PEANUT BUTTER CANDY BARS
These delicious bars taste like peanut butter cups! We enjoy these any time of the year!
Provided by KARILK
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 30m
Yield 35
Number Of Ingredients 6
Steps:
- Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
- Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 28.1 g, Fat 21.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 218.1 mg, Sugar 23.3 g
PEANUT BUTTER CAKE BARS
These cakelike bars are packed with peanut butter and chocolate chips, and they are perfect for any occasion. Kids and adults alike are in for a treat with these gems. -Charlotte Ennis, Lake Arthur, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 277 calories, Fat 14g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 178mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
CANDY BAR CAKE
Something to celebrate or feel like you need a reward? Here's a cake that provides sweet satisfaction.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.
Nutrition Facts : Calories 535, Carbohydrate 78 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg
CHOCOLATE PEANUT BUTTER CAKE
This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese's peanut butter cups for a truly delectable cake!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
- Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
- Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.
- Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.
Nutrition Facts : Calories 446 kcal, Carbohydrate 47 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 453 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving
PEANUT SQUARES
These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
- In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
- In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
- Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
- Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
- Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
- Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 34 g, TransFat 0 g
PEANUT BUTTER CANDY BAR PIE
Peanut Butter Candy Bar Pie - an easy pie recipe filled with a giant peanut butter cookie and tons of candy bars. This is heaven on a plate!
Provided by Dorothy Kern
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Place your pie crust in a 9" pie plate and crimp the edges as desired. Chill until dough is ready.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in chocolate chips and chopped candy pieces. (I used Kit Kat and Butterfingers.)
- You can also use a hand mixer for this recipe, if you prefer.
- Press cookie dough into the prepared pie crust. Press additional candy on the top, if desired. (I pressed more chocolate chips, Butterfingers, Kit Kats, and Rolos on top.)
- Cover edges of the pie with a pie shield or strips of foil. Bake for about 35-45 minutes, removing the pie shield about 10 minutes prior the pie finishing baking.
- Cool completely before slicing and serving. Serve it room temperature or warm, plain or with ice cream or whipped cream.
- Store covered for up to 3 days or slice and freeze for up to one month.
Nutrition Facts : ServingSize 1 /8 Slice of Pie, Calories 701 kcal, Carbohydrate 74 g, Protein 11 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 59 mg, Sodium 2769 mg, Fiber 5 g, Sugar 51 g
PEANUT CAKE SQUARES
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.
Nutrition Facts : Calories 496 calories, Fat 21g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 298mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 12g protein.
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
The BEST dessert combination: Chocolate and Peanut Butter! Ultra moist homemade chocolate cake with a creamy peanut butter frosting. This 9x13 cake recipe is a classic.
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
- Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
- In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
- Add 1 cup of powdered sugar and mix until blended.
- Add 2 tablespoons of heavy cream and beat until completely blended.
- Add in the remaining cup of powdered sugar. Beat for 1 minute.
- Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
- Beat for 2-3 minutes until the frosting is light and fluffy.
- *Add in ½ teaspoon of vanilla if desired.
- Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
- Sprinkle with chopped candies if desired.
Nutrition Facts : Calories 465 kcal, Carbohydrate 57 g, Protein 8 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 464 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
CHOCOLATE-PEANUT BUTTER CAKE MIX COOKIE BARS
It is so easy to make cookie bars with cake mix. These Chocolate-Peanut Butter Cake Mix Cookie Bars are oh-so decadent and incredibly simple to make!
Provided by About a Mom
Categories Dessert
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees. Set aside an ungreased 9X13 inch metal pan.
- 2. Stir and combine cake mix, melted butter, peanut butter, and eggs in a large bowl using an electric mixer or a wooden spoon. The batter will be thick. Press this into the pan, reserving 1 1/2 cup of the mixture to crumble on top.
- 3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
- 4. Spread chocolate mixture over the cookie crust in the pan, and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
- 5. Bake for 20-25 minutes. Cool completely before cutting into bars.
- These cookie bars are amazing when eaten warm, but are just as good cooled. Serve with a tall glass of milk, and enjoy. You know you want one!
Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Sugar 16 g, Sodium 316 mg, Carbohydrate 31 g, Fiber 1 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg
CARAMELIZED CANDIED PEANUTS
Caramelized peanuts are coated with a delightfully crunchy sugar coating. They're easily made at home with just sugar, water, and raw peanuts.
Provided by Christine Benlafquih
Categories Snack
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Be sure the caramelized peanuts have cooled completely before storing them in an airtight container. Enjoy.
Nutrition Facts : Calories 304 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, Sodium 7 mg, Sugar 27 g, Fat 18 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g
PEANUT SQUARES
Peanut squares are a fabulous recipe made of a slightly chewy, airy cake frosted with vanilla frosting and rolled in chopped peanuts to coat.
Provided by Linda Larsen
Categories Cakes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Spray a 9-inch x 13-inch pan with nonstick baking spray containing flour.
- In a large mixer bowl , beat the eggs slightly. Gradually add the sugar, beating until the mixture is fluffy.
- Add the milk and melted butter and beat well.
- Stir in the flour, baking powder, baking soda, and salt. Blend in the vanilla. Spread the batter in the prepared pan.
- Bake the cake in preheated oven for 20 minutes or until the cake springs back when lightly touched in the center.
- Cut the cake into 2 1/4 inch squares and frost on all sides with the frosting, then roll in the chopped peanuts to coat. You can also roll the little frosted cakes into other types of chopped nuts. Try using chopped cashews or pecans. Toast the nuts first for more flavor and more crunch.
- Serve and enjoy!
Nutrition Facts : Calories 101 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 145 mg, Fat 3 g, ServingSize 1 Pan (24 Servings), UnsaturatedFat 1 g
PEANUT BUTTER CHOCOLATE CHIP BARS
Chocolate Chip Cookie Bars taste even better when they're swirled with creamy peanut butter! These Peanut Butter Chocolate Chip Bars are a must try for anyone who can't get enough chocolate and peanut butter treats.
Provided by Aimee Shugarman
Categories Brownies and Bars
Time 34m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, set aside.
- In a mixing bowl beat butter and sugars until creamy, about 2-3 minutes.
- Add in eggs and vanilla extract and beat until blended. Add in flour and baking soda.
- Fold in chocolate chips.
- Spread half of the dough (using fingertips) in the bottom of the baking dish. Dollop the peanut butter onto the dough. I used a 1 Tbsp cookie scoop to do this. Do not spread the peanut butter, drop by teaspoon or tablespoon instead.
- Top with remaining cookie dough (it's okay if some of the peanut butter shows).
- Bake in preheated oven for 22-24 minutes. Remove from oven and cool completely in pan.
- Cut into bars and enjoy.
Nutrition Facts : Calories 305 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 162 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PEANUT BUTTER CAKE BARS
This appeared in the March/April '09 issue of Taste of Home Simple & Delicious magazine. These bars are rich and thick and I decided to post the recipe here so that I could add it to my cookbook!
Provided by MicheleE
Categories Bar Cookie
Time 1h
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
- Spread mixture into a greased 13x9 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
CAKE MIX PEANUT BUTTER BARS
This is a great peanut butter bar recipe that reminds me of my school days. For some reason, I keep losing this recipe, so I thought I would post it this time.
Provided by Mamalovesakm
Categories Bar Cookie
Time 30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease a 9x13-inch pan.
- Mix first four ingredients.
- Spread mixture into pan.
- Bake for 20-25 minutes or until puffed and light golden brown.
- Cool completely.
- In a small bowl, combine: ½ cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
- Top with: ½ cup chopped peanuts and 1 cup milk chocolate chips.
Nutrition Facts : Calories 241.7, Fat 14.4, SaturatedFat 3.2, Cholesterol 9.2, Sodium 222.4, Carbohydrate 25.1, Fiber 2.2, Sugar 14.6, Protein 6.2
CHOCOLATE COVERED PEANUT CANDY BAR
Steps:
- Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up.
- Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.
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