Peanut Butter Triangles Recipes

CHOCOLATE PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350°F.
• In a bowl using an electric mixer, combine peanut butter, butter, Splenda Brown Sugar Blend, and Splenda Sugar Blend. Beat on medium speed until creamy. Beat in egg and vanilla extract.
• Add flour and baking soda and mix on low speed to combine. Mix in chocolate chunks.
• Press into an ungreased 13" x 9" baking pan.
• Bake for 18-20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars, then slice each bar in half diagonally.

PEANUT BUTTER CHIP TRIANGLES

Steps:

• 1. Heat oven to 350F. Stir together flour and brown sugar in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup peanut butter chips. Press mixture into bottom of ungreased 13x9x2 inch baking pan. Bake 15 minutes.
• 2. Meanwhile, in large bowl, combine sweetened condensed milk,egg,and vanilla. Stir in remaining chips and walnuts.Spread evenly over hot baked crust.
• 3. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 2" or 2 1/2" squares; cut squares diagonally into triangles. Sift powdered sugar over top, if desired.

PEANUT BUTTER-CHOCOLATE BARK TRIANGLES

Steps:

• Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
• Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
• Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
• Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

PEANUT BUTTER TRIANGLES

Steps:

• PREHEAT oven to 350°F. Cover 2 baking sheets with parchment paper or foil; set aside. Beat butter and peanut butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Gradually add flour, beating until well blended after each addition. Add peanuts; mix well. DIVIDE dough into 4 equal portions and flatten each into a 6-inch circle on the prepared baking sheets. Cut each circle into 16 triangles. (Do not separate triangles.) BAKE 10 to 14 min. or until lightly browned. Separate triangles, using sharp knife to cut through cookies, if necessary. Cool completely on wire racks. Drizzle evenly with chocolate. Let stand until chocolate is firm.