Frozen Peanut Butter Squares Food

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 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 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 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.

FROZEN PEANUT BUTTER MOUSSE SQUARES

Steps:

• In a bowl, mix crumbs, sugar and butter. Reserve 1/2 Celsius crumbs for the top. Press remaining crumbs firmly and evenly into a 9-inch square pan.
• In a bowl, mix peanut butter and apricot preserves until well blended. Gradually stir in milk. Fold in topping. Spread mixture evenly into crumb-lined pan.
• Sprinkle top with crumbs.
• Freeze until hard.
• Cut into squares and serve with additional topping.
• and a drizzle of fudge sauce.

FROZEN PEANUT BUTTER SQUARES

Steps:

• Mix together Cool Whip and peanut butter until well blended.
• Spoon onto graham crackers, and make sandwiches.
• Wrap each sandwich in plastic wrap. Freeze until frozen. Enjoy!!

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.

FROZEN PEANUT BUTTER AND BANANA BARS

Steps:

• Make crust: Preheat oven to 350. In food processor, process cookies til crumbs form. Add butter; pulse til mixture holds together when squeezed. Lightly butter an 8 inch square baking pan. Line it with two crisscrossed rectangles of parchment that hang out of pan on each side by a few inches. Press crust firmly into bottom of pan on top of parchment and slightly up the sides. Use the bottom of a metal measuring cup or small bowl to help pat crumbs in evnenly.
• Bake until crust is firm and dry to the touch, 15- 20 minute Cool to room temperature.
• Make filling: In clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides as needed.
• Peel bananas; halve lengthwise. Spread half the cream cheese mixture over the crust; top with a snug layer of bananas. Cover with remaining cream cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze til firm, at least 6 hours.
• To remove, wipe outside 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.

FROZEN PEANUT BUTTER PIE SQUARES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave butter and 1/4 cup peanut butter in microwaveable bowl on HIGH 40 sec. or until butter is completely melted; stir until blended. Add wafer crumbs and nuts; mix well. Press onto bottom of prepared pan.
• Beat cream cheese, sugar and remaining peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon over crust.
• Drizzle with syrup; swirl with knife. Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.