White Chocolate Peanut Butter Bars Recipes

WHITE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
• Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts on crust.
• Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough over dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough to secure.
• Bake 15 min. or until lightly browned. Cool completely. Refrigerate several hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.

CHOCOLATE PEANUT BUTTER BARS II

Steps:

• Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
• Press into a 9 x 13 inch pan.
• Melt chocolate chips and spread over the top. Cool.

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.