CHOCOLATE BARS WITH PEANUTS RECIPES

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CHOCOLATE PEANUT BUTTER BARS IV RECIPE | ALLRECIPES



Chocolate Peanut Butter Bars IV Recipe | Allrecipes image

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Provided by justine

Categories     Desserts    Cookies    No-Bake Cookie Recipes

Yield 1 -9x13 inch pan

Number Of Ingredients 5

2?½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2?¾ cups confectioners' sugar

Steps:

  • In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Nutrition Facts : Calories 288.6 calories, CarbohydrateContent 31.4 g, CholesterolContent 20.3 mg, FatContent 18.2 g, FiberContent 1.7 g, ProteinContent 4 g, SaturatedFatContent 8.6 g, SodiumContent 158.4 mg, SugarContent 24.8 g

CHOCOLATE-PEANUT BARS RECIPE | MYRECIPES



Chocolate-Peanut Bars Recipe | MyRecipes image

The secret to these chocolate-peanut bar cookies is the crushed vanilla wafers.

Provided by MyRecipes

Yield Makes about 4 dozen

Number Of Ingredients 6

1 cup butter or margarine, softened
1 cup crunchy peanut butter
1 (16-ounce) box powdered sugar
1?½ cups vanilla wafers, crushed (about 45 cookies)
1 (12-ounce) package semisweet chocolate morsels
½ cup whipping cream

Steps:

  • Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13- x 9-inch baking pan lined with wax paper.
  • Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm.
  • Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.

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