PEANUT BUTTER SQUARES
These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.
Nutrition Facts :
FROZEN PEANUT-BUTTER AND BANANA BARS
Peanut-butter lovers will go nuts for these frozen treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7h
Yield Makes 12 to 16
Number Of Ingredients 9
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.
FROZEN PEANUT BUTTER BARS
Steps:
- 1. In large saucepan, add butter and peanut butter together stirring until melted completely. Remove from heat.
- 2. Add graham cracker crumbs and powdered sugar to peanut butter, mixing well.
- 3. Spread mixture into jelly roll pan for thinner bars or 13x9 pan for thicker bars. Chill in fridge until firm.
- 4. Melt chocolate chips in pan with milk. Stir until melted completely. Spread over chilled peanut butter mixture. Refrigerate for 1 hour.
- 5. Cut into serving size pieces. Wrap individually and freeze in freezer-safe container. Eat them frozen or thaw slightly. Enjoy!
- 6. Fun Tip: You can use cookie cutters to make the bars into fun shapes for the holidays!
CHEWY PEANUT BUTTER PAN SQUARES
With seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. -Deb DeChant, Milan, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
FROZEN PEANUT BUTTER BARS
Kerry made this super yummy treat first. Hey, you peanut butter and chocolate lovers! It doesn't get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!
Provided by Salt Lake Meal Swap
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 6
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?
Nutrition Facts : Calories 334.5, Fat 23.7, SaturatedFat 9.8, Cholesterol 20.8, Sodium 209.4, Carbohydrate 28.6, Fiber 2.4, Sugar 20.9, Protein 6.8
FROZEN PEANUT BUTTER BITES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 20 bites
Number Of Ingredients 4
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.
FROZEN PEANUT BUTTER SQUARES
Steps:
- Mix together Cool Whip and peanut butter until well blended.
- Spoon onto graham crackers, and make sandwiches.
- Wrap each sandwich in plastic wrap. Freeze until frozen. Enjoy!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FROZEN PEANUT BUTTER MOUSSE SQUARES
This is wonderful! My sister sent me this recipe to try, after telling me about it. You will love it! Easy to make, simple directions, and just plain delcicous! I just made the crumbs in the food processor! Very fast, and equal size crumbs.This makes a 9-inch cake pan and it will depend on your serving size. Cook time will be freezing time.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 2h10m
Yield 1 9
Number Of Ingredients 8
Steps:
- In a bowl, mix crumbs, sugar and butter. Reserve 1/2 Celsius crumbs for the top. Press remaining crumbs firmly and evenly into a 9-inch square pan.
- In a bowl, mix peanut butter and apricot preserves until well blended. Gradually stir in milk. Fold in topping. Spread mixture evenly into crumb-lined pan.
- Sprinkle top with crumbs.
- Freeze until hard.
- Cut into squares and serve with additional topping.
- and a drizzle of fudge sauce.
Nutrition Facts : Calories 3363.8, Fat 208.1, SaturatedFat 94.8, Cholesterol 384.8, Sodium 2518.7, Carbohydrate 346.7, Fiber 12.9, Sugar 194.6, Protein 58.4
FROZEN PEANUT BUTTER PIE SQUARES
Here's everything you love about peanut butter pie in an easy frozen dessert bar.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave butter and 1/4 cup peanut butter in microwaveable bowl on HIGH 40 sec. or until butter is completely melted; stir until blended. Add wafer crumbs and nuts; mix well. Press onto bottom of prepared pan.
- Beat cream cheese, sugar and remaining peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon over crust.
- Drizzle with syrup; swirl with knife. Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 5 g
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