Mrs. Field's Creamy Peanut Butter Chocolate Bars
Yield
24 servingsPrep
20 minCook
10 minReady
1Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 8 | medium |
butter cookies
|
* |
| ¼ | cup |
butter
salted |
|
| Chocolate layers | |||
| 2 ½ | cups |
milk chocolate chips
|
*
|
| Peanut butter filling | |||
| 1 ½ | cups |
peanut butter
creamy |
|
| ½ | cup |
butter
salted, softened |
|
| 3 | cups |
powdered sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 8 | medium |
butter cookies
|
* |
| 59 | ml |
butter
salted |
|
| Chocolate layers | |||
| 591 | ml |
milk chocolate chips
|
*
|
| Peanut butter filling | |||
| 355 | ml |
peanut butter
creamy |
|
| 118 | ml |
butter
salted, softened |
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
*Crush cookies until finely ground.
Add butter and mix.
Press crumb mixture into bottom of 8x8 baking pan and bake 10 minutes at 325℉ (160℃). Cool to room temperature.
*Melt chocolate.
Pour half into pan and smooth evenly over crust.
Place pan in refrigerator. Keep remaining chocolate warm. *Blend peanut butter and butter together until smooth using electric mixer.
Slowly beat in confectioners' sugar and vanilla.
Beat until smooth.
Spread mixture over chilled chocolate layer.
Pour remaining warm chocolate over top and spread smoothly.
Chill in refrigerator one hour.
