Peanut Butter Cup Bars Food

PEANUT BUTTER CUP BARS

Steps:

• 1. Line an 8x8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
• 2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
• 3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
• 4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.

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 CUP BARS

Steps:

• Line the bottom of a 10x15 inch jellyroll pan with graham crackers. In a medium bowl, cream together the butter, confectioners' sugar and peanut butter until smooth. Spread over the graham crackers, and chill until firm, about 15 minutes.
• Melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. Spread over the layer of chilled peanut butter mixture. Refrigerate until firm, then cut into squares. These keep well placed between sheets of waxed paper in an air-tight container in the fridge.

PEANUT BUTTER CUP PEANUT BUTTER BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
• Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Add 1/2 cup chocolate chips and stir to combine.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly distribute the peanut butter cups over the surface of the batter, pushing each cup down as far as it will go.
• Evenly sprinkle the surface with additional chocolate chips, about 1 tablespoon.
• Bake for about 22 to 25 minutes, or until done. If you can find a chocolate chip-free patch to test, a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.
• Allow bars to cool in pan for at least 1 hour before slicing and serving.

NO-BAKE PEANUT BUTTER PROTEIN BARS

Steps:

• In a large bowl combine peanut butter and honey.
• Add in protein powder and oat flour. It should come together into a ball. Batter will be slightly dry.
• Place a large piece of plastic wrap over an 8 x 8 inch baking pan so that it hangs over the sides.
• Put batter into pan and flatten with hands so it fills the entire pan. Make sure it's flat and even.
• Place in freezer for 20 minutes.
• While bars are in freezer, melt chocolate chips in the microwave. I heat in 20 second increments until smooth.
• Remove bars from the freezer and lift out of the pan using the plastic wrap.
• Cut into 12 bars.
• Using a knife spread chocolate onto bars. OR place in a ziploc bag and cut off a corner and drizzle over bars.
• Allow chocolate to cool completely.
• Store in an airtight container in the fridge or freezer.***

EASY NO BAKE PEANUT BUTTER BARS RECIPE

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.

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.

REESE'S PEANUT BUTTER CUP BARS

Steps:

• Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
• Press mixture into a 9x13" pan.
• Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
• Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
• Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).
• (cooking time is cooling time, and it's a very rough estimate, I didn't keep track).

PEANUT BUTTER CUP BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together 1/2 cup butter, brown sugar, flour, and water. Spread into an ungreased 9x13 inch pan.
• Bake for 10 minutes.
• Meanwhile, with a mixer, beat together powdered sugar, milk, 1/2 cup butter, and 3 Tbsp peanut butter.
• Spread over warm crust.
• Melt together chocolate chips and 3/4 cup peanut butter. (I melt it in the microwave).
• Pour over cooled 1st and 2nd layer.
• Cool in refrigerator.

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.