Double Peanut Bars Food

PEANUT BUTTER BARS RECIPE

Steps:

• Microwave peanut butter and honey in large microwaveable bowl on HIGH 1-1/2 min. or until bubbly around edge; stir.
• Add remaining ingredients; mix well.
• Press onto bottom of foil-lined 13x9-inch pan. Cool before cutting into bars.

DOUBLE PEANUT BARS

Steps:

• Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp. of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.
• Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
• Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.

DOUBLE CRUNCH PEANUT BUTTER AND JAM BARS

Steps:

• 1. Preheat the oven to 350 degrees. Grease and dust a 9 x 13 baking pan with the 2 tablespoons of butter and 2 tablespoons flour. Shake out the excess flour.
• 2. In a large bowl with an electric mixer, cream the butter and sugar on medium speed until light yellow, about 2 minutes, and nice and smooth.
• 3. With a clean hand, rub the oil on the inside of a 2-cup measuring cup before measuring the peanut butter. It won't stick that way.
• 4. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until well combined.
• 5. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• 6. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Add the remaining dough by the tablespoonful and spread gently over the jam. The remaining batter will not completely cover the jam which is a good thing since the beautiful cherry jam will shine through. Sprinkle with the chopped peanuts.
• 7. Bake for 45 minutes, until golden brown. Cool and cut into 20 bars.

CHOCOLATE PEANUT CHEWY BARS

Steps:

• Set oven to 350°F.
• Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also).
• In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
• In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
• Press into prepared baking sheet/pan.
• Bake for 15 minutes (don't over bake!).
• Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
• Spread on warm bars.
• Refrigerate to slightly set the chocolate (this makes for easier and more even slicing).
• Remove from fridge and slice into small bars.

NO-BAKE PEANUT BUTTER CRUNCH BARS

Steps:

• In a medium bowl combine the quick oats, rice krispies, coconut, flaxseed meal, and chia seeds. Stir to combine then add the rest of the bar ingredients (except for the water). Mix well. The dough should stick together easily. If not, mix in 1 Tbsp. of water at a time until dough sticks together nicely.
• Line an 8×8 or 9×9 pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough VERY firmly into the pan.
• Place pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 16 squares. Serve and enjoy!
• Bars hold together best when stored in the fridge or freezer.

DOUBLE PEANUT BARS

Steps:

• In a bowl, combine the cereals, peanuts and mixed fruit. In a small saucepan, combine the brown sugar, honey and peanut butter. Cook and stir until brown sugar and peanut butter are melted and mixture is smooth. Pour over cereal mixture; gently stir to coat evenly., Transfer to an 8-in. square dish coated with cooking spray; gently press down. Cool and cut into bars. Store in the refrigerator.

DOUBLE-CHOCOLATE PEANUT BUTTER BARS

Steps:

• Crush 12 of the cookies until fine crumbs form; set aside. Microwave 3 oz. chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in the crushed cookies. Place in 9-inch square pan; press firmly onto bottom of pan.
• Combine dry pudding mix and sugar in medium bowl. Gradually add boiling water, stirring until well blended. Add peanut butter; mix well. Spread to evenly cover bottom of crust.
• Microwave remaining chocolate on HIGH 45 seconds; stir until chocolate is completely melted. Carefully spread over the pudding mixture. Coarsely chop remaining 6 cookies; sprinkle over chocolate layer. Refrigerate at least 1 hour or until set. Cut into 24 bars to serve. Store leftover bars in refrigerator.

DOUBLE PEANUT AND JELLY BARS

Steps:

• Heat oven to 350°F.
• Press dough onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 8 min. Remove from oven. Sprinkle half each of the chocolate and peanut butter chips evenly over dough.
• Drizzle milk over chocolate and peanut butter chips. Top with remaining chocolate and peanut butter chips, and nuts; press down firmly into cookie dough. Stir jelly; drizzle over nuts.
• Bake 30 min. or until golden and edges are firm. Cool in pan on wire rack.

DOUBLE PEANUT BARS

Steps:

• Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.
• Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
• Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.