NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS
Steps:
- Line an 8- or 9- inch square baking pan with foil.
- Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
- Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.
2-LAYER NO BAKE PEANUT BUTTER BROWNIE BARS
A brownie "crust" and peanut butter top! That is Gluten Free, Vegan and No bake :) This comes from the Minimalist Baker
Provided by Debbwl
Categories Bar Cookie
Time 20m
Yield 20 squares
Number Of Ingredients 11
Steps:
- To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.
- Press into an 8×8 pan (or one of similar size) lined with parchment or plastic wrap. This makes it easier to lift out and cut.
- Press until flat using your hands or a spatula. Pop in the freezer.
- To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat.
- Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares (Bite size squares). Store in an airtight container to keep fresh. I keep mine in the freezer so they stay fresh for weeks.
Nutrition Facts : Calories 230.4, Fat 17.3, SaturatedFat 2.7, Sodium 175.5, Carbohydrate 17, Fiber 4.2, Sugar 9.7, Protein 7.5
LAYERED PEANUT BUTTER BARS
Layers of rich peanut butter cookie, peanut butter filling and chocolate frosting beg to be indulged in.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
- In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 15 g, TransFat 0 g
PEANUT BUTTER BROWNIE BARS
A brownie mix base makes this a simple treat that will appeal to adults and children alike. Creamy peanut butter, crunchy nuts and crisp cereal make the bars fun to bite into. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 252 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
NO-BAKE PEANUT BROWNIES
-Connie Ward, Mt. Pleasant, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the crumbs, peanuts, sugar and peanut butter until crumbly. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from the heat; add vanilla., Pour chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-in. square dish. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 169 calories, Fat 9g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.
PEANUT BUTTER NO-BAKE BARS
These bars are perfect for when you're craving a peanut butter cup, but can't quite get to them. Inspired by buckeyes, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor from letting the butter turn golden brown after it melted. You can make these treats in just about any size pan, even a mini muffin tin for that true peanut butter cup feel. Cut them into bars or squares with a knife, or use cookie cutters to make cute shapes if you need a project for the kids. Or even the adults, because that sort of thing never gets old.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 20m
Yield 1 (8-by-8-inch) pan
Number Of Ingredients 8
Steps:
- Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
- Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
- Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
- Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
- Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)
NO-BAKE BROWNIES
Really tasty treats!
Provided by ChefChef
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h15m
Yield 9
Number Of Ingredients 5
Steps:
- Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 20 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 15.4 g, Sodium 48.5 mg, Sugar 16.7 g
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