Best Peanut Butter Bar Recipes

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CARAMEL NOUGAT BAR PEANUT BUTTER COOKIES



Caramel Nougat Bar Peanut Butter Cookies image

These cookies are delicious peanut butter cookies with a bite sized milk chocolate covered caramel and nougat candy bar inside. The candy melts when baked to produce a delightfully chewy caramel, peanut butter cookie.

Provided by Sara Smith

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 11

½ cup white sugar
½ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ cup peanut butter
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
36 fun size bars milk chocolate covered caramel and nougat candy

Steps:

  • Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
  • Add in flour, baking soda, baking powder, and salt.
  • Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 46.4 g, Cholesterol 27.1 mg, Fat 15.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 216 mg, Sugar 33.7 g

PEANUT BUTTER NANAIMO BAR (CANADA)



Peanut Butter Nanaimo Bar (Canada) image

There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 5 dozen bars

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Steps:

  • Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
  • For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)
  • For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.
  • For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
  • To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

PEANUT BUTTER CANDY BAR COOKIES



Peanut Butter Candy Bar Cookies image

Perfect candy bar cookies/brownies for the chocolate and peanut butter lover!

Provided by bubba

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 53m

Yield 28

Number Of Ingredients 10

1 (16 ounce) package peanut-shaped sandwich cookies (such as Nutter Butter®), crushed
½ cup butter
1 (14 ounce) can sweetened condensed milk
½ cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5 ounce) packages peanut butter cups, coarsely chopped
1 cup semisweet chocolate chips
½ cup honey roasted peanuts
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), coarsely chopped
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil extending over the ends of the pan; coat with butter.
  • Combine crushed cookies and butter in a bowl. Press crumb mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is set, 6 to 8 minutes. Remove crust and leave oven on.
  • Combine condensed milk, peanut butter, and vanilla extract together in a bowl, stirring until smooth.
  • Sprinkle peanut butter cups, chocolate chips, peanuts, chocolate-covered peanut butter candy, and coconut over the baked crust. Drizzle condensed milk mixture over the coconut.
  • Bake in the hot oven until lightly browned, about 27 minutes. Remove to a wire rack and let cool in pan. Pull aluminum foil to lift uncut brownies out of pan. Peel foil away from sides; cut brownies into bars.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 31.7 g, Cholesterol 16.7 mg, Fat 16 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 6.6 g, Sodium 174.3 mg, Sugar 22 g

GLUTEN-FREE DREAMY PEANUT BUTTER, BANANA & OATMEAL ELVIS BAR



GLUTEN-FREE Dreamy Peanut Butter, Banana & Oatmeal Elvis Bar image

The generous amount of Peanut Butter makes these bars taste rich and creamy, the banana keeps it *ultra* moist and takes on a mellow background flavor, and the oatmeal holds it all together PLUS some chocolate thrown in for good measure :) These are better the next day, don't contain eggs or flour, and are a good way to use up some ripe bananas!

Provided by roweena

Categories     Bar Cookie

Time 40m

Yield 16 squares/bars, 16 serving(s)

Number Of Ingredients 9

1/4 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
2 mashed bananas
3/4 teaspoon vanilla
3/4 cup smooth peanut butter
1 teaspoon baking soda
2 1/2 cups regular rolled oats (or 2 cups quick cook oats)
2/3 cup chocolate chips

Steps:

  • Pre-heat the oven to 350 degrees. Grease or spray an 8 x 8 inch baking pan and set aside.
  • In a large mixing bowl combine the first 4 ingredients and cream together well. Add in the vanilla, stir, then add in the peanut butter. Stirring carefully so you don't spill, work in all of the peanut butter until in is completely incorporated.
  • Sprinkle the baking soda over the entire mixture, add in the oatmeal and chocolate chips and blend until well combined.
  • Pour into the 8 x 8 baking pan and bake for 30-35 minutes. Top should be nice and brown and center will still be slightly wiggly/moist. Allow to cool completely before cutting into them.

PEANUT BUTTER ENERGY BALLS (ENERGY BAR) - EASY NO BAKE



Peanut Butter Energy Balls (Energy Bar) - Easy No Bake image

This is my healthy version of peanut butter balls. This is super easy! Make substitutions and use whatever you have available in your kitchen. Just be careful to watch your ratios. Enjoy!

Provided by Erin_1984

Categories     Candy

Time 15m

Yield 24 balls, 8 serving(s)

Number Of Ingredients 7

1/2 cup peanut butter
1/2 cup oatmeal
1/2 cup sunflower seeds
1 cup raisins
1 tablespoon honey
1 tablespoon flax seed (optional)
1 tablespoon wheat germ (optional)

Steps:

  • Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.
  • Roll mixture into balls.
  • Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).
  • Let balls sit in the refrigerator for at least 30 minutes.
  • Additional Notes:
  • You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.
  • Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.

Nutrition Facts : Calories 227.3, Fat 13, SaturatedFat 2.1, Sodium 77.2, Carbohydrate 24.9, Fiber 2.9, Sugar 14.7, Protein 7.1

REESE'S PEANUT BUTTER COOKIE BAR



Reese's Peanut Butter Cookie Bar image

Kids (big and small) are going to go crazy for these cookie bars. They're chocolaty, peanut buttery, and so yummy. The combination of Amanda's peanut butter cup cookies and Mrs. D's homemade peanut butter cups is amazing. With a chewy cookie layer, the smooth and creamy middle layer, and then the layer of melted chocolate, we...

Provided by Mary Gonzalez

Categories     Chocolate

Time 1h10m

Number Of Ingredients 19

COOKIE CRUST (FIRST LAYER):
1/2 c sugar
1/2 c brown sugar, firmly packed
1/2 c butter (softened)
1 egg
1 tsp vanilla
1 1/4 c all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c chopped mini Reese's peanut butter cups
SECOND LAYER (REESE'S PEANUT BUTTER FILLING)
1 c butter (melted)
2 c graham crackers, crushed
2 c confectioners' sugar (sifted)
1 c peanut butter (crunchy or creamy)
TOP LAYER (CHOCOLATE PEANUT BUTTER)
1 pkg semi-sweet chocolate chips, 12 oz.
1/2 c peanut butter

Steps:

  • 1. Cookie Layer: Pre-heat oven to 350 degrees. Line a 13x9 pan with parchment paper or aluminum foil over the edges for easy lifting and cleaning.
  • 2. Sift and blend dry ingredients; set aside.
  • 3. In a separate bowl, using a mixer mix sugars, butter, egg, and vanilla until light and fluffy.
  • 4. Slowly add dry ingredients until well blended (the consistency of cookie dough). Fold in the chopped peanut butter cups.
  • 5. Spread evenly in the lined pan to the edges. Bake 15-20 minutes until golden. Be careful to check edges.
  • 6. Let cookie bar cool.
  • 7. Second Layer (Reese's Peanut Butter Cup Filling): Mix butter and graham crackers. Then add remaining filling ingredients. Mix until well blended and creamy.
  • 8. Spread filling on top of cooled cookie covering the entire top of the cookie bar.
  • 9. Top Layer (Chocolate & Peanut Butter): Melt chocolate chips in a microwave-safe bowl in 30-second intervals stirring each time until melted. Add peanut butter and mix until blended. Spread on cookie bar.
  • 10. Let cookie bar cool completely before cutting into squares. It can be refrigerated for an hour or so. Depending on how they are cut, it can yield several dozen.

GLUTEN-FREE DREAMY PEANUT BUTTER, BANANA & OATMEAL ELVIS BAR



GLUTEN-FREE Dreamy Peanut Butter, Banana & Oatmeal Elvis Bar image

The generous amount of Peanut Butter makes these bars taste rich and creamy, the banana keeps it *ultra* moist and takes on a mellow background flavor, and the oatmeal holds it all together PLUS some chocolate thrown in for good measure :) These are better the next day, don't contain eggs or flour, and are a good way to use up some ripe bananas!

Provided by @MakeItYours

Number Of Ingredients 9

1/4 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
2 mashed bananas
3/4 teaspoon vanilla
3/4 cup smooth peanut butter
1 teaspoon baking soda
2 1/2 cups regular rolled oats (or 2 cups quick cook oats)
2/3 cup chocolate chips

Steps:

  • Pre-heat the oven to 350 degrees. Grease or spray an 8 x 8 inch baking pan and set aside.
  • In a large mixing bowl combine the first 4 ingredients and cream together well. Add in the vanilla, stir, then add in the peanut butter. Stirring carefully so you don't spill, work in all of the peanut butter until in is completely incorporated.
  • Sprinkle the baking soda over the entire mixture, add in the oatmeal and chocolate chips and blend until well combined.
  • Pour into the 8 x 8 baking pan and bake for 30-35 minutes. Top should be nice and brown and center will still be slightly wiggly/moist. Allow to cool completely before cutting into them.

PEANUT BUTTER AND CHOCOLATE CANDY BAR COOKIES



PEANUT BUTTER AND CHOCOLATE CANDY BAR COOKIES image

Categories     Chocolate     Dessert

Yield Makes 24 cookies

Number Of Ingredients 9

1-3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup creamy peanut butter
1/4 cup honey
1 tablespoon milk
24 miniature chocolate-coated caramel-topped nougat bars with peanuts (Snickers works well)

Steps:

  • 1. Preheat oven to 350 degrees F. In a large mixing bowl stir together flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined. 2. For each cookie, pat 1 tablespoon of the dough into a 2-inch circle. Place 1 piece of candy in the center of the circle. Shape the dough around candy to form 1 1/2-inch ball. Place the balls 2 inches apart on an ungreased cookie sheet. 3. Bake for 12 to 15 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

PEANUT BUTTER AND JELLY BAR COOKIES



Peanut Butter and Jelly Bar Cookies image

Peanut butter and jelly is a classic for a reason. Made into a sweet treat, the flavor combination becomes a favorite bar for everyone.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Steps:

  • Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  • Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

CHEWY, LOADED, OATMEAL, PEANUT BUTTER BAR "COOKIES"



Chewy, Loaded, Oatmeal, Peanut Butter Bar

I came up with these last night, and am so pleasantly surprised at the result! I wasn't in the mood (or didn't have time) to do the cookie thing, so I decided to make a bar cookie, but had a hard time finding a recipe that had the ingredients that I had in mind, so I came up with my own. These are also good for breakfast and have wholesome ingredients, although admittedly not low in fat. You can vary this to your own personal taste by adding any kind of chopped dried fruit and/or nuts, and of course you could add chocolate pieces as well. These were easy to make, and didn't take a lot of time. ** See peanut allergy note below!

Provided by Yrhaven aka Condime

Categories     Bar Cookie

Time 30m

Yield 24 2x2 squares, 24 serving(s)

Number Of Ingredients 17

2 cups oats (I think my were rolled, but I'm sure quick will work too)
1 1/2 cups raisins (any kind you prefer)
1 cup flour
1 cup flaked coconut
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vanilla yogurt
1/4 cup butter
1 egg
3 -4 tablespoons peanut butter (I used 1/2 crunchy, & 1/2 smooth, use what you prefer, you could use more, if you want more of the p)
2 tablespoons molasses (I used sorghum)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon freshly ground nutmeg

Steps:

  • Preheat oven to 350.
  • Grease a 12x12 pan that has at least 1" sides (obviously if you use a smaller pan, & make this thicker, you will have to adjust your cooking time).
  • Combine- flour, sugars, baking soda, salt and spices in a large mixing bowl.
  • In the meantime, melt butter and peanut butter together over low heat, until melted & combined (probably about 4 minutes, or so).
  • Make a well in the center of your flour mixture, add vanilla & egg, mix, then add yogurt & molasses & mix, (this will get the egg incorporated before you add the warmer butter mixture), make sure butter/peanut butter is slightly cooled, then add, mix well.
  • Add oats, raisins, coconut, this should be fairly easy to combine.
  • Transfer mixture to your pan, it's sticky and really easiest to spread using your fingers, make an even layer.
  • Bake at 350 for 20-28 minutes.
  • Keep checking it, remove from oven when golden, & when you can tell the center is set (depending on your oven, the size of your pan & thus the thickness of your mixture) it may even take 30 minutes or so, but dont overcook it if you want them to be chewy! Remember it will continue to cook & set after you take it out!
  • Remove from oven, and let pan stand (I cooled mine while we ate dinner before I cut them).
  • Cut into squares, whatever size you desire, I used a pastry cutter (view this image to get an idea of what I'm talking about).
  • http://www.atmosenergycooks.com/graphics/utensils/pastry_scraper.gif.
  • I just pressed down to cut, then lifted, and moved on down the line, this method is really easiest as it is still pretty sticky.
  • If you don't have a pastry cutter, seeing one should give you an idea of what else you can use for this.
  • I then put the cut squares into sealed, plastic bags for storage.
  • This made about 24, 2x2 squares.
  • **It should also be noted that if you take this to a potluck or something, or have company, that since peanut allergies can be so deadly, you should make a little sign to put by it to let people know this has peanut butter in it, since it is not obvious that it does.

Nutrition Facts : Calories 185.2, Fat 5.3, SaturatedFat 2.6, Cholesterol 14.6, Sodium 114.5, Carbohydrate 31.8, Fiber 2.1, Sugar 16.7, Protein 4.1

DELUXE BAKED MARSHMALLOW PEANUT BUTTER RICE KRISPIES SQUARES BAR



Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar image

A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping. this can also be made successfully in a 13x9-inch baking pan, in fact I make it all the time in that size pan, and the rice cereal/peanut butter mixture can be doubled if desired.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 43m

Yield 3 dozen

Number Of Ingredients 14

3/4 cup butter, softened (I use 1/2 cup butter and 1/4 cup margarine)
1 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cocoa powder
1/2-3/4 cup chopped walnuts (optional)
4 cups mini marshmallows (can use more marshmallows if desired)
1 1/3 cups semi-sweet chocolate chips
3 tablespoons butter
1 cup peanut butter
2 cups crispy rice cereal (I use Rice Krispies cereal)

Steps:

  • Set oven to 350°F.
  • Grease a jelly roll pan.
  • In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
  • Add in eggs and vanilla; beat for another 2 minutes.
  • In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
  • Add/mix in nuts (if using).
  • Spread in a greased jelly roll pan.
  • Bake for 15-18 minutes.
  • Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
  • Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
  • For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
  • Cook over low heat, stirring constantly until well blended and smooth.
  • Remove from heat, stir in the rice cereal.
  • Dollop mixture over the bars (don't worry about completely covering the marshmallows).
  • Chill and cut into squares.

Nutrition Facts : Calories 2333.4, Fat 129.9, SaturatedFat 60.7, Cholesterol 364, Sodium 1527.9, Carbohydrate 280.4, Fiber 13.1, Sugar 189.3, Protein 40.9

PEANUT BUTTER HEATH BAR BLONDIES



Peanut Butter Heath Bar Blondies image

I made these to take to a school party for my step-son. They were delicious and the kids loved them. This recipe is from The Magnolia Bakery.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h

Yield 24 bar cookies

Number Of Ingredients 10

1 1/2 cups unsalted butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath candy bars
1/2 cup finely chopped unsalted peanuts

Steps:

  • Grease and flour a 18 x 12 inch jelly roll pan.
  • In a large mixing bowl, cream together the butter and peanut butter until fluffy.
  • Add in the sugar and beat until smooth.
  • Add in the eggs and vanilla; mix until well combined.
  • Add in the flour and beat until well mixed.
  • Evenly spread the batter into the jelly roll pan.
  • Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached.
  • Let cool to room temperature.
  • In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth.
  • Drizzle the mixture over the cooled blondies.
  • Sprinkle the chopped Heath bars and peanuts on top.
  • Let cool to room temperature before slicing and serving.

Nutrition Facts : Calories 441.6, Fat 27, SaturatedFat 12, Cholesterol 63, Sodium 322, Carbohydrate 43.8, Fiber 2, Sugar 29.2, Protein 8.5

PUMPKIN, PECAN, PEANUT BUTTER COOKIE BAR



PUMPKIN, PECAN, PEANUT BUTTER COOKIE BAR image

I HAD THIS PKG OF PUMPKIN SPICE COOKIE MIX BUUUTTTT DIDNT WANT JUST COOKIES SOOOOO I MADE THESE BARS WITH WAT I HAD ON HAND .... WAS ENJOYD BY ALL ;)

Provided by Lora DiGs

Categories     Cookies

Time 35m

Number Of Ingredients 6

1 pkg pumpkin spice cookie mix (and ingredients to make the cookies...on pkg)
2 c graham cracker crumbs
1 can(s) sweetnd condnsd milk
2 c pecans chopd (lightly toastd)
1/2 c reeses peanutbutter mini bakn pieces...divided
cookn spray

Steps:

  • 1. PREHEAT OVEN TO 350. SPRAY A 9x13 PAN LIBERALLY WITH COOKN SPRAY THEN SPRINKLE ON GRAHAM CRACKER CRUMBS N POUR ON CONDENSD MILK.
  • 2. SCATTER CHOPD PECANS AND 1/4 CUP OF PEANUTBUTTER PIECES
  • 3. MAKE PKGD COOKIE MIX. ONCE DONE STIR IN REMAINN PEANUTBUTTER PIECES THEN DROP N SPREAD LIGHTLY ONTOP OF COND MILK N GRAHAM CRUMBS. BAKE FOR 20 MINUTES
  • 4. COOL IN PAN FOR AN 30-60 MIN. B4 CUTTN INTO BARS...ENJOY :)

GRANDMA EVELYN'S PEANUT BUTTER BAR COOKIES



Grandma Evelyn's Peanut Butter Bar Cookies image

My grandma used to make these for me all the time when I was little...now I make them for my kids. This a wonderful, quick bar cookie that isn't too sweet!

Provided by QueenJellyBean

Categories     Bar Cookie

Time 30m

Yield 9-15 serving(s)

Number Of Ingredients 9

1 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup oatmeal
1 pinch salt
12 ounces chocolate chips

Steps:

  • Mix all ingredients together -- my grandma wasn't fancy --
  • Put it in a 9x9 square pan for thick cookies or a 9x13 for thinner cookies.
  • Bake at 350 degrees for 25 minutes or until golden brown.

Nutrition Facts : Calories 560.1, Fat 31, SaturatedFat 11.3, Cholesterol 20.7, Sodium 242.4, Carbohydrate 69.9, Fiber 4.1, Sugar 45.8, Protein 8.7

PEANUT BUTTER FEEL FULL BAR



Peanut Butter Feel Full Bar image

Peanut Butter Feel Full Bar - High Fiber Eat this bar 30 minutes prior to meals with 8 ounces of water to curb your appetite, or use bar as a meal replacer. Use once to twice per day.

Provided by salvador1709

Categories     Rice

Time 15m

Yield 15 pieces

Number Of Ingredients 6

1/2 cup honey
1/2 cup peanut butter
1 cup nonfat dry milk powder
2 cups Fiber One cereal
2 cups puffed wheat cereal
1 1/2 cups reese's peanut butter puffs cereal

Steps:

  • Melt honey, peanut butter, and milk powder together on stove in large pot.
  • When melted, remove from heat and add cereal.
  • Stir well.
  • Press into 9x13 pan sprayed with cooking oil. (Make like rice krispies).
  • Cool, cut into 15 pieces.

PEANUT BUTTER NANAIMO BAR (CANADA)



PEANUT BUTTER NANAIMO BAR (CANADA) image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 5 dozen

Number Of Ingredients 15

Cookie:
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds
Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
Chocolate Glaze:
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Steps:

  • Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge. For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.) For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze. For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes. To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature. Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month. Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

PEANUT BUTTER BAR RECIPE



Peanut Butter Bar Recipe image

Whip up this delicious peanut butter bar recipe for something sweet that the whole family can enjoy. Fans of chocolate and marshmallow creme will love this sweet, creamy and chocolatey peanut butter bar recipe!

Provided by My Food and Family

Categories     Recipes

Time 1h40m

Yield 32 servings

Number Of Ingredients 7

8 graham crackers, finely crushed (about 1-1/3 cups)
2 Tbsp. sugar
1/4 cup butter, melted
12 oz. BAKER'S White Chocolate, divided
1-1/4 cups creamy peanut butter
2 jars (7 oz.) JET-PUFFED Marshmallow Creme
3 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350ºF.
  • Mix graham crumbs, sugar and butter until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
  • Microwave 8 oz. white chocolate and peanut butter in medium microwaveable bowl on HIGH 2 min. or until completely melted, stirring after each minute. Whisk in marshmallow creme; carefully spread over crust.
  • Place semi-sweet chocolate and remaining white chocolate in microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until chocolates are completely melted and mixture is well blended, stirring after 1 min. Spread over peanut butter layer. Refrigerate 1 hour.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.8088 g, Sugar 0 g, Protein 3 g

HALLOWEEN PEANUT BUTTER AND TOFFEE CANDY BAR



Halloween Peanut Butter and Toffee Candy Bar image

Provided by The Bon Appétit Test Kitchen

Time 50m

Yield Makes about 2 pounds or 30 two- inch pieces

Number Of Ingredients 7

1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese's Pieces and/or yellow and orange peanut M&M's

Steps:

  • Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4- inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
  • Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate.
  • Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

PEANUT BUTTER NANAIMO BAR



PEANUT BUTTER NANAIMO BAR image

Categories     Chocolate

Yield 60 cookies

Number Of Ingredients 15

Cookie:
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds
Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
Chocolate Glaze:
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Steps:

  • Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge. For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.) For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze. For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes. To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature. Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.

EASY PEANUT BUTTER-CANDY BAR PIE



Easy Peanut Butter-Candy Bar Pie image

Made with instant pudding, peanut butter and a finely chopped candy bar, this easy pie looks like it could be the centerpiece of a bakery window!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings

Number Of Ingredients 7

1-3/4 cups cold milk
1/4 cup creamy peanut butter
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate-coated caramel-peanut nougat bar (2.07 oz.), finely chopped
1 chocolate cookie crumb crust (6 oz.)
2 Tbsp. caramel ice cream topping

Steps:

  • Add milk gradually to peanut butter in large bowl, stirring constantly with whisk until blended. Add pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and chopped candy.
  • Pour into crust.
  • Top with remaining COOL WHIP; drizzle with caramel topping.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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