PEANUT BUTTER BARS
I got this recipe when working as a school cafeteria manager years ago. These bars were so popular with kids that we'd have to make extra or we'd run out.-Sarah Thomas, Roanoke, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, in batches, cream the sugars, peanut butter and shortening until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Press into three greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until top is golden brown. cool. Dust with confectioners' sugar.
Nutrition Facts :
MARY'S PEANUT BUTTER SQUARES
These little layered squares are easy and so good. I doubt there is a grandkid that will ever forget having these at grandma's house.
Provided by Hill Family
Categories Dessert
Time 15m
Yield 25 pieces
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients together.
- Pat into the bottom of a 9x13 inch baking dish.
- Melt the chocolate chips in double broiler
- pour over pressed mixture.
- Let cool completely and cut into squares.
Nutrition Facts : Calories 207.8, Fat 13.6, SaturatedFat 6.1, Cholesterol 20, Sodium 121.9, Carbohydrate 20.2, Fiber 0.8, Sugar 17.2, Protein 3.1
CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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 :
ST. MARY'S PEANUT BUTTER BARS
My mom attended St. Mary's Catholic school growing up, and these were served on the lunch line. My mom would often whip up a batch for us to enjoy as I grew up, soooo good!
Provided by Baking Bunny
Categories Bar Cookie
Time 35m
Yield 25 bars, 25 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix all base ingredients together until well combined.
- Press mixture into a long edged cookie pan and bake for 20 minutes.
- While bars are cooling, mix sugar, milk, and butter together for the topping on the stove. Bring to a boil and boil for 5 minutes.
- Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes).
- Spread over bars, let cool, then enjoy!
Nutrition Facts : Calories 246.8, Fat 13.4, SaturatedFat 7.7, Cholesterol 26.1, Sodium 174.6, Carbohydrate 31.1, Fiber 1.1, Sugar 20.2, Protein 2.6
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.
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PEANUT BUTTER SQUARES RECIPE | TASTES OF LIZZY T
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4.7/5 (36)Calories 387 per servingCategory Dessert
- Mix peanut butter, butter, sugars and vanilla in a stand mixer. Beat on medium speed for about 3 minutes. The peanut butter will be very soft. If you feel it is too sticky, feel free to add a little more powdered sugar for a firmer bar.
- Put waxed paper (or aluminum foil) in an 9x13 pan (allowing the waxed paper to hang over the sides of the pan) and press the peanut butter mixture down in it evenly.
- Melt the chocolate chips in a microwave-safe bowl in 20 second increments, stirring between each interval. Be careful to melt the chocolate slowly...chocolate will burn quickly if it gets too hot.
- Spread the chocolate evenly over the peanut butter mixture. Allow the bars to set in the refrigerator for about 20 minutes.
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