Best 4 Frosted Peanut Butter Bars With Chocolate Drizzle Recipes

FROSTED PEANUT BUTTER COOKIE BARS DRIZZLED WITH CHOCOLATE

Steps:

• Preheat your oven to 350˚F (180˚C).
• Combine 1 C peanut butter and ⅔ C butter in a large bowl and beat until light and fluffy. Add 2 C brown sugar and 1 t vanilla and continue to beat for 1-2 minutes. Beat in 3 eggs one at a time then
• Stir in 1 C flour and ½ t salt just until well blended; spread batter in greased or foil-lined 13x9 inch baking pan.
• Bake at 350˚F for 35-40 minutes, or until the center springs back when lightly touched with a fingertip. Allow cookies to cool about 15 minutes in the pan.
• Combine ¾ C confectioners sugar with 1-2 T water in a small bowl and stir until smooth. Drizzle from a spoon over still-warm cookies. Swirl to make a random pattern.
• Combine 2 squares semi-sweet chocolate and 1 t shortening into a small zippered, plastic bag for one minute on MEDIUM power in a microwave. Knead with fingers to make sure it is all melted. Return to microwave for a few additional seconds if necessary. Chips may take a little longer.
• Snip a small tip from one corner and drizzle over the white glaze in a random back-and-forth pattern. When cool, use a sharp knife to cut into 36 rectangles. (I like them best cold out of the fridge.)

FROSTED PEANUT BUTTER BARS

Steps:

• In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, cream the peanut butter, shortening and confectioners' sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Store in the refrigerator.

FROSTED PEANUT BUTTER BARS WITH CHOCOLATE DRIZZLE

Steps:

• In a mixing bowl, cream peanut butter, shortening and brown sugar.
• Beat in eggs and vanilla.
• Combine the flour and salt; gradually add to creamed mixture.
• Add milk; mix well.
• Transfer to a greased 15 x 10 x 1 baking pan.
• Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. (I always bake it for 16 minutes.)
• Cool.
• For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar.
• Gradually beat in enough milk to achieve spreading consistency.
• Frost bars.
• Melt chocolate chips and shortening; stir until smooth.
• Drizzle over frosting.
• Refrigerate.

FROSTED PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture, beating well after each addition. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely. , In a large bowl, beat the butter, confectioners' sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Spread over peanut butter. Cut into bars.