Easy Peanut Butter Bar Cookies Recipes

PEANUT BUTTER BARS I

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.

EASY PEANUT BUTTER BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

PEANUT BUTTER COOKIE BARS

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.

LUNCH LADY PEANUT BUTTER COOKIE BARS

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 CUPBOARD COOKIE BARS

Steps:

• For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Lightly butter a 9-by-9-inch baking dish.
• Whisk together the flour, baking soda and salt in a medium bowl.
• Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the egg and mix well. Add the dry ingredients and beat until just combined. With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes. Place the baking dish on a cooling rack and cool completely.
• For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl. Microwave in 30 second intervals until the chocolate is melted. Set aside to cool slightly.
• Whip the butter with a hand mixer until light and fluffy. On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix until well combined.
• To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base. Top with the crushed peanut butter candies, potato chips and pretzels. Cut into 16 bars and use a small offset spatula to remove the bars from the pan.

CHEWY PEANUT BUTTER PAN SQUARES

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.

PEANUT COOKIE BARS

Steps:

• In a large bowl, combine cornflakes and peanuts; set aside. In a large saucepan, combine corn syrup and sugars; bring to a boil. Boil for 1 minute. Remove from the heat; stir in peanut butter. , Pour over cornflake mixture; toss to coat. Press into a greased 15x10x1-in. pan. Cool slightly; cut into bars.

EASY NO BAKE PEANUT BUTTER BARS RECIPE

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.

EASY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.

CHOCOLATE PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F
• Coat a 9x13" baking pan lightly with non-stick cooking spray.
• Beat cake mix, oil and egg in large mixing bowl, on medium speed until somewhat crumbly. Add peanuts and stir. Measure out and set aside 1 1/2 cups of the cake crumb peanut mixture to be used later. Pour remaining mixture into prepared pan and press out to evenly cover the bottom of the pan.
• Beat sweetened condensed milk and peanut butter in a medium bowl until smooth (hint: use the same bowl you used for cake crumbs). Spread this over the prepared cake crust. This will be a bit challenging. Be careful but don't worry if you struggle with the cake layer a bit.
• After spreading the mixture sprinkle about 4 oz of semi sweet chocolate chips evenly over the peanut butter mixture.
• Pour reserved cake crumb mixture over the top and spread evenly, pressing down gently.
• Bake 25 - 30 minutes until set. Remove from oven. Turn oven off. Top with Remaining about 6 oz more of chocolate chips. Return to oven for 1 minute and then remove from oven. Use a spatula to spread the chocolate evenly over the top of the bars. Cool and store in covered container. Enjoy.
• Note: You can be creative with this recipe. The cake flavor may be changed. Other flavor chips may be substituted for chocolate. Other nuts may be substituted or combined for/with peanuts. Other nut butters may be substituted for peanut butter. This one basic recipe can produce many bar variations.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

PEANUT BUTTER PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until cracker crumbs are moistened. Press evenly into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 7 minutes.
• Mix peanut butter, confectioners' sugar, honey, and vanilla extract together in a mixing bowl; stir in brown sugar. Fold flour into peanut butter mixture until well incorporated.
• Spread peanut butter mixture over graham cracker crust. Sprinkle with chocolate chips and peanut butter chips.
• Bake in the preheated oven until chips start to melt, 13 to 15 minutes. Cool before cutting into squares.