Peanut Butter Fingers With Dates And Walnuts Recipes

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PEANUT BUTTER FINGERS WITH DATES AND WALNUTS



Peanut Butter Fingers with Dates and Walnuts image

This recipe was packed away in my recipe box for years-the first time I made it, it won grand prize in a holiday cooking contest! I can still remember the first chocolate treat I made-fudge that was quite grainy, but Dad managed to eat it and tell me how good it was.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-5 dozen.

Number Of Ingredients 6

2 cups peanut butter
2 cups ground pitted dates
2 cups confectioners' sugar
2 cups chopped walnuts
5 tablespoons butter, melted
2 cups semisweet chocolate chips

Steps:

  • Place peanut butter, dates, sugar, walnuts and butter in a large bowl; mix well. Shape into "fingers" and place on baking sheets; freeze until firm. , Meanwhile, melt chocolate chips in a double boiler or microwave. Insert a toothpick into each end of a frozen finger and dip into chocolate. Set on waxed paper to harden. Keep refrigerated.

Nutrition Facts :

PEANUT BUTTER FINGERS



Peanut Butter Fingers image

This is not a cookie, no indeed! It's bread with a peanut butter filling dipped in chocolate, a tasty treat my friend! I'm not sure of the weight for the chocolate candy coating so it's an estimate. This is a National Peanut Festival Cookie and Overall Student Winner on Peanut Lovers :)

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 60 fingers

Number Of Ingredients 5

1 loaf whole wheat bread (original recipe called for white bread)
1/2 cup chopped roasted peanuts (or try almonds or walnuts, etc.)
1 (12 ounce) jar creamy peanut butter (or try almond butter)
1/2 cup oil (peanut oil would work well, but any neutral tasting oil will work)
1 (12 ounce) package chocolate-flavored candy coating (or 1- 1 1/2 cups chocolate chips)

Steps:

  • Freeze loaf of bread overnight.
  • Remove crusts and save. Cut each slice of bread into four or five finger size pieces.
  • Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes.
  • Crush crusts to make crumbs (a food processor works good for this). Mix bread crumbs and chopped nuts in a paper or plastic storage bag.
  • Mix oil and peanut butter(or almond butter). Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.
  • Melt candy coating following package directions. Or melt chocolate chips till creamy and smooth over double boiler or in microwave.
  • Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 weeks. Enjoy!

Nutrition Facts : Calories 82.1, Fat 6.2, SaturatedFat 1.1, Sodium 83.6, Carbohydrate 5.1, Fiber 1, Sugar 1.1, Protein 2.7

PEANUT BUTTER FINGERS



Peanut Butter Fingers image

Always a hit with the teenagers in our house, these rich bars are sure to please the peanut butter lovers in your family. They're great for serving at holiday time.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
GLAZE:
3/4 cup creamy peanut butter
1 cup confectioners' sugar
4 to 6 tablespoons milk
1 cup chopped peanuts

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.

Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER FINGERS



Peanut Butter Fingers image

I went to high school near Pittsburgh, PA. The cafeteria had the best peanut butter fingers I have ever tasted. I finally got my hands on the recipe.

Provided by sherri9419

Categories     Dessert

Time 37m

Yield 36 serving(s)

Number Of Ingredients 10

1 cup margarine or 1 cup butter
1 cup brown sugar
1/2 cup peanut butter
1 cup granulated sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 cups rolled oats

Steps:

  • Cream margarine (or butter), sugars, and peanut butter.
  • Add eggs and mix til light and fluffy.
  • Add flour, baking soda and salt, mix well.
  • Add vanilla and oats, mix well.
  • Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
  • Bake for 25-30 minutes at 350 degrees.
  • Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
  • Cut while warm.
  • DO NOT OVERBAKE.

Nutrition Facts : Calories 135, Fat 5, SaturatedFat 1.1, Cholesterol 10.3, Sodium 119.4, Carbohydrate 20.7, Fiber 0.9, Sugar 11.9, Protein 2.6

PEANUT BUTTER, BANANA AND DATE SANDWICHES



Peanut Butter, Banana and Date Sandwiches image

Categories     Sandwich     No-Cook     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Back to School     Date     Banana     Peanut     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 5

2 whole wheat pita breads
8 tablespoons chunky or smooth old-fashioned peanut butter
6 pitted dates, chopped
8 teaspoons honey
2 ripe bananas, peeled, sliced

Steps:

  • Lightly toast pita breads; cut each in half crosswise. Open pita pockets. Spread 2 tablespoons peanut butter on 1 side of the inside of each pita pocket. Sprinkle chopped dates over peanut butter, dividing equally. Drizzle honey over. Divide banana slices among pita pockets; close sandwiches, pressing slightly to adhere.

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