Best 10 Brownie Batter Peanut Butter Chex Bars Recipes

BROWNIE BATTER-PEANUT BUTTER CHEX™ BARS

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
• Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Using fork, break apart brownies into small pieces. Place brownies in large bowl. Stir in chocolate syrup until brownies are moistened. Set aside.
• Spray another 13x9-inch pan with cooking spray.
• In 6-quart Dutch oven, melt butter over medium-low heat. Add marshmallows; stir until completely melted and mixture is well blended, 2 to 3 minutes. Remove from heat. Stir in peanut butter until melted. Add cereal; mix well. Using a spatula sprayed with cooking spray, press half of cereal mixture evenly in bottom of pan.
• Top cereal layer with reserved brownie mixture; press to make a lightly packed brownie layer. Spoon remaining cereal mixture over top, and spread to cover brownie layer, pressing firmly for an even top. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Refrigerate about 40 minutes or until chocolate is set. Cut into 6 rows by 4 rows.

PEANUT BUTTER BROWNIE BARS

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.

BROWN BUTTER-PEANUT CHEX™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray.
• In 6-quart Dutch oven, melt butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown.
• Add marshmallows; stir until completely melted and mixture is well blended, 1 to 2 minutes. Remove from heat. Add cereal and peanuts; mix well. Using a spatula sprayed with cooking spray, press mixture evenly into pan. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Sprinkle with salt. Refrigerate about 45 minutes or until chocolate is set. For bars, cut into 6 rows by 3 rows.

EIGHT-FLAVOR SHEET PAN BROWNIE-COOKIE BARS

Steps:

• Preheat the oven to 325 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray and top with parchment, leaving a 1-inch overhang on each of the short sides. Spray the parchment with cooking spray.
• Remove 1/4 cup of the cookie dough and reserve. Divide the remaining cookie dough into 3 equal portions. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 8 even sections: 4 sections in the top row and 4 sections in the bottom row. Press one portion of the cookie dough into the top right section. Press a second portion of the dough into the section diagonally below and to the left of the first. Press the last portion of the dough into the bottom left corner.
• Prepare the brownie batter according to the package directions. Divide the batter among the remaining 5 sections (about 1/2 cup batter per section).
• Working from left to right on the top row, swirl 1 tablespoon of the peanut butter into the brownie batter in the top left corner. Press 6 of the chocolate sandwich cookies on top of the batter in the next section. Roll the reserved cookie dough into balls and arrange on top of each chocolate sandwich cookie and in the large diamond-shaped gaps between the cookies (do not place the balls too close to the edges of the section, or they may spread into the other sections). Swirl the dulce de leche into the batter in the next section and top with a sprinkle of coarse sea salt. Press the candy-coated chocolates into the cookie dough in the top right section.
• Working from left to right on the bottom row, press the crushed potato chips into the cookie dough in the first section, then arrange the pretzels on top. Press the graham cracker bears into the brownie batter in the next section. Top the next cookie section with alternating rows of cream cheese bits and white chocolate chips. Last, sprinkle the semisweet chocolate chips on the final section of brownie batter.
• Bake until the cookies are golden and the brownies are set, 25 to 30 minutes. Cool for 10 minutes in the pan on a rack.
• Meanwhile, prepare the toppings: Microwave the remaining 1 tablespoon peanut butter in a small microwave-safe bowl until smooth and pourable, about 15 seconds. Crush the remaining 2 chocolate sandwich cookies. Transfer the frosting to a pastry bag.
• Drizzle the warm peanut butter over the swirled peanut-butter brownie section and top with the crushed peanuts. Sprinkle the remaining crushed chocolate sandwich cookies over the section containing the whole cookies. Swirl the frosting over the candy-coated chocolate candy section and top with the rainbow sprinkles. Top the graham cracker bears with the mini marshmallows and toast with a small kitchen torch (or broil the marshmallows under a low broiler for about 1 minute). Last, sprinkle the freeze-dried raspberries over the chocolate chip brownie on the bottom right.
• Lift the finished brownie-cookie bar out of the pan and remove the parchment paper. Slice vertically in 8 pieces and horizontally in 4 pieces to create multi-flavored pieces.

PEANUT BUTTER COOKIE DOUGH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine 2 1/2 cups white sugar, 1 cup melted butter, and vanilla extract in a large bowl. Beat in eggs one at a time with an electric mixer, mixing well after each addition until thoroughly blended.
• Sift 1 1/2 cups flour, cocoa powder, and salt together in a bowl. Stir flour mixture gradually into butter mixture until blended. Spread batter evenly into the prepared baking dish.
• Bake in the preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.
• Combine milk and vinegar in a large bowl and let stand for 5 minutes until milk sours. Add 1/2 cup butter, peanut butter, 1/2 cup white sugar, and brown sugar; stir until mixture is smooth and fully combined.
• Sift 1 1/4 cups flour, baking soda, baking powder, and salt together in a small bowl. Mix into peanut butter mixture until well blended.
• Spread peanut butter mixture over warm brownies. Drizzle melted chocolate chips on top. Refrigerate for 1 to 2 hours before cutting into squares.

PEANUT BUTTER BROWNIE BARS

Steps:

• In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping.
• Firmly press remaining mixture into a greased 13" x 9" baking pan; set aside.
• In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust.
• Sprinkle with reserved crumb mixture.
• Bake at 350 for 25-30 minutes or until brownies pull away from the pan.
• Cool on a wire rack. Cut into 24 bars.
• Note: You can use 3/4 cup of peanut butter for more peanut butter flavor or try adding peanut butter chips to the batter.
• For a finer topping I put the 1 cup of reserved cake mix toping in my food processer for a few seconds before sprinkling on the top of the batter.

NO BAKE PEANUT BUTTER CHEX BARS RECIPE

Steps:

• Grease a 9 x 13 inch pan. Mix the cereal and peanuts in a large bowl.
• In a medium saucepan stir together the brown sugar and corn syrup over medium heat. Bring the mixture to a boil for 1 minute. Then remove from heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is smooth.
• Pour the peanut butter mixture over the cereal mixture. Toss carefully with a wooden spoon until all of the cereal is covered.
• Transfer the mixture into the prepared 9 x 13 inch pan and press down gently. Cool for about 20 minutes.
• Melt the chocolate chips in the microwave stirring every 20 seconds until completely melted and smooth. Drizzle over the cooled bars. Let the chocolate cool.
• Cut into bars and enjoy!

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY

Steps:

• Prepare brownie mix according to box instructions.
• In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
• Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
• In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
• Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
• Chill in the refrigerator for 30 minutes.
• Slice and serve.
• Enjoy!

PEANUT BUTTER COOKIE DOUGH BROWNIE BARS

Steps:

• Cook your brownies according to directions on the box for a 9x13-inch pan.
• Once they are out of the oven, take 3 Tablespoons of peanut butter and gently spread it over your warm brownies. Let them sit and cool.
• With an electric mixer, cream the butter and 1/2 cup peanut butter until smooth.
• Add the sugar, brown sugar, milk and vanilla, and mix until smooth. Carefully add the flour, and continue to mix at low speed until fully combined.
• Spoon the cookie dough onto the cooled brownies and spread gently into an even layer.
• Sprinkle on all of the M & M's so they are spread out across all the brownies.
• Melt the last 3 Tablespoons of peanut butter in the microwave (about 30 seconds) and drizzle over your brownies.
• Cover and place in refrigerator until serving.