Layeredpeanutbutterbarscookiemix Recipes

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.

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Make sugar cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom of pan.
• Make double chocolate chunk cookie dough as directed on pouch. Drop dough by spoonfuls over sugar cookie dough. Using metal spatula, evenly spread dough to cover sugar cookie dough layer. Sprinkle remaining 2 tablespoons candy sprinkles over top.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean and edges are set. Cool completely on cooling rack, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar.
• Let stand about 2 hours or until chocolate is set. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Press dough in bottom of pan using floured fingers.
• Bake 15 minutes.
• Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts.
• Drizzle evenly with condensed milk.
• Bake 30 to 35 minutes or until light golden brown.
• Cool completely, about 2 hours.
• For bars, cut into 9 rows by 4 rows.

Steps:

• Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

Steps:

• Bars:.
• Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
• Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
• Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
• In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
• Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
• Frosting:.
• In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.

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.