Hip Hugger Bars Recipes
NO-BAKE CHOCOLATE PEANUT BUTTER BARS
These no-bake chocolate peanut butter bars are incredibly decadent and made from only 5 ingredients.
Provided by Sally
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
- Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
- Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
- Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
- Cover leftover bars tightly and refrigerate for up to 1 week.
HIP HUGGER BARS RECIPE - (3/5)
Provided by WSiefert
Number Of Ingredients 13
Steps:
- cream margarine and sugar, add egg, mix and add rest of ingredients. Put 2/3 of crumbly mix in a 9x13 pan. Add chocolate mix on top of this. Add rest 1/3 of dough by drops, here and there. Bake 20 minutes at 350 Chocolate mixture: Melt together - 1 can sweetened condensed milk, 1 12 ounce package chocolate chips, 2 tablespoons butter and 1 tsp vanilla.
HIP HUGGER BARS
Make and share this Hip Hugger Bars recipe from Food.com.
Provided by Baking Bunny
Categories Bar Cookie
Time 45m
Yield 16 bars
Number Of Ingredients 10
Steps:
- Mix all ingredients, except the caramels, milk, and chocolate chips. Pour 3/4 of mixture in the bottom of a 9x13 pan.
- Bake for 10 min at 350 degrees.
- Melt caramels and milk together.
- Pour over baked crust.
- Mix together remaining crumbs and chocolate chips and sprinkle over caramel. Bake an additional 15 minutes at 350 degrees.
Nutrition Facts : Calories 326.5, Fat 16.6, SaturatedFat 8.6, Cholesterol 26.6, Sodium 229, Carbohydrate 43.5, Fiber 1.7, Sugar 29.2, Protein 4.3
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