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Chocolate-Peanut Butter Cookie Bars

Chocolate-Peanut Butter Cookie Bars recipe
photo by:kraft
With flavor just like Grandma's chocolate-peanut butter cookies, these cookie bars start with a cake mix, making prep a breeze.
time
prep:
15 min
total:
5 hr 40 min
servings
total:
32 servings
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posted:
2/26/2010
These were really good! Some house guests thought the bars were made with the same peanut butter found in Reece's peanut butter cups. They were impressed. I followed the recipe pretty closely except I substituted the chopped peanuts for chopped roasted almonds, because that is what I had on hand. A tricky part of the cooking was that the peanut butter was difficult to spread onto the bottom layer =( But I would definitely make these bars again, but keep the almonds because they added a nice complementary flavor and crunchiness to the peanut butter.
posted:
11/14/2009
While the flavor was good, spreading the layers was difficult.
posted:
11/9/2009
As with all others, top layer is not easy to spread over middle peanut butter layer. Think next time I will allow pan to cool after first step before preceding to next step. May use choc. chips next time too. I also feel this might be better in a slightly smaller pan.
posted:
11/4/2009
My boss made these gluten free...they were phenomenal, and she didn't have any issues spreading the 2nd or 3rd layers...I don't normally like gluten free desserts (she is gluten sensitive) but the smell of these woke me up (literally...I am her live in nanny) and I probably would have eaten the whole pan if she hadn't needed to take them to a function...
posted:
11/2/2009
I just finished this recipe and I'm not a master chef but I'm also not a novice. But I had none of the problems with the peanut butter or spreading the batter as the majority of comments stated. I think its simple and tasty and I will make it again and again.
posted:
11/1/2009
a little too many peanuts. used dark chocolate cake mix...so good. rich, delicous. easy to make!
posted:
10/24/2009
I am an avid baker was disappointed in the preparation as I was looking forward to making an "easy" dessert. The mixture was impossible to spread. First used parchment paper liner as I did not want pieces of foil sticking to the bars ~ ended up swithing to foil. I dropped little pieces of the dough evenly into foil prepared pan and used a baggie covered hand to press. The peanut butter was impossible to spread without the bottom layer lifting since it was hot.Used choc chips instead of bakers choc to save time (ha) and cost. I used the same proceedure for top layer. The peanut butter squirted out of the top layer but it still tasted good and looked nothing like the picture in the fall issue of Food and Family. Website recipe gives updates on preparation but I only saw the recipe in my fall issue. Recipe would have been easier to just use a brownie mix and use the peanut butter, nuts and choc chips as topping during last minutes of baking. Tasted good but not worth the effort even with
posted:
10/20/2009
SPREADING THE CAKE MIXURE IN A 13X9 PAN WAS NOT AN EASY TASK. I SUGGUST USING A SMALLER PAN.
posted:
10/9/2009
My batch is still in the oven and I'm sure they will taste great once completed. I would like to suggest this recipe may be better suited to an 8 x 8 or 9 x 9 pan instead of the recommended 9 x 13. Spreading the choc cake mixture and peanut butter was not easy and I didn't seem to have enough of the cake mixture for two layers. I'm using choc chips instead of the Baker's and think it will be fine.
posted:
10/8/2009
Rich and delicious - big hit at church - keeper recipe - Thanks!
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