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.

PEANUT BUTTER CANDY BAR PIE

Steps:

• Preheat oven to 350°F. Place your pie crust in a 9" pie plate and crimp the edges as desired. Chill until dough is ready.
• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in chocolate chips and chopped candy pieces. (I used Kit Kat and Butterfingers.)
• You can also use a hand mixer for this recipe, if you prefer.
• Press cookie dough into the prepared pie crust. Press additional candy on the top, if desired. (I pressed more chocolate chips, Butterfingers, Kit Kats, and Rolos on top.)
• Cover edges of the pie with a pie shield or strips of foil. Bake for about 35-45 minutes, removing the pie shield about 10 minutes prior the pie finishing baking.
• Cool completely before slicing and serving. Serve it room temperature or warm, plain or with ice cream or whipped cream.
• Store covered for up to 3 days or slice and freeze for up to one month.

MYSWEETCREATIONS PEANUT BUTTER COOKIE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
• Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
• Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

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 BAR COOKIES

Steps:

• 1. Preheat oven to 350 degrees, and grease a 9x16 pan;In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture(flour and baking powder), beating to combine.
• 3. Press into the 9x16 pan until even.
• 4. For(tablespoon size cookies they are recommended to bake for 18 to 22 minutes. In the pan, I think they would take longer than that, but as I have not been very observant, I do not know the exact time. I would say no longer that 40 minutes. "If you smell burning, take them out." is what I say.