Peanut Butter Butterscotch Bars No Bake Recipes

THE BEST BUTTERSCOTCH SQUARES (NO BAKE BUTTERSCOTCH BARS)

Steps:

• Line a 8x8 baking pan.
• In a saucepan over medium heat combine butter, peanut butter and butterscotch chips stirring frequently. Alternatively combine in a bowl and microwave in 30 second increments, reducing to 15 second increments until melted and combined stirring between.
• Allow to cool 5 minutes.
• Fold in miniature marshmallows and pour into lined pan.
• Refrigerate 1+ hours before cutting into squares and serving.

BUTTERSCOTCH PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

NO-BAKE PEANUT BUTTER BARS

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

NO BAKE PEANUT BUTTER BARS

Steps:

• Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
• In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)

Steps:

• Butter a 9" X 13" baking pan.
• Combine eggs, sugars, and butter in a large, heavy saucepan.
• Bring to a boil and cook over low for about 2 minutes, stirring constantly.
• Remove from heat and add the Graham crumbs, marshmallows and coconut.
• Spread mixture on bottom of prepared pan.
• Melt butterscotch chips and peanut butter together.
• Spread over the top of the bars.
• Chill for at least 6 hours before cutting into squares.

NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES

Steps:

• Butter a 9 x 9-inch baking pan.
• In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
• Add remaining ingredients; mix to combine.
• Transfer mixture to prepared baking pan; smooth out with back of spoon.
• Cool in the refrigerator.
• Cut into bars.

PEANUT BUTTER NO-BAKE BARS

Steps:

• Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
• Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
• Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
• Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
• Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)

NO BAKE BARS

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.