Peanut Butter Spritz Fingers Recipes

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PEANUT BUTTER SPRITZ FINGERS



Peanut Butter Spritz Fingers image

My family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 milk chocolate candy bars (4 ounces each), chopped
1 cup finely chopped unsalted peanuts

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 85 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER FINGERS



Peanut Butter Fingers image

These are soft and slightly chewy with a light peanut butter topping. My mom always made these when we were little.

Provided by ASTEINOUR

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 14

½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
⅓ cup peanut butter
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup rolled oats
1 cup semisweet chocolate chips
½ cup confectioners' sugar
¼ cup peanut butter
3 tablespoons milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.3 g, Cholesterol 18.1 mg, Fat 9.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 112.5 mg, Sugar 15.7 g

SPOOKY WITCHES' FINGERS



Spooky Witches' Fingers image

This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!

Provided by Sandra

Categories     Desserts     Cookies

Time 1h15m

Yield 60

Number Of Ingredients 10

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup whole almonds
1 (.75 ounce) tube red decorating gel

Steps:

  • Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  • Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  • Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  • Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g

PEANUT BUTTER SPRITZ FINGERS



Peanut Butter Spritz Fingers image

From my mother-in-law's recipe box. I like to make them during the holidays, but they are good anytime. They are crunchy, sweet and nutty. Prep time does not include chilling or cooling time.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 (4 ounce) milk chocolate candy bars, chopped
1 cup unsalted peanuts, finely chopped

Steps:

  • In large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
  • Beat in egg and vanilla.
  • Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture.
  • Cover and refrigerate for 30 minutes or until easy to handle.
  • Using a cookie press fitted with a star disk, press dough 2 inches apart into long strips on an ungreased baking sheets.
  • Cut each strip into 2-inch pieces (do not separate pieces).
  • Bake at 350 degrees for 7-9 minutes or until golden brown.
  • Remove to wire rack to cool.
  • In a microwave-safe bowl, melt candy bars, stir until smooth.
  • Dip one end of each cookie into chocolate, then into peanuts.
  • Place on waxed paper; let stand until set.

Nutrition Facts : Calories 122.2, Fat 7.2, SaturatedFat 2.8, Cholesterol 11.1, Sodium 69.9, Carbohydrate 12.8, Fiber 0.7, Sugar 8.2, Protein 2.2

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

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