CHOCOLATE PEANUT BUTTER S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
- Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
- Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
- Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
- Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.
PEANUT BUTTER S'MORES BARS
When I give these as gifts, they're gone in a flash! I make them ahead when it's convenient because they freeze well. You can use M&M's in different colors for holidays year-round. -Julie Wischmeier, Brownstown, IN
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. With floured hands, press dough into an ungreased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned and edges are firm., Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy., In a microwave, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over marshmallows; drizzle with chocolate mixture. Refrigerate until set before cutting.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
INSIDE-OUT PEANUT BUTTER BLOSSOMS
This Christmas, we've wrapped up everyone's favorite chocolate candy inside soft and chewy peanut butter cookies. It's our present to fans of this better-together flavor combo, and if that means you, we recommend making a double batch! These cookies are hard to resist-particularly when they're warm from the oven and still melty at center. And because we just can't say enough good about these cookies, let us leave you with this final tidbit: They're actually fun to make-seriously! You roll cookie dough into balls, flatten them, wrap the dough around the chocolate, and reform the cookie ball before rolling it in a sparkling sugar coating. It's a bit like playing with Play-Doh™, except more delicious, so we recommend enlisting a little helper.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
- Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 17 g, TransFat 0 g
PEANUT S'MORES MAGIC BARS
These gooey treats bring the campfire indoors. Toasted marshmallows are the perfect, pillowy topper for the ultimate bar packed with chocolate and peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 squares
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
- Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top.
- Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.
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PEANUT BUTTER S'MORES BARS RECIPE
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- Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
- Press 2/3 of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
PEANUT BUTTER S'MORES BARS - CHOCOLATE WITH GRACE
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4.5/5 (2)Total Time 2 hrs 35 minsCategory DessertCalories 268 per serving
- Beat together the peanut butter, eggs, and sugar in a medium mixing bowl. Divide the dough in half and spread one half into a greased 11 x 7 inch baking pan.
- Spread the marshmallow creme on top of the peanut butter dough and top with the chocolate bars.
- Spread the remaining half of the peanut butter dough on top and bake at 350 for 22-24 minutes or until set and the edges are lightly browned.
- Remove from the oven and let cool for 30 minutes. Place in the refrigerator for a few hours until chilled. (this is to set the chocolate again, otherwise it will be gooey). Cut into bars and serve.
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