Peanut Butter Feel Full Bar Food

BERRY PEANUT BUTTER PROTEIN BARS (GLUTEN-FREE, DAIRY-FREE)

Steps:

• 1. Preheat the oven to 350 F and oil a square baking pan.2. Mix all crust ingredients in a mixing bowl. Start with 1/2 cup water and add it little by little up to 3/4. The dough should be soft and roll into a ball without being crumbly or sticky.3. Press the dough into the pan and bake for 20-25 minutes until edges are a little golden.4. As the crust bakes, heat the frozen raspberries over the stove and smash with a fork. Also melt the chocolate chips.5. Once the crust is baked let it cool for 5-10 minutes then spread the smashed raspberries over the crust, sprinkle on the shredded coconut, and drizzle on the melted chocolate and creamy peanut butter.6. Cut into 9 bars and enjoy! Best stored in the fridge. 1. Preheat the oven to 350 F and oil a square baking pan. 2. Mix all crust ingredients in a mixing bowl. Start with 1/2 cup water and add it little by little up to 3/4. The dough should be soft and roll into a ball without being crumbly or sticky. 3. Press the dough into the pan and bake for 20-25 minutes until edges are a little golden. 4. As the crust bakes, heat the frozen raspberries over the stove and smash with a fork. Also melt the chocolate chips. 5. Once the crust is baked let it cool for 5-10 minutes then spread the smashed raspberries over the crust, sprinkle on the shredded coconut, and drizzle on the melted chocolate and creamy peanut butter. 6. Cut into 9 bars and enjoy! Best stored in the fridge.
• 1. Preheat the oven to 350 F and oil a square baking pan. 2. Mix all crust ingredients in a mixing bowl. Start with 1/2 cup water and add it little by little up to 3/4. The dough should be soft and roll into a ball without being crumbly or sticky. 3. Press the dough into the pan and bake for 20-25 minutes until edges are a little golden. 4. As the crust bakes, heat the frozen raspberries over the stove and smash with a fork. Also melt the chocolate chips. 5. Once the crust is baked let it cool for 5-10 minutes then spread the smashed raspberries over the crust, sprinkle on the shredded coconut, and drizzle on the melted chocolate and creamy peanut butter. 6. Cut into 9 bars and enjoy! Best stored in the fridge.

PEANUT BUTTER FEEL FULL BAR

Steps:

• Melt honey, peanut butter, and milk powder together on stove in large pot.
• When melted, remove from heat and add cereal.
• Stir well.
• Press into 9x13 pan sprayed with cooking oil. (Make like rice krispies).
• Cool, cut into 15 pieces.

PEANUT BUTTER BARS

Steps:

• Cream the butter, brown sugar, and sugar in a mixing bowl until light
• and fluffy, using an electric mixer at medium speed.
• Beat in the egg and vanilla.
• Blend in the peanut butter.
• Sift the flour, baking soda and salt together.
• Stir the dry ingredients into the creamed mixture, blending well.
• Stir in the oats.
• Spread the mixture in a greased 13 X 9 X 2-inch baking pan.
• Sprinkle with the chocolate chips.
• Bake in a 350 degree F.
• oven for 25 minutes or until done. Cool in the pan on a rack.
• While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
• VANILLA GLAZE: Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

PEANUT BUTTER BARS

Steps:

• In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
• Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

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.

NO BAKE COCONUT PEANUT BUTTER BARS

Steps:

• Combine all ingredients except the dark chocolate in a food processor and pulse until smooth.
• Place the mixture into a lined tin or container and press down firmly. Chill for 30 minutes until firm. Remove from the fridge and cut into bars.
• Melt the dark chocolate, allow it to cool down for 4-5 minutes and dip each bar in it. Chill in the fridge for 20 minutes.
• Enjoy!

3 INGREDIENT PEANUT BUTTER AND JELLY BARS

Steps:

• Line the bottom of a 9×5 inch pan with one long piece of parchment paper, cut to fit across the bottom and long enough to run up the short sides several inches. Set aside.
• Scoop peanut butter into a mixing bowl. Set aside.
• In a double boiler (I use a glass bowl nested in a small cooking pot), melt coconut butter until smooth. Add melted coconut butter to peanut butter and mix until creamy smooth. Add a pinch or two of salt if your peanut butter is unsalted OR if you just love salty and sweet flavors together. Add optional maple syrup, if desired. Using a spatula, transfer mixture into prepared pan and smooth out the top.
• In a small bowl, mix together jam and two tablespoons of water then drizzle jam over top of fudge mixture. Drag and swirl a toothpick or sharp knife through jam to create a marble effect.
• Place in freezer to set for at least an hour. Slice frozen fudge into small squares with a sharp knife. Serve chilled. Store in freezer.

PEANUT BUTTER OAT BARS (GF OPTION!)

Steps:

• Line a rectangular baking tin with baking paper.
• Place all of the ingredients except the chocolate in a food processor and blitz until the mixture comes together, scraping down the side as you go. The mixture should stick together when pressed with your hands. If the mixture is too dry, add water a teaspoon at a time. If it's too wet, add an extra tablespoon of oats.
• Transfer the mixture to the prepared tin and press down gently so it's evenly spread out.
• Place in the freezer for at least 1 hour to set. Once set, remove from the freezer.
• Roughly chop the chocolate and place in a heatproof bowl. Microwave for 30 seconds at a time, stirring after each time, until melted and smooth. Alternatively, use the double-boiler method on page 73.
• Drizzle the chocolate all over the chilled mixture and return to the freezer for a few minutes to set.
• Once the chocolate has set, carefully remove from the tin and slice into 12 bars. Store in an airtight container in the fridge for up to 5 days.

PEANUT BUTTER FEEL FULL BAR

Steps:

• Melt honey, peanut butter, and milk powder together on stove in large pot.
• When melted, remove from heat and add cereal.
• Stir well.
• Press into 9x13 pan sprayed with cooking oil. (Make like rice krispies).
• Cool, cut into 15 pieces.