Peanut Butter Ice Box Squares Recipes

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.

Steps:

• Line ungreased 8-inch pan with 9 of the crackers.
• Combine butter, sugar, milk and vanilla in large saucepan. Bring to biol on medium-high heat; cook 5 minute Remove from heat.
• Add crumbs and peanut butter. Pour mixture over wafers in pan. Cover with remaining 9 wafers. Set aside to cool.
• Meanwhile, beat butter and peanut butter in large bowl until well blended. Add icing sugar, milk and vanilla; mix well. Spread over cooled wafer mixture in pan.

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.

Steps:

• Combine first 3 ingredients, and set aside.
• Beat margarine and peanut butter until light and fluffy.
• Gradually add sugars, beating until well-blended.
• Add vanilla and egg white, and beat well.
• Add flour mixture; stir well.
• Turn dough out onto wax paper; shape into a 6-inch log.
• Wrap log in wax paper; freeze 3 hours.
• Preheat oven to 350F°.
• Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
• Bake at 350° for 8 to 10 minutes.
• Remove from pan, and cool on wire racks.