Best 6 Frozen Peanut Butter And Banana Bars Recipes

FROZEN PEANUT-BUTTER AND BANANA BARS

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.
• Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.
• Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.
• To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.
• Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.

FROZEN BANANA BARS

Steps:

• Heat oven to 350º F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix wafer crumbs and butter; press onto bottom of prepared pan. Bake 8 to 10 min. or until crust is firm. Cool completely.
• Beat cream cheese, peanut butter and milk in large bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP. Spread half the cream cheese mixture over crust.
• Cut bananas lengthwise in half; place over cream cheese layer on crust. Cover with remaining cream cheese mixture. Sprinkle with nuts.
• Freeze 4 hours or until firm. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use foil handles to remove dessert from pan before cutting into bars.

FROZEN PEANUT BUTTER AND BANANA BARS

Steps:

• Make crust: Preheat oven to 350. In food processor, process cookies til crumbs form. Add butter; pulse til mixture holds together when squeezed. Lightly butter an 8 inch square baking pan. Line it with two crisscrossed rectangles of parchment that hang out of pan on each side by a few inches. Press crust firmly into bottom of pan on top of parchment and slightly up the sides. Use the bottom of a metal measuring cup or small bowl to help pat crumbs in evnenly.
• Bake until crust is firm and dry to the touch, 15- 20 minute Cool to room temperature.
• Make filling: In clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides as needed.
• Peel bananas; halve lengthwise. Spread half the cream cheese mixture over the crust; top with a snug layer of bananas. Cover with remaining cream cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze til firm, at least 6 hours.
• To remove, wipe outside of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.

NO-BAKE PEANUT BUTTER BANANA BARS

Steps:

• 1. Butter an 8-inch square baking pan with nonstick cooking spray, then line with parchment paper, with overhang on all sides. 2. Process the wafers in a food processor until fine crumbs form. (You should have 1 1/2 cups crumbs.) Add the confectioners' sugar and salt and pulse until well mixed. Add the butter and 3/4 cup peanut butter and pulse, scraping the bowl occasionally, until evenly moistened. 3. Transfer to the prepared pan and spread in an even layer. Arrange the banana slices in a single layer on top and press in firmly. Freeze until set, about 30 minutes. 4. Meanwhile, combine the chocolate chips and remaining 1/4 cup peanut butter in a heatproof bowl. Set over a saucepan of simmering water and melt, stirring occasionally, until smooth. Pour over the banana layer and spread evenly. Sprinkle the peanuts on top and gently press into the chocolate mixture. 5. Freeze until firm, at least 4 hours. Lift out of the pan with the parchment overhang. Cut into 2- by 1-inch bars. Bars can be frozen in an airtight container for up to 1 week.

FROZEN PEANUT BUTTER BARS

Steps:

• Assembly Directions:.
• In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
• Freezing Directions:.
• Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
• Comments:.
• We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

FROZEN BANANAS

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.