PEANUT BUTTER CANDY BARS
These delicious bars taste like peanut butter cups! We enjoy these any time of the year!
Provided by KARILK
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 30m
Yield 35
Number Of Ingredients 6
Steps:
- Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
- Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 28.1 g, Fat 21.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 218.1 mg, Sugar 23.3 g
NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS
Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 32
Number Of Ingredients 10
Steps:
- Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
- In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
- In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
- In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 18 g, TransFat 0 g
PEANUT BUTTER CANDY BARS (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Provided by Mom2Rose
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
- Press into pan.
- Bake 15 to 18 minutes or until edges are light golden brown.
- Cool 10 minutes.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
- Spread evenly over base.
- Refrigerate 30 minutes or until set.
- For bars, cut into 9 rows by 4 rows.
OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS
Another recipe from one of my nieces. **these are a healthy snack and to die for!!**
Provided by Donna Barre-Brown
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
- 2. Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.
- 3. I use parchment in bottom of my pan so I can flip out of pan onto cutting board, cut, bag and freeze. This prevents me from eating it all at once!!
PEANUT CANDY BARS
Yum! These are wonderful! Taste just like a Planter's peanut bar.
Provided by L D
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. In saucepan bring sugar and syrup to a boil.Boil stirring frequently for exactly 1 min.Remove from heat.Blend in peanut butter and vanilla stir in peanuts.Spread on a greased 15x10 inch cookie pan.Let stand until cool enough to handle.Mark off in 24 bars 3 inches in length,shape into a candy bars.Place on waxed paper, wrap individually in waxed paper.Store in a cool place.
FAMOUS PEANUT CARAMEL CANDY BARS
Just like the real ones!
Provided by SAUNDRA
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 9
Steps:
- In a mixer, beat corn syrup, butter, vanilla, peanut butter and salt until smooth. Beat in confectioners' sugar a little at a time until fully incorporated and mixture forms a thick dough. Press into a 9x9 inch pan. Chill in refrigerator.
- In a medium saucepan over low heat, melt caramels. Stir in peanuts. Pour over chilled layer and return to refrigerator until firm, 15 to 30 minutes.
- In a small saucepan over low heat, melt chocolate chips. Cut chilled mixture into bars and dip in melted chocolate with a fork. Let cool on waxed paper at room temperature, or for 30 minutes in the refrigerator.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 38.9 g, Cholesterol 8.2 mg, Fat 10.5 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 75.1 mg, Sugar 33.2 g
OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS
Make and share this Oatmeal Chocolate Peanut Butter No-Bake Candy Bars recipe from Food.com.
Provided by ElizabethKnicely
Categories Candy
Time 1h15m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9x13 pan. Refrigerate until hardened, about 1 hour. Store in refrigerator.
Nutrition Facts : Calories 226.3, Fat 13.6, SaturatedFat 6.8, Sodium 51, Carbohydrate 24.6, Fiber 2.7, Sugar 13.8, Protein 5.3
GLUTEN-FREE PEANUT BUTTER COOKIE CANDY BARS
Enjoy these delicious peanut butter cookie candy bars made using Betty Crocker® Gluten Free chocolate chip cookie mix that are perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Make cookie dough as directed on box, using butter, vanilla and egg. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
- In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base.
- In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 31 g, TransFat 0 g
OATMEAL,CHOCOLATE,PEANUT BUTTER NO-BAKE CANDY BARS
Categories Chocolate
Number Of Ingredients 6
Steps:
- Medium Pan: melt peanut butter,honey & oil (remove from heat) Add oats,chocolate,cranberries,and stir until combines and the chocolate is melted. Spread into a 9x13 pan and refrigerate for 1 hour. Cut into bars to serve. store in the refrigerator.
OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS
Categories Chocolate
Number Of Ingredients 6
Steps:
- In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator...
NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS RECIPE - (4.6/5)
Provided by ldelmas
Number Of Ingredients 10
Steps:
- Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped. In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish. In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.
PEANUT BUTTER COOKIE CANDY BARS
Prize-Winning Recipe 2008! Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
- In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
- In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 29 g, TransFat 0 g
PEANUT BUTTER COOKIE CANDY BARS
I just tried this recipe that I got off the Betty Crocker website. It was a 2008 prize winner, and I can see why! These are SO GOOD!!! I took some to work, and everyone raved about them. They take a wee bit of time to make because of the 4 layers, but it is so very worth it. I will be giving these as gifts at Christmas I'm...
Provided by Sue Lally
Categories Other Snacks
Time 45m
Number Of Ingredients 19
Steps:
- 1. Heat oven to 350 degrees. Spray bottom only of a 13 x 9 pan with cooking spray. Combine cookie base ingredients in a bowl, and stir until a soft dough forms. Press dough into bottom of pan and bake for 12 to 15 min., or until light golden brown. Cool 30 min.
- 2. In a large bowl, beat all filling ingredients (except powdered sugar) with electric mixer on medium speed until creamy and smooth. Gradually add powdered sugar until well blended (mixture will be thick). Press filling over cookie base, and refrigerate while preparing carmel layer.
- 3. In a 2 qt. saucepan, heat carmels & water over low heat, stirring constantly, until carmels are melted. Stir in peanuts. Spread over filling and refrigerate about 15 min. until carmel layer is firm.
- 4. In a small microwaveable bowl, microwave chocolate chips (1 to 2 min), stirring once until melted. Spread evenly over carmel layer. Refrigerate just until chocolate sets. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
PEANUT BUTTER CRISP CANDY BARS
similar to a butterfinger candy bar, however the center of these bars don't stick between your teeth as much but it tastes just as good. Big hit with kids!
Provided by Chef Solina
Categories Candy
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 5
Steps:
- Cook corn syrup, sugar and water to 310°F
- Stir constantly to prevent burning.
- Remove from heat, and stir in warmed peanut butter until completely blended.
- Pour onto greased cookie sheet and score into pieces.
- When cool and hard, dip into melted chocolate.
Nutrition Facts : Calories 130.6, Fat 6.5, SaturatedFat 1.3, Sodium 62.8, Carbohydrate 16.9, Fiber 0.8, Sugar 12.7, Protein 3.2
PEANUT BUTTER CANDY BARS
Melted chocolate and butterscotch chips create the candy top for an easy peanut butter bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 12 g, TransFat 0 g
PEANUT BUTTER MARSHMALLOW CANDY BARS
I was given this recipe just last year and it reminded me of a recipe my mom made when we were kids. I had forgotten about it and now I can't forget it... These are way too easy and quick. They should come with a warning label...LOL You can use multi-colored marshmallows and if you want more of the butterscotch use only 1 bag of marshmallows. Everyone loves these!
Provided by mary Armstrong @emit1961
Categories Candies
Number Of Ingredients 7
Steps:
- Melt butter in double boiler. Add rest of the ingredients and stir until all melted together and well blended. Make sure it's NOT too hot. Test with your finger. If its too hot, just let it set a couple of minutes.
- Place all of the marshmallows and nuts if using in a large bowl. Pour the hot mixture over them. Mix well.
- Put in a greased cookie sheet if you want thinner candy or a 9x13 pan if you want thicker candy. Sprinkle with coconut. You may toast it first or not. It's up to you. Cut into bars. Cover and Refrigerate.
PEANUT-CARAMEL CANDY BARS
This is a recipe I have been making for years it taste like a Snickers candy bar. If I didn't make them my family probably would not let us have Christmas. I found this recipe in my Better Homes and Garden candy cookbook. Caution: once you try them you will be addicted.
Provided by Nelda Carnley @BamaNama
Categories Candies
Number Of Ingredients 5
Steps:
- Line an 8x8x2 inch baking pan with foil, extending foil over edges of pan. Butter the foil and set aside. In a heavy 1 1/2 quart saucepan combine caramels, 3 tablespoons butter or margarine, and milk. Cook over low heat, stirring occasionally, till caramels are melted. Stir in the chopped nuts. Pour mixture into prepared pan. Chill about 1 hour or until firm. When firm use foil to lift candy out of pan, remove foil. Cut candy in desired shape and size. Melt chocolate and dip candy, place on baking sheet lined with waxed paper. Be sure candy stays cold while dipping or caramel will melt. I always put mine in freezer about an hour to cool so they will stay cold while I am dipping them. Store in a cool place, I keep mine in the refrigerator until we get ready to eat.
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