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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:
9/17/2009
tasted good but looks nothing like the picture. the top layer is a swirl of chocolate and peanut butter. everyone liked them tho.
posted:
9/15/2009
Heavenly. Tricky to layer on peanut butter, but that's fine, it just adds to the charm of homemade brownies. Delicious, thick, chewy consistency.
posted:
9/13/2009
It was a breeze and delicious. Used mini choc chips which saved time. Microwaved peanut butter and drizzled, but didn't try to spread and it worked fine! For the topping, I flattened it in sections using my hands and placed it on top. It gave a great look to the finished product and was easy to do. I adapted this for a blueberry recipe as well. I used a white mix and pudding and the filling was fresh picked Alaskan blueberries along with sugar and cornstarch. Both will be made again as my kids and husband loved both!
posted:
9/12/2009
I rated this already but have not seen it on here. So here is my second attempt. This was so simple and turned out awesome! I don't understand how this was hard for so many! Maybe don't try so hard! You do not have to spread the peanut butter just dollop throughout baked layer. When you put the second half of the batter on spread that lightly and that will spread the peanut butter for you.
posted:
9/12/2009
Okay I was a bit worried when I read prior comments. BUT here's what I did and had NO issues. First I used an 9 x 9 stoneware pan. I sprayed it with non stick spray AND also lined bottom w/parchment paper. I buttered my hands to spread the VERY thick cake batter on the bottom. Baked for 10 mins as specified. I used a small pchef cookie scoop to put dollops of peanut butter on. I let it sit on the hot surface of the cake mix and spread it easily after a few minutes.. added the nuts and used chocolate chips. I actually rolled the remaining cake batter into an approximate square and laid it on top in the pan.. was able to manuever it to the edges and add more toppings as stated. I cooked for 18-20 mins because it was a bit thicker than the recipes 9 x 13 pan recommended. After it was cooked,cooled for an hour and placed into the fridge. I used a spatula and it came out in one big square. Used a sharp knife and cut into squares very easily. I know it sounds like a LOT of steps involved but
posted:
9/8/2009
I agree with the comments that this is recipe is a bit vague, BUT...I must have thought ahead "for once" and realized that there is NO WAY Im going to be able to spread the 2nd layer of batter on top of peanut butter, much less warm/melted. Therefore, I spread it out with my hands, and now I see others did that too, and just laid it on top. Turned out BEAUTIFULLY. Not the mention, I had several guest stop by over the holiday weekend and I would pull them out of the fridge and they were a HUGE HIT. Very Rich and YUMMIE! *ENJOY*
posted:
9/8/2009
Okay so I was alittle scared to make these when I read other reviews so I figured I woyuld change it up a little. Instead of chocolate cakse I used double fudge cake (2 boxes instead of one) and I used semi-sweet chocolae chips and honey roasted peanuts. They were a big hit and the next time I would add a pinch more milk. All in all I owuld make them again.
posted:
9/8/2009
This recipe was a disaster. The peanut butter cannot be spread without trashing the bottom layer. Additionally, the top layer of cake batter cannot be spread on the peanut butter. I agree. freeze the bottom layer for a while, then spread the peanut butter, then maybe roll the top cake layer with a rolling pin and put it on top? But then it makes the recipe very "putzy." You could do the same thing in less time by baking brownies, spreading melted peanut butter on top, then sprinking with chocolate chips and peanuts.
posted:
9/7/2009
This recipe did not turn out well! The dough for the second layer is too thick to "press" onto the second layer after you have already "spread" the peanut butter on. The directions are way too vague.
posted:
9/5/2009
Just made this for the first time. I read the reviews first and modified the recipe a bit. I used a smaller tin pan (I think it was 8x11). After baking the first layer of cake, I put it in the freezer for 15 minutes. The peanut butter was easy to spread. Instead of leaving the peanuts whole, I chopped them into smaller pieces as well. By this time, the second half of the cake mixture had been sitting out for about 30 minutes. It was now firm, so I used a rolling pin to roll it into the estimated shape of the pan. Using a spatula, I was able to put it directly on top of the first layer of cake, peanut butter, nuts and chocolate. This worked GREAT. I would definitely recommend this! Tastes delicious (dark chocolate and nuts) and the recipe just needed a few modifications.
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