LAYERED PEANUT BUTTER BARS
Layers of rich peanut butter cookie, peanut butter filling and chocolate frosting beg to be indulged in.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
- In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 15 g, TransFat 0 g
LAYERED CHOCOLATE AND PEANUT BUTTER BARS
Steps:
- HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
- BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
- STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
- BAKE 24 to 26 minutes. Cool. Cut into 24 bars.
SEVEN LAYER BARS
Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
Provided by P. Tindall
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
- Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
- Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.5 g, Cholesterol 10.5 mg, Fat 9.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 48.8 mg, Sugar 13.7 g
TAHOE'S LAYERED PEANUT BUTTER BARS
Lake Tahoe, a ski resort and gambling destination straddling the border between California and Nevada, was not my first choice of places to live when I left Ireland, but a bakery in one of the casinos there offered me a job, and I grabbed it. At the bakery, I was required to start work at the shocking hour of three a.m. When it's that early, it's hard to know what an appropriate breakfast is, so I'd often eat one of the bakery's peanut butter bars, which featured a layer of chocolate and were salty and sweet and really very good. As time went by, the number of bars I ate each day started to climb, and I realized I had to limit my peanut butter bar intake or risk a slippery slide into gluttony. Consider yourself warned.
Provided by Gemma Stafford
Categories dessert
Time 2h25m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C) and line a 9 x 13-inch baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar with a wooden spoon until light and fluffy.
- Mix in the peanut butter, followed by the egg and vanilla.
- Add the flour, coconut, and salt and mix until well combined.
- Spread the mixture evenly in the prepared pan.
- Scatter the peanuts over the top. Press them into the dough with your hand.
- Bake for 25 to 30 minutes, until golden brown on top. Let cool in the pan for 20 minutes.
- Melt the chocolate in a small heatproof bowl in the microwave or over a bain-marie. Spread a thin layer of the melted chocolate over the top of the bars in the pan. Transfer the pan to the fridge and let the chocolate cool for 2 hours. When the chocolate has set, cut into 24 bars.
- Store the bars in an airtight container in the fridge for up to 5 days.
TRIPLE LAYER PEANUT BUTTER BARS
Make and share this Triple Layer Peanut Butter Bars recipe from Food.com.
Provided by Addelyns Baking Mama
Categories Bar Cookie
Time 1h
Yield 24 Bars, 24 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees.
- Cream together butter and peanut butter. Add sugars, vanilla and egg. Mix until combined. In a separate bowl, mix flour, salt and baking soda. Add dry ingredients in small amounts to wet ingredients. Once this mixture is combined, pat into a 9 X 13 in pan and bake for about 20 minutes.
- Sprinkle chocolate chips over mixture in pan while it's still warm. As they melt, spread the chocolate chips evenly onto cookie mixture with a rubber spatula.
- Cool in refrigerator for 20 minutes. Meanwhile, beat together powdered sugar, remaining peanut butter and milk until the mixture reaches a smooth consistency. Spread the powdered sugar mixture over cooled cookie and chocolate bars in pan. Cut into bars.
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
REESE'S™ PEANUT BUTTER LAYER BARS
These gooey bars, made with Betty Crocker™ double chocolate chunk cookie mix, are our new favorite way to indulge whenever a peanut butter-chocolate craving strikes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 13 g, TransFat 0 g
More about "layered peanut butter bars recipes"
PEANUT BUTTER BARS WITH THREE LAYERS - NERDS WITH KNIVES
From nerdswithknives.com
Reviews 9Estimated Reading Time 7 minsCategory Cookie Bar, DessertTotal Time 1 hr
- For the Crust: Preheat oven to 350ºF and adjust oven rack to lower-middle position. Line a 13 by 9-inch pan with aluminum foil, allowing an extra inch or two of foil to hang over edges of pan. In the bowl of a food processor, process crackers until fine crumbs form. Add peanuts to the crumbs and pulse until nuts are coarsely chopped. Add in sugar, salt and butter and pulse a few more times until combined. Pour into prepared pan and, using your fingers or the bottom of a glass, firmly press into an even layer. Bake until set and beginning to brown, about 12 to 14 minutes. Set aside and allow to cool completely.
- For the Peanut Butter filling: Place the confectioners' sugar, peanut butter, butter, cream, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until smooth and well-mixed, scraping down the bowl with a rubber spatula as you work, about 2 minutes. Switch to wire whisk and whip on medium-high speed until the mixture is lighter in color and a little fuller in volume, 3 to 4 minutes. Pour on top of cooled crust and spread evenly with an offset spatula or butter knife. Chill for at least 20 minutes before topping with chocolate.
- For the chocolate topping: Add chocolate chips to a heat-proof bowl. Heat heavy cream in a small saucepan set over medium-low heat until just simmering. Pour hot cream over chips and let sit for 3 minutes. Stir until mixture is smooth. Stir in vanilla extract. Allow chocolate to cool slightly, about 5 minutes, then spread evenly over chilled peanut butter layer. Sprinkle with chopped peanuts. Refrigerate for at least 20 minutes before cutting. Serve chilled, directly from the refrigerator or at cool room temperature.
LAYERED PEANUT BUTTER BARS - REAL MOM KITCHEN
From realmomkitchen.com
Reviews 10Estimated Reading Time 2 mins
- In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cooled cookie base.
- In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
PEANUT BUTTER SEVEN LAYER BARS - AVERIE COOKS
From averiecooks.com
Servings 8Total Time 40 minsCategory All RecipesCalories 462 per serving
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it’s okay.
WORLD'S BEST PEANUT BUTTER BARS - TASTES BETTER FROM SCRATCH
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4.8/5 (242)Calories 202 per servingCategory Dessert
- Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
- Press firmly into a greased 9x13'' pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.
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