CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
- In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
- Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
- For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 20 g, TransFat 0 g
PEANUT BUTTER & BACON BLONDIES
The most unusual bar cookie recipe I have is also a favorite. Bacon might be good in brownies but it's even better in peanut butter bars. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon., Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. , For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.
Nutrition Facts :
TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS
Score major points at your next tailgate party with these easy-to-make peanut butter cookie bars topped with chocolate and bacon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
- Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
- In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 240 mg, Sugar 21 g, TransFat 0 g
SWEET AND SPICY PEANUT BUTTER-BACON SANDWICHES
I craved peanut butter and bacon toast while pregnant. Then I sampled a friend's peanut butter with chile pepper in it and loved it. The little zip made the sandwich better, and now I live on this peanut butter sandwich recipe. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread peanut butter on 2 bread slices; sprinkle with cayenne. Top with bacon and drizzle with honey. Top with remaining bread.
Nutrition Facts : Calories 461 calories, Fat 26g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 664mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 6g fiber), Protein 21g protein.
THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES
Elvis Presley had a knack for making people swoon, and so does the flavor combination in this thick, sturdy cookie. It seems so wrong yet tastes so right: bacon, peanuts, chocolate and banana chips. It's unforgettable.
Provided by Food Network
Categories dessert
Time 13h10m
Yield about 24 cookie cups
Number Of Ingredients 14
Steps:
- Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
- Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
- At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
- Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
- Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.
PEANUT BUTTER BLACKBERRY BARS
The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They're super fast to make with an electric mixer, but you can also make the dough by hand: Just be sure the butter is very soft before you start, and mix with a sturdy wooden spoon or rubber spatula. To make easy work of pressing the dough into the baking dish, use lightly floured hands or the bottom of a flat measuring cup.
Provided by Dawn Perry
Categories cookies and bars, dessert
Time 1h
Yield 16 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
- In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
- Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
- Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.
PEANUT BUTTER AND BACON SANDWICH
Make and share this Peanut Butter and Bacon Sandwich recipe from Food.com.
Provided by Chef Gerard
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of toast.
- Top peanut butter with sliced bacon and remaining piece of toast.
Nutrition Facts : Calories 319, Fat 16.6, SaturatedFat 4.3, Cholesterol 17.6, Sodium 707.4, Carbohydrate 26.5, Fiber 4.8, Sugar 4.6, Protein 17.2
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