Stuffed Peanut Butter Cookie Bars INGREDIENTS Canola oil for greasing pan 1 pkg (16 oz or 402 g) peanut butter sandwich cookies (about 30 cookies, See Cook’s Tip) 1 pkg (18-19 oz or 450 g) fudge brownie mix 1/4 cup (50 mL) water 2/3 cup (150 mL) canola oil 3 eggs 1/2 cup (125 mL) dry roasted peanuts 1 pkg (12 oz/350 g) semi-sweet chocolate morsels (2 cups/500 mL) DIRECTIONS 1 Preheat oven to 375°F (190°C). Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Arrange 30 cookies in rows of 3 x 10 over bottom of pan. 2 In Classic Batter Bowl, combine brownie mix, water, oil and eggs; mix well with Small Mix ‘N Scraper®. 3 Pour batter evenly over cookies in pan; spread with Small Mix ‘N Scraper® to cover surface of cookies as much as possible. (Don’t worry if there are a few dry spots; the batter will fill in during baking.) 4 Bake 18-20 minutes or until wooden pick inserted in brownie portion comes out clean. 5 Meanwhile, process peanuts in Manual Food Processor until coarsely chopped. 6 Remove pan from oven to Stackable Cooling Rack. Immediately sprinkle chocolate morsels evenly over brownie; let stand about 3 minutes or until morsels begin to melt. Spread chocolate evenly using clean Small Mix ‘N Scraper®; sprinkle with peanuts. 7 Cut into 48 squares using Pizza Cutter; serve warm with Mini-Serving Spatula. Yield: , 48 servings of 1 bar Nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 20 g, Fiber 1 g, Protein 3 g U.S. Diabetic exchanges per serving: No information is currently available. Cooks Tips: For best results, use peanut-shaped sandwich cookies. Other round sandwich cookies can be used, however, because they are thicker, the cookies may show through the batter after baking.
Posted on: Sat, 25 Oct 2014 21:29:11 +0000
Trending Topics
Recently Viewed Topics
© 2015