Peanut Butter Cake Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into 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 a 9x13-inch pan.
• Mix first four ingredients.
• Spread mixture into pan.
• Bake for 20-25 minutes or until puffed and light golden brown.
• Cool completely.
• In a small bowl, combine: ½ cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
• Top with: ½ cup chopped peanuts and 1 cup milk chocolate chips.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
• Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

Steps:

• Preheat oven to 350. In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
• Spread mixture into a greased 13x9 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.

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 large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl., Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely., Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.

Steps:

• In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended. , Press two-thirds of the mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes., In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until smooth. Pour over crust. Sprinkle with remaining crumb mixture. , Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.