Reeses Peanut Butter Bars Recipes

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:

• Mix the crumbs and sugar (sifted is better).
• Add the melted butter and peanut butter.
• Mix well and press into a 9x13 inch pan.
• Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).
• Spread chocolate over the bars.
• Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won't crack.

Steps:

• Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
• Press mixture into a 9x13" pan.
• Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
• Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
• Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).
• (cooking time is cooling time, and it's a very rough estimate, I didn't keep track).

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

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:

• 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:

• mix melted butter and sugar until combined.
• microwave the peanut butter for 1 minute to get soft and mix with butter and sugar until combined.
• add graham cracker crumbs and mix well.
• spread dough onto large cookie sheet.
• over double boiler add chocolate chips and 1 tablespoons margarine (not butter) and melt. (can microwave on low, watch carefully).
• spread melted chocolate on top of dough.
• Freeze for 20 minutes. Cut into bite size squares.
• Freezes well in ziploc bag for a few months.

Steps:

• Butter a 9x9 or a 8x8-inch square pan.
• In a 3-quart saucepan melt butter or margarine.
• Add in corn syrup and chocolate chips, stirring occasionally; remove from heat and stir in peanut butter.
• Gradually stir in the cereal and chopped peanuts (if using) until completely coated.
• Gently stir in the marshmallows.
• Transfer the mixture to the buttered baking dish, then press down with back of the spoon.
• Let stand about 1 hour until firm.

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.