Peanut Crumble Bars Recipes

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Steps:

• In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.

Steps:

• Preheat oven to 325*.
• Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.
• Blend with an electric mixer on medium speed for about a minute.
• Scrape the sides of the bowl and mix again for about 30 more seconds,or until uniformly mixed; the mixture will be very thick.
• Transfer the mixture into an ungreased 13 X 9 cake pan, reserving 1 1/2 cups for the topping.
• Using your hands, press the crust evenly over the bottom of the pan so it reaches all sides.
• Set both the pan aside and the reserved topping.
• For the filling, stir the chocolate chips, condensed milk and 2 TBS butter in a pan on low heat and cook for about 5 minutes, until chocolate is melted and is well mixed, then remove from the heat.
• Stir in nuts, coconut and vanilla until well mixed.
• Pour the chocolate mixture evenly over the crust.
• Crumble the reserved topping over chocolate mixture in the pan.
• Place the pan in the middle of the preheated 325* oven for about 20-25 minutes, until lightly browned.
• Cool on wire rack for 30 minutes.
• Note- I used Darlene Summers' recipe#14062 for an excellent substitute for the sweetened condensed milk.

Steps:

• Heat oven to 350. Grease bottom and sides of 15 x 10 x 1 inch pan with shortening or spray with cooking spray.
• In large bowl, beat sugar, butter, 2 eggs, 1 t. vanilla, the flour, cocoa, oats, and baking powder with mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
• In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter, and 1 t. vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
• Bake 35-45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator.

Steps:

• In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts., Gently press into a 9x5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars.