Peanut Butter Crumble Bars Recipes

PEANUT BUTTER BARS I

Steps:

• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
• In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

PEANUT CRUMBLE BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat sugar, butter, 2 eggs, 1 teaspoon vanilla, the flour, cocoa, oats and baking powder with electric mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
• In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter and 1 teaspoon vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
• Bake 35 to 45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350ºF.
• Combine oats, flour and baking soda. Beat butter and sugar in large bowl with mixer until blended. Add oat mixture; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 45 sec. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.
• Bake 22 to 25 min. or until edges are golden brown.

PEANUT CRUMBLE BARS

Steps:

• Heat oven to 350. Grease bottom and sides of 15 x 10 x 1 inch pan with shortening or spray with cooking spray.
• In large bowl, beat sugar, butter, 2 eggs, 1 t. vanilla, the flour, cocoa, oats, and baking powder with mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
• In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter, and 1 t. vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
• Bake 35-45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator.

CRANBERRY CRUMBLE BARS

Steps:

• In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
• Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
• Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.

PEANUT BUTTER CRUMBLE

Steps:

• Pre heat oven to 350 degrees farenheit
• Spray pan with non-stick cooking spray or grease with oil and flour.
• Combine all ingredients in a bowl and BEAT together ***very important to BEAT the mixture***
• Drop by rounded spoonfuls onto pan, about 2 inches apart, bake for 10-12 minutes.

PEANUT BUTTER AND APRICOT OATMEAL CRUMBLE BARS

Steps:

• Preheat oven to 350°F (180°C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth.
• Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover.
• Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 baking dish.
• Cream butter and sugar.
• Sift in flour and baking soda.
• Stir in oats.
• Press 3 cups of oat mixture into bottom of prepared dish.
• Melt chocolate in a medium sauce pot.
• Stir in Peanut Butter.
• Carefully spread over crust.
• Sprinkle remaining crust crumbs over the top.
• Bake at 350 for 22-25 minutes or til edges are golden brown.

PEANUT BUTTER CRUMBLE BARS

Steps:

• Preheat oven to 325*.
• Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.
• Blend with an electric mixer on medium speed for about a minute.
• Scrape the sides of the bowl and mix again for about 30 more seconds,or until uniformly mixed; the mixture will be very thick.
• Transfer the mixture into an ungreased 13 X 9 cake pan, reserving 1 1/2 cups for the topping.
• Using your hands, press the crust evenly over the bottom of the pan so it reaches all sides.
• Set both the pan aside and the reserved topping.
• For the filling, stir the chocolate chips, condensed milk and 2 TBS butter in a pan on low heat and cook for about 5 minutes, until chocolate is melted and is well mixed, then remove from the heat.
• Stir in nuts, coconut and vanilla until well mixed.
• Pour the chocolate mixture evenly over the crust.
• Crumble the reserved topping over chocolate mixture in the pan.
• Place the pan in the middle of the preheated 325* oven for about 20-25 minutes, until lightly browned.
• Cool on wire rack for 30 minutes.
• Note- I used Darlene Summers' recipe#14062 for an excellent substitute for the sweetened condensed milk.