Peanut Butter Blackberry Bars Recipes

CHUNKY BLACKBERRY AND PEANUT BUTTER CRUMBLE

Steps:

• Preheat the oven to 400 degrees F and place a rack in the center of the oven.
• Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes.
• To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve.

PEANUT BUTTER BLACKBERRY BARS

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
• In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
• Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
• Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.

MAKEOVER PEANUT BUTTER BARS

Steps:

• In a large bowl, cream 1 cup peanut butter, butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to creamed mixture and mix well (batter will be thick)., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes; spread with remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes., In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.

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.

GOOEY BLACKBERRY COCONUT MAGIC BARS

Steps:

• Preheat the oven to 325 degrees F.
• Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside.
• Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan.
• Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula.
• Bake until golden brown around the edges, 30 to 35 minutes (see Cook's Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight.
• Using the parchment paper, remove the bars from the pan and slice into 16 pieces.

BLACKBERRY BARS

Steps:

• Preheat oven to 350* Line an 8x8 square pan with non-stick foil, extending up the sides of the pan. In a food processor or a mixing bowl with pastry blender, add flour, sugar & salt. Stir to mix. Cube butter into small pieces and add to food processor or mixing bowl. Blend until mixture is pea sized pieces. Place 3/4 of the mixture into pan and press down tight, creating a crust. Reserve remaining 1/4 of mixture for top crust. Bake for 12 -15 minutes or until edges are just barely golden. While crust is cooling, make filling mixture. In a new bowl, combine eggs, sugar, sour cream (or greek yogurt), flour & salt until well combined. When crust is cool, place clean berries on top. Pour egg mixture over berries. Top with remaining crust mixture. Return to oven and bake for 45 - 55 minutes until center is no longer jiggly and set. Cool bars completely before serving. If not using right away, refrigerate cooled bars.

PEANUT BUTTER BLOSSOM BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, oil, water and egg with spoon until stiff dough forms. Stir in Mini Kisses™. Press dough in bottom of pan. Sprinkle 2 teaspoons of the sparkling sugar on top.
• Bake 18 to 20 minutes or until golden. Immediately top with unwrapped Kisses™ in 4 rows by 4 rows. Sprinkle with remaining 1 teaspoon sparkling sugar. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 4 rows with one of the Kisses™ in center of each bar. Store in airtight container.

PEANUT BUTTER BARS III

Steps:

• Cream together shortening and sugar. Add the beaten egg and 1 teaspoon vanilla; stir in flour and salt. Mix well. Spread in the bottom of a 9 x 13 inch buttered pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 15 minutes. Let cool.
• To Make Frosting: Mix together confectioners' sugar, peanut butter, butter or margarine, and 1 teaspoon vanilla. Add just enough milk for the proper consistency. Frost cooled bars.

BLACKBERRY CRUNCH BARS

Steps:

• For the crust:.
• Preheat oven to 350. Lightly grease a 9x13 glass baking dish.
• Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender).
• Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping.
• Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling.
• For the filling:.
• Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step.
• In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
• For the topping:.
• In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender).
• To assemble:.
• Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK.
• Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK.
• Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
• Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.

PEANUT BUTTER BARS

Steps:

• In a large bowl, in batches, cream the sugars, peanut butter and shortening until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Press into three greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until top is golden brown. cool. Dust with confectioners' sugar.