Frozen Peanut Butter Bars Recipes

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.
• Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.
• Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.
• To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.
• Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.

Steps:

• Assembly Directions:.
• In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
• Freezing Directions:.
• Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
• Comments:.
• We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Steps:

• Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
• Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
• With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Steps:

• Combine first three ingredients and microwave until it melts
• Mix it all together and add in enough cereal to make a slightly wet mixture (I don't know if 2 cups is the right amount. I never measured)
• Press it into a foiled lined 8x8 metal pan.
• Freeze for at least an hour
• Cut into four pieces.

Steps:

• Heat oven to 350º F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix wafer crumbs and butter; press onto bottom of prepared pan. Bake 8 to 10 min. or until crust is firm. Cool completely.
• Beat cream cheese, peanut butter and milk in large bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP. Spread half the cream cheese mixture over crust.
• Cut bananas lengthwise in half; place over cream cheese layer on crust. Cover with remaining cream cheese mixture. Sprinkle with nuts.
• Freeze 4 hours or until firm. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
• In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.