Chocolate Peanut Butter Dream Bars Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir oatmeal, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on.
• Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top.
• Bake in the preheated oven until golden brown, about 20 minutes.

Steps:

• Heat oven to 350°F
• Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
• In small bowl, combine graham cracker crumbs and granulated sugar.
• Mix in melted butter.
• Press crumb mixture into prepared pan.
• Bake until golden, about 5 to 7 minutes.
• Cool on wire rack.
• Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
• Fold in chopped nuts.
• Pour batter into crust-lined pan.
• Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
• Cool completely in pan on a wire rack.
• With electric mixer in medium bowl, beat cream cheese until smooth.
• Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
• Add milk; beat lightly to loosen mixture.
• In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
• Spread mousse evenly over cooled brownie.
• Refrigerate 1 hour.
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
• Remove from heat; add corn syrup and chocolate chips.
• Cover and let stand 5 minutes.
• Stir until smooth.
• Pour glaze over chilled mousse and spread to cover completely.
• Return to refrigerator for at least 1 hour.
• Run a small knife around inside of pan and lift out brownie.
• Heat knife under hot running water and trim edges.
• Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
• Cut each strip into 5 pieces about 1-1/2 inches square.
• Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

Steps:

• Heat oven to 350°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of ungreased 13x9-inch pan.
• Bake 12 to 15 minutes or just until set.
• Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth.
• Fold in whipped topping and candies.
• Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth.
• Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling.
• Drizzle mixture over filling.
• Drizzle with melted chocolate.
• Sprinkle with peanuts.
• Refrigerate about 1 hour or until set.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.

Steps:

• 1. Preheat oven to 350°F. Spray and line 9 inch baking pan with foil, allowing foil to hang over side. Spray foil. Combine graham cracker crumbs, granulated sugar, and melted butter and press into bottom of pan. Bake 5-7 minutes, until golden, allow to cool.
• 2. Prepare brownie mix for cake like brownies. Fold in chopped peanuts. Pour over crust and bake 30-35 minutes- until just set. Cool completely.
• 3. With electric mixer, beat cream cheese until smooth. Add peanut butter and confectioners' sugar until just blended (batter will be lumpy). Add milk, beat lightly. In separate bowl, whip 1 cup of the cream and fold gently into the peanut butter mixture. Spread mousse evenly over cooled brownies. Refrigerate 1 hr.
• 4. Heat remaining 1/2 cup cream over medium heat until just boiling. Remove from heat and add corn syrup and chocolate chips. Cover and let stand 5 minutes. Pour and spread over the cooled mousse. Refrigerate at least another hour.