Peanut Butter Feel Full Bar Recipes

Steps:

• Melt honey, peanut butter, and milk powder together on stove in large pot.
• When melted, remove from heat and add cereal.
• Stir well.
• Press into 9x13 pan sprayed with cooking oil. (Make like rice krispies).
• Cool, cut into 15 pieces.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
• Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
• Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

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.

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!

Steps:

• Heat oven to 350.
• Grease 13x9 pan.
• Melt butter.
• Add peanut butter, stir until melted.
• Stir in sugar and vanilla.
• Add eggs; with spoon, stir until well blended.
• Add flour, baking powder and salt; stir until blended.
• Stir in chocolate chips.
• Spread batter into prepared pan.
• Bake 35 minutes or until top is golden brown and edges are firm.
• Cool completely in pan on wire rack.
• Cut into bars.

Steps:

• Cream the first 6 ingredients.
• Add the final 4 mixing well.
• Spread on large greased cookie sheet.
• Bake at 350° for 25 minutes.
• Meanwhile, combine all frosting ingredients (will be fairly stiff), mix well and spread on slightly warm cookies. Cut and serve.