nutritional information

Per Bar:

  • Calories: 141
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 4 g
  • Carbohydrates: 16 g
  • Cholesterol: 11 mg
  • Sodium: 79 mg
  • Fiber: <1 g
  • Sugar: 11 g

Semisweet Chocolate and Peanut Bars

Semisweet Chocolate and Peanut Bars

Makes 35 miniature bars

Talk about cookies that raise the bar! Buttery pastry, dark chocolate, and peanuts make for a luscious, creamy-crunchy-nutty experience.
  • ¼ cup sugar
  • 1½ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ cup butter (1 stick), melted
  • 1 Tbs. vanilla extract
  • 1 cup semisweet chocolate chips
  • ¼ cup peanut butter chips
  • 1¼ cups condensed milk
  • 1 cup salted, roasted peanuts, finely chopped

1. Preheat oven to 350°F. Coat 11- x 7-inch baking pan with cooking spray, and line with parchment paper or foil. Coat again with cooking spray.

2. Whisk together flour, sugar, and baking powder in bowl. Stir in butter and vanilla extract. Press crust into bottom of prepared baking pan. Bake 20 minutes, or until golden. Cool.

3. Combine chocolate chips, peanut butter chips, and condensed milk in bowl set over simmering water. Whisk until thick and smooth. Spread chocolate mixture evenly over crust with spatula. Press peanuts firmly into top of chocolate mixture. Cool to room temperature, then chill until firm. Cut into 35 bars.

February 2009 p.77

you might also like


It does take a couple tweaks to make these perfectly. 1) After you put the dough in the pan, you want to press it down, probably with a cutting board or something. 2) It's also easier to put the crust in the fridge for 30 minutes or so. 3) It's really easy to run the peanuts through a food processor, but there's something about chopping them by hand that gives them a bit more personality. 4) You want to press the peanuts on the chocolate like you did with the crust. But if you put the peanuts on too soon, pressing can become a sticky mess pretty easily. If you put the chocolate in the fridge, then the peanuts won't stay on even if you press them. So your best bet is to just let them sit for an hour or so, then layer and press the peanuts on. They'll look professionally made. By the way, since making two batches can easily yield 70+ of them, they're perfect to use as fundraising items.

David - 2016-03-28 06:46:47

This is amazing! My girlfriend and I likened it to a snicker bar! We made a second batch as soon as we tasted the first!

Stacy - 2009-11-02 03:00:39

I just made a batch of these and was really disappointed. I used sweetened condensed milk because that is what I had (and I thought that all condensed milk was sweetened as opposed to evaporated milk.) My bars came out very crumbly on the bottom and way too gooey on top -- even in the fridge they did not set up like the picture above. Also, extremely sweet for my taste. It would be helpful if the recipe stated what kind of condensed milk - sweetened or not. Maybe that's were I went wrong? I'd love to hear from others!

PEC - 2010-04-02 13:24:31