Chocolate Pb Squares Recipes

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
• For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight.
• Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.

Steps:

• Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.
• Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.
• Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
• Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
• In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
• Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.

Steps:

• Preheat oven to 325°F. Mix egg, peanut butter and sugar until well blended.
• Spread into 8-inch square baking pan; sprinkle with chocolate.
• Bake 20 min. Cool completely before cutting into squares to serve.

Steps:

• Line a 9 inch square pan with foil and butter the foil. Set aside. (I buttered my pan and skipped this step).
• In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs, and the butter. Spread into prepared pan.
• Combine topping ingredients in a microwave-safe bowl and heat until melted.
• Spread over peanut butter layer. Refrigerate until cool.
• Using foil, lift out of pan. Cut into 1 inch squares.
• Store in an airtight container in the refrigerator.

Steps:

• Line 13x9x2-inch baking pan with nonstick foil.
• Combine peanut butter chips and butter in a large glass bowl.
• Microwave on 50 percent power for 30 seconds; stir.
• Return to microwave, heat on high for 1 minute and 30 seconds, stirring every 30 seconds.
• Whisk in condensed milk.
• Gradually stir in crumbs and the 1/2 cup of chopped peanuts (use hands, if necessary, to mix well).
• Pat the mixture evenly into the prepared pan.
• Refrigerate until firm, about 30 minutes.
• Microwave chocolate chips in a medium-size microwave-safe bowl on high for 1 minute.
• Stir until smooth; microwave in additional 15-second increments, if necessary.
• Spread over top of peanut mixture.
• Sprinkle with remaining 1 cup nuts.
• Let stand at room temperature until firm, about 1 hour.
• Cut into 48 squares.

Steps:

• Melt together butter& peanut butter until butter is melted& stir.
• Add graham crumbs and icing sugar.
• Press into ungreased 9 x 13 inch pan.
• Melt chocolate chips& butter.
• Spread on top.
• Cool.
• Cut.