PEANUT BUTTER BARS I
These peanut butter bars taste just like peanut butter cups.
Provided by Nancy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 49.2 g, Cholesterol 40.7 mg, Fat 36.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 16.5 g, Sodium 319.7 mg, Sugar 37.9 g
PEANUT BUTTER CUP PEANUT BUTTER BARS
Loaded with peanut butter, peanut butter cups and chocolate!! Soft, gooey and totally irresistible! Everything's better with peanut butter cups!!
Provided by Averie Sunshine
Categories Bars & Blondies
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don't overmix.
- Add 1/2 cup chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly distribute the peanut butter cups over the surface of the batter, pushing each cup down as far as it will go.
- Evenly sprinkle the surface with additional chocolate chips, about 1 tablespoon.
- Bake for about 22 to 25 minutes, or until done. If you can find a chocolate chip-free patch to test, a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.
- Allow bars to cool in pan for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 366 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 127 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEANUT BUTTER SQUARES
These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.
Nutrition Facts :
PEANUT BUTTER CUP BARS
This recipe is a favorite of my family. It is very quick and easy with few ingredients. This is a thin but rich bar with 3 delicious layers.
Provided by Becca
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix together 1/2 cup butter, brown sugar, flour, and water. Spread into an ungreased 9x13 inch pan.
- Bake for 10 minutes.
- Meanwhile, with a mixer, beat together powdered sugar, milk, 1/2 cup butter, and 3 Tbsp peanut butter.
- Spread over warm crust.
- Melt together chocolate chips and 3/4 cup peanut butter. (I melt it in the microwave).
- Pour over cooled 1st and 2nd layer.
- Cool in refrigerator.
Nutrition Facts : Calories 228.3, Fat 14.4, SaturatedFat 6.9, Cholesterol 20.5, Sodium 116.5, Carbohydrate 23.8, Fiber 1.1, Sugar 18, Protein 3.4
REESE'S PEANUT BUTTER CUP BARS
These taste JUST like a Reese's Peanut Butter Cup and are so easy to make! There are a lot of similar recipes, with slightly different amounts of (mostly) the same ingredients, but this is the one that I really like.
Provided by cookiemaker
Categories Bar Cookie
Time 1h15m
Yield 24 (more/less, depending on how big you cut the bars
Number Of Ingredients 5
Steps:
- Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
- Press mixture into a 9x13" pan.
- Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
- Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
- Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).
- (cooking time is cooling time, and it's a very rough estimate, I didn't keep track).
Nutrition Facts : Calories 247.1, Fat 17.5, SaturatedFat 8.5, Cholesterol 20.3, Sodium 129.9, Carbohydrate 22.9, Fiber 1.5, Sugar 19.1, Protein 3.5
NO-BAKE CHOCOLATE-PEANUT BUTTER CUP BARS
These homemade bars taste just like the beloved classic confection.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Yield Makes sixteen 2-inch squares
Number Of Ingredients 6
Steps:
- Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners' sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
- Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
- Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
- Run a paring knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.
PEANUT BUTTER CUP SQUARES
A cookie crust is topped with layers of creamy peanut butter and chocolate-elevating these squares from a candy store favorite to an elegant delight.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
- Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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