Peanut Brittle Cookie Bars Food

PEANUT BRITTLE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15x10x1-in. baking pan. Bake until golden brown, 10-12 minutes., Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake until golden brown and bubbly, 12-16 minutes. Cool on a wire rack.

PEANUT BUTTER CUPBOARD COOKIE BARS

Steps:

• For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Lightly butter a 9-by-9-inch baking dish.
• Whisk together the flour, baking soda and salt in a medium bowl.
• Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the egg and mix well. Add the dry ingredients and beat until just combined. With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes. Place the baking dish on a cooling rack and cool completely.
• For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl. Microwave in 30 second intervals until the chocolate is melted. Set aside to cool slightly.
• Whip the butter with a hand mixer until light and fluffy. On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix until well combined.
• To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base. Top with the crushed peanut butter candies, potato chips and pretzels. Cut into 16 bars and use a small offset spatula to remove the bars from the pan.

EASY COOKIE BRITTLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
• Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
• Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
• Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

SALTY CARAMEL PEANUT BRITTLE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
• Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
• Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.

PEANUT BUTTER COOKIE BARS

Steps:

• beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.

PEANUT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
• In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
• In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
• Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
• Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
• Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
• Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

PEANUT BRITTLE BARS

Steps:

• Preheat oven to 350 degrees. Grease 15X10X1 inch baking pan; set aside.
• For crust: In medium bowl, combine 2 cups flour and brown sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake about 12 minutes or until golden.
• Sprinkle peanuts and milk chocolate chips over crust. In small bowl, stir together caramel topping and 3 tablespoons flour. Drizzle over top.
• Bake for 12 to 15 minutes or until caramel mixture is bubbly. Cool in pan on wire rack. Cut into bars.

PEANUT BRITTLE BARS

Steps:

• Mix first 3 ingredients until creamy.
• Mix in next 2 ingredients.
• (Mixture will form clumps).
• Stir in peanuts and chocolate chips.
• Press dough onto an ungreased 15x10x1-inch jelly-roll pan.
• Bake for 15 to 25 minutes at 375°F or until edges are golden brown.
• -=OR=-.
• Press dough into nonstick baking pan.
• Bake for 23 to 28 minutes at 350°F, or until edges are golden brown.
• Cool completely.
• Stir together peanut butter and powdered sugar.
• Add hot water until it is the right consistency for drizzling, and drizzle it over the cooled bars.
• Cut into bars or break into irregular pieces before serving.

PEANUT BUTTER CANDY BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Press into pan.
• Bake 15 to 18 minutes or until edges are light golden brown.
• Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
• Spread evenly over base.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.

PEANUT BRITTLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening with brown sugar, white sugar, and vanilla in a bowl until creamy. Add egg; beat until smooth. Add flour, baking soda, and salt; mix until incorporated. Fold in 1 cup peanut butter chips, toffee bits, and peanuts. Drop batter by the rounded tablespoonful about 2 inches apart onto the prepared baking sheets.
• Bake cookies in the preheated oven until deep golden brown and just set in the middle, 10 to 12 minutes. Cool on sheet for 3 minutes before transferring to wire racks to cool completely.
• Heat remaining peanut butter chips in a microwave-safe bowl in the microwave until melted, about 45 seconds. Drizzle over cooled cookies.

PEANUT BRITTLE

Steps:

• Line a quarter sheet pan with a Silpat (parchment will not work here).
• Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan-you want it all to melt and caramelize evenly. Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.
• Once the caramel has reached the target color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts. Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work quickly. Let the brittle cool completely.
• In a zip-top bag break the brittle up into pieces as small as possible with a meat pounder or a heavy rolling pin-we grind our brittle down in the food processor to the size of short-grain rice (you don't want anyone to chip a tooth on it!). Eat or cook with it at will. Store your brittle in an airtight container, and try to use it up within a month.
• hazelnut brittle
• Follow the recipe for peanut brittle, substituting hazelnuts for the peanuts.
• [makes about 250 g (1 3/4 cups)]
• cashew brittle
• Follow the recipe for peanut brittle, substituting 3/4 cup cashews for the peanuts and increasing the sugar to 1 1/2 cups.
• [makes about 375 g (2 1/4 cups)]
• pumpkin seed brittle
• This, obviously, is made from a seed, not a nut, but it works just the same. We use pepitas, or hulled pumpkin seeds. We've tried making them from raw shelled seeds scooped straight from a pumpkin, but to no avail.
• Follow the recipe for peanut brittle, substituting pumpkin seeds for the peanuts. When adding the seeds to the hot caramel, take care, they will "pop" a bit!
• [makes about 250 g (1 3/4 cups)]
• Elsewhere in this book
• Peanut brittle is used in Peanut Butter Crunch (page 185).

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.