Candy-Crunch Peanut Butter Bars
- Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside. In a food processor combine peanut butter cookies and salt. Cover and process until fine crumbs form. Add the melted butter. Process with several on/off turns just until combined. Press mixture into the bottom of the prepared pan.
- In a large bowl beat powdered sugar, the 1-1/3 cups peanut butter, and the softened butter with an electric mixer on low to medium speed until smooth. Stir in finely crushed burnt peanuts. Drop mixture by spoonfuls over crust; carefully spread to an even layer.
- In a heavy small saucepan melt chocolate and the 1/2 cup peanut butter over low heat, stirring occasionally. Spread evenly over bars. Sprinkle with coarsely crushed burnt peanuts. Cover; chill about 1 hour or until set. Using the edges of the foil, lift block of bars out of the pan. Place on a cutting board; cut into bars. Store in the refrigerator.
From the Test Kitchen
Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.
Nutrition Facts (Candy-Crunch Peanut Butter Bars)
- Per serving:
- 166 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 10 mg chol.,
- 108 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 11 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet