Fudge Frosted Peanut Butter Blondies

Perfect balance of intense peanut butter and fudgy chocolate flavors in a chewy blondie with little peanut crunch here and there. Tom and I had these for dinner tonight…where are our parents when we need them?

Fudge Frosted Peanut Butter Blondies

 

Blondie:
2/3 cup butter, softened
3/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1¾ cups flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 cup peanut butter chips, divided
3/4 cup peanuts, divided

Frosting:
1/3 cup butter, softened
1/4 cup cocoa
2 Tbl milk (maybe a bit more)
1 Tbl light corn syrup
1 tsp vanilla
1½ cups powdered sugar

Preheat oven to 325°. In large bowl, cream butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in most of the peanut butter chips and peanuts, reserving about 1/4 cup of the peanut butter chips and about 2 Tbl peanuts to sprinkle over top of frosting.

Spread into a greased 13×9 baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely.

For frosting, in small bowl, combine butter, cocoa, milk, corn syrup, and vanilla. Gradually add powdered sugar; beat until smooth. Add a little more milk, if needed, to achieve desired frosting consistency. Frost blondies. Sprinkle with reserved peanut butter chips and peanuts.

PB&J Bars

I feel like making a treat, looking around for what I have in the kitchen and here we go! Chewy peanut butter and raspberry jam goodies, I am a sucker for raspberry anything.

PB&J Bars

2¼ cups brown sugar
1 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
3/4 cup peanut butter chips
1/2 cup peanuts, optional
3/4 cup raspberry jam

Preheat oven to 350°. In large bowl, by hand, mix brown sugar and melted butter. Add eggs, mix well. Add flour, baking powder, and salt; mix just until combined. Stir in peanut butter chips, and peanuts. Spread 1/2 of batter in sprayed 9″x13″ baking pan. Gently spread raspberry jam over batter layer, careful to get jam almost to edge of pan without touching. Layer the remaining batter on top of jam by flattening spoonfuls and laying evenly over the entire surface, take a few minutes and patience, but it works. Bake 30-35 minutes or until center is set and edges start to brown. Cool completely for clean cutting. The bars tasted even better to me the next day.

More Yummy Bars:

Creamy Coconut Chocolate Chip Cookie Bars Graham Cracker Coconut Bars Chocolate Chip Coconut Fudge Bars

Peanut Butter Chocolate Chip Cake Bars Chewy Peanut Payday Bars Black Bottom Coconut Macadamia Bars

Chocolate Chip Toffee Shortbread Bars Almond Cream Cheese Bars S'more Cookie Bars

Chocolate Chip Cheesecake Cookie Bars

It’s been a while since I’ve been here and it’s good to be back! Since my last post, I have become a grandmother of four, yes four! We also moved, we now live up in the mountains in California and we are loving it. It’s a whole new chapter of our lives. I am enjoying my new kitchen and it’s gotten me really excited about baking new recipes. I have made chocolate chip cookies a few times lately, tweaking the recipe each time. Then, I started thinking about cheesecake and how I would really like to combine chocolate chip cookies and cheesecake. So, here you have it, my crazy thoughts coming at you as Chocolate Chip Cheesecake Cookie Bars!

chocolate chip cheesecake cookie bars

Cheesecake Layer:
2 (8oz) cream cheese, room temp
1/2 cup sugar
2 eggs
1 tsp vanilla

Chocolate Chip Layers:
2½ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup mini chocolate chips

Instructions:
Preheat oven to 350°. Line 9X13 baking pan with foil and spray with nonstick spray. Make cheesecake layer by creaming together cream cheese, sugar, eggs, and vanilla, set aside. Make the chocolate chip layer; mix flour, baking soda, baking powder, and salt in medium bowl, set aside. In large bowl, cream butter, sugar, brown sugar. Mix in eggs and vanilla. Add dry ingredients, mix just until combine and stir in mini chocolate chips.

Spread 2/3 of chocolate chip mixture in bottom of prepared pan (I drop spoonfuls in, spray fingers with nonstick spray and gently spread). Pour cream cheese mixture over chocolate chip layer and gently spread to make even layer. Using your hands (this is another messy part) add remaining chocolate chip mixture to pan by putting small pieces evenly all over the top of cheesecake layer. There will be enough to almost cover but you do want to see cheesecake layer peeking through. Bake for 38 to 40 minutes or until just golden brown. Cool completely. Remove from pan to cutting board, lifting with foil. Remove foil and cut into bars. Store in refrigerator.

img_4764

Creamy Coconut Chocolate Chip Cookie Bars

A little twist for your chocolate chip cookie craving.

Creamy Coconut Chocolate Chip Cookie Bars

Chocolate Chip Dough:
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups chocolate chips

Cream Cheese Coconut Center:
1 (8oz) pkg cream cheese, room temp
1/2 cup sugar
1 egg
1 cup coconut

Preheat oven to 350°. Make chocolate chip cookie dough; with electric mixer cream butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Make cream cheese coconut center; with electric mixer, mix cream cheese and sugar. Mix in egg. Stir in coconut. In a 9×13 pan, press 1/2 the chocolate chip cookie dough evenly in bottom. Spread cream cheese coconut mixture evenly over cookie dough. Pinch and sprinkle small pieces of remaining cookie dough evenly over cream cheese layer, gently spreading with finger tips to make top layer. Bake for 35-40 minutes (cover with tent of foil last 10 minutes if getting too brown). Cool then refrigerate until cold and set. Cut into bars.

Graham Cracker Coconut Bars

Just five ingredients and you have Graham Cracker Coconut Bars, YUM!

Graham Cracker Coconut Bars

2 cups graham cracker crumbs
2 cups shredded coconut
1 (14 oz) can sweetened condensed milk
1/4 cup butter, melted
4 (1.55 oz) milk chocolate candy bars

Preheat oven to 400°. Line 8″x8″ or 9″x9″ baking pan with foil and spray with nonstick spray. In a bowl, stir together graham cracker crumbs and coconut. Pour in sweetened condensed milk and melted butter, stir until well combined. Press mixture evenly into prepared pan. Bake 12-15 minutes, just until edges are barely starting to turn golden. Remove and cool completely. Melt milk chocolate bars (can use  1 cup milk chocolate chips) slowly in microwave until just melted and smooth. Spread evenly over cooled bars. Sprinkle with mini chocolate chips and nuts if desired. Chill until chocolate is set. Holding edges of foil, remove bars from pan onto cutting board. Peel back foil from sides and cut into bars.

Chocolate Chip Coconut Fudge Bars

I combined a couple of my favorite recipes today, yummy!

Chocolate Chip Coconut Fudge Bars

Chocolate Chip Coconut Base & Topping
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¹/3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup shredded coconut

Fudge Filling
1 (14 oz) can sweetened condensed milk
2 cups semi sweet chocolate chips
2 tsp vanilla
1 cup chopped walnuts

Preheat oven to 350°. With electric mixer, in large bowl cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, baking soda, and salt. Stir in mini chocolate chips and coconut. Press 3/4 of dough into sprayed 15″x10″ baking sheet pan (I use my fingers sprayed with nonstick spray). Set aside and prepare the fudge filling.

In a small saucepan, stir together sweetened condensed milk and chocolate chips. Heat over low to medium-low heat just until chips are melted. Remove from heat and stir in vanilla and walnuts. Mixture will be thick. Drop by spoonfuls over dough in pan. Evenly spread fudge filling over entire dough surface. Using your hands sprayed with nonstick spray, drop remaining 1/4 chocolate chip coconut dough by little bits evenly over surface of the fudge filling. Press down just a little to flatten dough bits. Bake 25 minutes. Remove and cool completely to cut into clean squares. Oh course, cut and eat sooner if you can’t wait!

Peanut Butter Chocolate Chip Cake Bars

One bite and I was hooked! I love the consistency, it’s a chewy, dense feel as you bit into the bar. If you are a peanut butter and chocolate fan, this might be your favorite easy bar recipe too.

Peanut Butter Chocolate Chip Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Other Bar Recipes:

Oatmeal Cranberry Cheesecake Bars

Chewy Peanut Payday Bars

Chocolate Chip Toffee Shortbread Bars

Caramel Nut Bars

Chocolate Cherry Bars

Milk Chocolate Peanut Bars