Chocodiles Recipes

CHOCODILES

Chocodiles image

Make and share this Chocodiles recipe from Food.com.

Provided by Dancer

Categories Bar Cookie

Time 45m

Yield 40 small bars.

Number Of Ingredients 11

Ingredients

1 1/4 cups brown sugar, firmly packed
1/2 cup butter
1/2 cup shortening
1/3 cup peanut butter, crunchy
1 teaspoon vanilla
1 egg
2 1/4 cups flour, all purpose
1/2 teaspoon salt
1 cup chocolate chips, semisweet
1/2 cup peanut butter, crunchy
1 1/2 cups corn flakes, slightly crushed

Steps:

Preheat oven to 350 degrees.
In large bowl, combine all cookie ingredients except flour and salt; blend well.
Stir in flour and salt; mix well.
Press dough into ungreased square cake pan.
Bake 15 to 20 minutes till lightly golden brown.
Cool slightly.
In medium saucepan, melt chocolate chips over low heat.
Stir in 1/2 cup peanut butter and corn flakes.
Spread over slightly cooled base.
Cool slightly and cut into bars.

Nutrition Facts : Calories 152.1, Fat 9, SaturatedFat 3.5, Cholesterol 11.4, Sodium 82.7, Carbohydrate 16.7, Fiber 0.8, Sugar 9.6, Protein 2.5

CHOCODILES RECIPE

Chocodiles Recipe image

Satisfy your sweet tooth craving with these delightful chocodiles bars, made with a peanut butter cookie base and a nutty chocolate topping.

Provided by Angel

Categories Bars and Brownies

Time 40m

Yield 40

Number Of Ingredients 11

Ingredients

½ cup butter
1¼ cups firmly packed brown sugar
½ cup vegetable shortening
⅓ cup crunchy, plus ½ cup more for topping peanut butter
1 tsp vanilla extract
1 egg
2¼ cup all-purpose flour
½ tsp salt
1 cup semisweet chocolate chips
½ cup crunchy peanut butter
1½ cups slightly crushed corn flakes

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine brown sugar, butter, shortening, ⅓ cup of peanut butter, vanilla, and egg; blend well.
Stir in flour and salt; mix well.
Press the dough into ungreased square cake pan.
Bake for 15 to 20 minutes until lightly golden brown.
Cool slightly.
In a medium saucepan, melt chocolate chips over low heat.
Stir in the remaining peanut butter and corn flakes.
Spread over slightly cooled base.
Cool slightly and cut into bars. Enjoy!

Nutrition Facts : ServingSize 40.00pieces, Sugar 0.00

PILLSBURY CHOCODILES

Pillsbury Chocodiles image

This is similar but not identical to the other chocodiles posted. This is from the Pillsbury Bakeoff cookbook. I haven't tried it yet.

Provided by Debbie R.

Categories Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 11

Ingredients

2 1/2 cups flour
1 1/4 cups firmly-packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/2 teaspoon salt
1/3 cup crunchy peanut butter
1 egg
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
1/2 cup crunchy peanut butter
1 1/2 cups slightly-crushed corn flakes

Steps:

In a large bowl, combine everything for the base. Blend with a mixer to form dough. Press into an ungreased 15x10x1 jelly roll pan.
Bake at 350 for 20-25 minutes. Cool slightly, but not completely.
Make topping: melt chocolate chips. Stir in the 1/2 cup peanut butter and cornflakes. Spread on top of base. While everything is still warm, cut into bars.

Nutrition Facts : Calories 172.5, Fat 10, SaturatedFat 3.7, Cholesterol 12.7, Sodium 93.5, Carbohydrate 19.4, Fiber 1, Sugar 10.6, Protein 2.8

CHOCODILES (COOKIE BARS)

Chocodiles (Cookie bars) image

These take me back to my childhood. My mother would make these ahead of time and put in the freezer. We would raid the freezer and she'd end up having to make more! They are crunchy and yummy!

Provided by Barbs Miller

Categories Bar Cookie

Time 45m

Yield 24 bars

Number Of Ingredients 11

Ingredients

3 cups sifted flour
1 1/4 cups brown sugar, packed
1/2 cup butter
1/2 cup Crisco shortening
1/3 cup peanut butter, crunchy
1/4 teaspoon salt
1 egg yolk, beaten
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
1 cup crunchy peanut butter
3 cups corn flakes

Steps:

On low speed, mix first 6 ingredients until there are course crumbs.
Add beaten egg yolk and vanilla, mix well.
Firmly press into ungreased jelly roll pan.
Bake at 350 degrees for 25-30 minutes, until golden brown.
Cool slightly and spread topping on top.
TOPPING: Melt chocolate chips in double boiler until smooth.
Add crunchy peanut butter, stirring until smooth.
Fold in Corn Flakes and coat all pieces.
Spread evenly over cooled cookie base.
Allow to harden then cut into bars.

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