Peanut Butter Cup Peanut Butter Bars Food

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.

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 CUPBOARD COOKIE BARS

Steps:

• For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Lightly butter a 9-by-9-inch baking dish.
• Whisk together the flour, baking soda and salt in a medium bowl.
• Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the egg and mix well. Add the dry ingredients and beat until just combined. With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes. Place the baking dish on a cooling rack and cool completely.
• For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl. Microwave in 30 second intervals until the chocolate is melted. Set aside to cool slightly.
• Whip the butter with a hand mixer until light and fluffy. On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix until well combined.
• To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base. Top with the crushed peanut butter candies, potato chips and pretzels. Cut into 16 bars and use a small offset spatula to remove the bars from the pan.

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.

SOUTH BEACH PEANUT BUTTER CUP

Steps:

• Microwave fudge pop for about 10 seconds until soft.
• Scrape fudge pop off of stick into bowl.
• Add peanut butter and whipped topping; Stir together.

PEANUT BUTTER CUP BARS

Steps:

• Preheat the oven to 350°F.
• Place the butter and peanut butter in a large bowl and stir until smooth. Add the graham cracker crumbs and sugar and stir until completely combined. Spread the mixture in a 9 by 13-inch baking pan and bake for 30 minutes. Remove from the oven and let stand for 5 minutes to cool slightly. Sprinkle the warm bars with the chips, let stand for 2 minutes until the chips begin to melt, and then spread them evenly over the top. Cool slightly and cut into 48 squares while the chocolate is still warm.

PEANUT BUTTER CUP BARS

Steps:

• Line a 13 by 9 by 2-inch baking pan with foil.
• In a large saucepan, melt butter over low heat.
• Add peanut butter; stir until smooth.
• Remove from heat. Stir in graham cracker crumbs and sugar until combined.
• Press mixture firmly and evenly in bottom of prepared pan.
• In a small saucepan, melt chocolate pieces over very low heat, stirring until smooth.
• Spread over crumb layer.
• Place in refrigerator for 5 minutes or until chocolate is firm.
• Lift foil from pan; cut into bars.

PEANUT BUTTER BARS

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!

REESE'S PEANUT BUTTER BARS

Steps:

• Mix the crumbs and sugar (sifted is better).
• Add the melted butter and peanut butter.
• Mix well and press into a 9x13 inch pan.
• Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).
• Spread chocolate over the bars.
• Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won't crack.

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.