Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
RECIPE:
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Peanut Butter Banana Freezer Pie - Casserole Queens
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Vanilla wafer crust freezer pie and alcoholic milkshakes - the perfect summer treat!
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Peanut Butter Freezer Pie with Chocolate and Bananas
1 1/2 cups vanilla wafer cookies (about 30)
1 1/2 cups packed light brown sugar
3 tablespoons unsalted butter, melted
2 cups sliced bananas
4 oz. cream cheese, softened
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
2 8 oz. containers frozen whipped topping, thawed
Pulse the cookies in a food processor until finely ground. Add ½ cup of the brown sugar and the melted butter and pulse 2 to 3 times more until combined. Press the crumbs evenly into a 9 x 13 inch casserole dish that has been pre-greased with cooking spray. Chill in the refrigerator while preparing filling.
Combine the cream cheese, peanut butter, vanilla extract and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until smooth. Add in half of the whipped topping and whisk until combined. Add the remaining whipped topping and whisk on high until completely smooth.
Remove casserole dish from the refrigerator and place bananas over crust in one even layer. Drizzle half of the chocolate syrup over top. Add peanut butter whipped topping over the bananas and chocolate and evenly spread. Drizzle remaining chocolate syrup over the top. Cover with plastic wrap and freeze for at least 5 hours. When ready to serve let stand at room temperature for about 10 minutes.
Serves: 10-12
Spiked Milkshakes
3 scoops chocolate ice cream
3 oz. coffee-flavored liqueur
3 oz. dark rum
3 tablespoons malt powder
6 oz. seltzer
10 coffee beans, crushed
Bittersweet chocolate shavings for garnish
In a blender combine the coffee liqueur, dark rum, malt and ice cream. Blend until smooth. Pour into 4 glasses, top off with seltzer and garnish with coffee beans and chocolate shavings.
Serves: 4
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
“MULTIGRAIN PEANUT BUTTER CASSEROLE “ | EASY AND QUICK BREAKFAST RECIPE
Ingredients:
5 multigrain bread slices
1 whole egg
1 teaspoon of vanilla essence
3 tablespoons of Honey
Melted butter
Peanut butter spread (can be substituted with Nutella spread)
FOR THE PROCESS PLEASE FOLLOW THE VIDEO
How to Make Ree's No-Bake Peanut Butter Bars | The Pioneer Woman | Food Network
Chocolate + Peanut Butter = a dream combo.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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No-Bake Peanut Butter Bars
Recipe courtesy of Ree Drummond
Total: 1 hr 30 min
Active: 20 min
Yield: 20 bars
Level: Easy
Ingredients
Filling:
2 sticks salted butter, softened, plus more for greasing the pan
1 cup chunky peanut butter
2 cups powdered sugar
One 12-ounce box vanilla wafers
One 12-ounce bag mini semisweet chocolate chips
Frosting:
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup chopped peanuts
Directions
Special equipment: 9-inch-x-13-inch pan
For the filling: Grease a 9-by-13-inch pan with some butter.
Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.
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How to Make Ree's No-Bake Peanut Butter Bars | The Pioneer Woman | Food Network
No Bake Peanut Butter Cookies
A new variation of the classic no bake cookie: Peanut Butter No Bakes! These are all peanut butter without any chocolate - they're so easy and don't need an oven. They've been called the BEST cookies EVER by tasters!
Recipe:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
INGREDIENTS
½ cup (113g) unsalted butter diced
1 ¾ cups (350g) granulated sugar
½ cup (118ml) nonfat milk
½ cup (133g) creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups (243g) quick cooking oats
INSTRUCTIONS
Line two cookie sheets with parchment paper.
It’s very important that all your ingredients are measured and ready to go before you start and make sure you’ve read the directions before making these cookies. The process goes fast!
Melt the butter in a 3-quart saucepan over medium heat. Stir in the sugar and milk. Whisk until smooth then bring to a boil and cook for about 1 ½ minutes, stirring occasionally. NOTE: you MUST boil them long enough or they will not set. To be sure of this, boil the mixture until it reaches 230°F on a candy or instant read thermometer. If you do not have a thermometer, this will take about 1 ½ minutes on medium heat.
Remove from heat and stir in peanut butter, salt, vanilla, and oats.
Use a cookie scoop to drop 2 tablespoon size balls of cookie mixture onto the prepared baking sheets. Let sit to set or chill to harden quicker.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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