Chunky Peanut Butter Triangles Recipes

CHOCOLATE PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350°F.
• In a bowl using an electric mixer, combine peanut butter, butter, Splenda Brown Sugar Blend, and Splenda Sugar Blend. Beat on medium speed until creamy. Beat in egg and vanilla extract.
• Add flour and baking soda and mix on low speed to combine. Mix in chocolate chunks.
• Press into an ungreased 13" x 9" baking pan.
• Bake for 18-20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars, then slice each bar in half diagonally.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

KIELBASA PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 425°F.
• Roll bread until very thin, spread with peanut butter and cut in half on the diagonal.
• Place a mound of kielbasa in the center of each triangle, fasten 2 corners of the bread together with a toothpick.
• Brush with melted butter and bake 15 minutes or until golden brown.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

CHUNKY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.