Frosted Peanut Butter Fingers Recipes

FROSTED PEANUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.

BUTTERY FINGERS

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

EASY PEANUT BUTTER FROSTING

Steps:

• Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.

FROSTED PEANUT BUTTER BARS

Steps:

• In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, cream the peanut butter, shortening and confectioners' sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Store in the refrigerator.

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.

FROSTED PEANUT BUTTER FINGERS

Steps:

• In a mixing bowl, cream butter and sugars. Add 1 cup peanut butter, egg and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread into a greased 15 x 10 x 1 inch baking pan.
• Bake at 350 degrees for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely.
• In a mixing bowl, combine the butter, confectioner's suagr, cocoa, vanilla and enough milk to achieve spreading consisitnecy. Spoon over peanut butter layer, then spread. Cut into bars.

PEANUT BUTTER FINGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.

PEANUT BUTTER FROSTING

Steps:

• Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)