Peanut Butter Cookies N Cream Magic Bar Pie Recipes

PEANUT BUTTER PIE COOKIES

Steps:

• Preheat oven to 350°. For filling, in a small bowl, beat the first five ingredients until smooth; set aside., For cookies, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg white. In another bowl, mix crushed cookies, flour and baking powder; gradually beat into creamed mixture., Shape rounded tablespoons of dough into 1-1/2-in. balls; place 2-in. apart on ungreased baking sheets. Flatten slightly to 1/2-in. thickness. Press a deep indentation in center of each with your thumb. Fill each with 1 rounded teaspoon filling., Bake 10-12 minutes or until filling is almost set. Cool on pan 5 minutes. Remove to wire racks to cool completely., Drizzle generously with melted chocolate. If desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

MAGIC COOKIE BAR PIE

Steps:

• Preheat oven to 300°F.
• Butter a 9-inch pie plate. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
• Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
• Increase the oven temperature to 325°F If doing the peanut butter version of this pie, spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
• Evenly scatter the nuts, chocolate chips and butterscotch chips on top of the crust. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
• Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

PEANUT BUTTER MAGIC BARS

Steps:

• Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
• Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
• Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
• Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

PEANUT BUTTER PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until cracker crumbs are moistened. Press evenly into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 7 minutes.
• Mix peanut butter, confectioners' sugar, honey, and vanilla extract together in a mixing bowl; stir in brown sugar. Fold flour into peanut butter mixture until well incorporated.
• Spread peanut butter mixture over graham cracker crust. Sprinkle with chocolate chips and peanut butter chips.
• Bake in the preheated oven until chips start to melt, 13 to 15 minutes. Cool before cutting into squares.