Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cheesecake Cookie Bars

Makes 8x8 pan.

Oh boy.  Sinfully yummy.  Excuse the poor photo and just trust me on this one.
Source: Inside BruCrew Life

For the Cookie Dough:

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1 cup Reese's peanut butter chips

1 cup Hershey's baking melts

For the Cheesecake:

1 package cream cheese (8 oz.)

1/2 cup sugar

1 egg

1/4 cup peanut butter

For the topping:

1/4 cup Reese's peanut butter chips

1/4 cup chocolate chips

1 teaspoon shortening

In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add the eggs, vanilla, and salt and cream again. Sift together the baking soda and flour. Slowly add to the butter mixture until incorporated. Stir in the peanut butter chips and baking melts by hand. Press half the dough into the bottom of an 8" pan. Set aside.

In another bowl, beat the cream cheese and sugar until creamy. Add the egg and peanut butter and beat until smooth. Pour on top of the cookie dough.

Press small pieces of cookie dough onto the top of the cream cheese layer. Continue until all the dough has been used and the cheesecake has been covered. Bake at 350* for 30-40 minutes. Remove and let cool completely. Cut into 16 bars.

In a small bowl, combine the peanut butter chips and 1/2 teaspoon shortening. Heat for 30 seconds in the microwave. Stir until melted and smooth. Spoon into a plastic bag that has one corner cut off. Drizzle over bars. Repeat with chocolate chips. Keep refrigerated. Makes 16 bars.

Oatmeal Peanut Butter and Chocolate Chip Bars

Oatmeal Peanut Butter and Chocolate Chip Bars

Serves 24.

Just delicious.
Adapted from: Kroger brand Old Fashioned oats container

1 c. butter (2 sticks)

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

1 t. salt

1 t. baking soda

2 c. flour

3 c. old fashioned oats

1 bag peanut butter and chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars.  Beat in eggs and vanilla.  Mix in dry ingredients (salt, baking soda, and flour).  Stir in oats and chips.

Pour into a greased 9x13 pan.  Bake for 20-24 minutes or until just starting to set in the middle and turn golden brown.

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Cup Cookie Dough Crumble Bars

Makes 16 bars.

These were absolutely, positively delicious.  From now on, I will make a double batch and bake them in a 13x9 because one 8x8 pan is not enough!
Source: Averie Cooks

• 1/2 cup unsalted butter, melted (1 stick)
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch salt, optional and to taste
• 1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
• about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
3. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
5. Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Ultimate Pretzel-Crusted Peanut Butter Cookie Candy Brownie Bars

Ultimate Pretzel-Crusted Peanut Butter Cookie Candy Brownie Bars

Makes 24-30 squares, depending how you cut them.

Repeat the title over and over again.  You won't ever get frustrated at how long the name of this dessert is, because, well, let's be honest... everything in the name is pretty much awesome.  And when you put them together, things get even better.  I made the horrid mistake of purchasing too few Reese's peanut butter cups.  The package I bought had, what looked like, quite a few, but I was short, which is why I ended up chopping them into pieces and scattering them on top of the dough instead of placing them down whole as instructed in the recipe.  My way didn't take too much away from the ultimate goal, but I think I'll try the "right" way when making these again in the future.  
Source: Baby Gizmo

2 ½ cups crushed butter pretzels
1 cup melted butter
5 tbsp sugar
Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
Family size Brownie Mix and all the ingredients the mix calls for
Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags) ***Buy exactly this to have enough.  If you skimp on peanut butter cups, you'll be forced to face the tragedy I did: cutting them to make ends meet.  Avoid this, is possible.

Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the cookie dough.

Make the cookie dough according to the package. Lightly press the cookie dough evenly on top of the pretzel crust.

Unwrap 24 snack-size Reese’s Peanut Butter cups and cover the cookie dough with the candy.

Whip up your brownie mix and pour evenly over the Peanut Butter Cups.

Bake at 350 degrees for 40-45 minutes.

Cool for 10 minutes and then enjoy!

Peanut Butter Chocolate Chip Bars with Pretzel Marshmallow Topping

Peanut Butter Chocolate Chip Bars with Pretzel Marshmallow Topping

Serves 24.

I made a lot of changes from the original recipe, in case you are curious to compare.  Mainly, I only wanted one dough (I'm lazy), omitted espresso and cocoa powders, and altered some of the measurements. 
Adapted from: Cake, Batter, and Bowl

Dough:
1 cup unsalted butter, at room temperature (2 sticks)
1-1/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup creamy peanut butter
1 cup chocolate chips
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt

Toppings:
2 cups mini marshmallows
2 cups coarsely chopped chocolate covered pretzels

Preheat oven to 350 degrees.  To make dough, place butter and sugars in a large bowl and mix until creamed. Mix in eggs and vanilla, then peanut butter and chocolate chips.  Mix in flour, baking soda, and salt.

Drop large spoonfuls dough into a greased 13×9-inch pan and smooth to make an even surface. Top evenly with pretzels, then mini marshmallows; press into the dough. Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean and marshmallows are golden brown. Cool completely and cut into 24 bars.

Chocolate, Peanut Butter, and Caramel Club Bars

Chocolate, Peanut Butter, and Caramel Club Bars

Makes about 15 bars

Oh boy.  These are good.  Really good.  And really rich.  Cut them small, because you might only be handle a little bit.  And if not?  Well, if not, then you can also use the size to rationalize going back for a second.  I fall into the second-helping category.
By the way, spend some time browsing the Picky Palate blog.  Your mouth will water constantly. I plan to make a lot more recipes from here...
Source: Picky Palate blog

45 Club crackers
1 c. peanut butter chips, divided
1 c. packed light brown sugar
2 sticks unsalted butter
1-1/2 c. chocolate chips

Place 15 club crackers in the bottom of an 8×8 inch square baking pan that’s been lined with foil and sprayed with cooking spray.  Sprinkle 1/2 Cup peanut butter chips on crackers.

Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms.  Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel.  Top with one final layer of crackers then spread with melted chocolate.

Passion Bars

Passion Bars

Makes about 24.

Two things you can consider when making these.  First -- The photo above shows a passion bar baked in a 13x9 baking dish.  Next time, I might try baking in a 9x9 square baking dish, which would make each of the layers a little thicker and, in my opinion, better overall.  Second -- Got mini chocolate chips on hand?  Consider swapping out the regular size chocolate chips for the minis.  I think they would work well in this recipe.
Have a wonderful 4th of July weekend!

2 c. quick oats
1 c. flour
1 c. brown sugar
1/2 t. salt
1/2 t. baking soda
1 c. butter, softened
14 oz. sweetened condensed milk
3/4 c. creamy peanut butter
1 c. chocolate chips
Additional 1/2 c. chocolate chips and heavy cream, for drizzle (if desired)

Preheat oven to 350 degrees.  Grease a 13x9 baking dish.

Stir together oats, flour, sugar, salt, and baking soda.  Cut in butter.  Reserve 1-1/2 cups of the crumbly mixture and pat the rest into the prepared pan.

Stir together sweetened condensed milk and peanut butter.  Heat in microwave for 45-60 seconds, stirring halfway through.  Spread over oatmeal layer.

Sprinkle chocolate chips over peanut butter layer and crumble reserved oat mixture over top.

Bake 30-35 minutes, or until edges begin to turn a golden brown.  Cool on a wire rack.  If you wish to add the chocolate drizzle, melt remaining chocolate chips, adding heavy cream by the tablespoonful, until a drizzling consistency is reached.  Place in refrigerator to allow chocolate to set.  Cut into bars.

Peanut Butter Chewies

Peanut Butter Chewies

Makes about 4 dozen.

Appropriately named, these cookies are chewier than your typical peanut butter cookie. Personally, I like the addition of the chocolate chips, but do whichever you prefer!

Source: Best-Loved Cookies cookbook

1 Butter Flavor Crisco stick or 1 Butter Flavor Crisco all-vegetable shortening

1-1/2 c. creamy peanut butter

1-1/2 c. firmly packed light brown sugar

2 eggs

1 can (14-oz.) sweetened condensed milk

2 t. vanilla

2 c. all-purpose flour

1 t. baking soda

1 t. salt

1-1/2 c. pecans OR chocolate chips, optional

Preheat oven to 350 degrees.

Combine 1 cup shortening, peanut butter, and sugar in a large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs, sweetened condensed milk, and vanilla.

Combine flour, baking soda, and salt. Mix into shortening mixture at low speed until just blended. Stir in pecans or chocolate chips, if using.

Drop rounded tablespoonfuls of dough 2" apart onto ungreased cookie sheets.

Bake one cookie sheet at a time for 12-13 minutes or until lightly browned on bottom. Do not overbake. Cool 2 minutes on cookie sheets. Remove cookies to wire racks to cool completely.

Puppy Chow

Puppy Chow

Makes 9 cups.

Quick! You have a few more days before you feel obligated to make your annual "healthy eating" New Year's resolution! :::wink!:::

My younger brother is The Best puppy chow maker ever. I don't know what his secret is, but I think it involves increasing the amounts of chocolate, peanut butter, and butter, and keeping the amount of Rice Chex as directed. His puppy chows always contains luscious powdered-sugar-covered-peanut-butter-and-chocolate glumps. And they taste amazing.

Here's the basic recipe. Increase amounts as you choose. Even made as-is, this is a spectacular, tried-and-true sweet snack.

Source: Chex.com

9 c. Rice Chex

1 c. semisweet chocolate chips

1/2 c. peanut butter

1/4 c. butter

1 t. vanilla

1-1/2 c. powdered sugar

In a large bowl, measure cereal; set aside.

In a large saucepan, melt butter, chocolate chips, and peanut butter. Stir frequently until mixture is smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food storage bag.

Add powdered sugar to bag, seal, and shake to coat. Spread on wax paper to cool completely or, if you're lazy, just keep it in the bag or throw it in a container with an air-tight lid.

Peanut Butter Fudge Bars

Peanut Butter Fudge Bars

Makes about 24 squares.

Always a hit, and easy on the baker!

Source: Christmas with the Cake Mix Doctor cookbook

1 yellow cake mix

1 c. peanut butter (creamy or crunchy, your choice)

1 stick butter, melted

2 eggs

1 (14 oz.) can sweetened condensed milk

2 c. semisweet chocolate chips

2 T. butter

1 t. vanilla

In a bowl, combine cake mix, peanut butter, melted butter, and eggs. Reserve one cup for the topping, and press the remaining mixture into a 13x9 baking pan.

In a saucepan, heat the sweetened condensed milk, chocolate chips, and butter over low heat; stir until blended. Remove from heat and stir in vanilla extract. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes, or until golden brown. Cool on a wire rack. Cut into bars.

A Note From The Little Lady: If you'd like, stir in 1 cup of sweetened flaked coconut to chocolate/milk mixture when adding vanilla extract.

Emeril's Peanut Butter and Chocolate Chip Cookies

Emeril's Peanut Butter and Chocolate Chip Cookies

Makes approximately 24 cookies.

Emeril bakes - who knew? Not me.
This a super simple recipe that would be great to make with kids. And the end result tastes good too! HAPPY FRIDAY! Have a great weekend!
Source: Everyday Food magazine, adapted from Emeril 20-40-60.

1 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed light-brown sugar
1/2 c. semisweet chocolate chips
1 large egg, beaten
1 t. pure vanilla extract

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1" apart, on two ungreased baking sheets.

Using a fork, press on dough in two directions to form a crosshatch pattern.

Bake cookies until puffed and lightly golden, 10-12 minutes, rotating sheets halfway through. Let cookies cool on sheets.

A Note From The Little Lady: If baking sheets separately, reduce baking time to about 9 minutes each.

Easiest Peanut Butter Cookies

Easiest Peanut Butter Cookies

Makes about 16 cookies.

I don't think a cookie recipe gets any easier than this. And the best part is that they taste just as good as any other peanut butter cookie recipe I've tried -- they're soft, chewy, and oh-so peanut-buttery. Any less work and you're buying break-and-bakes from the grocery store. And if you don't have any ready-to-bake cookie dough already in the fridge, chances are that whipping up this batch of cookies will always be easier than running to the store.

Source: 5 Ingredients of Less!

1 c. creamy peanut butter

1 c. sugar

1 egg

Preheat oven to 350 degrees.

Combine all three ingredients; mix well.

Refrigerate dough for 5 minutes.

Drop dough balls onto cookie sheet. Make a crisscross pattern on top of each cookie using the tines of a fork. Sprinkle with sugar.

Bake for 10 minutes.

Cool on baking sheet for 5 minutes; transfer to wire rack and cool completely.

Peanut Butter-Banana Cupcakes

Peanut Butter-Banana Cupcakes

Makes 24 cupcakes.

Elvis would've loved these.

1 box yellow cake mix

1 box instant banana pudding

2 extra-ripe bananas, mashed

4 eggs

1/4 c. vegetable or canola oil

1 c. water

1 c. chunky peanut butter

cream cheese frosting

Preheat oven to 350 degrees.

Mix together yellow cake mix, banana pudding, bananas, eggs, oil, and water. Stir in chunky peanut butter.

Spoon batter into a cupcake pan that has been prepared with liners.

Bake for 18-19 minutes or until golden brown and a toothpick comes out clean.

Cool on a wire rack.

Frost with cream cheese frosting.

A Note From The LL: If you prefer to cook this in mini loaf pans, bake for 35-38 minutes. Mini cupcakes? Bake for 13-15 minutes.

Peanut Blossom Cookies

Peanut Blossom Cookies

Makes 3-1/2 to 4 dozen.

Cookie #10 of The Little Lady's "12 Days of Christmas Cookies"

1 bag Hershey's kisses, 48 kisses unwrapped

1/2 c. butter, softened

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. packed brown sugar

1 egg

2 T. milk

1 t. vanilla extract

1-1/2 c. all-purpose flour

1 t. baking soda

1/2 t. salt

sugar (for rolling dough balls in)

Preheat oven to 375 degrees.

Beat butter and peanut butter until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.

In a separate bowl, stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.

Shape dough into 1" balls; roll in sugar and place on ungreased cookie sheets. Bake for 8 minutes. Remove from oven and immediately press a Hershey's Kiss into the middle of each cookie. Cool on wire rack.

Puppy Chow Bars

Puppy Chow Bars

A Little Lady Original. These came to fruition when I was attempting to clean out my pantry. There's nothing worse than coming home from the grocery store and not having the space to unload your groceries. I had 4 opened jars (4!) of different peanut butter varieties (The Little Lady loves her some PB), a half empty box of Special K that wasn't going anywhere fast, and plenty of powdered sugar and chocolate chips. Though I knew I couldn't make Puppy Chow with Special K, I figured I could do something similar. So, a bar form it became! My initial batch had some problems with crumbling a bit when cutting into serving pieces, so I've slightly upped the peanut butter, and decreased the powdered sugar to solve that problem. You should be good to go!

2-1/2 c. creamy peanut butter

1 stick butter

3 c. crispy rice cereal (such as Chex, Special K, or Rice Krispies)

3 c. powdered sugar

2 c. chocolate chips

In a large bowl, mix together cereal and powdered sugar.

In a saucepan over medium-low heat, combine peanut butter and butter, stirring occasionally until butter is completely melted and mixture is without lumps.

Pour peanut butter mixture over cereal mixture and toss to coat.

Press into a lightly-greased 13x9 pan.

Melt chocolate chips and pour over bars, spreading evenly.

Chill in refrigerator for a few hours.

Taste the goodness of Puppy Chow in bar form.

Chicken Satay With Peanut Sauce

Chicken Satay with Peanut Sauce

Makes approximately 25 skewers and 2 cups of sauce.

Although somewhat lacking in appearance (they needed grill marks! maybe next time...), they went over very well among guests. The Mr. loved them, eating a dozen or so over the course of the party and leftovers the next day. About half took advantage of the peanut sauce, the other half, eating them plain.

Chicken:

2 lbs. boneless, skinless chicken breasts, cut into strips

4 T. dry white wine

2 T. soy sauce

6 large garlic cloves, minced

2 egg whites

1 t. dried crushed red pepper flakes

salt for sprinkling on chicken

25 wooden skewers

Peanut Sauce:

2 T. toasted sesame oil

3 green onions, finely chopped

2 garlic cloves, minced

1 T. grated fresh ginger

1 c. water

1/2 c. creamy peanut butter

1/4 c. soy sauce

1/4 c. rice wine vinegar

2 T. firmly packed brown sugar

1/4 t. dried crushed red pepper flakes

Whisk the first six ingredients together in a large bowl. Add the chicken strips and toss to coat. Cover and refrigerate for at least 2 hours.

Preheat oven to 350 degrees.

Thread chicken strips onto skewers accordian-style and place on a lightly-oil baking sheet. Bake until chicken is cooked through, 10-12 minutes. Sprinkle lightly with salt.

Prepare the peanut sauce by heating sesame oil in a saucepan over moderate heat until hot. Add green onions, garlic, and ginger. Cook, stirring frequently, until onions are wilted, about 1 minute. Stir in water, peanut butter, soy sauce, vinegar, brown sugar, and red pepper flakes and bring to a simmer. Keep stirring until sauce is smooth. Remove from heat and cool to room temperature (it will continue to thicken as it cools).

Serve the skewers warm or at room temperature, with peanut sauce.

Make-Ahead Factor: The chicken skewers can be assembled and cooked 1 day ahead of time and kept covered and refrigerated. The peanut sauce can be made 3 days ahead and kept covered and refrigerated.

Peanut Butter and Chocolate Cookie Cups

Peanut Butter and Chocolate Cookie Cups

Makes 40.

I know, I know, another peanut butter and chocolate recipe. But... who's complaining?

Recipe from AllRecipes.com

1/2 c. butter, softened

1/2 c. white sugar

1/2 c. packed brown sugar

1/2 c. creamy peanut butter

1 egg

1 t. vanilla

2 T. milk

1-3/4 c. flour
1/2 t. salt
1 t. baking soda

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees.

Cream together butter, white sugar, brown sugar, and peanut butter. Beat in egg, vanilla, and milk.

In a separate bowl, mix together flour, salt, and baking soda. Slowly add to the mixing bowl until well incorporated.

Shape into 40 balls and place into an ungreased mini muffin tin.

Bake for 8 minutes. Remove from the oven and immediately press a peanut butter cup into the center of each ball. Cool completely and remove from pan.

A Note From The Little Lady: To make removing wrappers easier, place peanut butter cups in the freezer for a bit beforehand. The wrappers will come off "cleaner" than if they are room temperature. You can return the peanut butter cups to the fridge after unwrapping, which keeps them firm for when you press them into the cookies.

Reese Cup Cookie Bars

Reese Cup Cookie Bars

Based on the ingredients, this recipe seems almost "too easy" to warrant putting on here, but these are phenomenal and deserve to be recognized. The first time I tried these, I fell madly in love with them and knew that I just had to track down the baker of this wonderful creation and somehow leave that day with the recipe. Little did I know they would require so little work! If you love the peanut butter-chocolate combination that so many people go wild for, combined with the soft, gooey flavor of chocolate chip cookies, gives these easy - but oh so delicious - cookie bars a try.

2 packages Chocolate Chip cookie mix
1 package Peanut Butter cookie mix
24-36 Miniature Reese Peanut Butter Cups
Eggs, oil, and butter as required by cookie mixes

Preheat oven to 350 degrees.
Prepare all three cookie mixes together in one large bowl, adding appropriate ingredients according to the directions on the packages.
Spread cookie dough in a 13x9 pan (for thicker bars) or a jelly roll pan (for slightly thinner, but still thick, bars).
Bake for approximately 35 minutes (less for jelly roll bars) or until golden brown and cooked through.
While the cookie bars are in the oven, unwrap at least 24 miniature peanut butter cups (I use 24 for a 13x9 pan, but use more for a jelly roll pans). Immediately after taking the pan out of the oven, press peanut butter cups into the cookie bars.
Cool. Salivate. Serve. Enjoy.