LUNCH LADY PEANUT BUTTER COOKIE BARS
Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 16 cut bars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Bars:.
- Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
- Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
- Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
- In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
- Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
- Frosting:.
- In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
PEANUT BUTTER COOKIE BARS
recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.
Provided by dianasportal
Categories Bar Cookie
Time 25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.
PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
- Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
- Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
- Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g
PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS
Easy to make, good to eat!
Provided by R. Lauzon
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Melt butter over low heat.
- Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
- Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
- Bake 25 to 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 32.1 g, Cholesterol 18.9 mg, Fat 15.4 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 10.5 g, Sodium 127.3 mg, Sugar 26.9 g
PEANUT BUTTER AND CHOCOLATE MONSTER COOKIE BARS
My children and my husband love these monster cookie bars!
Provided by Tynisha
Categories Desserts Cookies Bar Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
- Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
- Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 34.9 g, Cholesterol 28.2 mg, Fat 15.6 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 181.3 mg, Sugar 23.9 g
PEANUT BUTTER MARSHMALLOW COOKIE BARS
I got this recipe from a friend, after having it on our cookie exchange tray at Christmas. These are wonderful! Very rich and addictive at our house. We looove peanut butter :)
Provided by Marlene.
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- CRUST In a large bowl combine the cake mix, margarine, and egg.
- Mix until crumbly.
- Press into bottom of ungreased 13x9 pan.
- Bake at 350° for 15-20 minutes or until golden brown.
- Remove from oven and immediately sprinkle with 3 cups mini marshmallows.
- Return to oven for 1-2 minutes until marshmallows begin to puff.
- TOPPING In large saucepan, heat corn syrup, margarine, vanilla, and peanut butter chips until chips are melted and mixture is smooth.
- (Stir constantly) Remove from heat and stir in cereal.
- Immediately spread over crust.
- Chill and cut into bars.
PEANUT BUTTER MONSTER COOKIE DREAM BARS
My friend gave me this monster cookie bar recipe. These are heavenly. We always run out wherever we take them. I bet you can't eat just one!
Provided by yummyfood22
Categories Desserts Cookies Bar Cookie Recipes
Time 42m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir oatmeal, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan.
- Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on.
- Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 52.8 g, Cholesterol 40.7 mg, Fat 19.8 g, Fiber 2 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 363 mg, Sugar 35.6 g
PEANUT BUTTER CANDY BARS (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Provided by Mom2Rose
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
- Press into pan.
- Bake 15 to 18 minutes or until edges are light golden brown.
- Cool 10 minutes.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
- Spread evenly over base.
- Refrigerate 30 minutes or until set.
- For bars, cut into 9 rows by 4 rows.
BROWN BUTTER PEAR SUGAR COOKIE BARS
We topped a sugar cookie crust with Anjou pears and finished with a brown butter topping for a delicious and elegant dessert.
Provided by By Stephanie Wise
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
- Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
- Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
- While butter is cooling, place sliced pears in single layer over cooled cookie crust.
- In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
- Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
MONSTER COOKIE BARS WITH PEANUT BUTTER AND OATMEAL
We have been making this monster cookie bar recipe for years since we got it from our friends. It is easy and fast, and is a hit in any event!
Provided by Nicole H.
Categories Desserts Cookies Bar Cookie Recipes
Time 2h23m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
- Combine brown sugar, butter, corn syrup, 1/4 cup peanut butter, and vanilla extract in a bowl. Add oats gradually. Press bar mixture into the prepared pan.
- Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool for 4 minutes.
- Melt chocolate chips, butterscotch chips, and 1/3 cup peanut butter in a microwave-safe bowl in 15-second intervals, stirring after each melting until blended, 1 to 3 minutes. Spread over warm bars. Let cool before cutting, 2 to 3 hours.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 34.6 g, Cholesterol 16.3 mg, Fat 14.6 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 89.3 mg, Sugar 20.2 g
BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE
I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER AND JELLY COOKIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield about 35 cookie bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
- Whisk the flour, baking powder and salt together in a bowl.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
- Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
- With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
- Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
- Let cool in the pan before cutting into squares.
CARAMEL-PECAN COOKIE BUTTER BARS
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The cookies freeze well, too. -Sherry Little, Cabot, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 149mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
NUTTER BUTTER COOKIE BARS
Provided by Six Sisters Stuff
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 x 13 inch pan with non stick cooking spray.
- Cream brown sugar and butter in the bowl of an electric mixer.
- Add eggs and vanilla and beat until combined.
- Add baking powder, salt, and flour and mix it all together.
- Mix in your chocolate chips then slowly mix in 12 crushed Nutter Butter Cookies.
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
- Sprinkle the 4 crushed nutter butters over the top.
- Bake at 350 for about 30 minutes. Be careful not to overcook - the middle might be a little gooey.
- Cool completely before slicing into squares.
CHOCOLATE, PEANUT BUTTER & PRETZEL COOKIE BARS
A sweet and salty traybake with dollops of crunchy peanut butter and a drizzle of dark chocolate - leave to cool, slice into bars and serve with salted caramel ice cream
Provided by Cassie Best
Categories Dessert
Time 1h10m
Yield makes 15
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.
- Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don't worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.
- Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 328 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS (COOKIE MIX)
Make and share this Chocolate-Cream Cheese-Peanut Butter Bars (Cookie Mix) recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base and topping ingredients until soft dough forms.
- Shape 6 (1-inch) balls of dough.
- On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
- Then with the remaining cookie dough, press into 9 X 13 inch pan.
- Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
- Cool 10 minutes.
- Reserve the 6 cookies for topping.
- In small microwavable bowl, microwave chocolate chips and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
- Spread evenly over bars.
- Refrigerate until firm, about 30 minutes.
- In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
- Beat on high speed about 2 minutes or until light and fluffy.
- Spread over chocolate layer.
- Crush reserved cookies; sprinkle over cream cheese layer.
- Press in lightly.
- Refrigerate until set, about 30 minutes.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 185.7, Fat 13.6, SaturatedFat 5.5, Cholesterol 24.4, Sodium 108.3, Carbohydrate 14.6, Fiber 0.8, Sugar 6.1, Protein 3.3
TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS
Score major points at your next tailgate party with these easy-to-make peanut butter cookie bars topped with chocolate and bacon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
- Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
- In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 240 mg, Sugar 21 g, TransFat 0 g
PEANUT BUTTER CHOCOLATE CHIP COOKIE BARS RECIPE
Peanut butter and chocolate make these cookie bars one of my family's favorite desserts!
Provided by Six Sisters
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla, salt and baking soda together in a bowl until combined. Fold in chocolate chips.
- Spread into prepared baking dish and bake for 20 minutes, or until an inserted toothpick comes out clean.
EASY PEANUT BUTTER CHIP COOKIE BARS
Easy cookie bars using refrigerated cookie dough and those all-American mainstays of the pantry - peanut butter and chocolate chips.
Provided by Robyn S.
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch-square baking pan with heavy duty aluminum foil.
- Slice off 1/3 the dough, creating 2 portions. Pat the bigger portion into the bottom of the prepared pan. Reserve the smaller portion for topping.
- Combine peanut butter and vanilla extract in a bowl. Beat using an electric mixer on low speed until creamy. Add confectioners' sugar slowly, 1 tablespoon at a time, beating well after each addition. Add chocolate chips.
- Drop spoonfuls of the peanut butter mixture onto the cookie dough in the baking pan and pat down to cover the dough. Crumble reserved dough into pebble-like chunks; drop over the peanut butter layer. Pat down slightly.
- Bake in the preheated oven until edges are golden, about 30 minutes. Let cool in the pan. Lift cookies out by the aluminum foil and cut into bars.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 47.3 g, Cholesterol 4.5 mg, Fat 25.7 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 250.4 mg, Sugar 30.2 g
PEANUT BUTTER S'MORE COOKIE BARS
Make and share this Peanut Butter S'more Cookie Bars recipe from Food.com.
Provided by Karen..
Categories Bar Cookie
Time 45m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
- Bake at 350°F for 16 to 19 minutes or until golden brown.
- Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy.
- Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
- Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.
Nutrition Facts : Calories 120, Fat 5.6, SaturatedFat 2, Cholesterol 5.2, Sodium 65.1, Carbohydrate 16.3, Fiber 0.4, Sugar 7.3, Protein 1.7
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