Cake Mix Peanut Butter Bars Food

CHOCOLATE-PEANUT BUTTER MALLOW BARS

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

PEANUT BUTTER CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into bars.

EASY CAKE MIX BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and jimmies. Spread into a greased 15x10x1-in. baking pan., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Freeze option: Freeze bars in freezer containers. To use, thaw in covered containers before serving.

PEANUT BUTTER-GANACHE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix crust ingredients; press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
• In large bowl, mix all filling ingredients except peanuts until smooth and well blended. Stir in peanuts. Spread and pat filling evenly over cooled crust.
• In medium microwavable bowl, microwave ganache ingredients on High 1 minute. Stir with whisk; microwave about 30 seconds longer. Stir again until mixture is smooth. Spread ganache over filling. Let stand at room temperature until set and completely cooled, 2 to 3 hours. Cut into 4 rows by 3 rows.

PEANUT CAKE SQUARES

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.

CAKE MIX PEANUT BUTTER BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13-inch pan.
• Mix first four ingredients.
• Spread mixture into pan.
• Bake for 20-25 minutes or until puffed and light golden brown.
• Cool completely.
• In a small bowl, combine: ½ cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
• Top with: ½ cup chopped peanuts and 1 cup milk chocolate chips.

PEANUT BUTTER CAKE BARS

Steps:

• Preheat oven to 350. In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
• Spread mixture into a greased 13x9 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

CAKE MIX BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

CHUNKY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Place rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.
• Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
• For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan. Crumble the reserved crust and scatter it evenly over the chocolate. Place in the oven.
• Bake until light brown, 25 to 30 minutes. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
• Cut into 48 bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long) These freeze beautifully.

CRUNCHY PEANUT CAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl., Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely., Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.

PEANUT BUTTER CANDY BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Press into pan.
• Bake 15 to 18 minutes or until edges are light golden brown.
• Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
• Spread evenly over base.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.

CAKE MIX PEANUT BUTTER BROWNIES

Steps:

• In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping. Firmly press remaining mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until brownies pull away from the pan. Cool on a wire rack. Cut into bars.

CAKE MIX PEANUT BUTTER SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix, peanut butter, margarine and egg together.
• Place 2/3 of the mixture in a greased 9x13 pan.
• Heat condensed milk, chocolate chips and butter until melted.
• Spoon over mixture that is in the pan.
• Cover with the rest of the cake batter.
• Bake 25 minutes.