NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES
Provided by Trisha Yearwood
Categories dessert
Time 1h17m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
PEANUTTY CHEX® SQUARES
Enjoy a peanut butter lover's treat with just five ingredients and no baking required!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 5
Steps:
- Butter 9- or 8-inch square pan.
- In 3-quart saucepan, heat corn syrup and sugar just to boiling over medium heat, stirring constantly. Remove from heat.
- Stir in peanut butter. Gently stir in cereal and peanuts until evenly coated. Press firmly in pan. Let stand 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Square, Sodium 70 mg, Sugar 4 g, TransFat 0 g
"MARBLEOUS" PEANUT BUTTER SQUARES
Tote these "marbleous" bars to your next potluck, but don't expect to bring any home!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan.
- In large bowl, beat granulated and brown sugars, butter, 1/3 cup peanut butter and the egg with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.
- Bake 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 15 minutes.
- Meanwhile, mix all Peanut Butter Frosting ingredients until smooth and spreadable; reserve 1/3 cup. Stir cocoa and 1 tablespoon milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable.
- Spread cooled bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frostings for marbled design. For squares, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Square, Sodium 55 mg, Sugar 8 g, TransFat 0 g
SUNNY'S EASY PB&J SWIRL BARS
Provided by Sunny Anderson
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
- In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
- Preheat the oven to 350 degrees F.
- Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
- Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
- Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.
PEANUT BUTTER SQUARES
This is another gem from my grandmother. When I was a kid I used to eat these things like crazy. They are the perfect cure for a peanut butter and chocolate craving. It is a fairly unique recipe and everyone who has ever tried it loves it.
Provided by TyrusG
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and pre-grease a 9x13 inches baking pan.
- In a large bowl cream the butter, granulated sugar and brown sugar.
- Blend in the egg, 1/3 cup of peanut butter, baking soda, salt and vanilla.
- Slowly add the flour and rolled oats.
- Spread evenly in a 9x13 inches baking pan and bake at 350°F for 20-25 minutes.
- Immediately sprinkle 1 cup of chocolate chips evenly on the top and let sit for 5 minutes then spread evenly over the surface with a rubber spatula.
- Make the topping by combining the confectioners sugar, and peanut butter and slowly add the milk and mix well until you find the right consistency to drizzle on top.
- Drizzle the topping on top of the chocolate in whatever design you wish. I usually make 3 long stripes down the pan, 2 on the edges and one in the middle, then using a toothpick or the edge of a knife make alternating streaks up and down the pan.
- Allow to cool and cut in squares for 12 large servings or rectangles for 24 servings.
Nutrition Facts : Calories 379.1, Fat 20.2, SaturatedFat 9.2, Cholesterol 38.7, Sodium 235.1, Carbohydrate 46.6, Fiber 2.6, Sugar 31.2, Protein 7.1
WHITE CHOCOLATE PEANUT BUTTER SQUARES
People regularly request the recipe once they try my peanut butter fudge dipped in melted white chocolate. It's a nice contrast to typical chocolates on a candy platter. -Tall Pines Farm, Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/4 pounds (about 9-1/2 dozen).
Number Of Ingredients 10
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool., Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm. , In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. , In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 4g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 22mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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 :
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
Steps:
- Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
- In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
- Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
- Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
- Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
- Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.
NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES - TRISHA YEARWOOD
Number Of Ingredients 5
Steps:
- In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined.
- Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish.
- Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough.
- Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
WHITEY HERZOG'S PEANUT BUTTER SQUARES
This is a recipe that is quick and easy, and tastes great. Whitey Herzog was the manager for the St. Louis Cardinals baseball team, and is quite the celebrity here. Please note that he states do not use whipped margarine or margarine spread.
Provided by Baby Chevelle
Categories Dessert
Time 15m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Put butter in galss bowl and melt in microwave.
- Stir in peanut butter
- Stir in Rice Krspies;mix well.
- Spread and press firmly into a jelly roll pan.
- Just barely soften chocolate chips in microwave and spread over mixture in jelly roll pan.
- Chill and cut into squares.
Nutrition Facts : Calories 1321.4, Fat 109.4, SaturatedFat 33.1, Cholesterol 83.5, Sodium 1226.4, Carbohydrate 62.3, Fiber 12.6, Sugar 20.2, Protein 39.2
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