Peanut Butter Cup Gooey Bars Recipes
PEANUT BUTTER CUP BARS
This recipe is a favorite of my family. It is very quick and easy with few ingredients. This is a thin but rich bar with 3 delicious layers.
Provided by Becca
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix together 1/2 cup butter, brown sugar, flour, and water. Spread into an ungreased 9x13 inch pan.
- Bake for 10 minutes.
- Meanwhile, with a mixer, beat together powdered sugar, milk, 1/2 cup butter, and 3 Tbsp peanut butter.
- Spread over warm crust.
- Melt together chocolate chips and 3/4 cup peanut butter. (I melt it in the microwave).
- Pour over cooled 1st and 2nd layer.
- Cool in refrigerator.
Nutrition Facts : Calories 228.3, Fat 14.4, SaturatedFat 6.9, Cholesterol 20.5, Sodium 116.5, Carbohydrate 23.8, Fiber 1.1, Sugar 18, Protein 3.4
PEANUTTY CANDY BARS
These chewy, gooey bars surely won't last long. Good thing they're quick and easy to make!-Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.
Nutrition Facts : Calories 362 calories, Fat 21g fat (10g saturated fat), Cholesterol 13mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.
OOEY GOOEY CHESS BARS
Chess Squares with a peanut butter taste! Yum. I made these for my office and everyone went wild over them. I fount this recipe in "Southern Lady Magazine."
Provided by mmitc
Categories Bar Cookie
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Set your oven to 350.
- Grease a 13 x 9 pan.
- With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan.
- Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and ½ cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.
Nutrition Facts : Calories 568.2, Fat 24.7, SaturatedFat 12, Cholesterol 94.9, Sodium 446.6, Carbohydrate 80.7, Fiber 1.1, Sugar 63.5, Protein 7.5
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
OOEY GOOEY PEANUT BUTTER BARS
Are they cookies? Are they candy? These treats are a little bit of everything, and a whole lot of good. Start with Betty Crocker™ Super Moist™ yellow cake mix and pile on the creme-filled peanut butter sandwich cookies, peanut butter chips and candy-coated
Provided by Brooke Lark
Categories Dessert
Time 1h45m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
- In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
- Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
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- Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13x9-inch baking pan.
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- Preheat oven to 350°F. Line a 9x13” baking pan with foil and spray with cooking spray for easy removal.
- Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
- Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
- Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
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- Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with cooking spray.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Press 2/3 of the dough in the bottom of the pan. The dough is very sticky so spray your hands with cooking spray first. It’ll look like you don’t have enough dough but spread it into a thin layer.
- Sprinkle the chocolate chips over the top of the bottom layer. Pour the sweetened condensed milk (SCM) over the chocolate chips. Try to give a 1/2 inch border around the edges where the SCM does not touch the edge of the pan. This prevents bubbling edges.
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