Frozen Peanut Butter Bars Food

FROZEN CHOCOLATE-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix finely crushed granola and melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes.
• Place peanut butter in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until easy to pour. Drizzle crust with peanut butter. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
• Stir each yogurt in its container; spoon over peanut butter. Gently spread yogurt to cover. Sprinkle with remaining ingredients. Freeze 3 to 4 hours or until firm.
• Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.

PEANUT BUTTER NANAIMO BAR (CANADA)

Steps:

• Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
• For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)
• For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.
• For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
• To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

FROZEN PEANUT BUTTER BARS

Steps:

• 1. In large saucepan, add butter and peanut butter together stirring until melted completely. Remove from heat.
• 2. Add graham cracker crumbs and powdered sugar to peanut butter, mixing well.
• 3. Spread mixture into jelly roll pan for thinner bars or 13x9 pan for thicker bars. Chill in fridge until firm.
• 4. Melt chocolate chips in pan with milk. Stir until melted completely. Spread over chilled peanut butter mixture. Refrigerate for 1 hour.
• 5. Cut into serving size pieces. Wrap individually and freeze in freezer-safe container. Eat them frozen or thaw slightly. Enjoy!
• 6. Fun Tip: You can use cookie cutters to make the bars into fun shapes for the holidays!

EASY FROZEN PEANUT BUTTER & CHOCOLATE DESSERT BARS

Steps:

• Crush cookies by processing until very fine in a food processor or Ninja (Ninja is better). If you don't have these appliances, place cookies in a plastic zipper-seal bag and use a rolling pin to crush. It will take about 30 cookies to make 3 cups of crumbs.
• Place crumbs in a bowl and drizzle melted butter over them. Mix until all cookies are coated with butter.
• Place crumbs in a 11 x 7-inch rectangular pan (you can use 9 x 9-inch--freezing time will be extended though. I used 11 x 7). Distribute crumbs evenly in the pan and press down to form a crust. Set aside.
• In a large bowl, with electric mixer, beat the peanut butter and the heavy cream until well blended. Add the whipped topping and beat until very well blended.
• Turn peanut butter mixture into pan with crumbs. Even out the mixture across the pan.
• Place in freezer and allow to freeze at least 4 hours, preferably overnight. The smaller pan would require 5-6 hours freezing.
• Remove from freezer and allow dessert to sit for 10 minutes. Cut into squares. Top with additional whipped topping, chopped peanut & caramel candy bars and chocolate ganache if desired. For the ganache, microwave 1/2 cup chocolate chips and 2 tbs heavy cream for 30 seconds. Stir until no lumps remain. For thinner ganache, add a bit more cream.
• Serves 12

FROZEN BANANA BARS

Steps:

• Heat oven to 350º F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix wafer crumbs and butter; press onto bottom of prepared pan. Bake 8 to 10 min. or until crust is firm. Cool completely.
• Beat cream cheese, peanut butter and milk in large bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP. Spread half the cream cheese mixture over crust.
• Cut bananas lengthwise in half; place over cream cheese layer on crust. Cover with remaining cream cheese mixture. Sprinkle with nuts.
• Freeze 4 hours or until firm. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use foil handles to remove dessert from pan before cutting into bars.

FROZEN PEANUT BUTTER BARS

Steps:

• Assembly Directions:.
• In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
• Freezing Directions:.
• Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
• Comments:.
• We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

FROZEN PEANUT-BUTTER AND BANANA BARS

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.
• Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.
• Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.
• To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.
• Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.

EASY FROZEN PEANUT BUTTER RICE KRISPIE TREAT BARS

Steps:

• Combine first three ingredients and microwave until it melts
• Mix it all together and add in enough cereal to make a slightly wet mixture (I don't know if 2 cups is the right amount. I never measured)
• Press it into a foiled lined 8x8 metal pan.
• Freeze for at least an hour
• Cut into four pieces.

PEANUT BUTTER AND JELLY COOKIE BARS

Steps:

• Preheat the oven to 350 degrees, and line your baking pan** with parchment paper or non-stick tin foil. Set aside.
• With a standing mixer or a hand mixer, cream the unsalted butter and peanut butter together, until light and fluffy.
• Next, add in the brown sugar and the granulated sugar. Cream the mixture until well combined.
• Next, add in the egg and mix until combined.
• Add in the vanilla extract. Mix until combined.
• Finally, add in the salt, baking soda, and all purpose flour. Mix until all ingredients are combined.
• Press 2/3 of the peanut butter cookie dough into an even layer in the bottom of the prepared baking dish.
• Next, spread the jam/jelly over the top of the cookie dough in an even layer (or as even as possible).
• Next, if adding fresh berries, sprinkle them over the top of the jam.
• Take the remaining peanut butter cookie dough and spread it over the top of the jam. Take a little dough at a time, flatten it into your hand, and then place it on top of the jam.
• (It's okay if not all of the jam is covered, but flattening the dough will help to cover more of the jam as well as help the cookies to bake more evenly.)
• Sprinkle the top with peanuts.
• Bake for 40-45 minutes, or until the tops of the cookie bars are golden brown and the center is set. If the bars are browning too quickly, tent a piece of non-stick foil over the top of the bars and continue cooking.
• Allow to cool before cutting and serving.
• Store leftovers in an airtight container at room temperature or in the fridge.