps:

• Cream butter and sugars well. Blend in beaten egg, peanut butter and vanilla.
• Add baking soda, salt and flour. Mix in quick cooking oats. Fold in choice of raisins or chocolate chips.
• Spread in a greased 9 x 9 inch pan. Bake in a 350 degree oven for 30 minutes. Cool and cut into bars.
• Enjoy!

CHEWY PEANUT BARS

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.

CHEWY CHOCOLATE PEANUT BARS

Steps:

• In a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips. Bring to a boil, stirring constantly. Continue to boil for 5 minutes.
• Remove from heat and stir in the vanilla, oats and peanuts. Turn onto a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides. When cool enough to touch, grease your hands and pat the mixture down flat in the pan.
• Refrigerate overnight. Let stand for 20 minutes before cutting into squares.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In small bowl, stir flour, baking powder and salt; set aside.
• In medium microwavable bowl, place butter and peanut butter. Microwave on High 30 to 45 seconds or until butter is melted. Add brown sugar and egg yolk; stir until mixed. Stir in vanilla and flour mixture. Stir in 3/4 cup of the chocolate chips. Spread in pan.
• Bake 20 to 25 minutes or until just firm to the touch. Remove from oven; immediately sprinkle with remaining 1 1/4 cups chocolate chips. Let stand 2 to 3 minutes or until chips have softened. Spread softened chips evenly over top. Sprinkle with peanuts. Cool on cooling rack. Cut into 8 rows by 6 rows. Store in airtight container.

CHEWY PEANUT BARS

Steps:

• Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.
• In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.

CHOCOLATE PEANUT CHEWY BARS

Steps:

• Set oven to 350°F.
• Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also).
• In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
• In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
• Press into prepared baking sheet/pan.
• Bake for 15 minutes (don't over bake!).
• Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
• Spread on warm bars.
• Refrigerate to slightly set the chocolate (this makes for easier and more even slicing).
• Remove from fridge and slice into small bars.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F Grease at 13x9" baking pan.
• In a large mixer bowl, beat brown sugar and butter together until creamy.
• Beat in corn syrup and vanilla; then stir in uncooked oats.
• Press dough into bottom of the prepared pan.
• Bake 15 minutes. Cool slightly (about 10-15 minutes).
• While this is cooling, in a small saucepan, combine chocolate chips and peanut butter. Cook over low heat, stirring constantly until smooth.
• Spread this mixture over the crust. Sprinkle with chopped peanuts and then cool completely. Refrigerate 10 minutes to set chocolate mixture after letting it cool on its own to set chocolate mixture.
• Cut servings into 2x1 inch bars.

CHEWY, PEANUT-FREE, GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together dry ingredients (barley flakes, rolled outs, crisped rice, wheat germ, flour, almonds, flax meal, and coconut flakes.
• At a low heat, slowly melt the sugar on the stove in a sauce pan, stirring regularly (you can substitute additional honey and molasses for this, if it's too much work, but I couldn't get the "stickiness" I wanted without melting the sugar. Once the sugar s melted through, immediately add the melted butter followed by the honey, agave nectar, and molasses. Stir in the sunflower butter, vanilla extract, and liquid lecithin. Once your wet ingredients are well combined, pour them into the dry ingredients.
• Mix together with a wooden spoon until all the dry ingredients are incorporated. Finally, add the chocolate chips.
• Spread into 2 greased 8x11 pans. Use a glass to smooth out the mixture making it uniform in thickness. Feel free to add additional chocolate chips at this time if they don't seem to be evenly dispersed. I just sprinkle them where I want them and then roll them into the mixture with the glass.
• Cook at 350 degrees for 20 minute.
• For best results, let cool in the greased pans for 12-24 hours before cutting. Cut them into bar form and they are ready to eat!

HERSHEY'S CHEWY PEANUT BARS

Steps:

• Heat oven to 350°F and grease 13x9 baking pan.
• In a large bowl stir together the flour, granulated sugar, cocoa, brown sugar, baking powder and salt.
• Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs.
• Add eggs; mix well.
• Spoon mixture into prepared pan, pressing firmly onto bottom of pan.
• Bake 8 to 10 minutes or until mixture is set. Remove from oven; sprinkle peanut butter chips on top.
• Drizzle sweetened condensed milk evenly over chips; top with coconut. Return to oven; bake 20-25 minutes or until lightly browned on top.
• Cool completely in pan on wire rack.
• Cut into 24 bars.
• Recipe may be reprinted courtesy of the Hershey Kitchens.

CHEWY TRAIL MIX PEANUT BUTTER BARS

Steps:

• Line 13x9x2 inch (3.5 L) baking pan with aluminum foil; set aside. In a large bowl, combine the cereal, oats, dried fruit and peanuts; set aside. In a small saucepan, cook the peanut butter, sugar and corn syrup over medium heat, stirring frequently, until smooth. Stir in cocoa powder. Pour over cereal mixture and mix well. Evenly press the cereal mixture into the prepared pan. Let stand until set, then cut into bars. Nutritional Information (per serving): 120 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 45 mg sodium, 45 g carbohydrates, 1 g dietary fibre, 3 g protein.

CHEWY PEANUT BUTTER CHIP BARS

Steps:

• In a bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine flour, baking powder, salt and baking soda; add to creamed mixture and mix well. Press into a greased 13x9-in. baking pan. Bake at 350° for 12-15 minutes or until golden. Sprinkle with marshmallows return to oven just until marshmallows begin to puff, about 2 minutes. Cool. Meanwhile, combine corn syrup, butter, chips and vanilla in a large saucepan; cook and stir over low heat until chips are melted and mixture is smooth. Remove from the heat; stir in cereal and peanuts. Evenly spread warm topping over marshmallow layer. Refrigerate until set.

CHEWY PEANUT-MARSHMALLOW BARS

Steps:

• 1. For Crust: Preheat oven to 350 degrees. Place butter and peanut butter in small bowl and heat uncovered on high for 1 minute in microwave or until butter is melted. Stir well until blended. Place cake mix in medium bowl and whisk to break up lumps. Add peanut butter mixture and stir until a thick dough forms.
• 2. Break apart dough in to sections and distribute over bottom of ungreased large sheet pan. Pat dough into pan: spread evenly using your hands. Bake 15-17 minutes or until crust is set and golden brown. Remove from oven and let cool for 2 minutes.
• 3. Meanwhile, combine peanut butter, corn syrup and butter in 3 qt.pan. Cook over medium heat, stirring constantly until mixture is smooth. Spoon 3/4 cup of the peanut mixture over hot crust and spread evenly.Spread Marshmallows evenly over the top. Return to oven and bake and additional 1- 2 minutes until marshmallows begin to puff a little. Remove pan from oven.
• 4. Add cereal and peanuts to the remaining peanut butter mixture and spoon over Marshmallows and spread evenly. Cool completely or until set and cut into bars.