Peanutty Cream Bars Food

PEANUTTY CREAM BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in hot water. In ungreased 8-inch or 9-inch square pan, press mixture firmly on bottom.
• Bake 15 to 20 minutes or until set and golden brown around edges.
• In 1-quart saucepan, heat whipping cream and peanut butter chips over medium heat, stirring constantly, until smooth. Pour over baked crust; spread evenly. Sprinkle with peanuts. Refrigerate at least 2 hours until set. For 25 bars, cut into 5 rows by 5 rows.

PEANUTTY GOOEY BARS

Steps:

• Heat oven to 350°F.
• Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13x9-inch baking pan.
• Place 1 cup chips, sweetened condensed milk and vanilla in medium microwave-safe bowl. Microwave 1 minute; stir. If necessary, microwave an additional 10-15 seconds, stirring until smooth. Pour mixture evenly over crust. Top with peanuts and remaining chips.
• Bake for 20-25 minutes or until edges are bubbly. Cool completely. Cut into bars.

PEANUT BUTTER COOKIE BARS

Steps:

• beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.

PEANUTTY CARAMEL BARS

Steps:

• In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.

PEANUT ICE CREAM SQUARES

Steps:

• In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely., Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. , Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

PEANUTTY CARAMEL APPLE BARS

Steps:

• 1. Line an 8x8x2-inch baking pan with foil, extending foil up over edges of pan. Butter or spray the foil. In a large saucepan combine 3/4 cup of the peanut butter, 1/2 cup of the ice cream topping, and the brown sugar. Cook and stir over medium beat just until mixture starts to bubble.
• 2. Remove from heat. Add cereal and apples; stir gently to coat. Transfer to prepared pan; press firmly into pan.
• 3. In a small bowl, stir together remaining 1/4 cup peanut butter and 1/4 cup ice cream topping. Spread evenly over bars and sprinkle with peanuts, pressing lightly.
• 4. Let bars stand 1 hour to set. Use foil to lift from pan. Cut into bars.

PEANUTTY CREAM BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in hot water. In ungreased 8-inch or 9-inch square pan, press mixture firmly on bottom.
• Bake 15 to 20 minutes or until set and golden brown around edges.
• In 1-quart saucepan, heat whipping cream and peanut butter chips over medium heat, stirring constantly, until smooth. Pour over baked crust; spread evenly. Sprinkle with peanuts. Refrigerate at least 2 hours until set. For 25 bars, cut into 5 rows by 5 rows.