Layered Chocolate and Peanut Butter Bars
- Yield: 2 dozen bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 182
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 83
Ingredients
Crisco® Original No-Stick Cooking Spray
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 cup packed brown sugar
2/3 cup Jif® Creamy Peanut Butter
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
3/4 cup Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick rolled oats
Directions
- HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
- BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
- STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
- BAKE 24 to 26 minutes. Cool. Cut into 24 bars.