Tag: peanut butter

COOKIE DOUGH SNICKERS BARS WITH A SALTED PRETZEL TOPPING!!!

 These bars are pure insanity!!!!!! Beyond amazing and a real show stopper!!!!


 Ingredients
    Bottom Layer
  • 1 1/4 cups milk chocolate chips
  • 1/4 cup creamy peanut butter
  • Nougat layer
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 1/2 cups marshmallow fluff
  • 1 cup salted peanuts chopped
  • 1 teaspoon vanilla
  • Caramel
  • 1 14-ounce bag of caramels
  • 1/4 cup heavy cream
  • Cookie Dough Layer
  • 1 1/2 (3/4 cup) sticks butter
  • 2/3 cup brown sugar
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoon vanilla
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 -3/4 cup mini chocolate chips
  • Top chocolate layer
  • 1 1/2 cups milk chocolate chips
  • 1/4 cup creamy peanut butter
  • 1 cup pretzels sticks
  • 1/2 cup chocolate chips, melted

Instructions
  1. Line a 9×13 inch pan with nonstick foil and let some hang over the edges.  Melt 1 1/4 cups chocolate chips with
    1/4-cup peanut butter in microwave, then pour into the
    baking dish and spread until even. Place in the freezer a few mins until set.
  2. Make the nougat layer. Melt the butter in a
    saucepan over medium heat. Add in sugar and milk, stirring until
    dissolved and bring to a boil. Let cook for 5 minutes, stirring
    occasionally. Add in marshmallow fluff and vanilla, stirring until
    smooth. Turn off heat and fold in peanuts, then pour over bottom
    chocolate layer. Place in freezer until firm. 
  3. Make the caramel layer. Combine the caramels and
    cream in the microwave until smooth.  Pour over nougat layer
    and stick back in freezer until firm. 
  4. Make the cookie dough.   Beat butter,  add the brown sugar, cream, vanilla. Beat
    until combined, fluffy and light in color. Beat in the flour and salt
    until combined. Stir in the chocolate chips. Spread the cookie dough
    over the caramel layer gently with an offset spatula and yes, back into the freezer!
  5. Melt
    1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave.  Pour over caramel and spread until even. Sprinkle
    with the pretzels and drizzle with the remaining melted chocolate. Let
    cool and harden completely.
  6. Refrigerate
    for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off.  Next time I will cut the bars and THEN drizzle each individual one with chocolate and “attach” the pretzels.

 

THIS INSANE RECIPE COMES FROM HALF BAKED HARVEST!

PEANUT BUTTER & CANDY GALORE COOKIES!!!

4 cups all purpose flour
1 tsp baking soda
1 cup butter
1/2 cup peanut butter
2 cups light brown sugar, packed
1/2 cup granulated sugar
2 whole eggs, plus 2 egg yolks
2 Tbsp vanilla
3 cups assorted candy (1 cup Raisinettes, 3/4 cup Milk Duds, 3/4 cup Reese’s Pieces, 1/2 cup Mini M&Ms or regular -I used raspberry)

Preheat oven to 325°
Combine butter and peanut butter in a microwave safe bowl and melt together for 30 seconds. Remove and stir until smooth.

In mixer beat,  eggs, egg yolks, vanilla and sugar.  On low, slowly pour in your butter/peanut butter mixture.  Add your flour and baking soda until just combined.  Stir in candies until even;y mixed through.  Form scoops with 3 Tablespoons of dough in each.  Bake 10-12 minutes. Let cool.


Adapted from Picky Palate

PEANUT BUTTER & NUTELLA OREOS CHEESECAKE BARS

Peanut Butter and Nutella Cheesecake Bars

adapted from Tide and Thyme

2 rows Oreo cookies (from a standard package), made into crumbs in the food processor

4 tablespoons butter, melted

16 ounces room temperature cream cheese

2 eggs

½ cup granulated sugar

¼ cup heavy cream

1 teaspoon vanilla 

1/3 cup Nutella

1/3 cup peanut butter

Preheat oven to 325 degrees F.  and line an 8” square baking dish with nonstick foil, leaving enough of an overhang at the sides for easy removal of the bars from the pan.  Set aside.

Combine Oreo crumbs and melted butter in a medium bowl and stir well.  Press into the bottom of the pan.  Bake crust until set, about 12 minutes.  Set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture.  Beat until smooth and creamy. Pour over the oreo crust and spread with offset spatula.

Return the rest of the cream cheese mix to the bowl and add the peanut butter.  Spread evenly over the Nutella layer. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged.  Cool completely on a wire rack.  Refrigerate for at least 3 hours before cutting into bars.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close