Peanut Butter Brownie Coconut Layered Bars Recipes

LAYERED CHOCOLATE AND PEANUT BUTTER BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

PEANUT BUTTER-BROWNIE-COCONUT LAYERED BARS

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).
• Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)
• Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.

CHOCOLATE-COCONUT-PEANUT BUTTER LAYERED BITES

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through).
• Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a rack, and let cool completely.
• For the ganache layer: Put the chocolate in a medium heatproof bowl. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth.
• Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes.
• Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge.

TAHOE'S LAYERED PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C) and line a 9 x 13-inch baking pan with parchment paper.
• In a large bowl, cream together the butter and sugar with a wooden spoon until light and fluffy.
• Mix in the peanut butter, followed by the egg and vanilla.
• Add the flour, coconut, and salt and mix until well combined.
• Spread the mixture evenly in the prepared pan.
• Scatter the peanuts over the top. Press them into the dough with your hand.
• Bake for 25 to 30 minutes, until golden brown on top. Let cool in the pan for 20 minutes.
• Melt the chocolate in a small heatproof bowl in the microwave or over a bain-marie. Spread a thin layer of the melted chocolate over the top of the bars in the pan. Transfer the pan to the fridge and let the chocolate cool for 2 hours. When the chocolate has set, cut into 24 bars.
• Store the bars in an airtight container in the fridge for up to 5 days.

LAYERED PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

PEANUT BUTTER BROWNIE BARS

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.