Smart Choice Peanut Butter Cup Squares Recipes
SMART-CHOICE PEANUT BUTTER CUP SQUARES
Creamy peanut butter may be the headliner, but semi-sweet chocolate and sweetened Neufchatel cheese also have prominent roles in these no-bake squares.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with foil, leaving ends of foil hanging over sides of pan. Reserve 1 cookie for later use. Finely crush remaining cookies; mix with butter. Press onto bottom of prepared pan.
- Beat Neufchatel and peanut butter in medium bowl with whisk until blended. Add dry pudding mix and milk; beat 2 min. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in pan. Chop reserved cookie; sprinkle over chocolate mixture. Refrigerate 4 hrs. or until firm. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER SQUARES
These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.
Nutrition Facts :
PEANUT BUTTER SQUARES
Make and share this Peanut Butter Squares recipe from Food.com.
Provided by Tonkcats
Categories Bar Cookie
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine with the sugars.
- Blend in egg.
- Add peanut butter and vanilla.
- Mix flour, oats, soda and salt and spread in a greased 13 x 9-inch pan.
- Bake in a 350 degrees oven for 20 to 25 minutes.
- While still hot, sprinkle with 6 ounces of chocolate chips.
- Spread over top.
- Make icing of 1/4 cup peanut butter, 1/2 cup powdered sugar and 2 tablespoons of milk or cream.
- Swirl on top of melted chocolate. Cool and cut into squares.
- PEANUT BUTTER SQUARES 1 (18 oz.) crunchy peanut butter 1 cup margarine 2 1/2 cup graham cracker crumbs 1 box powdered sugar 1 tsp.
- vanilla flavor To pping: 1 (16 oz.) bag chocolate chips 1/2 cup margarine Over low heat melt crunchy peanut butter or margarine. Add graham cracker crumbs, one box powdered sugar and one teaspoon vanilla.
- Mix well.
- Then press into square pan.
- Topping: Melt over very low heat chocolate chips and 1/2 cup margarine and stir thoroughly.
- Spread over peanut mixture. Let cool, then cut into squares.
Nutrition Facts : Calories 3214.1, Fat 167.1, SaturatedFat 35, Cholesterol 186, Sodium 2976.8, Carbohydrate 385, Fiber 19.3, Sugar 220, Protein 63.4
SMART-CHOICE EASY PEANUT BUTTER CUP PIE
This easy pie is like a giant peanut butter cup. A chocolate cookie crust is filled with a creamy peanut butter blend and topped with a layer of chocolate.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat Neufchatel and 1/2 cup peanut butter in medium bowl until blended. Add dry pudding mix; beat 2 min. Gradually beat in milk until blended. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pie. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BUTTERSCOTCH PEANUT SQUARES
These bars, which our family refers to as peanut butter brownies, are delicious! They slice and pack easily making them ideal for road trips and bake sales. I always double the recipe because a single batch is never enough! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CHIP SQUARES
Make and share this Peanut Butter Chip Squares recipe from Food.com.
Provided by Cullinaryjudge
Categories Bar Cookie
Time 50m
Yield 36 small squares
Number Of Ingredients 8
Steps:
- Bottom Layer: Melt butter in medium saucepan.
- Stir in graham crumbs, sugar, and flour.
- Press in ungreased 9x9 inch pan.
- Bake at 350 for 10 minutes.
- Second Layer: Stir condensed milk with coconut.
- Do this just before spreading so coconut doesn't have time to soak up milk which makes it more difficult to spread.
- Spread over first layer.
- Return to oven and bake for 10 minutes or until it shows signs of browning lightly.
- Top Layer: Melt chocolate chips and peanut butter in heavy saucepan over low heat, stirring often.
- Spread over second layer.
- Cool.
Nutrition Facts : Calories 159.6, Fat 9.9, SaturatedFat 6.6, Cholesterol 9.7, Sodium 54.9, Carbohydrate 18, Fiber 1.5, Sugar 14.1, Protein 2
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- Spray and 8-inch square baking pan with cooking spray, then line with a sheet of parchment paper that covers the bottom and two sides, extended a few inches over the edges. Set aside.
- In a large bowl, stir together the 1 1/2 cups peanut butter with the 1/2 cup melted butter. *Note, it doesn't come together easily at first, so start stirring slowly to avoid splashing out. Add vanilla and stir to combine. Add icing sugar 1/2 cup at a time, stirring in until smooth each time. Transfer to prepared pan and spread to an even layer. Smooth top as well as you can.
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