PEANUT BUTTER BARS I
These peanut butter bars taste just like peanut butter cups.
Provided by Nancy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 49.2 g, Cholesterol 40.7 mg, Fat 36.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 16.5 g, Sodium 319.7 mg, Sugar 37.9 g
PEANUT BUTTER BARS WITH MILK CHOCOLATE FROSTING
Make and share this Peanut Butter Bars With Milk Chocolate Frosting recipe from Food.com.
Provided by shells75
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
- Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.
NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS
Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 32
Number Of Ingredients 10
Steps:
- Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
- In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
- In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
- In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CANDY-TOPPED CREAMY PEANUT BUTTER BARS
My homemade version of a pillsbury recipe given to me by my cousin. A 3 layer bar; it's very rich and decadent but still hard to eat just one.
Provided by Kaarin
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- First layer-Cream the shortening and sugars; add the remaining ingredients and mix well. Bake in a greased 9x13 pan for 20 minutes at 350 degrees, until light golden brown. Cool completely.
- Second layer-Combine the butter, peanut butter, powdered sugar and milk until smooth. Stir in the peanuts and spread over the first layer.
- Third layer-Melt the chocolate chips and butter in a small saucepan over low heat, stirring constantly. Cool 10 minutes, then stir in the cream. Carefully spread over the second layer and sprinkle with candies.
- Refrigerate about an hour, until chocolate is set, before cutting.
Nutrition Facts : Calories 321.8, Fat 21.8, SaturatedFat 8.4, Cholesterol 27.6, Sodium 206, Carbohydrate 30.4, Fiber 1.8, Sugar 22.9, Protein 5
PEANUT BUTTER CANDY-TOPPED BROWNIES
You can't beat the classic flavor combo of chocolate and peanut butter, and these Reese's Pieces brownies deliver in a huge way. Chocolaty brownies with peanuts are topped with a creamy peanut butter frosting, peanut butter-chocolate candies and a chocolate drizzle for a chocolate-peanut butter lover's dream come true. Bake up a batch of these decadent Reese's Pieces peanut butter brownies, and watch them disappear before your very eyes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 1/4 cup of the peanuts. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
- In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
- Cut into 4 rows by 4 rows. Store loosely covered at room temperature.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Brownie, Sodium 200 mg, Sugar 35 g, TransFat 0 g
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CANDY-TOPPED CREAMY PEANUT BUTTER BARS RECIPE
From pillsbury.com
4/5 (26)Category DessertServings 36Total Time 2 hrs 20 mins
- Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 12 to 16 minutes or until light golden brown. Cool completely, about 30 minutes.
- In medium bowl, beat 1/2 cup of the butter, the peanut butter, powdered sugar and milk until smooth. Stir in peanuts. Spread mixture over cooled crust.
- In 1-quart saucepan, cook chocolate chips and remaining 1/4 cup butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 10 minutes.
- Stir whipping cream into chocolate mixture until well blended. Spread over peanut butter mixture. Immediately sprinkle baking bits over chocolate. Refrigerate until chocolate is set, about 1 hour. For bars, cut into 6 rows by 6 rows. Store bars in refrigerator.
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