NO-BAKE ROCKY ROAD BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield about 16 bars
Number Of Ingredients 12
Steps:
- For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
- Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
- Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
- When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
- Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
- For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
- Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.
PEANUT BUTTER AND JELLY COOKIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield about 35 cookie bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
- Whisk the flour, baking powder and salt together in a bowl.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
- Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
- With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
- Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
- Let cool in the pan before cutting into squares.
EASY NO BAKE PEANUT BUTTER BARS RECIPE
I love a good, fast recipe that is pretty much fail-proof, and turns out perfectly every time. It's rare to come by, but this recipe is exactly that. It is simple, delicious, and so easy to throw together.
Provided by Camille Beckstrand
Categories Dessert
Time 1h12m
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
- Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
- In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
- Refrigerate for at least one hour before cutting into squares.
Nutrition Facts : Calories 258 kcal, Carbohydrate 22 g, Protein 5 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 24 mg, Sodium 211 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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