Peanut Butter Bars Food

PEANUT BUTTER BARS

Steps:

• Cream the butter, brown sugar, and sugar in a mixing bowl until light
• and fluffy, using an electric mixer at medium speed.
• Beat in the egg and vanilla.
• Blend in the peanut butter.
• Sift the flour, baking soda and salt together.
• Stir the dry ingredients into the creamed mixture, blending well.
• Stir in the oats.
• Spread the mixture in a greased 13 X 9 X 2-inch baking pan.
• Sprinkle with the chocolate chips.
• Bake in a 350 degree F.
• oven for 25 minutes or until done. Cool in the pan on a rack.
• While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
• VANILLA GLAZE: Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

PEANUT BUTTER BARS

Steps:

• In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
• Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

PEANUT BUTTER NANAIMO BAR (CANADA)

Steps:

• Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
• For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)
• For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.
• For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
• To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

PEANUT BUTTER CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
• Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

LUNCH LADY PEANUT BUTTER COOKIE BARS

Steps:

• Bars:.
• Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
• Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
• Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
• In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
• Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
• Frosting:.
• In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.

APPLE PEANUT BUTTER BARS

Steps:

• Make the bars: Preheat your oven to 350 degrees F with a rack in the center. Spray an 8-inch square baking pan with nonstick spray, line the bottom with parchment paper, then spray the parchment.
• Melt the butter in a medium skillet and then pour into a medium heatproof bowl, reserving about 1 tablespoon of the butter in the skillet. Add the apples and 1 tablespoon of the granulated sugar to the skillet, toss and cook over medium heat until the apples are softened and slightly shrunken and most of the juice has evaporated, 3 to 5 minutes.
• While the apples cook, whisk together the oats, flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
• In the medium heatproof bowl, stir the brown sugar, remaining 1/3 cup granulated sugar, peanut butter and vanilla into the melted butter. Add the egg and mix well to combine. Stir in the dry ingredients, mixing well, and then stir in the cooked apples and apple chips. The dough will be stiff.
• Spread the dough into the prepared baking pan and smooth the top. Bake for 40 to 45 minutes, until evenly deep golden brown and the center feels firm to the touch. Place the pan on a wire rack and cool completely.
• Finish the bars: Remove the cooled bar from the pan. Melt the white chocolate chips in the microwave in a small microwaveable bowl in 8 second increments, stirring well after each until melted, about 30 seconds. Transfer to a sandwich bag, snip off a small opening at the tip and drizzle the white chocolate over the surface of the baked bar. Sprinkle with the apple chip pieces. Cut in half and then cut each half into 6 bars. Store covered at room temperature for up to 4 days.

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.

CAFETERIA PEANUT BUTTER BARS

Steps:

• 1. Mix the sifted powdered sugar, brown sugar and melted butter together well. Fold in the creamy peanut butter until blended.
• 2. Spread the peanut butter mixture into a buttered pan; 9x13 for thicker bars, cookie sheet for thinner bars.
• 3. Melt the chocolate chips and 1/2 cup butter and pour over the peanut butter mixture. Spread around to make it even.
• 4. Refrigerate for 1 hour, until chocolate has solidified most of the way, and cut into bars with an unserrated knife.
• 5. Return to the refrigerator over night until set. (I return to the freezer for faster set time).

NO-BAKE PEANUT BUTTER BARS

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave peanut butter and butter in large microwaveable bowl on HIGH 45 sec. or until butter is melted; stir until peanut butter is melted and mixture is blended. Add sugar and cookie crumbs; mix well. Press onto bottom of prepared pan.
• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool slightly.
• Pour COOL WHIP mixture over peanut butter layer in pan; cool completely. Cut partially through mixture to mark 36 squares. Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan before cutting into squares to serve.

PEANUT BUTTER KRISPIES BARS

Steps:

• Measure and assemble all the ingredients and utensils.
• Grease the 8x8-inch square baking pan.
• Melt butter in a large saucepan over medium heat.
• Add marshmallows and stir until completely melted.
• Remove from heat and add peanut butter and stir well.
• Stir in the Rice Krispies until they are well coated.
• Press the mixture evenly into the prepared pan and cool on a cooling rack.
• Cut into squares.

PEANUT BUTTER BARS RECIPE

Steps:

• Microwave peanut butter and honey in large microwaveable bowl on HIGH 1-1/2 min. or until bubbly around edge; stir.
• Add remaining ingredients; mix well.
• Press onto bottom of foil-lined 13x9-inch pan. Cool before cutting into bars.