PEANUT BUTTER BARS
Make and share this Peanut Butter Bars recipe from Food.com.
Provided by foxysnana
Categories Bar Cookie
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 401.7, Fat 21.7, SaturatedFat 10.3, Cholesterol 41.6, Sodium 256, Carbohydrate 48.1, Fiber 3.2, Sugar 28.6, Protein 7.8
PEANUT BUTTER BARS I
These peanut butter bars taste just like peanut butter cups.
Provided by Nancy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 49.2 g, Cholesterol 40.7 mg, Fat 36.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 16.5 g, Sodium 319.7 mg, Sugar 37.9 g
PEANUT BUTTER NANAIMO BAR (CANADA)
There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 5 dozen bars
Number Of Ingredients 12
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 AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
NO-BAKE PEANUT BUTTER BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 20 bars
Number Of Ingredients 8
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 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 BARS
These bars are more cake like in consistency. I took these to work the other day, and they were gobbled up in no time!
Provided by quirkycook
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter, peanut butter, and sugars.
- Add eggs, on at a time.
- Beat in vanilla.
- Combine dry ingredients and gradually add to creamed mixture.
- Stir in chocolate chips.
- Bake at 350 degrees for 45 minutes in a greased 9x13 inch pan.
Nutrition Facts : Calories 267.9, Fat 13.5, SaturatedFat 6.6, Cholesterol 44.6, Sodium 172.8, Carbohydrate 35.2, Fiber 1.5, Sugar 25.1, Protein 4.5
LUNCH LADY PEANUT BUTTER COOKIE BARS
Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 16 cut bars, 16 serving(s)
Number Of Ingredients 13
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.
PEANUT BUTTER BARS
My mom always makes these for the 4th of July, but they are good anytime! Perfect for potlucks, parties, and dessert trays. The baking time may vary due to altitude or humidity. Bars are ready when golden brown and toothpick comes out clean when inserted. Layers from bottom up: cookie bar, 1 cup peanut butter, chocolate frosting. Prep and cooking time do not account for cooling time.
Provided by Hadice
Categories Bar Cookie
Time 25m
Yield 1 large jelly roll
Number Of Ingredients 17
Steps:
- Cream butter, peanut butter, and sugars.
- Add vanilla and eggs. Mix.
- Add remaining ingredients and mix until you reach cookie dough consistency.
- Press dough into a large, lightly-greased jelly roll pan.
- Bake at 350F for approx 10 minutes or until lightly brown and firm.
- Beat 1 cup of peanut butter and smooth over hot cake.
- Cool completely.
- To make frosting: beat first 4 ingredients together until smooth.
- Alternately add evaporated milk and powered sugar until you reach your desired consistency and taste. You might find that you do not use all the milk or powdered sugar called for. Frosting should be fairly thick.
- Frost cooled cake with chocolate frosting.
- Cut into squares and enjoy!
Nutrition Facts : Calories 8821.4, Fat 488.6, SaturatedFat 200.8, Cholesterol 1018.6, Sodium 6758.9, Carbohydrate 1015.4, Fiber 55.5, Sugar 705.4, Protein 174.6
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
PEANUT BUTTER BROWNIE BARS
Make and share this Peanut Butter Brownie Bars recipe from Food.com.
Provided by 6 pack mama
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping.
- Firmly press remaining mixture into a greased 13" x 9" baking pan; set aside.
- In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust.
- Sprinkle with reserved crumb mixture.
- Bake at 350 for 25-30 minutes or until brownies pull away from the pan.
- Cool on a wire rack. Cut into 24 bars.
- Note: You can use 3/4 cup of peanut butter for more peanut butter flavor or try adding peanut butter chips to the batter.
- For a finer topping I put the 1 cup of reserved cake mix toping in my food processer for a few seconds before sprinkling on the top of the batter.
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