Peanut Butter Honey Bars Food

HONEY ROASTED PEANUT BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat 3/4 cup butter, 2 oz. cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Press onto bottom of prepared pan.
• Bake 20 min. or until golden brown. Meanwhile, melt remaining butter in medium saucepan. Remove from heat. Add remaining cream cheese; stir until blended, Add brown sugar and eggs; mix well.
• Pour brown sugar mixture over hot crust; sprinkle with nuts. Reduce oven temperature to 325ºF. Bake 20 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

PEANUT BUTTER PROTEIN BARS

Steps:

• Combine PB, honey and milk in a pot.
• Warm over low heat.
• Add the protein powder and mix well.
• Add the oats.
• You don't want to cook it, just warm it through so you can stir it.
• Add more milk if it is too thick to stir.
• Press in a 9" x 13" pan.
• Let the bars sit until cool, and cut into 16 equal sized bars.
• Wrap each bar in foil or Saran wrap and store in plastic baggies.
• They do not need refrigeration.

OATMEAL PEANUT BUTTER ENERGY BARS

Steps:

• Spray a 9 by 13-inch baking dish with cooking spray and set aside.
• In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
• In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
• Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.

PEANUT BUTTER-HONEY BARS

Steps:

• In a large bowl, combine the peanut butter, eggs and honey until smooth. Stir in milk powder. Add cereal; toss to coat. , Spread in a greased 8-in. square baking pan. Bake at 325° for 20 minutes (mixture may look damp). Cool and cut into bars. Store in refrigerator.

HEALTHYISH NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• In a small or medium bowl, stir together 1 cup peanut butter, maple syrup/honey, and oat flour. Line an 8x8 or 9x9 inch baking dish with wax or parchment paper. Press peanut butter mixture into the dish.
• In a small bowl, melt the chocolate and 1/3 cup peanut butter by microwaving for 20 second intervals, stirring after each interval, until chocolate is just melted. Spread evenly over peanut butter layer.
• Refrigerate for 2 hours or place in freezer for 20 minutes. Slice into 24 bars and store in air-tight container in the refrigerator or freezer.

PEANUT BUTTER AND HONEY RICE KRISPIE TREATS

Steps:

• In a large glass bowl, pour in 4 cups of Rice Krispies cereal, and set aside.
• Add 1/2 cup honey to a small sauce pot, and turn the heat to medium.Heat the honey to a boil and allow to boil for one minute.
• Add 1/2 teaspoon salt and 1/2 cup creamy peanut butter. Stirring until thoroughly incorporated.
• Pour the honey and peanut butter mixture over the Rice Krispies.
• Stir until all the Rice Krispies are coated.
• Pour the mixture into a parchment lined dish (I used an 11X7 inch), making sure to press firmly together.
• Place your dish into the freezer for 10 minutes. This is to allow the bars to set faster, so that you can enjoy quickly!
• Slice into whatever sized bars your heart desires, and enjoy!

PEANUT BUTTER AND HONEY GRANOLA BARS

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
• Combine oats, wheat bran, coconut, raisins, almonds, sunflower seeds, pumpkin seeds, wheat germ, and flaxseed together in a bowl.
• Mix honey, oil, brown sugar, and peanut butter together in a saucepan over low heat until dissolved, about 5 minutes. Whisk milk, vanilla extract, and baking soda together in a bowl; pour into honey mixture. Cook mixture, whisking constantly, until bubbling; remove from heat and immediately pour over dry ingredients.
• Press oat mixture into the prepared baking sheet using your hands until top is smooth and mixture is evenly distributed.
• Bake in the preheated oven until top is lightly browned, 20 to 25 minutes. Cool to room temperature and cut into bars.

PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Spray an 8-inch square pan with oil and press a piece of parchment paper into the bottom of the pan. The oil will hold the parchment in place, so it won't wiggle around later. Since this recipe moves quickly, it's also a good idea to add the cereal to a large mixing bowl, so it's ready to go later.
• In a small saucepan over medium heat, bring the honey to a boil. As soon as it's bubbling, set a timer for 1 minute and let it boil until the timer goes off. Turn down the heat if the honey starts to bubble towards the top of the pan.
• When the timer goes off, remove the honey from the heat and stir in the peanut butter and salt. As soon as the mixture is smooth, pour it over the cereal in the large mixing bowl. Stir well, until the cereal is well coated. It will start to thicken up as it cools, and will be very sticky.
• Transfer the mixture to the prepared pan, and press HARD to pack the cereal into the bottom of the pan. Place the pan in the fridge or freezer, so the bars can cool completely. When they are totally cool, they are ready to slice and serve, unless you'd like to add the chocolate topping below.
• For a chocolate topped bar, melt a 1/2 cup of dark chocolate chips in the microwave, or over a double-boiler. When the chocolate is melted, spread it over the top of the bars and place the pan in the freezer briefly, just until the chocolate is hardened. Then the bars are ready to slice and serve.
• Leftover rice crispy treats can be stored in an airtight container at room temperature for up to 3 days, but they will become slightly softer over time. For the crispiest results, I recommend storing them in an airtight container in the fridge for up to 2 weeks.

UNBAKED PEANUT BUTTER AND HONEY BARS

Steps:

• Measure granola in a bowl.
• In a saucepan heat corn syrup with honey, just to boil.
• Remove from heat.
• Add peanut butter, vanilla and salt.
• Stir until smooth.
• Pover over granola and stir until evely blended.
• Press into a buttered 8 in cake pan.
• Chill until set.
• Cut into bars.

NO-BAKE PEANUT BUTTER-CEREAL BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal, peanuts and peanut butter chips; set aside.
• In large microwavable bowl, microwave peanut butter, honey and butter uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.
• Make sure to really compress the cereal bars; that will make them easier to cut.

MINI PEANUT BUTTER PROTEIN BARS

Steps:

• Place the oats in a food processor or blender and pulse 10-15 times or until oats are broken down a little. Some of the oats may remain partially whole.
• In a medium bowl combine the oats, cereal, protein powder, flax, salt, peanut butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
• Line an 8×8-inch pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough very firmly into the pan.
• Place the pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps, lift out, and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 24 small bars (6 rows x 4 rows). Serve and enjoy!
• Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.