Peanutbutterwheatbars Recipes

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.

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:

• 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.

Steps:

• Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
• Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
• Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
• Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl stir together the peanut butter, the butter or margarine, the brown sugar, the syrup and the vanilla until smooth.
• Add all the other ingredients. Stir well.
• Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars.

Steps:

• Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
• Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
• Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
• Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
• Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

Steps:

• cream together butter, sugars, vanilla, egg, baking soda, baking powder, milk and salt.
• Add flours and oats and mix thouroughly. Dough will be stiff.
• Push into pyrex baking dish and bake at 350 for 15 minutes.
• Sprinkle chocolate chips across top and cook for an additional 5 minutes.
• Remove from oven. Spread hot chocolate chips across bars. Cut into squares and refrigderate until chocolate hardens.

Steps:

• Lightly spray a 13" x 9" pan with nonstick cooking spray; set aside.
• In a large microwavable bowl, combine peanut butter, corn syrup, and brown sugar---microwave on high about 2 to 2 1/2 minutes or until sides bubbly.
• Stir to combine well.
• Mix in cereal and cranberries and mix to evenly coat; Ok to crush some of the cereal.
• Press evenly into prepared 13" x 9" pan. Allow to cool completely before cutting into squares.