No Bake Banana Peanut Butter Fudge Bars Recipes

Steps:

• 1. Butter an 8-inch square baking pan with nonstick cooking spray, then line with parchment paper, with overhang on all sides. 2. Process the wafers in a food processor until fine crumbs form. (You should have 1 1/2 cups crumbs.) Add the confectioners' sugar and salt and pulse until well mixed. Add the butter and 3/4 cup peanut butter and pulse, scraping the bowl occasionally, until evenly moistened. 3. Transfer to the prepared pan and spread in an even layer. Arrange the banana slices in a single layer on top and press in firmly. Freeze until set, about 30 minutes. 4. Meanwhile, combine the chocolate chips and remaining 1/4 cup peanut butter in a heatproof bowl. Set over a saucepan of simmering water and melt, stirring occasionally, until smooth. Pour over the banana layer and spread evenly. Sprinkle the peanuts on top and gently press into the chocolate mixture. 5. Freeze until firm, at least 4 hours. Lift out of the pan with the parchment overhang. Cut into 2- by 1-inch bars. Bars can be frozen in an airtight container for up to 1 week.

Steps:

• Finely chopped banana (1-1/4 cups).
• Melt butter in large skillet over medium heat; stir in vanilla.
• Add oats and brown sugar.
• Heat and stir 5 minutes.
• Set aside 3/4 cup oat mixture.
• Press remaining oat mixture into greased 9-inch square baking pan.
• Sprinkle banana over crust.
• Melt chocolate chips and peanut butter together over low heat.
• Pour and spread over banana.
• Sprinkle with reserved oat mixture; press down lightly.
• Chill 2 hours before cutting.
• Store in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 X 8 pan with butter flavored cooking spray.
• In a large bowl, combine egg, peanut butter and bananas.
• Mix well.
• Stir in milk.
• In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
• Add to wet mixture slowly.
• Evenly spread battter into prepared pan.
• Bake for 20 minutes.
• Cut into 8 bars.
• NOTE: Make sure your sugar substitute can be used for baking.

Steps:

• Crush the graham crackers into fine crumbs. One third of a box is usually one cellphane wrapped package. Mix in the cinnamon and set aside.
• Melt butter in a large saucepan. Remove from heat and add peanut butter and vanilla and mix well. Add the powdered sugar and graham crackers, stir until well combined (it should be a stiff dough, you may want to use a hand mixer).
• Pat the mixture into an ungreased 9x13 pan.
• Melt the chocolate over low heat in a heavy saucepan, or spread evenly in a glass pie plate and microwave 30 seconds at a time, stirring after each 30 seconds, until melted.
• Spread the melted chocolate over the peanut butter layer.
• Refrigerate for one hour, bring to room temperature, and cut into bars.

Steps:

• Puree bananas, peanut butter, and honey in a food processor until smooth. Place mixture in a bowl and add oat flour, coconut flour, and pea powder. Stir until combined.
• Press into a 10-inch square pan and refrigerate until hardened, about 30 minutes.

Steps:

• lightly grease 15x10x1 baking pan and set aside.
• in large sauce an heat and stir white sugar, brown sugar and corn syrup until mixture begins to boil. Remove from heat.
• Stir in peanut butter until smooth.
• Add corn flakes and one cup of nuts; stir until coated.
• Press mixture firmly into prepared pan.
• Melt chocolate pieces and spread over cornflake layer. Sprinkle remaining nuts over top and lightly press into chocolate.
• Let set for 1-2 hours or refrigerate for 1 hour; cut into bars.