Raisin Peanut Bars Recipes

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS

Steps:

• In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
• Evenly distribute peanuts and raisins inside chocolate molds.
• Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
• Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

CHEWY PEANUT BUTTER RAISIN BARS

Steps:

• In a large saucepan bring to boil brown sugar and corn syrup. Boil for 1 minute and remove from heat.
• Add peanut butter and vanilla and stir well. Add cereal, oats, raisins, and peanuts.
• Work quickly because it will become stiff and hard to spread. Press into an 8 or 9 inch square pan. Allow to cool and cut into 10 bars.

PEANUT-RAISIN GRANOLA BARS

Steps:

• Preheat the oven to 325. Line a 15-by-10-inch rimmed baking sheet with foil and coat with cooking spray.
• Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

PEANUT BARS

Steps:

• Preheat oven to 350°. Grease two 13x9-in. baking pans., In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition., Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.

RAISIN PEANUT CLUSTERS

Steps:

• In a heavy 3-qt. saucepan, melt chocolate and shortening. Remove from the heat; add raisins and peanuts. Drop by heaping tablespoonfuls onto a lightly greased baking sheet. , Chill until firm, about 2 hours. Store in airtight containers in refrigerator.

PEANUT-RAISIN GRANOLA BARS

Steps:

• Preheat the oven to 325*F. Line a 15x10-inch rimmed baking sheet with foil and coat with cooking spray.
• Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.

RAISIN PEANUT BARS

Steps:

• 1. In 2-quart saucepan, combine margarine, sugar and honey. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer 3 minutes, stirring constantly. Remove from heat. Stir in KELLOGG'S CORN FLAKES cereal, raisins and peanuts.2. Press evenly into 9 x 9 x 2-inch pan coated with cooking spray. Let stand or chill until firm. Cut into 3 x 1-inch bars. Store, tightly covered, at room temperature.

NO-BAKE RAISIN BRAN BREAKFAST BARS

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.