Peanutbutterbars1973 Recipes

PEANUT BUTTER COOKIE BARS

Steps:

• Preheat the oven to 350F degrees.
• Lightly spray a 9x13 inch (23x28 cm) pan non-stick cooking spray and then with parchment paper, leaving an overhang around the edges. Lightly greasing the pan first stops the parchment from sliding around.
• In a large bowl beat together the butter, brown sugar and white sugar until no lumps remain.
• Beat in the peanut butter until smooth. Then mix in the eggs and vanilla extract.
• Turn the mixer down to low speed and mix in the flour, baking powder and salt. Turn of the mixer and scrape down the sides of the bowl as needed.
• Stir in the chocolate chips and peanut butter chips.
• Spoon the batter into the prepared pan and smooth the top.
• Place in the preheated oven in the middle rack and bake for 30 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It may take anywhere between 25-35 minutes, depending on your oven.
• Remove from the oven and place the pan on a wire rack to cool, keeping the bars in the pan. Cool for at least 45 minutes, or cool the pan is room temperature for clean cuts (what's pictured).
• To slice the bars, lift them out of the pan using the parchment paper overhang. Place on a cutting board and slice. Store cooled bars in an airtight container for up to 4 days at room temperature.

GLAZED PEANUT BUTTER BARS

Steps:

• Preheat oven to 325°. Spray a 15×10-inch jelly roll pan.
• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the eggs and vanilla. Add the flour, oats, baking soda and salt and mix well
• Spread into a prepared pan. Bake for 16-20 minutes or until they begin to turn golden on the edges (the center will still look under baked, don't over cook!).
• In a microwave save bowl, melt chips and peanut butter for 1 minute, stir until smooth (if necessary, cook in additional 15 second increments until smooth). Pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

PEANUT BUTTER BARS

Steps:

• Prepare a 9"x9" baking pan by lining with aluminum foil. Set aside.
• Using an electric mixer, beat together peanut butter, and butter until smooth and creamy.
• Add brown sugar and vanilla extract, stir well.
• Gradually add powdered sugar, stirring until completely combined.
• Spread peanut butter filling into prepared pan. To make the surface smooth and even, I like to first spread with the a spoon or spatula, and then lay a piece of wax paper over the filling and use my hands to smooth it out (see video for visual).
• Place pan in refrigerator while you prepare your chocolate topping.
• To prepare chocolate topping, combine chocolate pieces or chocolate chips and shortening in a small microwave-safe bowl. Microwave for 20 seconds, stir well, and continue to heat on 15-second increments (stirring well between) until chocolate is completely melted and smooth.
• Remove bars from refrigerator and spread chocolate evenly over the surface.
• Return to refrigerator and chill at least 4 hours, preferably overnight.
• Cut and serve. Keep uneaten bars refrigerated for firmness.

PEANUT BUTTER BARS 1973

Steps:

• Base:.
• Preheat oven to 350°.
• Combine flour, brown sugar, salt, oats, and butter well.
• Reserve out 1 cup for the top and set aside.
• Press remainder into a ungreased 9-inch square pan.
• Filling:.
• Combine all well until smooth.
• Spread evenly over the base.
• Sprinkle the reserved one cup of base mixture over top of filling.
• Bake 350° for 30 to 35 minutes.
• Remove and cool then cut into squares.