Peanut Butter Slices Recipes

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SLICE AND BAKE PEANUT BUTTER SANDIES



Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 24 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved

Steps:

  • 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 an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.

SLICE-AND-BAKE PEANUT BUTTER COOKIES



Slice-and-Bake Peanut Butter Cookies image

Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.

Provided by Deborah Norris

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 40m

Yield 80

Number Of Ingredients 8

2 cups shortening
2 cups white sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda

Steps:

  • Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
  • Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
  • Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
  • Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
  • Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 17.7 g, Cholesterol 8.2 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 97.3 mg, Sugar 11 g

SLICE AND BAKE PEANUT BUTTER COOKIES



Slice and Bake Peanut Butter Cookies image

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Provided by PaulaG

Categories     Dessert

Time 25m

Yield 4 rolls, 144 serving(s)

Number Of Ingredients 9

2 cups vegetable shortening
2 cups granulated sugar
2 cups packed light brown sugar
2 cups creamy peanut butter or 2 cups chunky peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
cinnamon sugar (optional)

Steps:

  • Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
  • In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
  • In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
  • Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
  • Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
  • To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
  • Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
  • Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.

Nutrition Facts : Calories 86.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.2, Sodium 54.4, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5

SALTED CARAMEL & PEANUT BUTTER BILLIONAIRE'S SLICE



Salted caramel & peanut butter billionaire's slice image

This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping

Provided by Cassie Best

Categories     Dessert, Dinner

Time 1h40m

Yield Cuts into 15 big slices or 20 smaller ones

Number Of Ingredients 14

225g butter , chopped into cubes, plus a little for greasing
140g unsalted peanut , toasted and cooled
225g plain flour
50g cornflour
85g golden caster sugar
140g butter
225g smooth peanut butter
140g icing sugar
2 X 397g cans Carnation caramel
1½ tsp flaky sea salt or ½ tsp fine sea salt
3 x 100g bars dark chocolate , broken into small pieces
140g soft dairy toffee
3 tbsp milk
½ tsp flaky sea salt

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment - the best way to do this is with 2 long strips of parchment. Put the ingredients for the base in a food processor and blitz until it starts to clump together - don't worry if the peanuts are still a little chunky, they will add a lovely texture. Tip onto your work surface and knead briefly to bring together as a dough. Press the dough into the base of your tin in an even layer. Bake for 25 mins until golden, then set aside to cool.
  • To make the peanut butter layer, melt the butter and peanut butter in a small pan and mix until smooth. Sieve the icing sugar into a bowl, then pour in the hot butter mixture and stir to combine. While the mixture is still warm, pour over the base and smooth out with a spatula. Chill for 2 hrs until set.
  • To make the caramel layer, put the caramel and salt in a pan, bring up to the boil and simmer vigorously for 2-3 mins, whisking continuously, until the colour darkens a shade or two and the caramel thickens slightly. Leave the caramel to cool for 20 mins (see tips, below). Once cooled, pour it over the peanut butter layer and return to the fridge for a further 2 hrs.
  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, put the toffees and the milk in a small saucepan and gently heat. They will clump together and struggle to melt at first, but keep heating and eventually they will turn into a runny toffee sauce.
  • Remove the tin from the fridge and pour the chocolate over the salted caramel layer, tipping the tin to spread the chocolate over the surface. Use a spoon to quickly drizzle the caramel over the chocolate in a thin loopy pattern (or see tip, below). If the toffee starts to get too thick, add a splash more milk or cream and pop it back on the heat until runny. Sprinkle over the sea salt flakes and put the tin back in the fridge to chill for 2 hrs before slicing.

Nutrition Facts : Calories 502 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

PEANUT-BUTTER SLICES



Peanut-Butter Slices image

Quick and Easy!!! That's what these are! The kids will enjoy helping to make these no-bakes, which are perfect for lunch boxes!

Provided by Boyz 5

Categories     Bar Cookie

Time 23m

Yield 25 bars

Number Of Ingredients 5

1/2 cup liquid honey
1/4 cup packed brown sugar
1 cup peanut butter (crunchy or smooth)
1 teaspoon vanilla
4 cups corn flakes

Steps:

  • In large saucepan, combine honey and sugar; cook, stirring, over medium heat until boiling.
  • Add peanut butter; cook, stirring, over medium heat 7 to 8 minutes, until melted.
  • Remove from heat; stir in vanilla.
  • Add cornflakes; stir until well combined.
  • Spoon mixture into greased 8-inch square baking pan; pat down evenly.
  • Chill until set before cutting into bars.

Nutrition Facts : Calories 106.2, Fat 5.2, SaturatedFat 1.1, Sodium 80.9, Carbohydrate 13.7, Fiber 0.7, Sugar 9.1, Protein 2.9

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