Best 6 Double Chocolate Peanut Butter Bars Recipes

DOUBLE-CHOCOLATE PEANUT BUTTER BARS

Steps:

• Crush 12 of the cookies until fine crumbs form; set aside. Microwave 3 oz. chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in the crushed cookies. Place in 9-inch square pan; press firmly onto bottom of pan.
• Combine dry pudding mix and sugar in medium bowl. Gradually add boiling water, stirring until well blended. Add peanut butter; mix well. Spread to evenly cover bottom of crust.
• Microwave remaining chocolate on HIGH 45 seconds; stir until chocolate is completely melted. Carefully spread over the pudding mixture. Coarsely chop remaining 6 cookies; sprinkle over chocolate layer. Refrigerate at least 1 hour or until set. Cut into 24 bars to serve. Store leftover bars in refrigerator.

DOUBLE CHOCOLATE PEANUT BUTTER BARK

Steps:

• Butter 15x10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.
• Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
• Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.

DOUBLE CHOCOLATE BARS

Steps:

• Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.

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 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 CHIP BARS

Steps:

• Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.