Peanut Butter Blossom Bars Recipes

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.

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

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.

EASY PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

PEANUT BUTTER BLOSSOM BARS

Steps:

• Preheat the oven to 350 degrees and grease an 8x8 baking pan with nonstick cooking spray.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, beat together the butter, peanut butter, and brown sugar until smooth and creamy.
• Add the egg and vanilla and beat until combined.
• Add the dry ingredients and mix until smooth.
• Press the dough into the prepared pan and sprinkle the sugar on top.
• Bake for 20 to 25 minutes, until the edges are golden brown.
• Immediately after removing the pan from the oven, press the Kisses into the bars, making sure to space them evenly apart.
• When the dough has cooled completely, cut into bars and serve.

PEANUT BLOSSOM BARS RECIPE - (4.2/5)

Steps:

• Heat oven to 350°F. In large bowl, combine sugar, brown sugar, margarine and peanut butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Press dough in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 19 to 24 minutes or until edges are golden brown. Immediately press milk chocolate candies into bars, forming 5 rows of 8 candies each. Cool 1 hour or until completely cooled. Cut into bars with 1 milk chocolate candy in center of each.

CHOCOLATE CHIP PEANUT BUTTER BLOSSOM BARS

Steps:

• Heat oven to 350*F. Line a 13x9" baking pan with parchment papaer, leaving a 1" overhang; set aside.
• Combine the butter, peanut butter, and brown sugar in a large bowl; blend with an electric mixer on medium speed, scraping sides of bowl down often, until creamy.
• Add the eggs and vanilla; blend well.
• Reduce mixer speed to low; add the flour, baking powder, and baking soda, mixing just until combined. Gently stir in the chocolate chips.
• Pat the dough into the prepared pan; sprinkle with sugar.
• Bake 20-22 minutes or until golden brown; cool in pan 5 minutes.
• Immediately press evenly spaced kisses into the warm bars; cool completely.
• Cut into bars, cutting evenly between the kisses.