Penzeys No Bake Peanut Butter Bars Recipes

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NO BAKE PEANUT BUTTER BARS



No Bake Peanut Butter Bars image

These are no-bake peanut butter and crispy rice bars covered in chocolate.

Provided by Ravelle Lakin

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

½ cup butter, softened
2 cups creamy peanut butter
2 cups confectioners' sugar
3 cups crispy rice cereal
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 21.6 g, Cholesterol 10.2 mg, Fat 16.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 5.9 g, Sodium 153.5 mg, Sugar 15.9 g

NO-BAKE PEANUT BUTTER BARS



No-Bake Peanut Butter Bars image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 20 bars

Number Of Ingredients 8

2 sticks salted butter, softened, plus more for greasing the pan
1 cup chunky peanut butter
2 cups powdered sugar
One 12-ounce box vanilla wafers
One 12-ounce bag mini semisweet chocolate chips
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup chopped peanuts

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



No-Bake Peanut Butter Oatmeal Bars image

I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 9 servings.

Number Of Ingredients 3

1 cup creamy peanut butter
3/4 cup honey
3 cups old-fashioned oats

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.

Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 4g fiber), Protein 10g protein.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY



No-bake Chocolate Peanut Butter Bars Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips

Provided by Tasty

Categories     Desserts

Yield 24 bars

Number Of Ingredients 5

1 cup graham cracker crumbs, about 8 sheets
½ cup butter, melted
1 cup powdered sugar
1 cup peanut butter, plus an additional 2 Tbsp.
1 cup semi-sweet chocolate chips

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!

Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams

EASY NO BAKE PEANUT BUTTER BARS RECIPE



Easy No Bake Peanut Butter Bars Recipe image

I love a good, fast recipe that is pretty much fail-proof, and turns out perfectly every time. It's rare to come by, but this recipe is exactly that. It is simple, delicious, and so easy to throw together.

Provided by Camille Beckstrand

Categories     Dessert

Time 1h12m

Number Of Ingredients 5

1 cup butter (melted)
2 cups graham cracker crumbs ((use the boxed kind, or grind them in a food processor. Tiny granules.))
2 cups powdered sugar
1¼ cups peanut butter (divided)
1½ cups milk chocolate chips

Steps:

  • In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
  • Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
  • In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
  • Refrigerate for at least one hour before cutting into squares.

Nutrition Facts : Calories 258 kcal, Carbohydrate 22 g, Protein 5 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 24 mg, Sodium 211 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS



No-Bake Peanut Butter, Chocolate and Pretzel Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield 16 bars

Number Of Ingredients 7

12 tablespoons unsalted butter
1 cup graham cracker crumbs
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup plus 1 tablespoon creamy peanut butter
1 cup semisweet chocolate chips
About 1 1/2 cups pretzel sticks

Steps:

  • Line an 8- or 9- inch square baking pan with foil.
  • Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
  • Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

PENZEY'S NO-BAKE PEANUT BUTTER BARS



Penzey's No-Bake Peanut Butter Bars image

We made these bars last-minute for a 4th of July party and they were an absolute hit and SO YUMMY! I love that they are no-bake, so my oven had room for other stuff. We used creamy peanut butter but the recipe permits creamy or chunky. These came from the Penzey's Summer catalog and is the first Penzey's recipe I have made. Yummy!

Provided by KylerEsq

Categories     Bar Cookie

Time 25m

Yield 24 bars

Number Of Ingredients 7

1 1/2 cups graham crackers, crushed (about 1/3 of a box)
1/2 teaspoon cinnamon
1 cup butter (2 sticks)
2 teaspoons pure vanilla extract
1 1/2 cups peanut butter (creamy or chunky)
3 1/2 cups powdered sugar
1 (12 ounce) bag chocolate chips

Steps:

  • Crush the graham crackers into fine crumbs. One third of a box is usually one cellphane wrapped package. Mix in the cinnamon and set aside.
  • Melt butter in a large saucepan. Remove from heat and add peanut butter and vanilla and mix well. Add the powdered sugar and graham crackers, stir until well combined (it should be a stiff dough, you may want to use a hand mixer).
  • Pat the mixture into an ungreased 9x13 pan.
  • Melt the chocolate over low heat in a heavy saucepan, or spread evenly in a glass pie plate and microwave 30 seconds at a time, stirring after each 30 seconds, until melted.
  • Spread the melted chocolate over the peanut butter layer.
  • Refrigerate for one hour, bring to room temperature, and cut into bars.

Nutrition Facts : Calories 321.9, Fat 20.6, SaturatedFat 9.1, Cholesterol 20.3, Sodium 162, Carbohydrate 33.6, Fiber 2, Sugar 28, Protein 5.1

PENZEYS PEANUT BUTTER POUND CAKE



Penzeys Peanut Butter Pound Cake image

Make and share this Penzeys Peanut Butter Pound Cake recipe from Food.com.

Provided by Greeny4444

Categories     Dessert

Time 1h50m

Yield 14 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 cup creamy peanut butter
3 cups sugar
5 eggs
2 teaspoons vanilla extract
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups semi-sweet chocolate chips
3/4 cup heavy cream

Steps:

  • DO NOT preheat the oven.
  • Lightly grease and flour a 10-inch tube pan, and set aside.
  • In a large bowl, cream together the butter and the peanut butter. Add the sugar and beat until light in color.
  • Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy.
  • Add the vanilla.
  • In a smaller bowl, sift together the flour, baking powder, and salt.
  • Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth and creamy.
  • Pour into the cake pan, and place in the cold oven.
  • Set the oven temperature to 375 degrees F, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
  • When it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
  • For the icing:.
  • Place the chocolate chips in a small mixing bowl.
  • Heat the cream in a heavy saucepan, until boiling. Pour over the chocolate chips and stir until creamy and smooth.
  • Let cool for 2 to 3 minutes.
  • Brush any loose crumbs from the cake. Place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
  • Pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
  • Move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.

Nutrition Facts : Calories 694.4, Fat 36.9, SaturatedFat 18.4, Cholesterol 121.2, Sodium 338.8, Carbohydrate 86.1, Fiber 3, Sugar 57.8, Protein 11.2

PEANUT BUTTER NO-BAKE BARS



Peanut Butter No-Bake Bars image

These bars are perfect for when you're craving a peanut butter cup, but can't quite get to them. Inspired by buckeyes, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor from letting the butter turn golden brown after it melted. You can make these treats in just about any size pan, even a mini muffin tin for that true peanut butter cup feel. Cut them into bars or squares with a knife, or use cookie cutters to make cute shapes if you need a project for the kids. Or even the adults, because that sort of thing never gets old.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 20m

Yield 1 (8-by-8-inch) pan

Number Of Ingredients 8

3 tablespoons butter
1 cup peanut butter (smooth or crunchy), or use another nut butter
Pinch of kosher salt (optional)
1/2 cup cookie crumbs, such as graham crackers or gingersnaps, or use almond flour, coconut flour or shredded coconut
About 1 cup confectioners' sugar
6 ounces chocolate chips or chopped chocolate, any percentage (1 cup)
1/2 tablespoon coconut oil or butter
Flaky sea salt, shredded coconut, sliced almonds, chopped honey-roasted peanuts, or crushed pretzels, for sprinkling (optional)

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.)

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