Peanut Butter Cup S Mores Bars Recipe 445 Food

PEANUT BUTTER CUPS

Steps:

• Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
• Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
• Chill in refrigerator 30 minutes, until set.

PEANUT BUTTER S'MORES BARS

Steps:

• Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. With floured hands, press dough into an ungreased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned and edges are firm., Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy., In a microwave, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over marshmallows; drizzle with chocolate mixture. Refrigerate until set before cutting.

PEANUT S'MORES MAGIC BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
• Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top.
• Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.

PEANUT BUTTER S'MORES BARS

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Cut into 24 slices; arrange side by side in an ungreased 13-in. x 9-in. baking pan. Pat together to close gaps.
• Bake at 350° for 18-20 minutes or until lightly browned and edges are firm. Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy.
• In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over marshmallow layer; drizzle with melted chocolate. Chill until set before cutting. Yield: 2 dozen.

EASY PEANUT BUTTER CUPS

Steps:

• Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
• Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
• Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

PEANUT BUTTER COOKIE S'MORES BARS

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended; press onto bottom and 1/2 inch up side of 13x9-inch pan sprayed with cooking spray. Bake 14 to 15 min. or until golden brown. Cool 30 min.
• Microwave 3 cups marshmallows and milk in microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted and mixture is well blended when stirred. Pour over crust. Top with remaining marshmallows; press gently into melted marshmallow layer. Cool completely.
• Microwave chocolate and COOL WHIP in microwaveable bowl 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Pour over marshmallow layer; spread to cover marshmallow layer. Sprinkle with crushed grahams. Refrigerate 1 hour or until firm.