Old School Deja Vu Chocolate Peanut Butter Squares Recipes

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CHOCOLATE PEANUT BUTTER SQUARES



Chocolate Peanut Butter Squares image

With a chocolate cookie crust, peanut butter filling, and milk chocolate topping, these chocolate peanut butter squares are impossible to resist.

Provided by Jennifer Segal, inspired by Nigella Lawson's How to Be a Domestic Goddess

Categories     Desserts

Yield 25 small squares

Number Of Ingredients 11

22 Nabisco Chocolate Wafers, finely crushed (or about 1⅔ cups crumbs), from 1 box
¼ cup sugar
3 tablespoons unsalted butter, softened
2 tablespoons creamy peanut butter (I like Skippy Natural "No Need to Stir")
6 tablespoons firmly packed dark brown sugar
2 cups Confectioners' sugar
6 tablespoons unsalted butter, softened
1⅓ cups creamy peanut butter
Pinch salt
1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality)
6 tablespoons heavy cream

Steps:

  • Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
  • Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
  • In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
  • Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
  • Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into an even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or an offset spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Run an offset spatula underneath the bars to release the crust so it doesn't crumble. Keep refrigerated and serve cool.
  • Freezer-Friendly Instructions: These can be frozen tightly covered for up to 3 months. Let them thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 square, Calories 281, Fat 17 g, Carbohydrate 30 g, Protein 4 g, SaturatedFat 7 g, Sugar 25 g, Fiber 1 g, Sodium 51 mg, Cholesterol 18 mg

RETRO SCHOOL CAFETERIA PEANUT BUTTER BARS



Retro School Cafeteria Peanut Butter Bars image

It's taken me a while to find this recipe. There are many versions of "the peanut butter bar" but, I believe this recipe comes the closest to what I remember eating in the 1960's (via our elementary school lunchroom). Boy those ladies could really cook back then!

Provided by Deborah Olson

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h5m

Yield 20

Number Of Ingredients 15

1 ⅛ cups white sugar
1 ⅛ cups brown sugar
1 cup unsalted butter, softened
2 large eggs
¾ cup peanut butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ⅔ cups rolled oats
1 teaspoon baking soda
1 pinch salt
2 cups powdered sugar
4 tablespoons unsalted butter, softened
2 tablespoons milk, or more as needed
2 tablespoons peanut butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
  • Cream white sugar, brown sugar, butter, and eggs together in a mixing bowl. Mix in peanut butter and vanilla extract. Add flour and blend well. Add oats, baking soda, and salt and mix to combine. Spread into the prepared pan.
  • Bake in the preheated oven until golden and the edges start to pull away from the sides of the pan, about 20 minutes. Remove from the oven and let cool or chill in the refrigerator, about 30 minutes.
  • While bars cool, blend powdered sugar, butter, milk, and peanut butter together in a bowl, adding more milk to give frosting the desired consistency. Frost cooled bars and cut into 20 pieces.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 52.4 g, Cholesterol 49.2 mg, Fat 18.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 136 mg, Sugar 36.9 g

OLD SCHOOL-DEJA VU CHOCOLATE PEANUT BUTTER SQUARES



Old School-Deja Vu Chocolate Peanut Butter Squares image

Here is one for the chocolate/peanut butter lover, old or young. I say old first; this was served as the dessert on our lunch tray, 1st grade through 12th grade, usually on "Pizza Friday." And one would not think twice by propositioning a trade of their rectangle slice of frozen pizza for your peanut butter square. (This is where that term you learned in social studies class, "bartering", came into good use!) Can be served for up to 12-24 servings; 24 small servings or 12 nice big servings, like the ones served in the cafeteria at Whitehall School District, Pennsylvania. To this day, they are still served! (Prep/cook time does not include chill time).

Provided by TheDancingCook

Categories     Bar Cookie

Time 15m

Yield 1 13x9 inch pan, 12-24 serving(s)

Number Of Ingredients 6

2 lbs peanut butter
1/4 lb butter or 1/4 lb margarine, softened
1 teaspoon vanilla
1 lb confectioners' sugar
1/3 cup brown sugar
8 ounces milk chocolate, melted

Steps:

  • Mix first 5 ingredients together with a heavy duty mixer.
  • Meanwhile, melt the milk chocolate on stovetop.
  • Spread in a 13x9 inch pan and top with the melted milk chocolate.
  • Chill; cut into squares upon serving.
  • *Forthe Old School Deja Vu effect: serve each square in a muffin/cupcake paper.

PEANUT BUTTER SQUARES



Peanut Butter Squares image

Make and share this Peanut Butter Squares recipe from Food.com.

Provided by lilbitgabby

Categories     Bar Cookie

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 5

1/2 cup butter
2 cups powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter (creamy or crunchy)
12 semi-sweet chocolate baking squares

Steps:

  • Melt butter in a microwave safe bowl.
  • Stir powdered sugar, graham cracker crumbs, and peanut butter into the butter.
  • Press into a 9"x13" pan.
  • Melt chocolate in the microwave for a minute. Stir. You may need to microwave a few more seconds depending on your microwave. It needs to be melted and creamy. Let it cool slightly.
  • Pour chocolate over the peanut butter mixture in the pan.
  • Refrigerate for at least an hour.
  • Cut into squares.

Nutrition Facts : Calories 226.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 10.2, Sodium 110, Carbohydrate 25, Fiber 1.6, Sugar 20.1, Protein 3.7

EASY PEANUT BUTTER SQUARES



Easy Peanut Butter Squares image

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

1 cup smooth peanut butter
2 cups miniature marshmallows (fruit flavoured)
1/2 cup chopped walnuts
2 tablespoons butter or 2 tablespoons margarine
1 (300 g) package butterscotch chips

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.

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