Peanut Butter Bars
Peanut Butter Bars is a hor d'oeuvre that serves 30. One serving contains 285 calories, 5g of protein, and 15g of fat. For 26 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 375 people were impressed by this recipe. It is brought to you by Cooking Classy. Head to the store and pick up baking soda, oats, light-brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 24%. Peanut butter cookie bars with Reese’s peanut butter eggs, Chocolate, Peanut Butter, Pretzel and Caramel Candy Bars (Homemade Take 5 Bars), and Peanut Butter Caramel Shortbread Bars {millionaire bars} are very similar to this recipe.
Servings: 30
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 tsp baking soda
3/4 cup butter
2 Tbsp cocoa powder
1 1/2 cups creamy peanut butter, divided
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 1/2 cups quick oats
3 1/2 cups powdered sugar
3/4 tsp salt
1/2 cup salted butter
1 tsp vanilla extract
1/4 cup milk, preferably 2% or whole
Equipment:
mixing bowl
stand mixer
whisk
oven
baking sheet
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, light-brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Blend in 3/4 cup peanut butter. Stir in eggs one at a time, mixing after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combine. Spread mixture into an even layer into a greased 15 by 11-inch rimmed cookie sheet (it will be fairly thin once spread). Bake in preheated oven 13 - 15 minutes, until lightly golden. Remove from oven and allow to cool 5 minutes, then dollop remaining 3/4 cup peanut butter by the spoonfuls over peanut butter bars. Allow dolloped peanut butter to rest about 1 minute then carefully spread peanut butter into an even layer over top. Prepare chocolate frosting according to direction listed and spread over peanut butter layer. Allow to cool (if you can handle waiting) before cutting into squares. Store in a single layer in an airtight container at room temperature.For the chocolate frosting:Melt butter in a medium saucepan over medium heat. Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil. Once mixture reaches a boil, remove from heat and stir in vanilla extract. Add in powdered sugar and mix until well blended. Immediately pour frosting over peanut butter layer and spread into an even layer (frosting sets quickly so I wouldn't recommend being to meticulous with the design like I tried to be, because then you'll end up with a slightly grainy looking frosting like I did).Recipe Source: adapted slightly from Tried and Tried Again
Step by step:
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, light-brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Blend in 3/4 cup peanut butter. Stir in eggs one at a time, mixing after each addition until combine.
2. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combine.
3. Spread mixture into an even layer into a greased 15 by 11-inch rimmed cookie sheet (it will be fairly thin once spread).
4. Bake in preheated oven 13 - 15 minutes, until lightly golden.
5. Remove from oven and allow to cool 5 minutes, then dollop remaining 3/4 cup peanut butter by the spoonfuls over peanut butter bars. Allow dolloped peanut butter to rest about 1 minute then carefully spread peanut butter into an even layer over top. Prepare chocolate frosting according to direction listed and spread over peanut butter layer. Allow to cool (if you can handle waiting) before cutting into squares. Store in a single layer in an airtight container at room temperature.For the chocolate frosting:Melt butter in a medium saucepan over medium heat.
6. Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil. Once mixture reaches a boil, remove from heat and stir in vanilla extract.
7. Add in powdered sugar and mix until well blended. Immediately pour frosting over peanut butter layer and spread into an even layer (frosting sets quickly so I wouldn't recommend being to meticulous with the design like I tried to be, because then you'll end up with a slightly grainy looking frosting like I did).Recipe Source: adapted slightly from Tried and Tried Again
Nutrition Information:
covered percent of daily need
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