ST. MARY'S PEANUT BUTTER BARS
My mom attended St. Mary's Catholic school growing up, and these were served on the lunch line. My mom would often whip up a batch for us to enjoy as I grew up, soooo good!
Provided by Baking Bunny
Categories Bar Cookie
Time 35m
Yield 25 bars, 25 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix all base ingredients together until well combined.
- Press mixture into a long edged cookie pan and bake for 20 minutes.
- While bars are cooling, mix sugar, milk, and butter together for the topping on the stove. Bring to a boil and boil for 5 minutes.
- Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes).
- Spread over bars, let cool, then enjoy!
Nutrition Facts : Calories 246.8, Fat 13.4, SaturatedFat 7.7, Cholesterol 26.1, Sodium 174.6, Carbohydrate 31.1, Fiber 1.1, Sugar 20.2, Protein 2.6
PEANUT BUTTER CUP SQUARES
A cookie crust is topped with layers of creamy peanut butter and chocolate-elevating these squares from a candy store favorite to an elegant delight.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
- Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
PEANUT BUTTER SQUARES
These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
FROZEN PEANUT BUTTER MOUSSE SQUARES
This is wonderful! My sister sent me this recipe to try, after telling me about it. You will love it! Easy to make, simple directions, and just plain delcicous! I just made the crumbs in the food processor! Very fast, and equal size crumbs.This makes a 9-inch cake pan and it will depend on your serving size. Cook time will be freezing time.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 2h10m
Yield 1 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 3363.8, Fat 208.1, SaturatedFat 94.8, Cholesterol 384.8, Sodium 2518.7, Carbohydrate 346.7, Fiber 12.9, Sugar 194.6, Protein 58.4
MARS BAR SQUARES W/PEANUT BUTTER
Make and share this Mars Bar Squares W/Peanut Butter recipe from Food.com.
Provided by Penny G
Categories Bar Cookie
Time 10m
Yield 16 squares
Number Of Ingredients 5
Steps:
- Melt butter, Mars bars and peanut butter over medium-low heat in large saucepan until smooth.
- Remove from heat. Stir in Rice Krispies.
- Press into greased 8" x 8" pan.
- Top with chocolate chips and place under broiler for 30 seconds.
- Remove from oven and spread chocolate evenly over square.
- Put in fridge to set chocolate (1/2 hours to 1 hr.) Cut and serve.
Nutrition Facts : Calories 144, Fat 10.2, SaturatedFat 5, Cholesterol 17.8, Sodium 105.9, Carbohydrate 12.3, Fiber 0.5, Sugar 7.9, Protein 1.9
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PEANUT BUTTER SQUARES RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).
- Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water.
- Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined.
- Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered.
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