Peanut Nut Bars Recipes

Steps:

• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
• In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 8 minutes or until golden brown. Cool on a wire rack., Meanwhile, combine the nuts, honey and cinnamon. Transfer to a baking sheet lined with parchment and coated with cooking spray. Bake at 350° for 5-7 minutes or until toasted and fragrant, stirring occasionally. Cool completely. Crumble mixture and set aside., In a small bowl, beat the cream cheese, peanut butter, butter, confectioners' sugar and honey until smooth. Beat in the egg, vanilla and maple flavoring. Combine flour and baking powder; gradually beat into cream cheese mixture. Spread over cooled crust. Bake for 14-16 minutes or until set. , Sprinkle nut mixture over warm filling; press in slightly. Drizzle with melted chocolate. Cool completely on a wire rack. Chill for 2 hours or until firm. Cut into bars. Refrigerate leftovers.

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:

• Spray non-stick 9 x 13 pan. Place half of the nuts in pan.
• In a microwave safe bowl, place all other ingredients. Microwave until smooth. About 3 minutes on high. Stirring every 90 seconds or so. When all melted, pour over nuts in pan.
• **Take the other half of nuts and put in a colander to 'shake' off excess salt. Once you do that, then place over the peanut/marshmallow filling. Press down gently. Let stand until firm. About 3-4 hours.

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.

Steps:

• In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan., Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla., Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars.