Dr Cookie Peanut Butter Squares Recipes

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CHEWY PEANUT BUTTER PAN SQUARES



Chewy Peanut Butter Pan Squares image

With seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. -Deb DeChant, Milan, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

1/2 cup butter, cubed
1/2 cup creamy peanut butter
1-1/2 cups sugar
1 cup all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract

Steps:

  • In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER SQUARES



Peanut Butter Squares image

Looking for a homemade dessert using peanut butter? Then check out these bars recipe that's ready in 50 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 6

1 1/2 cups powdered sugar
1 cup graham cracker crumbs (about 12 squares)
1/2 cup butter or margarine
1/2 cup peanut butter
1 cup semisweet chocolate chips or white baking chips
Candy decorations, if desired

Steps:

  • Mix powdered sugar and cracker crumbs in medium bowl. Heat butter and peanut butter in 1-quart saucepan over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased square pan, 8x8x2 inches.
  • Heat chocolate chips in 1-quart saucepan over low heat, stirring frequently, until melted. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 6 rows. (To cut diamond shapes, first cut straight parallel lines 1 to 1 1/2 inches apart down the length of the pan. Second, cut diagonal lines 1 to 1 1/2 inches apart across the straight cuts.) Store loosely covered in refrigerator.

Nutrition Facts : Calories 95, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 45 mg

PEANUT BUTTER SQUARES



Peanut Butter Squares image

Make and share this Peanut Butter Squares recipe from Food.com.

Provided by LaLa Lola

Categories     Candy

Time 45m

Yield 16 serving(s)

Number Of Ingredients 5

1 cup butter
2 1/3 cups powdered sugar
1 cup peanut butter
1 3/4 cups graham cracker crumbs
1 lb milk chocolate chips

Steps:

  • Melt butter.
  • Remove from heat and add sugar, peanut butter, and graham crackers.
  • Mix all these ingredients together and then spread mixture in a greased 9 x 13 inch pan.
  • Melt chocolate chips in double boiler (I do it very carefully in the microwave) and pour on top; chill.
  • Cut into squares.
  • (HINT: Do not wait until they are fully chilled to cut because the chocolate topping gets too hard and will crack.).

Nutrition Facts : Calories 455.1, Fat 29, SaturatedFat 14.4, Cholesterol 37, Sodium 241.9, Carbohydrate 44.5, Fiber 2.2, Sugar 36.1, Protein 7

PEANUT BUTTER SQUARES



Peanut Butter Squares image

These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups creamy peanut butter
1 cup butter, divided
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Steps:

  • In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

Nutrition Facts :

CHEWY PEANUT BUTTER-MARSHMALLOW BARS



Chewy Peanut Butter-Marshmallow Bars image

Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.

Provided by Lidey Heuck

Categories     snack, cookies and bars, dessert

Time 2h20m

Yield 16 to 20 bars

Number Of Ingredients 7

6 tablespoons/85 grams unsalted butter, plus more for greasing the pan
6 cups/200 grams cornflake cereal
1 (12-ounce/340-gram) bag large marshmallows
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup/125 grams natural creamy peanut butter
4 ounces/115 grams semisweet chocolate (preferably bar chocolate), roughly chopped
Flaky sea salt, for sprinkling

Steps:

  • Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
  • In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
  • Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
  • Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
  • Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
  • Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

PEANUT BUTTER CUP SQUARES



Peanut Butter Cup Squares image

A cookie crust is topped with layers of creamy peanut butter and chocolate-elevating these squares from a candy store favorite to an elegant delight.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 16 servings

Number Of Ingredients 8

25 peanut butter sandwich cookies, divided
1/4 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
3 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
  • Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
  • Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  • Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

DR. COOKIE PEANUT BUTTER SQUARES



Dr. Cookie Peanut Butter Squares image

These are a great treat when you love peanut butter, but don't like all the high-fat versions of bars. They are from a book called Dr. Cookie. I find these very satisfying for a relatively low-fat peanut butter bar.

Provided by Chris from Kansas

Categories     Bar Cookie

Time 35m

Yield 16 bars

Number Of Ingredients 7

1/4 cup peanut butter
3/4 cup packed brown sugar
2 large egg whites
1/2 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
2 tablespoons semisweet mini chocolate chips

Steps:

  • Preheat oven to 350 and coat an 8-inch square pan with nonstick spray.
  • Beat the peanut butter and brown sugar with an electric mixer until smooth.
  • Add the egg whites and vanilla and beat again.
  • Add the flour and baking powder and beat until well mixed.
  • Stir the chocolate chips into the batter.
  • Spread the batter in the pan.
  • Bake for about 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • Cool in the pan and then cut into 16 squares.
  • Store in the refrigerator.

Nutrition Facts : Calories 93, Fat 2.5, SaturatedFat 0.7, Sodium 52.3, Carbohydrate 16.3, Fiber 0.5, Sugar 11.1, Protein 2.1

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