Chewy Peanut Butter Cranberry Bars Food

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

PEANUT BUTTER AND CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8x2 inch baking pan.
• In a small bowl combine cranberries and water.
• Cover and let stand for 20 minutes; drain well and set aside.
• In a large mixing bowl, beat butter and 1/2 cup of peanut butter until well combined.
• Beat in brown sugar.
• Beat in flour on low speed (mixture will be crumbly).
• Stir in peanuts and cranberries.
• Reserve 1 cup of the crumb mixture.
• Press remaining mixture into pan.
• Bake for 12 minutes.
• Meanwhile for filling, in a medium bowl beat cream cheese and sugar until smooth.
• Add egg, 2/3 cup peanut butter and lemon juice; beat until well combined.
• Spread over crust.
• Sprinkle reserved crumb mixture over filling and press in lightly.
• Bake about 25 minutes or until top is lightly browned.
• Cut into bars.

CHEWY PEANUT BARS

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.

CRANBERRY-CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, oats and baking soda until blended.
• Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and cranberries; gently press onto bottom of prepared pan.
• Bake 20 to 22 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

RICH CHEWY PEANUT BUTTER BARS

Steps:

• Pre heat oven to 350 degrees. Grease and flour 9 x 13 inch pan and set aside.
• Melt peanut butter and margarine in a medium pan.
• When melted add the sugar, eggs, flour, baking powder, salt and vanilla, stirring until well blended.
• Pour into pan and bake for 25 to 30 minutes or until set. Cool, and cut into squares.

CHEWY PEANUT BARS

Steps:

• Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.
• In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.

YUMMIEST CHEWY COCONUT CRANBERRY BARS

Steps:

• Base:
• Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
• Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Topping:.
• Stir sugar, molasses and almond extract into beaten eggs.
• Mix together flour, baking powder and salt and stir into egg mixture.
• Add coconut and cranberries and mix.
• Pour over crust, spreading evenly. Sprinkle with almonds.
• Bake at 350 F (175 C) for 25 minutes or until medium brown.
• Cool and ice with lemon frosting (optional).
• (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
• NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.

CHEWY PEANUT BUTTER BARS

Steps:

• Cream butter and sugars well. Blend in beaten egg, peanut butter and vanilla.
• Add baking soda, salt and flour. Mix in quick cooking oats. Fold in choice of raisins or chocolate chips.
• Spread in a greased 9 x 9 inch pan. Bake in a 350 degree oven for 30 minutes. Cool and cut into bars.
• Enjoy!

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CHEWY CRANBERRY PECAN BARS

Steps:

• In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.

CHEWY PEANUT BUTTER BARS

Steps:

• In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.

CHEWY PEANUT BUTTER PAN SQUARES

Steps:

• In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.