Ooey Gooey Peanut Butter And Honey Sandwiches Open Faced Recipes

PEANUT BUTTER AND HONEY SANDWICH

Steps:

• Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

OOEY GOOEY PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
• In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
• Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

OOEY GOOEY PEANUT BUTTER AND HONEY SANDWICHES (OPEN FACED)

Steps:

• Cut bagel in half and toast each side of the bagel until golden brown.
• While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit (warning: MESSY!).
• Drizzle Honey on top of the peanut butter then do the same thing to the other side of the bagel and enjoy!

PEANUT BUTTER, HONEY & PEAR OPEN-FACED SANDWICHES

Steps:

• Spread peanut butter over toast slices. Top with pear, salt, honey and cheese. Place on a microwave-safe plate; microwave on high until cheese is melted, 20-25 seconds.

OOEY, GOOEY, PEANUT BUTTER AND CHEWY

Steps:

• In a covered boiler, cook carrots in water until soft. Remove from heat and mash.
• Stir in pumpkin, honey, and cream of tartar.
• Cook uncovered over low to medium heat to soft ball (235F or 115C). Stir.
• occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom. Depending on how much moisture is in your vegetables, this may take a couple of hours. Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
• Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides. At a minimum, smoothly cover the bread surface. If you like peanut butter, a thicker layer is fine.
• When the candy reaches soft ball, remove from heat. Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
• Spread the pumpkin candy inside each pita. It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
• Refrigerate overnight.
• With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
• (Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin. You can also use other winter squash, but the sweetness and the color may be less intense. Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert. Whole or refined wheat pitas are fine.).

PEANUT BUTTER, RAISIN AND HONEY ON WHOLE WHEAT

Steps:

• Spread the peanut butter onto one slice of bread. Press in the raisins. Drizzle the other slice of bread with honey from the honey bear and close together with the raisin/peanut butter side.