Marys Peanut Butter Squares 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.

"MARBLEOUS" PEANUT BUTTER SQUARES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan.
• In large bowl, beat granulated and brown sugars, butter, 1/3 cup peanut butter and the egg with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.
• Bake 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 15 minutes.
• Meanwhile, mix all Peanut Butter Frosting ingredients until smooth and spreadable; reserve 1/3 cup. Stir cocoa and 1 tablespoon milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable.
• Spread cooled bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frostings for marbled design. For squares, cut into 8 rows by 6 rows.

MARY'S PEANUT BUTTER BLOSSOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a small bowl.
• Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
• Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

ST. MARY'S PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F.
• Mix all base ingredients together until well combined.
• Press mixture into a long edged cookie pan and bake for 20 minutes.
• While bars are cooling, mix sugar, milk, and butter together for the topping on the stove. Bring to a boil and boil for 5 minutes.
• Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes).
• Spread over bars, let cool, then enjoy!

PEANUT BUTTER SQUARES

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.).

PEANUT BUTTER SQUARES

Steps:

• Preheat oven to 350°F and pre-grease a 9x13 inches baking pan.
• In a large bowl cream the butter, granulated sugar and brown sugar.
• Blend in the egg, 1/3 cup of peanut butter, baking soda, salt and vanilla.
• Slowly add the flour and rolled oats.
• Spread evenly in a 9x13 inches baking pan and bake at 350°F for 20-25 minutes.
• Immediately sprinkle 1 cup of chocolate chips evenly on the top and let sit for 5 minutes then spread evenly over the surface with a rubber spatula.
• Make the topping by combining the confectioners sugar, and peanut butter and slowly add the milk and mix well until you find the right consistency to drizzle on top.
• Drizzle the topping on top of the chocolate in whatever design you wish. I usually make 3 long stripes down the pan, 2 on the edges and one in the middle, then using a toothpick or the edge of a knife make alternating streaks up and down the pan.
• Allow to cool and cut in squares for 12 large servings or rectangles for 24 servings.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

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 SQUARES

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.

MARY'S PEANUT BUTTER SQUARES

Steps:

• Mix the first 4 ingredients together.
• Pat into the bottom of a 9x13 inch baking dish.
• Melt the chocolate chips in double broiler
• pour over pressed mixture.
• Let cool completely and cut into squares.