PEANUT BUTTER BARS I
These peanut butter bars taste just like peanut butter cups.
Provided by Nancy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 49.2 g, Cholesterol 40.7 mg, Fat 36.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 16.5 g, Sodium 319.7 mg, Sugar 37.9 g
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
PEANUT BUTTER CUPBOARD COOKIE BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 16 bars
Number Of Ingredients 14
Steps:
- For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Lightly butter a 9-by-9-inch baking dish.
- Whisk together the flour, baking soda and salt in a medium bowl.
- Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the egg and mix well. Add the dry ingredients and beat until just combined. With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes. Place the baking dish on a cooling rack and cool completely.
- For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl. Microwave in 30 second intervals until the chocolate is melted. Set aside to cool slightly.
- Whip the butter with a hand mixer until light and fluffy. On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix until well combined.
- To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base. Top with the crushed peanut butter candies, potato chips and pretzels. Cut into 16 bars and use a small offset spatula to remove the bars from the pan.
PEANUT BUTTER BARS
Make and share this Peanut Butter Bars recipe from Food.com.
Provided by Baking Bunny
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and peanut butter in a small sauce pan, remove from heat.
- Mix peanut butter mixture with graham cracker crumbs and powdered sugar until completely blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with 4 tbsp of peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Nutrition Facts : Calories 531, Fat 36.6, SaturatedFat 16.4, Cholesterol 40.7, Sodium 319.3, Carbohydrate 49.2, Fiber 3.2, Sugar 37.9, Protein 8.7
PEANUT BUTTER BARS
Steps:
- In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
- Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.
CHEWY CHOCOLATE PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
- In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
- Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
PEANUT BUTTER BARS
These bars are more cake like in consistency. I took these to work the other day, and they were gobbled up in no time!
Provided by quirkycook
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter, peanut butter, and sugars.
- Add eggs, on at a time.
- Beat in vanilla.
- Combine dry ingredients and gradually add to creamed mixture.
- Stir in chocolate chips.
- Bake at 350 degrees for 45 minutes in a greased 9x13 inch pan.
Nutrition Facts : Calories 267.9, Fat 13.5, SaturatedFat 6.6, Cholesterol 44.6, Sodium 172.8, Carbohydrate 35.2, Fiber 1.5, Sugar 25.1, Protein 4.5
NO-BAKE PEANUT BUTTER BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 20 bars
Number Of Ingredients 8
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.
PEANUT BUTTER BARS 1973
1973 recipe from a Michigan radio program, it was the rage at that time. I have only made it a few times, with success. Forgot all about it until now looking up my old recipes.
Provided by andypandy
Categories Bar Cookie
Time 40m
Yield 24 pieces
Number Of Ingredients 10
Steps:
- Base:.
- Preheat oven to 350°.
- Combine flour, brown sugar, salt, oats, and butter well.
- Reserve out 1 cup for the top and set aside.
- Press remainder into a ungreased 9-inch square pan.
- Filling:.
- Combine all well until smooth.
- Spread evenly over the base.
- Sprinkle the reserved one cup of base mixture over top of filling.
- Bake 350° for 30 to 35 minutes.
- Remove and cool then cut into squares.
Nutrition Facts : Calories 151.9, Fat 8.4, SaturatedFat 2.3, Cholesterol 4, Sodium 127.6, Carbohydrate 17.1, Fiber 0.8, Sugar 9.2, Protein 2.8
THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
PEANUT BUTTER PROTEIN BARS
Provided by Ree Drummond : Food Network
Time 30m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside.
- Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside.
- Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl.
- Pour the peanut butter mixture into the oat mixture and stir until well combined. Transfer the mix to the prepared pan and press the mixture into an even layer. Sprinkle over the remaining chocolate chips, lightly pressing them into the base, and freeze for 15 minutes to allow the mixture to set.
- Remove from the pan and cut into 24 bars, then transfer to an airtight container and freeze.
- When ready to eat, remove from the freezer and allow to thaw slightly, 2 to 3 minutes, before enjoying.
PEANUT BARS
With peanut butter in both the batter and frosting, plus chopped nuts sprinkled on top, these treats have triple the goodness. It's one of my favorite recipes for peanut bars. -Ren Reed, Tavares, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease two 13x9-in. baking pans., In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition., Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.
Nutrition Facts :
NO-BAKE PEANUT BUTTER BARS
Skip the oven and enjoy our No-Bake Peanut Butter Bars. Whether the oven is occupied or you don't feel like baking, this no-bake recipe will come in handy.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave peanut butter and butter in large microwaveable bowl on HIGH 45 sec. or until butter is melted; stir until peanut butter is melted and mixture is blended. Add sugar and cookie crumbs; mix well. Press onto bottom of prepared pan.
- Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool slightly.
- Pour COOL WHIP mixture over peanut butter layer in pan; cool completely. Cut partially through mixture to mark 36 squares. Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan before cutting into squares to serve.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 16 g, Fiber 0.951 g, Sugar 12 g, Protein 2 g
PEANUT BUTTER BARS
My mom always makes these for the 4th of July, but they are good anytime! Perfect for potlucks, parties, and dessert trays. The baking time may vary due to altitude or humidity. Bars are ready when golden brown and toothpick comes out clean when inserted. Layers from bottom up: cookie bar, 1 cup peanut butter, chocolate frosting. Prep and cooking time do not account for cooling time.
Provided by Hadice
Categories Bar Cookie
Time 25m
Yield 1 large jelly roll
Number Of Ingredients 17
Steps:
- Cream butter, peanut butter, and sugars.
- Add vanilla and eggs. Mix.
- Add remaining ingredients and mix until you reach cookie dough consistency.
- Press dough into a large, lightly-greased jelly roll pan.
- Bake at 350F for approx 10 minutes or until lightly brown and firm.
- Beat 1 cup of peanut butter and smooth over hot cake.
- Cool completely.
- To make frosting: beat first 4 ingredients together until smooth.
- Alternately add evaporated milk and powered sugar until you reach your desired consistency and taste. You might find that you do not use all the milk or powdered sugar called for. Frosting should be fairly thick.
- Frost cooled cake with chocolate frosting.
- Cut into squares and enjoy!
Nutrition Facts : Calories 8821.4, Fat 488.6, SaturatedFat 200.8, Cholesterol 1018.6, Sodium 6758.9, Carbohydrate 1015.4, Fiber 55.5, Sugar 705.4, Protein 174.6
PEANUT BUTTER BARS RECIPE
Double up on peanutty flavor with this Peanut Butter Bars Recipe. This Peanut Butter Bars Recipe also features honey, oats, rice cereal and raisins.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 18 servings
Number Of Ingredients 6
Steps:
- Microwave peanut butter and honey in large microwaveable bowl on HIGH 1-1/2 min. or until bubbly around edge; stir.
- Add remaining ingredients; mix well.
- Press onto bottom of foil-lined 13x9-inch pan. Cool before cutting into bars.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER PROTEIN BARS
I found this recipe on a web site for bodybuilders appropriately named, Bodybuilding.com This is a good post-workout snack, or mid-day snack for those people who are on the go.
Provided by PMS24seven
Categories One Dish Meal
Time 20m
Yield 16 Bars
Number Of Ingredients 5
Steps:
- Combine PB, honey and milk in a pot.
- Warm over low heat.
- Add the protein powder and mix well.
- Add the oats.
- You don't want to cook it, just warm it through so you can stir it.
- Add more milk if it is too thick to stir.
- Press in a 9" x 13" pan.
- Let the bars sit until cool, and cut into 16 equal sized bars.
- Wrap each bar in foil or Saran wrap and store in plastic baggies.
- They do not need refrigeration.
Nutrition Facts : Calories 140.3, Fat 8.8, SaturatedFat 1.8, Cholesterol 0.1, Sodium 7.9, Carbohydrate 11.5, Fiber 2, Sugar 2.7, Protein 5.7
LUNCH LADY PEANUT BUTTER COOKIE BARS
Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 16 cut bars, 16 serving(s)
Number Of Ingredients 13
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.
PEANUT BUTTER BARS
Make and share this Peanut Butter Bars recipe from Food.com.
Provided by foxysnana
Categories Bar Cookie
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cream the butter, brown sugar, and sugar in a mixing bowl until light
- and fluffy, using an electric mixer at medium speed.
- Beat in the egg and vanilla.
- Blend in the peanut butter.
- Sift the flour, baking soda and salt together.
- Stir the dry ingredients into the creamed mixture, blending well.
- Stir in the oats.
- Spread the mixture in a greased 13 X 9 X 2-inch baking pan.
- Sprinkle with the chocolate chips.
- Bake in a 350 degree F.
- oven for 25 minutes or until done. Cool in the pan on a rack.
- While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
- VANILLA GLAZE: Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.
Nutrition Facts : Calories 401.7, Fat 21.7, SaturatedFat 10.3, Cholesterol 41.6, Sodium 256, Carbohydrate 48.1, Fiber 3.2, Sugar 28.6, Protein 7.8
CHOCOLATE PEANUT BUTTER BARS III
This chocolate peanut butter bar recipe is tender and not too greasy. Makes a delicious treat for the kids.
Provided by Shawna Nagel
Categories Bar Cookies
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the flour, brown sugar, 1/2 cup of butter and the egg yolks. Mix together by hand until everything is well blended, and the mixture is crumbly. Press evenly into a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, until light gold.
- As soon as the crust comes out of the oven, sprinkle the 2/3 cup of chocolate chips onto it. Return to the oven for 1 to 2 minutes. Take out of the oven and spread the melted chocolate chips over the crust. Set aside.
- In a medium bowl, mix together the confectioners' sugar, peanut butter,1/4 cup of margarine, and vanilla. Then stir in the milk. Crumble the peanut butter mixture over the chocolate layer. Press down lightly. In a medium saucepan, combine the 1/3 cup chocolate chips and the shortening. Cook over low heat, stirring occasionally until melted. Drizzle over the peanut butter layer and refrigerate until set, about 3 to 4 hours. Cut into 2x 1 1/2 inch bars
Nutrition Facts : Calories 467 calories, Carbohydrate 49.6 g, Cholesterol 64.7 mg, Fat 28.5 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 12.6 g, Sodium 187.7 mg, Sugar 33.9 g
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