Trisha Yearwoods Butterscotch Peanut Butter Bars Recipes

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TRISHA YEARWOOD'S BUTTERSCOTCH PEANUT BUTTER BARS



Trisha Yearwood's Butterscotch Peanut Butter Bars image

Recipe Curtosy of TrishyearWood. I watch her show all the time!

Provided by Jenna

Categories     Dessert

Time 1h

Yield 15

Number Of Ingredients 13

1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
  • Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
  • Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Nutrition Facts : ServingSize 1 bar, Calories 325, Sugar 31g, Sodium 178mg, Fat 16g, SaturatedFat 8g, Carbohydrate 36g, Fiber 1g, Protein 5g

PEANUT BUTTER AND JELLY COOKIE BARS



Peanut Butter and Jelly Cookie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield about 35 cookie bars

Number Of Ingredients 10

Nonstick cooking spray
4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
3 sticks (1 1/2 cups) unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
1 cup smooth strawberry jam

Steps:

  • Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
  • Whisk the flour, baking powder and salt together in a bowl.
  • Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
  • Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
  • With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
  • Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
  • Let cool in the pan before cutting into squares.

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