Chocolate Topped Peanut Butter Bacon Bars Recipes

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• 1. HEAT OVEN TO 350F. LIGHTLY SPRAY 9 INCH SQUARE PAN WITH COOKING SPRAY.
• 2. IN A LARGE BOWL, STIR TOGETHER COOKIE MIX, OIL, SYRUP AND EGG UNTIL SOFT DOUGH FORMS. RESERVE 1/4 CUP BACON FOR GARNISH. STIR IN REMAINING BACON AND PEANUTS INTO DOUGH. PRESS EVENLY INTO PAN.
• 3. BAKE 20-25 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN, SPRINKLE WITH CHOCOLATE CHIPS. RETURN TO OVEN; BAKE 1 MINUTE. IMMEDIATELY SPREAD CHOCOLATE OVER BARS. SPRINKLE RESERVED BACON OVER CHOCOLATE. COOL COMPLETELY, ABOUT 1 HOUR OR UNTIL CHOCOLATE IS SET.
• 4. FOR BARS, CUT INTO 4 ROWS BY 4 ROWS. STORE TIGHTLY COVERED IN REFRIGERATOR.

TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
• Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

PEANUT BUTTER & BACON BLONDIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon., Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. , For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.

THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES

Steps:

• Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
• Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
• At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
• Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
• Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.