Peanut Butter Butterscotch Bars No Bake Recipes

PEANUT BUTTER BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
• Bars - To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, butter, sugars, and beat on medium-high speed to cream, about 3 minutes.
• Stop and scrape down the sides of the bowl and add the egg, vanilla, and beat on medium-high speed until mixture is light and fluffy, about 3 minutes.
• Stop and scrape down the sides of the bowl and add the flour, oats, optional salt, and beat on low speed until just combined, about 1 minute; don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle with butterscotch chips.
• Bake for about 25 minutes, or until edges are slightly firm and the center has just set. It's a little tricky to tell if the bars are done because the surface is covered in semi-melted butterscotch chips, but a toothpick inserted in the center (if you can find a bare patch to test) should come out clean or with a few moist crumbs, but no batter. While bars bake, make the frosting.
• Frosting - To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, confectioners' sugar, cream, and beat on medium-high speed until smooth, satiny, and creamy, about 3 minutes. Stop to scrape down the sides of the bowl, cover bowl with plastic wrap; set aside.
• As soon as you pull bars from the oven, add the frosting (don't wait for them to cool). Smooth the top lightly with a spatula or knife, and allow bars to cool completely in pan before slicing and serving. Bars will keep airtight at room temperature for up to 5 days.

PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)

Steps:

• Butter a 9" X 13" baking pan.
• Combine eggs, sugars, and butter in a large, heavy saucepan.
• Bring to a boil and cook over low for about 2 minutes, stirring constantly.
• Remove from heat and add the Graham crumbs, marshmallows and coconut.
• Spread mixture on bottom of prepared pan.
• Melt butterscotch chips and peanut butter together.
• Spread over the top of the bars.
• Chill for at least 6 hours before cutting into squares.

BUTTERSCOTCH PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES

Steps:

• Butter a 9 x 9-inch baking pan.
• In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
• Add remaining ingredients; mix to combine.
• Transfer mixture to prepared baking pan; smooth out with back of spoon.
• Cool in the refrigerator.
• Cut into bars.

NO-BAKE PEANUT BUTTER KISS COOKIES

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.

EASY NO BAKE PEANUT BUTTER BARS RECIPE

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

NO BAKE BARS

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.