Peanut Butter Bars With Milk Chocolate Frosting Food

PEANUT BUTTER BARS WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
• Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

FROSTED PEANUT BUTTER BARS

Steps:

• In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, cream the peanut butter, shortening and confectioners' sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Store in the refrigerator.

CHOCOLATE PEANUT BUTTER BARS II

Steps:

• Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
• Press into a 9 x 13 inch pan.
• Melt chocolate chips and spread over the top. Cool.

THE REAL CAFETERIA PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and white sugar and brown sugar. Blend in peanut butter, eggs, vanilla, and baking soda. Add flour and oatmeal. Mix well.
• Spread batter in greased 15"x10"x1" pan. Bake for 20 minutes.
• Remove pan from oven turn the oven off. Sprinkle chocolate chips over the top of bars. Return to oven and allow to sit for 8 minutes or until chocolate is melted. Spread to smooth chocolate, and allow to cool.
• To make the peanut butter icing: Mix together powdered sugar, remaining peanut butter, and milk until it makes a spreadable consistency. Cover the bars and enjoy!

CHOCOLATE PEANUT BUTTER FUDGE WITH PEANUT BUTTER FROSTING

Steps:

• Fudge:.
• Spray an 8x8-inch pan with Pam and set aside.
• In a large microwave safe bowl, melt chocolate and peanut butter chips in the microwave for about 1 1/2 minutes.
• Stir melted chocolate, add sweetened condensed milk, stir and microwave an additional 30 seconds.
• Stir until smooth, add vanilla, powdered sugar and salt.
• Pour into prepared pan.
• Frosting:.
• With an electric mixer (I use my KitchenAid), beat together peanut butter and margarine. Add sugar and beat until smooth.
• Add milk and continue beating until you get a thick frosting, if too thin add a little more powdered sugar.
• Spread over fudge add extra peanut butter chips on top and refrigerate for 2 hours or until firm.
• Cut into 36 pieces and enjoy!

PEANUT BUTTER BARS I

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.

PEANUT BUTTER BARS IV

Steps:

• Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Stir in 3/4c chocolate chips. Spread dough into a greased 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove pan from oven, and sprinkle with the rest of the chocolate chips. Let stand 5 minutes and spread. Cool, and cut into bars.

FROSTED PEANUT BUTTER BARS WITH CHOCOLATE DRIZZLE

Steps:

• In a mixing bowl, cream peanut butter, shortening and brown sugar.
• Beat in eggs and vanilla.
• Combine the flour and salt; gradually add to creamed mixture.
• Add milk; mix well.
• Transfer to a greased 15 x 10 x 1 baking pan.
• Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. (I always bake it for 16 minutes.)
• Cool.
• For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar.
• Gradually beat in enough milk to achieve spreading consistency.
• Frost bars.
• Melt chocolate chips and shortening; stir until smooth.
• Drizzle over frosting.
• Refrigerate.

PEANUT BUTTER BARS III

Steps:

• Cream together shortening and sugar. Add the beaten egg and 1 teaspoon vanilla; stir in flour and salt. Mix well. Spread in the bottom of a 9 x 13 inch buttered pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 15 minutes. Let cool.
• To Make Frosting: Mix together confectioners' sugar, peanut butter, butter or margarine, and 1 teaspoon vanilla. Add just enough milk for the proper consistency. Frost cooled bars.

CHOCOLATE PEANUT BUTTER BARS IV

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.

CHOCOLATE PEANUT BUTTER CEREAL BARS

Steps:

• In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the cereal and pecans. Press into a 9x5-in. loaf pan coated with cooking spray. , In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator.