The BEST EVER Peanut Butter Cup Gooey Bars - these chocolate chip cookie bars are filled with peanut butter cups and gooey peanut butter sweetened condensed milk!

Peanut Butter Cup Gooey Cookie Bars

unsalted butter, (melted)

sugar

brown sugar (packed)

eggs

vanilla extract

baking soda

salt

all-purpose flour

chocolate chips

Miniature Peanut Butter Cups (see note)

can fat-free sweetened condensed milk

peanut butter

Preheat oven to 350°F. Line a 9x13” baking pan with foil and spray with cooking spray for easy removal.

Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely.  Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.

Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.

Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.

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.

Soft and Chewy Protein Granola Bars

(160 g) quick oats

(40 g) vanilla protein powder

Tbsp (14 g) ground flax

cinnamon

tsp salt

(64 g) almond butter (or any nut butter)

(80 g) honey, or brown rice syrup

(120 ml) unsweetened vanilla almond milk

tsp vanilla extract

(60 g) mini chocolate chips (dairy-free if vegan)

Preheat oven to 350F (175C) and prepare an 8&#215;8 (20x20cm) baking pan by spraying it with cooking spray. Set aside.

In a large mixing bowl, combine oats, protein powder, flax, cinnamon, and salt. Set aside.

In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour wet mix into dry mix and stir until fully incorporated. Fold in chocolate chips.

Pour into prepared baking pan. Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.

Bake for 18-20 minutes, until edges begin to turn golden brown.

Remove from oven and let cool in pan for 20 minutes before cutting into bars.

These are delightfully chewy, filling, and mildly sweet. I think I will try almond extract next time instead of vanilla, and see if it brings out the flavor of all the nuts a little more. This is the best granola bar I’ve tried making yet! Thanks!

That’s an amazing recipe. I have to try it tonight for my family. Thanks for your sharing and love your site

This Bar is a favorite childhood memory.  My mom would occasionally make these when we had company...they were always my favorite treat.  I can remember sneaking them from the frig., so that's where that bad habit came from! Shame on me! lol
They are like eating fudge, but more airy because the marshmellows don't melt....

No Bake - Chocolate Marshmallow Bar

butter

c peanut butter, smooth

c butterscotch chips

c coconut

c walnuts, chopped - optional

Foolproof yet impressive dark chocolate fudge topped with flaky sea salt and lime zest. Best of all? No candy thermometer needed! (Gluten-Free)

Dark Chocolate Fudge With Lime And Sea Salt

790 g (about 2 ½ cups) Sweetened condensed milk

80 g (about ¼ cup) Salted butter

640 g (about 3 ¾ cups) coarsely chopped Dark chocolate

70 g (about ½ cup) Powdered sugar

(about 400 g) zest of Lime

⅛ teaspoon flaked Sea salt

Create your very own Weed Chocolate Bar. Enjoy decadent flavors while dosing cannabis.

Chocolate Cannabis Bar

Cup Cannabis Butter

Cups Chocolate

Melt the chocolate in a clean, dry bowl set over a pan of barely simmering water. If you want to temper the chocolate (see above.) Add your cannabis butter.

Once the chocolate is melted, (and tempered, if tempering the chocolate), remove the bowl from the pan and wipe the moisture off the bottom of the bowl.

Pour or spoon a layer of chocolate into your molds. Rap them on the counter a few times to distribute the chocolate evenly and release any air bubbles, then working quickly, top with any kinds of nuts, dried fruits, or other ingredients that you wish and press them in slightly.

(You can also stir ingredients into the chocolate, such as toasted nuts, seeds, crisped rice cereal, snipped marshmallows, or other ingredients, then pour the mixture into the molds.)

Immediately put the bars in the refrigerator until firm. If tempered chocolate is used, it shouldn’t take more than five minutes for them to firm up. Otherwise the chocolate will take longer.

Serve the Chocolate Cannabis Bar

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

If you love peanut butter, you&#39;re going to love this 4 ingredient peanut butter bar! It&#39;s the perfect edible for your sweet tooth.

Peanut Butter Marshmallow Treats

Magical Butter

Chocolate Marshmallows

Reeses Puff cereal

Mini Reese Pieces

In a large sauté pan set to medium melt the Magical Butter.

 Add the marshmallows and stir until gooey smooth and creamy.

 Pour the cereal into a large mixing bowl add the melted marshmallows and stir until thoroughly combined. Then add the candy and mix it in completely as well.

 Pour the mixture into a large baking dish for serving. Using a silicone spatula spread it out evenly to all corners of the dish and smooth the top.

 Slice into cubes and serve your Peanut Butter Marshmallow Treats to your lucky guests!

Super easy 3 ingredient gluten free &amp; vegan Breakfast Banana Bars for on the go!

Breakfast Banana Bars

bananas

400 g gluten free oats ((roughly 4 cups))

water

Pre-heat your oven to 200C

To a large mixing bowl add the peeled bananas and mash with a fork

Now add in the oats, cinnamon and water and mix together

Line a square baking tin with baking paper and pour in the mix. Press down firmly with the back of a fork to compact it into the tin

Bake in the oven for 20-25 minutes at 200C.

Remove from the oven, allow to cool for 10 minutes before slicing into bars

This is an indulgent-tasting snack, or after lunch treat. Full of protein from the nuts, minimal sugar but with some dark vegan chocolate, for that chocolate-lovers kick. As they are flourless they have a brownie (well, blondie in this case) like texture, and the blueberries give an extra fruity sweetness.

Flourless Nut Butter Snack Bars with Chocolate and Blueberries (gluten-free)

blueberries

maple syrup / coconut nectar / coconut sugar

(75 grams) vegan dark chocolate, chopped

(75 grams) Salted peanuts (optional) (or use any nut)

(100 grams) ground almonds / almond flour

(275 grams) smooth peanut / almond butter (any nut butter will work)

linseed/flax eggs (5 tbsp milled linseed mixed with 10 tbsp water)

tsp baking powder

(50 grams) maple syrup / coconut nectar / coconut sugar

non-dairy milk / water

Put the berries and water in a small saucepan on a medium heat. Let them cook for around 5 minutes, then add the 1 tbsp of maple syrup / coconut sugar

Cook for about 12 minutes altogether or until you have a thick sauce, but where berries are not completely broken down.

Leave the sauce to cool while you make the rest of the bars

Berry sauce topping

Preheat oven to 180 C. Line a baking tin or brownie tray.

Mix together the linseed/flax egg, nut butter, maple syrup / coconut palm sugar and vanilla essence.

Then add the almond flour and baking powder to the mix, and combine well.

Add the chocolate chunks and salted peanuts to the mix and combine (but keeping a small handful aside). Then transfer the whole mixture to the brownie tin.

Sprinkle the remaining chocolate and salted peanuts you kept aside on the mixture in the tin, and press them down.

Lastly spread the berry mix across the top. Press down lightly with your hands.&nbsp;

Bake for 30-35 minutes or until a skewer comes out mostly clean.

Once cooked, leave to cool before cutting into bars.&nbsp;

Store the bars in the fridge for up to 4 day (if you don’t eat them all immediately!). They can also be frozen for eating another time.

Main Base Layer

Healthy vegan blueberry breakfast bars with oats, quinoa, coconut sugar, ripe banana, flax eggs, and fresh berries that are gluten-free.

Blueberry Quinoa Breakfast Bars

quick cooking oats

quinoa

baking powder

coconut sugar

hemp seeds

bananas (about 2 medium)

flax eggs ((2 tablespoons flaxseed meal + 6 tablespoons of water))

nut/seed butter

lemon juice

vanilla (powder

Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.

In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.

In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries

Transfer the batter into the prepared pan and smooth with a spatula.

Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.

Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

Hershey's Chocolate Bar Pie

(1.55-ounce) Hershey’s Milk Chocolate Bars*

milk

marshmallows

(16-ounce) container frozen whipped topping (thawed), divided

(6-ounce) graham cracker pie crust

Pour the milk into a medium sized pot and warm over low heat. Break up the chocolate bars and add them to the milk. Stir pretty frequently until they are melted.

Add marshmallows to chocolate mixture and stir until marshmallows are melted.

Remove from heat and allow to cool to room temperature. Once cool, stir in 1 cup of the whipped topping. Whisk well to combine.

Pour the mixture into the pie crust. Cover with the lid from the pie crust or wrap lightly with plastic wrap. Refrigerate overnight to set. Top with remaining Cool Whip and shaved chocolate (if desired). Serve.

Stack on the the fresh grilled flavours of haloumi and eggplant in this elegant dinner party starter.

Barbecued haloumi and eggplant stack

haloumi

(about 375 grams) eggplant

red capsicums, quartered, deseeded

tbsp red wine vinegar

(1/4 cup) pitted kalamata olives, thinly sliced

oregano

olive oil

Olive oil,

rocket, ends trimmed, washed, dried

Black cod in citrus miso

Lemon juice

Tbsp Miso paste, sweet white

Tbsp Grapefruit juice

Tbsp Mirin

Cod fillets, 180 grams each (Main)

Tbsp Sake

Hajikami (pickled ginger stems)

Combine the white miso, lemon and grapefruit juices to form a wet marinade.

Add the mirin and sake and whisk until smooth.

Pour the marinade over the cod, reserving a little to serve as a sauce, cover and leave to marinate in the refrigerator overnight.

Remove the cod from the fridge and bring to room temperature.

Remove the cod from the marinade and cook on the BBQ, allowing the miso to caramelise and edges to colour, or until cooked through.

Serve with the pickled ginger stem and touch of the marinade on the side.

Infused with curry paste and yoghurt, these tandoori chicken skewers add new life to your weekly menu.

Tandoori chicken with cumin raita

(1 cup) Basmati rice

tsp turmeric

(1/4 cup) tandoori curry paste

(1 1/4 cups) Greek-style natural yoghurt

chicken thigh fillets,

Olive oil spray

tsp cumin seeds, toasted

tomato, seeded, finely chopped

Lebanese cucumber, finely chopped

coriander

Seriously everyone's favourite cake that comes out of my kitchen. I always look out for when Mars Bars are on special and tuck them away for this cake. You can never have too many Mars Bars!

Mars Bar Mud Cake Recipe

chocolate

cocoa powder

caster sugar

eggs lightly beaten

self-raising flour

x 53 g Mars Mars Bar chilled chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030889013001&=domain=br

5348771529001-6030889013001

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Top 35 bar recipes from across the web

The most viewed bar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Cup Gooey Cookie Bars

Soft and Chewy Protein Granola Bars

No Bake - Chocolate Marshmallow Bar

Dark Chocolate Fudge With Lime And ...

Chocolate Cannabis Bar

Two Raw Sisters: Easter chocolate b...

Peanut Butter Marshmallow Treats

Breakfast Banana Bars

Flourless Nut Butter Snack Bars wit...

Blueberry Quinoa Breakfast Bars

Hershey's Chocolate Bar Pie

Barbecued haloumi and eggplant stac...

Black cod in citrus miso

Tandoori chicken with cumin raita

Mars Bar Mud Cake Recipe

Pumpkin Pie Cake Bars

Sweet Liliko'i (Passion Fruit) Bars

Butter Pecan Shortbread Cookies

Blueberry Blondies

Gooey Butterscotch Nut Bars

The prohibition cocktail

Forget gin and tonic, you need to t...

Funfetti Gooey Bars Recipe

~ Apple Awesomeness ~

Melt in Your Mouth Lemon Bars

Dorian Gray

Cookies &amp; Cream Dream Bars

Blender Cinnamon Roll Cheesecake Ba...

Cherry Almond and Oat Breakfast Bar...

Blueberry Carrot Cake Bars (Gluten ...

Mandarin Citrus Bars

📋 Rhubarb Square Recipe

Healthy muesli bar no sugar recipe

Pumpkin Magic Bars

Crispy Choc-Mint Rice Bubble Bars r...

The most viewed bar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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