CHEWY PEANUT BUTTER PAN SQUARES
With seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. -Deb DeChant, Milan, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
CHEWY PEANUT BUTTER BARS
This recipe combines three of my favorite foods-peanut butter, coconut and chocolate-into one mouthwatering dessert. It's very rich and filling, so a small piece usually satisfies even a real sweet tooth.-Mrs. Sanford Wickham, Holbrook, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and sugar; cut in the butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until lightly browned. , In a large bowl, beat the eggs, corn syrup, sugar, peanut butter and salt until smooth. Fold in coconut and chocolate chips. Pour over crust. Return to the oven for 15-20 minutes or until golden. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY SALTED PEANUT BARS
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
CHEWY PEANUT BUTTER CRANBERRY BARS
This recipe is a variation from a old 4-H project book. I have been making them for years! I always, always, always have people asking me to make these! Great snack for road trips! I use no-sugar-added peanut butter.
Provided by e.oliver365
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
- Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 42.8 g, Fat 13.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 141.6 mg, Sugar 22.2 g
CHEWY CHOCOLATE PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
- In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
- Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
CHEWY PEANUT BUTTER POPCORN BARS
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield about 12 servings
Number Of Ingredients 6
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
- Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
Steps:
- Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
- In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
- Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
- Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
- Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
- Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.
CHEWY PEANUT BUTTER BARS
FABULOUS! Chewy and Good! This is a very popular bar which does not last but one day in my home! Great for a snack. The peanut butter flavor comes through well and you have the choice to put in raisins or chocolate chips!
Provided by Seasoned Cook
Categories < 60 Mins
Time 40m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Cream butter and sugars well. Blend in beaten egg, peanut butter and vanilla.
- Add baking soda, salt and flour. Mix in quick cooking oats. Fold in choice of raisins or chocolate chips.
- Spread in a greased 9 x 9 inch pan. Bake in a 350 degree oven for 30 minutes. Cool and cut into bars.
- Enjoy!
Nutrition Facts : Calories 128.8, Fat 6.1, SaturatedFat 2.9, Cholesterol 19, Sodium 98.7, Carbohydrate 17, Fiber 0.8, Sugar 9.5, Protein 2.4
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- Preheat oven to 350° F. Grease a 9 x 13 inch baking pan and set aside. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and stir until well combined.
- Spread the batter in the 9x13 baking pan. Bake for about 20 minutes or until just set. But DO NOT overbake. They will firm up as the cool. Let cool before cutting into bars.
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5/5 (10)Servings 12Cuisine AmericanCategory Dessert
- Preheat the oven to 300°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In a large bowl, combine the melted butter, peanut butter, sugar, and brown sugar. Stir until well combined. Add the eggs and stir until smooth.
- Add the flour and stir until combined. Add the vanilla. Add the peanuts and peanut butter chips, reserving a few of each to sprinkle on the top. Stir to combine.
- Spread the mixture evenly into the prepared pan. Sprinkle with the reserved peanuts and peanut butter chips. Bake for about 40 minutes or until the edges are set but the middle is still a bit jiggly. Cool completely before slicing.
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- Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
- 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.
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