Peanut Butter Snack Bars Recipes

Steps:

• In a large bowl, combine the first 9 ingredients. In a small saucepan, combine peanut butter and honey. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well., Transfer to a greased 15x10x1-in. baking pan; gently press into pan. Cool completely. Cut into bars. Store in an airtight container.

Steps:

• Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
• Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
• Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
• Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

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:

• Line a 9x13-inch baking pan with parchment paper.
• Mix peanut butter, agave, brown sugar, and honey together in a microwave-safe bowl. Heat in the microwave until sugar dissolves, about 3 minutes. Stir in oats, cereal, milk powder, and protein powder; mix well. Pour into the prepared pan.
• Refrigerate for 1 hour. Cut into bars.

Steps:

• In a saucepan, bring corn syrup and sugar to a boil.
• Add in peanut butter and vanilla.
• Pour over cereal mixture and toss to coat evenly.
• Spread in 13x9 pan for thick bars or a 11x14 pan for thinner.
• Let cool and cut into bars.