EASY BUCKEYE BARS
The traditional Ohio treat now made easier in bar form.
Provided by BUCKEYEMJ
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Grease a 10x15-inch jelly roll pan.
- Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 30.6 g, Fat 18.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 5.4 g, Sodium 145.5 mg, Sugar 26.9 g
PEANUTTY CANDY BARS
These chewy, gooey bars surely won't last long. Good thing they're quick and easy to make!-Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.
Nutrition Facts : Calories 362 calories, Fat 21g fat (10g saturated fat), Cholesterol 13mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.
BUCKEYE BARS
Great recipe my mom got at her office! It's an easy way to get the delicious taste of a buckeye with a little less work. I usually keep these in the fridge to keep them from getting too soft or melted.
Provided by Starrynews
Categories Dessert
Time 20m
Yield 35 bars
Number Of Ingredients 5
Steps:
- Melt the first two ingredients in microwave.
- Add the sugar and mix.
- Pat into 9 x 13" pan.
- Melt chocolate and 1/2 cup peanut butter together.
- Place over bottom layer.
- Refrigerate and cut into squares.
Nutrition Facts : Calories 196.9, Fat 12.8, SaturatedFat 5.4, Cholesterol 15.4, Sodium 93.4, Carbohydrate 19, Fiber 0.9, Sugar 17.1, Protein 3.3
PEANUTTY BUCKEYE BARS
Make and share this Peanutty Buckeye Bars recipe from Food.com.
Provided by scarley
Categories Bar Cookie
Time 45m
Yield 32 bars, 32 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.
- 2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.
- 3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
- 4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 193.5, Fat 10.7, SaturatedFat 2.3, Cholesterol 17.4, Sodium 94.9, Carbohydrate 22.3, Fiber 0.6, Sugar 7.3, Protein 4.3
PEANUTTY GOOEY BARS
Make and share this Peanutty Gooey Bars recipe from Food.com.
Provided by tazdevilfan
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350°F
- FOR CRUST:
- COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.
- FOR TOPPING:
- MICROWAVE 1 cup morsels, sweetened condensed milk and vanilla extract in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Pour evenly over crust. Top with nuts and remaining morsels.
- BAKE for 20 to 25 minutes or until edges are bubbly. Cool completely in pan on wire rack. Cut into bars.
Nutrition Facts : Calories 265.5, Fat 16.5, SaturatedFat 7.5, Cholesterol 31.6, Sodium 98.7, Carbohydrate 25.6, Fiber 1, Sugar 24.1, Protein 5.8
FANTASY BARS
Make and share this Fantasy Bars recipe from Food.com.
Provided by Bonnie Young
Categories Bar Cookie
Time 50m
Yield 1 thirteen X nine pan, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, oil and egg.
- Beat on medium speed until crumbly.
- Stir in nuts.
- Reserve 1 1/2 cups crumb mixture: press remainder on bottom of greased 13 X 9 inch pan.
- In small saucepan, combine sweetened condensed milk, chocolate ships, salt and vanilla.
- Cook over medium heat until chips melt.
- Pour evenly over prepared crust.
- Sprinkle reserved crumb mixture evenly over top.
- Bake in preheated oven 25 to 30 minutes or until bubbly.
- Cool thoroughly: cut into bars.
- Store loosely covered at room temperature.
- Makes 24 bars.
BUCKEYE BARS
I received an email from Kraft Kitchens listing this as one of the featured recipes. It is different from the other ones posted on Zaar. You have to check out the picture at the www.kraftfoods.com website! YUM! :-) KRAFT KITCHEN TIPS: Serving Suggestion - Serve in holiday-colored foil candy cups. Make Ahead - Store in airtight container in freezer up to 1 month. Thaw in refrigerator before serving. Refrigerate leftovers. :-) NOTE: This recipe can also be found in the Kraft Food & Family Magazine, page 38, Holiday 2008/Winter 2009 edition.
Provided by senseicheryl
Categories Bar Cookie
Time 2h15m
Yield 25 bars, 25 serving(s)
Number Of Ingredients 6
Steps:
- LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
- MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
- REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 172.5, Fat 11.3, SaturatedFat 4.9, Cholesterol 16, Sodium 82.1, Carbohydrate 17.3, Fiber 0.9, Sugar 11.9, Protein 2.4
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- Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.
- In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.
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