Recipe for Peanut Butter Bars?

Answer 1

INGREDIENTS
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
DIRECTIONS
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Answer 2

I found these links to recipes!

Answer 3

this guys recipe looks good

Answer 4

THESE ARE REALLY GREAT.


http://www.verybestbaking.com/recipes/detail.aspx?ID=133610

http://www.verybestbaking.com/recipes/detail.aspx?ID=133609

http://www.crisco.com/scripts/display_recipe.asp?recipe_nbr=6561

Answer 5

www.allrecipes.com is where I go for a lot of stuff.

Answer 6

Layered Peanut Butter Bars (Cookie Mix)

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Frosting
1 cup semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3. In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4. In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

OR

Grab 'n Go Peanut Butter Bars

1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup reduced fat peanut butter
3 cups POST SPOON SIZE Shredded Wheat Cereal, coarsely crushed
3/4 cup raisins

MIX sugar, honey and peanut butter in large microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until bubbly at edge; stir until well blended.
STIR in cereal and raisins. Press firmly into 8-inch square pan sprayed with cooking spray. Cool.
CUT into bars. Store in airtight container.

OR

Layered Chocolate-Peanut Butter Bars

1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups creamy peanut butter
1 cup sugar
3 eggs
1 cup flour
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup chopped PLANTERS Salted Peanuts

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Beat butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add sugar and eggs; beat until well blended. Add flour; mix well. Remove 1-1/2 cups of the peanut butter mixture; set aside.
ADD half of the melted chocolate to remaining peanut butter mixture in bowl; beat until well blended. Place in prepared pan; press firmly onto bottom of pan to form crust. Cover with reserved peanut butter mixture.
BAKE 25 minutes or until edges are lightly browned. Spread remaining melted chocolate evenly over dessert; sprinkle with peanuts. Cool in pan on wire rack. Lift dessert from pan using foil handles. Cut into 36 bars to serve.

OR

"Marbleous" Peanut Butter Squares

Peanut Butter Squares
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 egg
1 cup Gold Medal® all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsweetened baking cocoa
1 tablespoon milk
Peanut Butter Frosting
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 2 1/2 tablespoons milk

1. Heat oven to 350°F. Grease 13x9-inch pan.
2. 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.
3. Bake 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 15 minutes.
4. 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.
5. 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.