PEANUT BUTTER TWIX BARS RECIPES

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CHOCOLATE CARAMEL CRACKER BARS RECIPE: HOW TO MAKE IT



Chocolate Caramel Cracker Bars Recipe: How to Make It image

Make them on Saturday and they'll be gone by Monday! These chocolate and caramel bars with a cracker crust are just that good. —Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 27 bars.

Number Of Ingredients 6

1 teaspoon plus 3/4 cup butter, cubed
45 Club crackers (2-1/2x1 inch)
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
3 tablespoons light corn syrup
1 cup semisweet chocolate chips

Steps:

  • Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

Nutrition Facts : Calories 176 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 126mg sodium, CarbohydrateContent 22g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

PEANUT BUTTER CUP BROWNIES | KAREN'S KITCHEN STORIES



Peanut Butter Cup Brownies | Karen's Kitchen Stories image

With their decadent dark chocolate filling, these peanut butter cup brownies are the perfect dessert for chocolate lovers.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 16

150 grams (2/3 cup) unsalted butter, softened
73 grams (1/3 cup packed) dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract or vanilla bean paste
219 grams (1 3/4 cups) whole wheat flour
1 teaspoon kosher salt
113 grams (4 ounces) bittersweet chocolate (60 percent cacao), roughly chopped
113 grams (unsalted butter, cut into pieces
64 grams (1/4 cup) creamy peanut butter
3 large eggs, room temperature
150 grams (3/4 cup) granulated sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
43 grams (1/2 cup) Dutch process cocoa, sifted
128 grams (1/2 cup) creamy peanut butter
120 grams (1/2 cup) whole milk

Steps:

  • Spray a 12-cavity muffin tin with spray oil.
  • Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
  • Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
  • Add the flour and salt and beat on low until just combined.
  • Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
  • Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
  • Heat the oven to 325 degrees F.
  • Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
  • In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
  • Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
  • Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
  • Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
  • Let the pan cool on a wire rack for 10 minutes.
  • Turn the brownies out on a wire rack to cool completely.
  • Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
  • Continue until the mixture is creamy, smooth, and shiny.
  • Drizzle over the brownies.

Nutrition Facts : Calories 369.59, FatContent 21.34, SaturatedFatContent 10.77, CarbohydrateContent 39.01, FiberContent 4.69, SugarContent 19.68, ProteinContent 7.93, SodiumContent 165.63, CholesterolContent 74.43

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