Tag: peanut butter cups

PILLSBURY PEANUT BUTTER CUP CHEESECAKE BARS


Crust:
9 ounces Pillsbury Peanut Butter Cookie Dough

Pat cookie dough into a nonstick foil lined 8×8 pan.  Preheat oven to 325.




Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
9 ounces mini Reese’s peanut butter cups cut into quarters (plus a few extra for garnish later)
 
Topping:
2 oz. chocolate chips

Method:
Beat
cream cheese until it is very smooth, about 3 minutes. Add in
granulated sugar until the mixture is combined. Add eggs, one a time and
continue beating. Add sour cream and vanilla extract until fully
combined. Fold the cut pb cups into mixture and spread evenly into pan.

Bake
until the edges are set but the middle still jiggles slightly when the
pan is shaken slightly, 40-45 minutes, rotating the pan halfway
through baking.
Place the pan on a cooling rack and
allow the bars to cool for 2 hours. Cover with aluminum foil and
refrigerate for at least 3 hours, and up to 24 hours.

Using the
overhanging foil, lift the bars from the pan. Gently remove the foil and
cut into bars. Melt chips in microwave and drizzle across bars. Top
with another quarter of peanut butter cup! Mmmmm

CRAZY CARAMEL, REESE’S & SALTED PEANUT BARS


Author: barely adapted from Midwest Living
Recipe type: desserts
Serves: 32-40
Ingredients
  • 8 ounces Club Cracker
  • ¾ cup butter (1½ sticks)
  • ¾ cup honey
  • 1 cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 2 cups finely crushed graham crackers
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt, divided
  • 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
  • 2 cups dry roasted peanuts
  • 1½ cups dark chocolate chips
  • ⅓ cup butterscotch-flavored chips
  • ⅓ cup peanut butter
Instructions
  1. Line a 13x9x2-inch
    baking pan with nonstick foil, extending foil over the edges of the
    pan. Line the bottom of the pan with crackers. Combine butter, honey,
    brown sugar, and cream in a medium saucepan and bring to a boil,
    stirring constantly. Once mixture boils, add graham cracker crumbs,
    reduce heat to a simmer and continue to cook for 5 minutes, stirring
    constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
    sea salt.
  2. Pour half of the
    caramel mixture over the crackers in the prepared pan, spreading to
    cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
    of caramel over top. Place another layer of crackers on top, pressing
    down lightly to secure.
  3. In a
    microwave-safe bowl, combine dark chocolate and butterscotch chips.
    Microwave until melted, stirring occasionally. Stir in peanut butter
    until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
    teaspoon sea salt.
  4. Chill bars for 2
    hours or until completely firm. Using the edges of the foil, lift the
    bars out of the pan and cut into squares. Refrigerate until serving.


– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

  • 8 ounces Club Cracker
  • ¾ cup butter (1½ sticks)
  • ¾ cup honey
  • 1 cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 2 cups finely crushed graham crackers
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt, divided
  • 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
  • 2 cups dry roasted peanuts
  • 1½ cups dark chocolate chips
  • ⅓ cup butterscotch-flavored chips
  • ⅓ cup peanut butter
Instructions
  1. Line a 13x9x2-inch
    baking pan with nonstick foil, extending foil over the edges of the
    pan. Line the bottom of the pan with crackers. Combine butter, honey,
    brown sugar, and cream in a medium saucepan and bring to a boil,
    stirring constantly. Once mixture boils, add graham cracker crumbs,
    reduce heat to a simmer and continue to cook for 5 minutes, stirring
    constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
    sea salt.
  2. Pour half of the
    caramel mixture over the crackers in the prepared pan, spreading to
    cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
    of caramel over top. Place another layer of crackers on top, pressing
    down lightly to secure.
  3. In a
    microwave-safe bowl, combine dark chocolate and butterscotch chips.
    Microwave until melted, stirring occasionally. Stir in peanut butter
    until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
    teaspoon sea salt.
  4. Chill bars for 2
    hours or until completely firm. Using the edges of the foil, lift the
    bars out of the pan and cut into squares. Refrigerate until serving.


– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.uIcsRrNT.dpuf

Salted Caramel, Chocolate and Peanut Cracker Bars

  • Makes: 32 to 40 servings

Ingredients



  • 8
    ounces     Club crackers


  • 3/4
    cup
    butter (1-1/2 sticks)


  • 3/4
    cup
    honey


  • 1
    cup
    packed brown sugar


  • 1/3
    cup
    whipping cream


  • 2
    cups
    finely crushed graham crackers


  • 1
    teaspoon
    vanilla


  • 1/2
    teaspoon
    fine sea salt


  • 2
    cups     Reese’s peanut butter cups, chopped into 1/2-inch pieces (9 ounces)


  • 2
    cups
    dry roasted peanuts


  • 2
    cups     Ghirardelli dark chocolate chips (1 bag)


  • 1/3
    cup
    peanut butter


Directions



  1. Line a
    13x9x2-inch baking pan with nonstick foil, extending foil over the edges
    of the pan. Arrange half of the crackers in a single layer over the
    bottom of the prepared pan. In a medium saucepan combine butter, honey,
    brown sugar, and cream. Bring to boiling, stirring constantly. Add
    graham cracker crumbs, reduce heat to a simmer and continue to cook
    mixture for 5 minutes, stirring constantly. Remove from heat and stir in
    vanilla and 1/4 teaspoon of the sea salt.

  2. Pour half
    of the caramel mixture over the crackers in the prepared pan, spreading
    to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour
    remaining caramel over. Arrange remaining crackers in a single layer
    over the caramel, pushing slightly to secure.

  3. For
    topping, melt chocolate chips in a microwave-safe bowl until melted.  Stir in peanut butter until smooth. Spread
    chocolate peanut butter mixture over cracker layer; immediately sprinkle with
    remaining 1/4 teaspoon sea salt.

  4. Chill bars
    for 2 hours or until completely firm. Using the edges of the foil, lift
    the uncut bars out of the pan. Cut into 32 or 40 squares.
  5. Recipe adapted from Midwest Living 
Author: barely adapted from Midwest Living
Recipe type: desserts
Serves: 32-40
Ingredients
  • 8 ounces Club Cracker
  • ¾ cup butter (1½ sticks)
  • ¾ cup honey
  • 1 cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 2 cups finely crushed graham crackers
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt, divided
  • 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
  • 2 cups dry roasted peanuts
  • 1½ cups dark chocolate chips
  • ⅓ cup butterscotch-flavored chips
  • ⅓ cup peanut butter
Instructions
  1. Line a 13x9x2-inch
    baking pan with nonstick foil, extending foil over the edges of the
    pan. Line the bottom of the pan with crackers. Combine butter, honey,
    brown sugar, and cream in a medium saucepan and bring to a boil,
    stirring constantly. Once mixture boils, add graham cracker crumbs,
    reduce heat to a simmer and continue to cook for 5 minutes, stirring
    constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
    sea salt.
  2. Pour half of the
    caramel mixture over the crackers in the prepared pan, spreading to
    cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
    of caramel over top. Place another layer of crackers on top, pressing
    down lightly to secure.
  3. In a
    microwave-safe bowl, combine dark chocolate and butterscotch chips.
    Microwave until melted, stirring occasionally. Stir in peanut butter
    until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
    teaspoon sea salt.
  4. Chill bars for 2
    hours or until completely firm. Using the edges of the foil, lift the
    bars out of the pan and cut into squares. Refrigerate until serving.

– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS



INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 
2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream
bag of snack size peanut butter cups



Directions:



1. Preheat oven to 325 degrees. Line 11×7 with nonstick foil. 

2. In a mixer, beat the melted butter and sugars
together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.

4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.

5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   

6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

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