2 Layer No Bake Peanut Butter Brownie Bars Recipes

LAYERED PEANUT BUTTER BARS

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.

NO BAKE PEANUT BUTTER BARS

Steps:

• Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
• In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

YUM-YUM NO BAKE 3 LAYER BARS

Steps:

• Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
• BASE LAYER:.
• In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
• Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
• Stir in rice cereal and cornflakes until coated.
• Press mixture into the bottom of prepared pan.
• PUDDING LAYER:.
• in a medium saucepan, melt the 3/4 cup butter.
• Stir in powdered sugar, dry vanilla pudding mixes, and milk.
• Spread pudding mixture over cereal layer; set aside.
• FROSTING:.
• In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
• Spread frosting over pudding layer.
• Cover and chill about 1 hour or until set.
• SERVING:.
• Remove set mixture from pan by lifting foil.
• Place on a cutting board; cut into 64 bars.
• TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

NO-BAKE PEANUT BROWNIES

Steps:

• In a large bowl, combine the crumbs, peanuts, sugar and peanut butter until crumbly. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from the heat; add vanilla., Pour chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-in. square dish. Cover and refrigerate for 1 hour.

PEANUT BUTTER BROWNIE BARS

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.

2-LAYER NO BAKE PEANUT BUTTER BROWNIE BARS

Steps:

• To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.
• Press into an 8×8 pan (or one of similar size) lined with parchment or plastic wrap. This makes it easier to lift out and cut.
• Press until flat using your hands or a spatula. Pop in the freezer.
• To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat.
• Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares (Bite size squares). Store in an airtight container to keep fresh. I keep mine in the freezer so they stay fresh for weeks.

THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY

Steps:

• Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
• Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
• Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
• Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
• Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
• Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
• Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
• Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
• Return the brownies to the freezer until the ganache sets, about 15 minutes.
• Cut the brownies into 9 squares.
• Enjoy!