My kids have been loving all things peanut butter lately, and I have indulged them with several different treats.
CHEWY CHOCOLATE PEANUT BUTTER BARS
1 cup flour
3/4 cup quick cooking oats
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup creamy peanut butter
1/3 cup brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla
4 ounces semi-sweet chocolate, chopped
1/2 cup dried cranberries
Heat oven o 350F. Line a 13-by-9-inch pan with foil, extending ends of foil over sides, spray with cooking spray.
Mix flour, oats and baking soda until blended. Beat butter, brown sugar and sugar in a large bowl with mixer until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing well after each addition, Stir in chocolate and cranberries, gently press onto bottom of prepared pan.
Bake for 20 to 22 minutes or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Enjoy!
Recipe adapted from Food and Family, Holiday 2013
www.kraftrecipes.com/foodfamilyarchive.aspx
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup roasted peanuts, finely chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 roll of refrigerated peanut butter cookie dough, well chilled
Combine peanut butter and powdered sugar, stir until completely blended. Shape mixture into 24 small balls. Refrigerate until firm.
Heat oven to 375F.
Combine peanuts, sugar and cinnamon in a small bowl. Working on wax paper, cut cookie dough roll into 12 slices. Cut each slice in half to make 24 pieces, flatten each piece. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Sprinkle balls with peanut mixture.
Place balls 2 inches apart on greased cookie sheets. Chill. Spray bottom of drinking glass with cooking spray. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies, press gently.
Bake for 7 to 12 minutes, until edges are golden brown. Cool 1 minute, remove from cookie sheets to cooling racks.
Enjoy!
Recipe adapted from Relish
relish.com/
PEANUT BUTTER CRUNCH BARS
1 cup sugar
1/2 cup butter
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup chopped honey roasted peanuts
Heat oven to 350F. Spray a 13-by-9-inch pan with cooking spray.
In a large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg, beat until well blended. Add flour, baking soda and salt, mix well. Spread in pan.
Bake for about 20 minutes, or until edges are golden brown. Immediately sprinkle with chocolate chips, let stand for 5 minutes.
Spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours.
Enjoy!
Recipe adapted from Betty Crocker, Fall Baking, October/November 2009
www.bettycrocker.com/
PEANUT BUTTER COOKIE SMORE’S BARS
1 cup creamy peanut butter
1 cup sugar
1 egg
3 cups miniature marshmallows
1/4 cup milk
8 ounces chocolate, chopped
1 tub (8-ounces) whipped topping
2 graham crackers, coarsely broken
Heat oven to 350F.
Mix peanut butter, sugar and egg together until blended, press onto the bottom of a 13-by-9-inch pan sprayed with cooking spray.
Bake for 14 to 15 minutes or until golden brown. Cool for 30 minutes.
Microwave the marshmallows and milk in a microwavable bowl on HIGH for 1 minute or until marshmallows are completely melted and mixture is well blended when stirred. Pour over crust. Cool completely.
Microwave chocolate and whipped topping in microwavable bowl 2 to 2 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring every minute. Pour over the marshmallow layer, spread to cover the marshmallow layer. Sprinkle with the crushed graham crackers. Refrigerate 1 hour or until firm.
Enjoy!
Recipe adapted from Food and Family, Holiday 2014
www.kraftrecipes.com/foodfamilyarchive.aspx
