Peanut Butter Blackberry Bars Recipes

Steps:

• Preheat oven to 350* Line an 8x8 square pan with non-stick foil, extending up the sides of the pan. In a food processor or a mixing bowl with pastry blender, add flour, sugar & salt. Stir to mix. Cube butter into small pieces and add to food processor or mixing bowl. Blend until mixture is pea sized pieces. Place 3/4 of the mixture into pan and press down tight, creating a crust. Reserve remaining 1/4 of mixture for top crust. Bake for 12 -15 minutes or until edges are just barely golden. While crust is cooling, make filling mixture. In a new bowl, combine eggs, sugar, sour cream (or greek yogurt), flour & salt until well combined. When crust is cool, place clean berries on top. Pour egg mixture over berries. Top with remaining crust mixture. Return to oven and bake for 45 - 55 minutes until center is no longer jiggly and set. Cool bars completely before serving. If not using right away, refrigerate cooled bars.

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.

Steps:

• Preheat oven to 350°. Grease two 13x9-in. baking pans., In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition., Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.