No Bake Peanut Butter Ghost Bark Food

CRUNCHY PEANUT BUTTER COOKIE BARK

Steps:

• Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past the sides.Coarsely crush cookies in a large resealable plastic bag using rounded edge of Meat Tenderizer disk.Coarsely chop peanuts using Food Chopper. Mix cookies and peanuts in Small Batter Bowl. Coarsely chop peanuts using Food Chopper. Mix cookies and peanuts in Small Batter Bowl.Microwave almond bark in uncovered Large Micro-Cooker® on HIGH 1-1 1/2 minutes or until bark is almost melted. Stir until completely melted.Microwave chocolate and oil in uncovered (2-cup/500-mL) Prep Bowl on HIGH 1 minute or until melted, stirring every 20 seconds.Mix peanut butter into melted bark. Pour it over the parchment and spread it evenly to the edges of the pan.Using a Small Scoop, drop eight scoops of the melted chocolate evenly over the bark. Swirl through bark mixture several times with Small Spreader for a marble effect.Sprinkle cookie mixture evenly over bark, pressing firmly.Pour remaining melted chocolate into a resealable plastic bag; trim corner. Drizzle chocolate evenly over bark. Place pan in freezer 5 minutes or until bark is set. Cut bark into 48 rectangles.

NO-BAKE PEANUT BUTTER BARS

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

PEANUT BUTTER NO BAKE COOKIES

Steps:

• In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
• Boil for one minute, stirring constantly.
• Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
• Working quickly, drop by spoonfuls onto waxed paper . Let cool completely.

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.