Best Peanut Butter Cup Bars Recipes

PEANUT BUTTER CUP BARS

Steps:

• Line the bottom of a 10x15 inch jellyroll pan with graham crackers. In a medium bowl, cream together the butter, confectioners' sugar and peanut butter until smooth. Spread over the graham crackers, and chill until firm, about 15 minutes.
• Melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. Spread over the layer of chilled peanut butter mixture. Refrigerate until firm, then cut into squares. These keep well placed between sheets of waxed paper in an air-tight container in the fridge.

NO-BAKE CHOCOLATE-PEANUT BUTTER CUP BARS

Steps:

• Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners' sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
• Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
• Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
• Run a paring knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.

PEANUT BUTTER CUP BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together 1/2 cup butter, brown sugar, flour, and water. Spread into an ungreased 9x13 inch pan.
• Bake for 10 minutes.
• Meanwhile, with a mixer, beat together powdered sugar, milk, 1/2 cup butter, and 3 Tbsp peanut butter.
• Spread over warm crust.
• Melt together chocolate chips and 3/4 cup peanut butter. (I melt it in the microwave).
• Pour over cooled 1st and 2nd layer.
• Cool in refrigerator.

GOOEY PEANUT BUTTER CUP BARS

Steps:

• Preheat oven to 350 degrees. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well. Fold in marshmallows, chopped candies and walnuts., Spread into a greased 13x9-in. baking pan. Bake 22-28 minutes or until edges begin to pull away from sides of pan and center is almost set. Cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

GOOEY RITZ PEANUT BUTTER CUP S'MORES BARS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with foil and spray with cooking spray. Beat cake mix, butter, and egg into a firm dough, then press into the bottom of prepared pan. Top with a layer of Ritz crackers. 2. Mix together marshmallow creme and sweetened condensed milk until fully combined, and pour evenly over the crackers. Top with mini peanut butter cups and one sleeve crushed Ritz crackers. 3. Bake at 350 for 20-25 minutes. Allow to cool completely in pan before cutting and serving. Bars will be very gooey when warm, but will set up once cooled. Makes 24 bars.

PEANUT BUTTER CUP BARS

Steps:

• Preheat the oven to 350°F.
• Place the butter and peanut butter in a large bowl and stir until smooth. Add the graham cracker crumbs and sugar and stir until completely combined. Spread the mixture in a 9 by 13-inch baking pan and bake for 30 minutes. Remove from the oven and let stand for 5 minutes to cool slightly. Sprinkle the warm bars with the chips, let stand for 2 minutes until the chips begin to melt, and then spread them evenly over the top. Cool slightly and cut into 48 squares while the chocolate is still warm.

PEANUT BUTTER CUP GOOEY BARS

Steps:

• Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray for easy removal. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it's done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn't burn. Let sit for about 5 minutes to cool.
• Pour butter into an electric mixer fitted with paddle attachment. (You can also do this with a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips and peanut butter cups. Note: if you're using a stand mixer, there is no need to chop the peanut butter cups because the mixer will do it for you. If you're using a hand mixer, give them a rough chop before adding to the batter. Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth. Note: if the dough is too soft to handle, you can chill it for 20 minutes before continuing.
• Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won't stick to you.) Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4" edge around the pan so the milk doesn't touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer. Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars. Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.

PEANUT BUTTER CUP COOKIE BARS

Steps:

• 1. Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with foil and spray with non-stick cooking spray. 2. In a medium bowl, combine flour, baking powder, baking soda, and salt. 3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the melted butter and brown sugar. Add egg and vanilla, mixing until well combined. Gradually add in dry ingredients and mix until just combined. Stir in mini peanut butter cups. 4. Spread the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove pan to wire rack and cool completely. 5. In a medium, microwave-safe bowl, melt the chocolate chips and peanut butter on 50% power, stirring every 30 seconds, until completely smooth and melted. Spoon the mixture over the cooled cookie bars and spread into an even layer with an offset spatula. Refrigerate for at least 30 minutes, or until set. Remove from pan and cut into bars. NOTES: Peanut Butter Cup Cookie Bars can be stored in an airtight container at room temperature for up to 2 days.

OUTRAGEOUS PEANUT BUTTER CUP BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
• Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.
• In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.).
• Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.
• Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces.
• (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.).

PEANUT BUTTER CUP S-MORES BARS RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly. Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

PEANUT BUTTER CUP COOKIE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil (for easy removal) and spray with cooking spray. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and 1 teaspoon vanilla and mix until smooth. Add dry ingredients and mix until combined. Spread cookie dough in prepared pan. Bake for about 17-19 minutes until it's no longer shiny. Cool completely before continuing. Mix peanut butter, powdered sugar, and 1 teaspoon vanilla with a hand mixer until smooth. Spread over cooled cookie bars.
• Place chocolate chips and Crisco or oil in a medium sized bowl. Heat on high heat in the microwave for 30 second increments, stirring between each, until melted and smooth (about 1 1/2-2 minutes). Spread over peanut butter layer. Sprinkle with chopped peanuts. Let harden for several hours. You can chill the bars to make the chocolate harden faster, but be sure to let them come to room temperature before cutting so that the chocolate doesn't splinter when you cut them. Store in an airtight container for up to 5 days or freeze for up to 1 month.

OUTRAGEOUS PEANUT BUTTER CUP BARS

Steps:

• Heat oven to 325°F. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
• Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.
• In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.)
• Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.
• Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• bars
• PER BAR: 500 calories, 30.5 g total fat (14.5 g saturated fat), 8.5 g protein, 54 g carbohydrate, 85 mg cholesterol, 180 mg sodium, 3 g fiber
• These over-the-top chocolate brownies are doubly blessed with the much-loved combo of peanut butter and chocolate. They're studded with peanut butter cups and lavished with a creamy peanut butter-cream cheese frosting.

PEANUT BUTTER CUP BARS

Steps:

• Preheat oven to 325 degrees F. Line 8" square pan with foil, leaving extra foil overlapping over edges. Spray with nonstick cooking spray.
• Place 3/4 C butter & chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted & smooth. Remove bowl from saucepan; let stand until cooled slightly.
• In large bowl, beat eggs, sugar & salt at medium speed until blended. At low speed, beat in chocolate mixture & 1 tsp vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.
• Bake 40 - 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.)
• Meanwhile, in another large bowl, beat cream cheese & 1/4 C butter at medium speed until blended & smooth. Beat in 1 tsp vanilla. At low speed, beat in 2 1/2 C of the powdered sugar until blended & smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.
• Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover & refrigerate. Bring to room temperature before serving.)