Peanut Butter Fudge Krispies Bars Food

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

PEANUT BUTTER FUDGE BARS

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, peanut butter, egg and oil.
• Press 2/3 of this mixture into the bottom of a 9x13 pan.
• Bake for 10 minutes.
• Cool on wire rack for 5 minutes.
• Meanwhile, in heavy saucepan, heat and stir sweetened condensed milk, chocolate chips and butter over low heat until blended.
• Pour this chocolate mixture over the par-baked crust.
• Sprinkle with remaining crust crumb mixture.
• Bake an additional 20-25 minutes or until golden.
• Cool on wire rack.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

PEANUT BUTTER FUDGE KRISPIES BARS

Steps:

• Bring white syrup and sugar to a boil.
• Add everything (except the chocolate morsels).
• Press into greased oblong pan.
• In double boiler; melt 1 large package chocolate morsels.
• Pour chocolate over mixture in pan, and cool and cut into squares.

PEANUT BUTTER RICE KRISPIES BARS

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

WORLD'S BEST PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 inch baking dish, set aside.
• In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

PEANUT BUTTER KRISPIES BARS

Steps:

• In large glass bowl, combine granulated sugar, corn syrup, and salt.
• Microwave about 3 minutes or till sugar is dissolved.
• Blend in peanut butter; stir in cereal.
• Pat evenly into buttered 11x7x2-inch pan.
• In small glass bowl, microwave butter or margarine and brown sugar for 45 seconds or till melted.
• Add milk and vanilla.
• Stir in powdered sugar; beat till smooth.
• Spread over peanut butter-cereal mixture.
• Chill till firm.
• Cut into small bars.
• Makes 4 dozen.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

PEANUT BUTTER CRISPY BARS

Steps:

• Preheat oven to 350°. Press cookie dough into an ungreased 13x9-in. baking pan. Bake 10-14 minutes or until edges are lightly browned and center is set. Sprinkle with marshmallows; bake 4-5 minutes or just until marshmallows are puffed. Cool 5 minutes. , Meanwhile, in a small saucepan, combine chocolate chips, peanut butter and butter. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; stir in cereal and peanuts. Drop by spoonfuls over marshmallows; gently spread over the top. Cool and cut into bars.

NO-BAKE BANANA PEANUT BUTTER FUDGE BARS

Steps:

• Finely chopped banana (1-1/4 cups).
• Melt butter in large skillet over medium heat; stir in vanilla.
• Add oats and brown sugar.
• Heat and stir 5 minutes.
• Set aside 3/4 cup oat mixture.
• Press remaining oat mixture into greased 9-inch square baking pan.
• Sprinkle banana over crust.
• Melt chocolate chips and peanut butter together over low heat.
• Pour and spread over banana.
• Sprinkle with reserved oat mixture; press down lightly.
• Chill 2 hours before cutting.
• Store in refrigerator.

FUDGE KRISPIES

Steps:

• Combine milk chocolate chips, butter, and corn syrup.
• Melt over low heat until smooth.
• Remove from heat.
• Stir in vanilla and sugar.
• Add Rice Krispies, mixing lightly until well coated.
• Spread in buttered 13x9-inch pan.
• Chill until firm.
• Cut into squares.
• Store in refrigerator.