Best 9 Chocolatey Peanut Butter Fingers Recipes

PEANUT BUTTER FINGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

BUTTERY FINGERS

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

CHOCOLATEY PEANUT BUTTER FINGERS

Steps:

• Heat oven to 350 degrees. Grease 13x9x2-inch glass baking dish with shortening.
• For cookie base, combine shortening, granulated sugar, brown sugar, egg and water in large bowl. Beat at medium speed of electric mixer until well blended. Beat in 1/3 cup JIF®Peanut Butter and vanilla.
• Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish.
• Bake for 20-25 minutes or until light brown and center is just set. Do not over-bake. Remove pan and immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2x13/4-inches. Cool completely.
• For drizzle and topping, combine confectioners' sugar, 2 tablespoons JIF®Peanut Butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.

PEANUT BUTTER FINGERS WITH SALTY MILK CHOCOLATE GLAZE

Steps:

• Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
• For the cookies:
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
• Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
• Preheat the oven to 350°F [180°C].
• Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
• Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
• Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
• For the glaze:
• Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
• Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
• Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
• Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

PEANUT BUTTER FINGERS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla.
• Add flour and oats; mix well.
• Spread in buttered 13-inch by 9-inch inch pan.
• Bake 20 to 25 minutes, until lightly browned.
• Sprinkle immediately with chocolate morsels.
• Let stand 5 minutes to melt; spread chocolate over cookie crust.
• Combine powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency.
• Mix well.
• Drizzle evenly over bars.

PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.

CHOCO-PEANUT BUTTER CUPS

Steps:

• Preheat oven to 350ºF.
• Grease 24 muffin cups with cooking spray or butter.
• Cut cookie dough into 24 slices.
• Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
• Bake 10-15 mins or until edges are deep golden brown.
• Cool in pans on wire racks 5 minutes.
• With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
• Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
• Divide mixture evenly into cookie cups(about 1 tablespoon each).
• Refrigerate 10 minutes.
• In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
• Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
• Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
• Refrigerate until set, about 1 hour.
• Remove from muffin cups before serving.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Line a muffin tin with muffin tin liners.
• In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
• Stir in vanilla extract.
• Microwave for 30-second intervals until melted, stirring each time.
• Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
• Freeze for 15 minutes.
• In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
• Microwave 15 seconds or until slightly melted and pourable.
• Pour mixture evenly into the muffin tin.
• Freeze for 5 minutes.
• Pour remaining chocolate mixture on top of the peanut butter layer.
• Freeze until firm about 1 hour.
• Store in the refrigerator until ready to serve.
• Enjoy!