Whitey Herzogs Peanut Butter Squares Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

WORLD'S BEST PEANUT BUTTER BARS

Steps:

• Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
• Add the eggs, vanilla, and peanut butter and mix well.
• In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.
• Press firmly into a greased 9x13'' pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.
• Once cooled, spread a thin layer of peanut butter over the bars.

PEANUT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
• In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
• In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
• Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
• Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
• Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
• Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

BUTTERSCOTCH PEANUT SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.

PEANUT BUTTER SQUARES

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.