CONFETTI SQUARES - AKA PEANUT BUTTER MARSHMALLOW SQUARES
Confetti squares are a super easy, 4 ingredient, no bake recipe. Also known as peanut butter marshmallow squares - these are soft, chewy, peanut butter-y and deliciously sweet!
Provided by Fiona Dowling
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Line an 8x8 or 9x9 inch pan with aluminium foil and lightly grease.
- In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
- Stir occasionally until the mixture is smooth.
- Remove from the heat and allow to cool to room temperature.
- Stir in the marshmallows.
- Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).
Nutrition Facts : Calories 160 kcal, Carbohydrate 13 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 85 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
PEANUT BUTTER SQUARES
Looking for a homemade dessert using peanut butter? Then check out these bars recipe that's ready in 50 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 6
Steps:
- Mix powdered sugar and cracker crumbs in medium bowl. Heat butter and peanut butter in 1-quart saucepan over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased square pan, 8x8x2 inches.
- Heat chocolate chips in 1-quart saucepan over low heat, stirring frequently, until melted. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 6 rows. (To cut diamond shapes, first cut straight parallel lines 1 to 1 1/2 inches apart down the length of the pan. Second, cut diagonal lines 1 to 1 1/2 inches apart across the straight cuts.) Store loosely covered in refrigerator.
Nutrition Facts : Calories 95, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 45 mg
EASY PEANUT BUTTER SQUARES
These are very rich so you will want to cut them in small pieces. They keep well (if no one eats them first!) either in the fridge or the freezer. I've seen other recipes for these but I find that this method works the best at making them smooth and creamy. The original recipe calls for walnuts so I have put them in here but I never use them. My great aunt and my mother made these often, also without the nuts. We like to use the coloured marshmallows because they look prettier. They have always been favourites with the kids (of all ages!). NOTE: preparation time includes cooling time
Provided by She-is-tappin
Categories Bar Cookie
Time 40m
Yield 25-30 squares, 25 serving(s)
Number Of Ingredients 5
Steps:
- In top of double boiler, melt butter, peanut butter and butterscotch chips.
- Remove from stove and cool (not in the refrigerator) until bottom of pan is touchable.
- Add marshmallows and nuts.
- Mix together.
- Place in a buttered pan and refrigerate.
JEANS BARS
Make and share this Jeans Bars recipe from Food.com.
Provided by PugGrannie
Categories Bar Cookie
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Lightly spoon flour into measuring cup; level off.
- In small bowl, cut 1/2 cup margarine into flour and sugar until crumbly.
- Press in bottom of ungreased 13x9" pan.
- Bake at 350 degrees for 10 minutes. Cool 10 minutes.
- In large bowl, combine graham cracker crumbs, chocolate chips, nuts, baking powder, salt, and sweetened condensed milk; mix well. Spread over partially baked crust.
- Return to oven and bake 15 to 20 minutes or until golden brown. Cool completely.
- In small bowl, blend powdered sugar, remaining 1/2 cup margarine, and vanilla until creamy; spread over bars.
- Cut into 36 bars.
Nutrition Facts : Calories 128.2, Fat 5.4, SaturatedFat 1.7, Cholesterol 3.8, Sodium 94.2, Carbohydrate 18.9, Fiber 0.5, Sugar 14.4, Protein 1.9
CHEWY PEANUT BUTTER PAN SQUARES
With seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. -Deb DeChant, Milan, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
NO-BAKE PEANUT BUTTER SQUARES
Oh boy, are these good! On a hot summer's day when you want something sweet, these won't heat up the kitchen. Kids love them!
Provided by KitchenCraftsnMore
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 inch square pan with aluminum foil.
- Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed.
- Stir in graham cracker crumbs and peanuts (mixture will be stiff).
- Press into pan.
- Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth.
- Spread over bars.
- Refrigerate about 1 hour or until chocolate is firm.
- Remove from pan, using foil to lift; fold back.
- foil.
- Cut into 6 rows by 6 rows.
- Refrigerate about 2 hours or until firm.
- Store covered in refrigerator.
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