Marbleous Peanut Butter Squares Food

PEANUT BUTTER MARBLE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
• Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
• Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Cream margarine and brown sugar.
• Stir in flour.
• Press into un-greased 13 x 9-inch pan.
• Bake at 350 for 15 minutes.
• In saucepan combine granulated sugar and corn syrup; heat to boiling.
• Remove from heat and add peanut butter chips and peanut butter.
• Stir until melted.
• Stir in cornflakes and spread over baked layer.
• Cut into squares while still warm.

COLORFUL MARSHMALLOW PEANUT BUTTER BARS

Steps:

• Using low heat, mix together your butter then butterscotch chips and peanut butter.
• When thoroughly blended, take off element and allow to cool enough not to melt the marshmallows. More time the better.
• Fold your marshmallows and coconut into the mixture and pour into a 8x8 pan. Wrap, refridgerate then cut when ready to serve.
• Time includes my est.15mins of cooling so may vary.

MARY'S PEANUT BUTTER SQUARES

Steps:

• Mix the first 4 ingredients together.
• Pat into the bottom of a 9x13 inch baking dish.
• Melt the chocolate chips in double broiler
• pour over pressed mixture.
• Let cool completely and cut into squares.

NO BAKE PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Heat a large pot over low heat and add peanut butter, butter, and butterscotch chips.
• Constantly stir until totally melted (this will take about 10 minutes, but eventually everything will melt). Remove from heat and set aside to cool for about 10 more minutes.
• Fold in marshmallows until evenly coated and distributed. Some may melt, and that's fine.
• Spray a 9x13 inch pan with nonstick spray and spread mixture in the pan.
• Let sit at room temperature for a few hours to firm up or place in fridge.

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES

Steps:

• In a large saucepan melt the butter over medium heat.
• Add in marshmallows and vanilla; stir until melted.
• Mix in the peanut butter until combined.
• Remove from heat and mix in the rice cereal.
• Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
• Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.