Semisweet Chocolate and Peanut Bars

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Christmastime it seems like we all go crazy baking.  My mom use to make wonderful fruitcake.  She would start baking in November.   Once they were baked, my mom would wrap them in whiskey soaked cloth.  They would sit there soaking up all the whiskey.  Dad use to joke that mom won the Kane County Fair blue ribbon due to all that whiskey!

I can’t remember how many she did, but it was enough to supply fruitcake to our very large extended family, friends, and coworkers.  She did other baking, but this was her big contribution to Christmas. 

I don’t know how she did it.  Mom was a working mom, when all the other moms stayed at home.  Yet she managed to do things to make the holiday special.

Today is seems like our time is just jammed packed.  Time flies and it’s hard to get things done.  One of the things I have done is to look at finding the easiest and fastest recipes to make.  That is how I have come to have all kinds of bar cookie recipes.  Here is one that I think you will really like!

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  sweetened 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.





Semisweet Chocolate and Peanut Bars From The Vegetarian Times.







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