Peanut Butter Candy Bar Cookies Recipes

PEANUT BUTTER CANDY BARS

Steps:

• Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
• Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

PEANUT BUTTER COOKIE CANDY BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
• In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
• In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

PEANUT BUTTER COOKIE BARS

Steps:

• beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.

PEANUT BUTTER CANDY BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Press into pan.
• Bake 15 to 18 minutes or until edges are light golden brown.
• Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
• Spread evenly over base.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.

PEANUT BUTTER CANDY BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil extending over the ends of the pan; coat with butter.
• Combine crushed cookies and butter in a bowl. Press crumb mixture into the bottom of the prepared pan.
• Bake in the preheated oven until crust is set, 6 to 8 minutes. Remove crust and leave oven on.
• Combine condensed milk, peanut butter, and vanilla extract together in a bowl, stirring until smooth.
• Sprinkle peanut butter cups, chocolate chips, peanuts, chocolate-covered peanut butter candy, and coconut over the baked crust. Drizzle condensed milk mixture over the coconut.
• Bake in the hot oven until lightly browned, about 27 minutes. Remove to a wire rack and let cool in pan. Pull aluminum foil to lift uncut brownies out of pan. Peel foil away from sides; cut brownies into bars.

PEANUT BUTTER CUPBOARD COOKIE BARS

Steps:

• For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Lightly butter a 9-by-9-inch baking dish.
• Whisk together the flour, baking soda and salt in a medium bowl.
• Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the egg and mix well. Add the dry ingredients and beat until just combined. With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes. Place the baking dish on a cooling rack and cool completely.
• For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl. Microwave in 30 second intervals until the chocolate is melted. Set aside to cool slightly.
• Whip the butter with a hand mixer until light and fluffy. On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix until well combined.
• To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base. Top with the crushed peanut butter candies, potato chips and pretzels. Cut into 16 bars and use a small offset spatula to remove the bars from the pan.

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
• Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
• Spread the batter into a 13x9-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE-PEANUT BUTTER CANDY COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
• Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS

Steps:

• Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
• In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
• In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
• In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

ULTIMATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

PEANUT BUTTER CANDY BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

CANDY BAR COOKIES!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
• 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.

CANDY BAR COOKIES

Steps:

• Cream the butter, peanut butter and sugars in a large bowl until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; roll in crushed Butterfinger bars. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks., Melt chocolate candy bar; drizzle over cooled cookies. Let stand until set. Store in an airtight container.

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.

CANDY BAR COOKIES ON A STICK

Steps:

• Beat peanut butter, butter, and shortening in large mixing bowl on medium to high speed for 30 seconds.
• Add sugars and baking soda and beat till combined.
• Beat in eggs and vanilla till combined.
• Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
• Insert a wooden stick into the side of each candy bar piece.
• Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy bar is completely covered.
• If desired, roll the ball in decorative candies or colored sugar, gently pushing candies into the dough.
• Place cookies 2 1/2 inches apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15-20 minutes or until golden and set.
• Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack.

PEANUT COOKIE BARS

Steps:

• In a large bowl, combine cornflakes and peanuts; set aside. In a large saucepan, combine corn syrup and sugars; bring to a boil. Boil for 1 minute. Remove from the heat; stir in peanut butter. , Pour over cornflake mixture; toss to coat. Press into a greased 15x10x1-in. pan. Cool slightly; cut into bars.

PEANUT BUTTER AND CHOCOLATE MONSTER COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
• Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
• Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.

PEANUT BUTTER BAR COOKIES

Steps:

• 1. Preheat oven to 350 degrees, and grease a 9x16 pan;In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture(flour and baking powder), beating to combine.
• 3. Press into the 9x16 pan until even.
• 4. For(tablespoon size cookies they are recommended to bake for 18 to 22 minutes. In the pan, I think they would take longer than that, but as I have not been very observant, I do not know the exact time. I would say no longer that 40 minutes. "If you smell burning, take them out." is what I say.

PEANUTTY CANDY BAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda, baking powder and salt. Stir in peanuts and candy.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
• Bake 14 to 16 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack.