BLEND CREAMY BASE: Firstly, cream cream cheese and peanut butter together in a large bowl until fluffy, using a stand mixer or hand mixer. 

Our peanut butter bar recipe only requires simple ingredients that you probably already have at home. So there is no need for a trip to the grocery store! If you have been looking for a delicious new recipe to bake with your children, then this is the perfect recipe for you.

WHAT ARE COOKIE BARS?

Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled, as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious!

WHAT TO MAKE NEXT: If you love peanut butter desserts then you’ll love our No Bake Peanut Butter Cheesecake Parfait.

INSTRUCTIONS

This section shows how to cook peanut butter bars in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: At first, preheat the oven to 350°F, then line a square baking pan with parchment paper.

MAKE BATTER: Start by combining the flour, baking soda, baking powder and salt in a bowl. In a separate bowl, combine softened butter, peanut butter, and sugars. Beat with an electric mixer until well mixed. Afterwards add the egg and vanilla extract. Mix until combined. Slowly add flour mixture to butter mixture, mixing as you go until just combined. Finally, add peanut butter chips and stir until combined.

BAKE AND FINISH: Evenly spread the cookie batter into the pan. After that, bake for 20-22 minutes or until golden brown. Afterwards, let cool completely, then remove from the baking dish and cut into 16 pieces. Serve.

WHAT TO MAKE NEXT: If you love satisfying your sweet tooth with a freshly baked peanut butter cookie then you’ll love our Air Fryer Cookie For One.

HOW TO STORE

Counter: You can store leftovers in an airtight container or ziploc bag at room temperature for up to 3 days.

Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months.

Defrosting: Thaw your peanut butter bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two.

More Cookie Bar Recipes

Marshmallow and cereal treat bars are quick, no bake desserts that are always a huge hit with kids and adults alike. We especially enjoy making Fruit Loops Treat Bars, Trail Mix Bars, or S’mores Treat Bars.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking peanut butter cookie bars.

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This decadent no bake peanut butter parfait will be a sure hit with your family and every peanut butter lover in your life.

WHAT IS PEANUT BUTTER PARFAIT?

This show stopping, no bake dessert combines layers of peanut butter cheesecake filling, whipped cream and buttery graham cracker crumbs. Fill individual glass jars with 3, 6 or 9 layers to create this insanely delicious as well as visually stunning dessert. Chocolate sprinkles, chocolate chips and chopped peanut butter cups can be added to the top for decoration.

INGREDIENTS

This section explains how to choose the best ingredients for no bake peanut butter dessert, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these no bake peanut butter cheesecake parfait ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: powdered sugar, graham crackers, creamy peanut butter, cheesecake instant pudding mix
• Refrigerated/Frozen Ingredients: heavy cream, cream cheese, butter
• Spices: vanilla extract

WHAT TO MAKE NEXT: If you love no bake desserts then you’ll love our No Bake Chocolate Lasagna.

INSTRUCTIONS

This section shows how to cook no bake peanut butter dessert, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE PEANUT BUTTER LAYER: In a mixing bowl, beat cream cheese and vanilla with an electric mixer. Then add peanut butter, and mix. Next add the pudding, and mix again. Continue by slowly pouring in the heavy cream with the mixer on low speed. Mix until combined. To finish the peanut butter mixture, add the powdered sugar and mix until combined.

PREPARE OTHER LAYERS: Whip heavy cream, vanilla and sugar until stiff peaks form. Crush the graham crackers to fine crumbs and mix with melted butter.

ASSEMBLE: Layer ingredients in a small jar or cup. Start with graham crackers then a peanut butter layer, then whipped cream. Continue with layers until the cup is full.

DECORATE AND SERVE: Finally, finish with a dollop of whipped cream and decorate with sprinkles, chocolate chips or mini peanut butter cups. Serve.

WHAT TO MAKE NEXT: If you love individual, layered desserts then you’ll love our Banana Pudding Parfait. Or check out these 50 no bake dessert recipes.

HOW TO MAKE AHEAD

The assembled parfaits only last a couple of hours in the fridge. You can, however, prepare the cream cheese mixture and whipped cream in advance and chill them in separate, airtight containers in the fridge. You can also prepare the graham cracker crumbs and keep them in an airtight container on the counter.

HOW TO STORE

Refrigerate: Assembled peanut butter parfaits can be kept in the refrigerator for a couple of hours until you are ready to serve them. However, individual components can be stored separately for up to 24 hours.

Freeze: We do not recommend freezing this no bake peanut butter dessert.

MORE PEANUT BUTTER RECIPES

If you are also a big fan of peanut butter desserts then you have to try our Chocolate Peanut Butter Cheesecake Hand Pies, Chocolate Peanut Butter Muffins, or Deep Fried Peanut Butter Balls.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about making no bake peanut butter parfait.

Peanut butter cookie bars are a great recipe to make with kids or if you need a quick dessert for surprise guests or a potluck. Everyone will most certainly enjoy these gooey, chocolatey peanut butter treats.

WHAT ARE COOKIE BARS?

Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious!

PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS INGREDIENTS

This section explains how to choose the best ingredients for chocolate peanut butter cookie bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may already have all of these oven baked peanut butter blondie ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted by adding an additional 2 tablespoons for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoons of cake flour.
• Baking Soda
• Baking Powder
• Sea Salt
• Butter: It is important to use softened butter, so it blends well with the other ingredients. Therefore, take the butter out of the fridge 30-60 minutes before starting the recipe. You can also soften butter by microwaving it for a couple of seconds.
• Peanut Butter: We used Skippy, but any smooth or creamy peanut butter should work fine.
• Granulated Sugar
• Light Brown Sugar: The molasses in the sugar adds great flavor to your cookie bars and keeps them chewy. You can substitute dark brown sugar in a pinch.
• Egg
• Vanilla Extract
• Chocolate Chips: We used regular semi-sweet chocolate chips for this recipe but you can also use mini chocolate chips, milk chocolate chips or a mix of all of them.
• Peanut Butter Chips

INSTRUCTIONS

This section shows how to cook oven baked cookie bars, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

🔴 TIP: Use parchment paper, even though it is tempting to use cooking spray. The cookie bars will come out of the pan much better with parchment paper.

COMBINE DRY INGREDIENTS: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk until blended.

COMBINE WET INGREDIENTS: Combine peanut butter, softened butter, brown sugar and granulated sugar.

🔴 TIP: Make sure you use softened butter. Take butter out of the refrigerator 30-60 minutes before you make cookies. Or you can cut cold butter into 1 tablespoon portions, place on a microwave safe plate and microwave for 5 seconds.

🔴 TIP: Do not overmix the batter, go slow and stop mixing once everything is just combined.

BAKE: Spread batter into the prepared pan. Cook for 20-22 minutes or until golden brown and done. Remember it will continue cooking a little after removing it from the oven.

🔴 TIP: Add more chocolate and peanut butter chips to the top of your cookie bars and press in lightly, if desired.

ENJOY: Once cool, remove from the baking dish and cut into squares.

STORAGE TIPS

Counter: You can store leftovers in an airtight container or ziploc bag at room temperature for up to 3 days.

Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months.

Defrosting: Thaw your peanut butter chocolate chip blondie bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two.

MORE COOKIE RECIPES

Do you love the convenience of no chill, no shape cookie bars? Then you have to try our Chocolate Chip Cookie Bars, White Chocolate Macadamia Nut Cookie Bars, Salted Caramel Chocolate Chip Cookie Bars, and Chocolate Coconut Bars.

Another must-try recipe are these insanely yummy Lemon Cream Cheese Cookie Bars. The combination of citrusy cream cheese filling with cookie crumble topping is just to die for.

Deep Fried Cookie Dough Bites, Air Fryer Chocolate Chip Cookies, or Rose Vanilla Shortbread Cookies are some of our other favorite cookie recipes.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking peanut butter chocolate chip cookie bars.

DEEP FRIED CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES INGREDIENTS

This recipe for fried peanut butter cheesecake hand pies only needs a few ingredients for maximum flavor.

You may have all of these chocolate peanut dessert ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

• Vanilla Extract
• Granulated Sugar
• Peanut Butter: Use regular creamy peanut butter like Skippy or Jif.
• Cream Cheese: Brick style cream cheese works great with this recipe.
• Semi-sweet chocolate chips: You can also substitute bittersweet or milk chocolate chips.
• Refrigerated pie crust: Use any packaged pie crust that contains 2 rolled out circles of pie dough. You can even make your own pie crust if you like.
• Powdered sugar
• Corn syrup: Light corn syrup gives your glaze a great consistency and adds a nice sheen to the finished hand pies.
• Water

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

TOOLS AND SUPPLIES NEEDED:

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COMBINE FILLING INGREDIENTS: In a medium sized bowl, add the cream cheese, peanut butter, sugar and vanilla extract.

MIX THE PEANUT FILLING: Use a hand mixer to mix all the ingredients together.

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ADD CHOCOLATE CHIPS: Sprinkle the top with 10-15 chocolate chips. Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.

SEAL AND CRIMP: Fold the pie crust in half. Use your fingers to crimp the edges and seal together.

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COMBINE GLAZE INGREDIENTS: Add water, corn syrup and powdered sugar to a bowl.

MIX GLAZE: Whisk together the glaze ingredients.

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DEEP FRY HAND PIES: Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.

REMOVE PIES FROM OIL: They will be ready to remove when they are a deep golden brown.

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GLAZE HAND PIES: Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.

FINISH AND SERVE: Repeat the process with each additional hand pie. Serve immediately.

OVEN AND AIR FRYER INSTRUCTIONS

If you don’t want to deep fry your hand pies you can cook them in the oven or the air fryer.

OVEN: Bake on parchment paper on a baking sheet in the oven at 450°F for 10-12 minutes.

AIR FRYER: Spray the bottom of the air fryer basket with nonstick cooking spray and bake at 350°F for 10 minutes.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.

RELATED RECIPES

While we love deep fried chocolate peanut butter cheesecake hand pies we also love some of these other recipes and think you will as well.

TURTLE HAND PIE: Love chocolate, caramel and pecans? Try our turtle hand pie recipe.

CHOCOLATE DIPPED STRAWBERRY HAND PIE: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.

CARAMEL APPLE CHEESECAKE HAND PIE: These hand pies combine apples, caramel and cheesecake filling. A delight for every fruit pie lover.

CHERRY CHEESECAKE HAND PIES: If you are a big fan of all things cherry and cheesecake, then you are going to love these air fryer turnovers.

CHOCOLATE LASAGNA: This no bake layered chocolate dessert is an absolute creamy chocolate indulgence. Your family will love it!

PEANUT BUTTER CHEESECAKE DIP: This simple and quick peanut butter cheesecake dip will be a hit with your family or at your next party.

FREQUENTLY ASKED QUESTIONS

MORE RECIPES YOU MIGHT LIKE

POSSIBLE VARIATIONS

• CHOCOLATE MINT TRUFFLES – If you like mint chocolate chip ice cream, you’ll love these truffles.

• NUTELLA TRUFFLES – America’s favorite hazelnut spread in a bite sized treat, what could be better?

• CHOCOLATE TRUFFLES– The best everyday dessert, so make an extra batch to keep on hand.

• RASPBERRY TRUFFLES– Great for those who like raspberries and dark chocolate. Also perfect for Valentine’s day.

• RUM TRUFFLES– We made these for all of our boozy friends!

CHOCOLATE PEANUT BUTTER TRUFFLES INGREDIENTS

You may have all of these peanut butter chocolate truffle ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

• Ganache: dark chocolate bars, heavy whipping cream, creamy peanut butter
• Peanuts: We love rolling the truffles in chopped roasted, salted peanuts
• Cocoa powder: Another favorite topping for the outer layer.

SUBSTITUTIONS

• PEANUT BUTTER – Use any type of nut butter, like almond butter in place of peanut butter.

• DARK CHOCOLATE – Substitute milk chocolate for dark chocolate.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

POUR OVER CHOCOLATE: Pour the hot cream over the chocolate pieces and place a plate on top to keep the heat in. Let it sit for a couple of minutes until the chocolate is completely softened.

STIR: Whisk the cream mixture until it forms a smooth and glossy chocolate ganache.

COVER: Place a piece of plastic wrap over the ganache.

CHILL: Place it in the refrigerator for 2 hours to set.

FORM TRUFFLES: Use a melon baller to scoop truffles out of the solid peanut butter chocolate mixture. Roll each one in your hands to make a ball, and place it on the parchment paper.

CHILL: Place the truffles back in the refrigerator for another 30 minutes so they can harden back up.

CHILL: Place the truffles back in the refrigerator for another 30 minutes so they can harden back up.

PREPARE TOPPINGS: Add the chopped peanuts and cocoa powder to separate shallow bowls.

COAT THE TRUFFLES: Roll the chilled truffles in the desired coating one at a time.

STORAGE TIPS

Refrigerate: Store homemade chocolate truffles in an airtight container or Ziploc in the refrigerator for 2 to three days.

Freeze: Add the truffles to a freezer safe container or bag in a single layer and freeze for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow the peanut butter truffles to thaw overnight in the refrigerator.

RELATED RECIPES

While we love peanut butter chocolate truffles we also love some of these other recipes and think you will as well.

• PEANUT BUTTER BALLS – A classic dessert that deserves to be on the table during any occasion.

• DEEP FRIED SNICKERS – Enjoy everything you love about the candy bar, except the fried version is better.

• CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES – Our three favorite desserts combined into one pie where a fork isn’t needed.

FREQUENTLY ASKED QUESTIONS

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POSSIBLE VARIATIONS

Even though these peanut butter molten muffins are absolutely delicious as is, you can add and substitute flavor by trying different fillings like nutella or salted caramel. 

• Nutella Molten Muffins – This recipe uses Nutella instead of peanut butter for the truffle center and is also super yummy.

• Salted Caramel Filling – Freeze teaspoon sized balls of salted caramel. Cover them with the cooled ganache and roll into balls. Freeze again until ready to use.

• CHOCOLATE CHIPS – You can use milk chocolate, bittersweet or white chocolate chips instead of the semi-sweet chocolate and peanut butter chips.

CHOCOLATE PEANUT BUTTER MUFFINS INGREDIENTS

You may have all of these peanut butter chocolate lava muffins ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

• Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch. 
• Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.
• Peanut butter: We used Skippy, but an all-natural peanut butter works as well, but try to use creamy for that smooth truffle center.  
• Granulated Sugar
• Cocoa powder: Use all natural unsweetened cocoa powder for these muffins. Dutch processed cocoa powder cannot be substituted here as it would change the outcome of the bake and may cause sunken muffins or an odd taste. 
• Salt
• Baking soda 
• Baking powder
• All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted in a pinch. Cake flour can be substituted by adding an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Buttermilk: Use buttermilk if you have some at hand, but you can also use plain whole milk instead.
• Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
• Vanilla extract
• Unsalted Butter
• Chocolate chips: Regular and mini chocolate chips work well in this recipe. Of course these are optional and can also be omitted. 
• Peanut chips

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

HEAT THE HEAVY CREAM: Heat the heavy cream in a small saucepan until it just comes to a simmer. Pour the cream over the chocolate.

ADD PEANUT BUTTER: Add the peanut butter to the ganache mixture and stir or whisk until completely combined.

COOL: Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.

SCOOP TRUFFLES: When the ganache is solid all the way through, use a melon baller to form 1 tablespoon size scoops of the ganache.

ROLL TRUFFLES: Roll between the palms of our hands to form a round ball and place on a piece of parchment paper.

CHILL: Keep truffle balls chilled until ready to put into the muffin batter.

MAKE THE MUFFINS

PREHEAT THE OVEN: Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.

COMBINE DRY INGREDIENTS: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.

COMBINE WET INGREDIENTS: In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, buttermilk, and sour cream. Combine well.

COMBINE WET AND DRY INGREDIENTS: Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.

ADD CHOCOLATE CHIPS: Add the chocolate chips (you can substitute peanut butter chips if desired) and stir just until distributed throughout the batter.

BEGIN ASSEMBLING: Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.

ADD TRUFFLES: Place one peanut butter truffle ball into the center of the batter and cover with another scoop of batter.

SPRINKLE MUFFINS: Sprinkle peanut butter chips over the top of the batter.

BAKE: Bake muffins for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.

COOL: Cool muffins for about 10 minutes and then transfer to a wire rack to finish cooling. Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.

STORAGE TIPS

Counter: Muffins can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: In a Ziploc freezer bag or an airtight plastic container peanut butter chocolate muffins can be frozen for up to 3 months.

Defrosting: Let the muffins sit at room temperature for at least a couple of hours. Before serving you might want to pop them in the microwave for a couple of seconds (not more than 10 seconds) to make the middle nice and gooey again.

RELATED RECIPES

While we love peanut butter molten muffins we also love some of these other recipes and think you will as well.

• NUTELLA MUFFINS: These soft, spongy chocolate muffins contain a rich and gooey molten center, and the best part, they are super easy to make.

• CHOCOLATE PEANUT BUTTER TRUFFLES: These decadent little desserts are a sure delight. They are fun to make and you can get creative with decoration.

• DEEP FRIED PEANUT BUTTER BALLS: If you love all things peanut butter, you will devour these chocolate peanut butter treats.

• DEEP FRIED SNICKERS: Are you a Snickers lover? This quick and easy recipe will sure provide you with new levels of enjoyment of your favorite candy bar.

• DEEP FRIED CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES: Crispy and flaky on the outside and creamy on the inside, these hand pies are every chocolate and peanut butter lover’s dream.

FREQUENTLY ASKED QUESTIONS

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Use our recipe to make all kinds of deep fried candy bars. There are no limits to what you can try or fry. In case you need some inspiration, TWIX and MARS bars are a great choice for caramel lovers.

DEEP FRIED SNICKERS INGREDIENTS

You may have all of these deep fried candy bar ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Bisquick pancake mix
• Milk: Whole or skim milk work well in this recipe.
• Vegetable oil: Canola oil can be substituted.
• Egg
• Snickers bars: Use 12 mini Snickers (fun size) or 6 full size Snickers bars. You can of course also substitute any of your favorite candy bars.

INSTRUCTIONS

To print this recipe, scroll down to the recipe card. From there you can print or scale the recipe to double or triple it. You’ll also find nutrition information and full instructions and ingredient amounts.

COMBINE PANCAKE BATTER INGREDIENTS: Add pancake mix, milk, vegetable oil and egg to a mixing bowl.

WHISK PANCAKE BATTER: Whisk until most of the lumps are gone. The mixture should be thick enough to coat your Snickers without the batter running off. Add more mix if the batter is too thin. Let batter sit for 5 minutes.

REMOVE FROM OIL: Remove golden battered Snickers from the oil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the Snickers.

COOL: Allow to cool for 5-10 minutes then eat while warm. Deep fried Snickers are best eaten right after you deep fry them while the insides are warm and gooey.

MORE AMERICAN FAIR FOOD RECIPES

While we love deep fried Snickers we also love some of these other recipes and think you will as well.

MORE CHOCOLATE PEANUT BUTTER DESSERTS

Make a Peanut Butter Cheesecake Dip and dip something chocolate in it! Or make one of these delicious recipes.

FREQUENTLY ASKED QUESTIONS

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