Peanut Butter Crumble Bars Food

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 WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350ºF.
• Combine oats, flour and baking soda. Beat butter and sugar in large bowl with mixer until blended. Add oat mixture; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 45 sec. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.
• Bake 22 to 25 min. or until edges are golden brown.

PEANUT BUTTER BERRY CRISP

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the blueberries, cornflour and sugar in a pan and heat for 5 mins until the berries have defrosted and their juices are starting to simmer and thicken. Stir in the raspberries, bring to a gentle simmer, then tip the fruit into a baking dish, about 20 x 25cm.
• For the topping, mix the flour, oats, sugar and a pinch of salt in a large bowl. Rub in the peanut butter using your fingers until the mixture looks like fine crumbs. Pour the melted butter over, and work everything to a lumpy mix with your fingers, ensuring there are no dry crumbs left. Scatter over the fruit, then bake for 25-30 mins until golden and crisp and the fruit is bubbling at the edges. Leave for 5 mins before serving with pouring or clotted cream.

PEANUT CRUMBLE BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat sugar, butter, 2 eggs, 1 teaspoon vanilla, the flour, cocoa, oats and baking powder with electric mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
• In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter and 1 teaspoon vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
• Bake 35 to 45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

PEANUT BUTTER AND APRICOT OATMEAL CRUMBLE BARS

Steps:

• Preheat oven to 350°F (180°C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth.
• Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover.
• Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.

PB&J CRUMBLE BARS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil.
• Beat together butter, peanut butter, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add egg and beat until combined. Mix in flour and salt at low speed until a dough forms.
• Reserve 1 cup dough for topping. Press remaining dough evenly in bottom of baking pan. Spread jelly in an even layer on top of dough, then coarsely crumble reserved dough over jelly layer. Bake until top is golden, 30 to 35 minutes. Cool completely in pan on a rack, about 45 minutes, then cut into bars.

PEANUT BUTTER AND APRICOT OATMEAL CRUMBLE BARS

Steps:

• Preheat oven to 350°F (180° C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occassionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth. Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1¾ cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover. Toss peantus into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 baking dish.
• Cream butter and sugar.
• Sift in flour and baking soda.
• Stir in oats.
• Press 3 cups of oat mixture into bottom of prepared dish.
• Melt chocolate in a medium sauce pot.
• Stir in Peanut Butter.
• Carefully spread over crust.
• Sprinkle remaining crust crumbs over the top.
• Bake at 350 for 22-25 minutes or til edges are golden brown.