ISO: ISO: Bar cookie recipe with p'nut butter and chocolate chips- no oatmeal.

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Have you ever had Peanut Butter Pie? It's to die for. I have

a great recipe if you want it. Very rich though.
Lj

 
spoonful of pb in the mouth, followed with a handful-of-chocolate-chips chaser smileys/smile.gif

 
Cyn, not a 'bar cookie' per se, but a brownie... basic and SO moist and yummy!

Suzanne’s Peanut Butter Brownies

Makes 2 dozen bars

1 cup sifted flour
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 tsp. vanilla
1 can (16 oz) Hershey’s chocolate syrup
3/4 cups smooth peanut butter
1 tbl butter, melted
2 squares (2 oz.) semisweet chocolate (or equivalent in chocolate chips)
1-1/2 tbl. butter

Preheat oven to 350 deg. Grease a 13x9x2” baking pan. Soft flour and salt onto wax paper. Beat the stick of butter, sugar, and eggs in large bowl until light and fluffy (about 5 min.) then stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour into prepared pan. Bake for 25 min. or until center springs back when lightly touched - don’t overbake. Cool completely in pan on wire rack. Mix peanut butter with the 1 tbl. melted butter. spread evenly over top of brownies. Melt chocolate with remaining 1-1/2 tbl. butter in a small bowl, in microwave (about 1 min.). Drizzle this across the peanut butter layer in thin lines about 1” apart. Draw a wood toothpick or thin spatula across the lines, alternating directions for decoration. Let chocolate set before cutting into 24 bars.

 
I've used some peanut pies that were almost too rich, if I remember several had cream cheese?

wouldn't mind taking a look at yours though? If it's not too much trouble.
The way I do it now, is just use the recipe for filling that I use for banana or coconut pie (milk, flour or cornstarch, sugar, eggs etc.) when it is still hot, I whisk about a cup of peanut butter in, put in crust, add meringue, brown.
Nan

 
Hey Cyn...I don't know if this will help...but I e-mail recipes to myself.

That way I can keep them in a file...and I have access to them whereever I go. I also don't tend to misplace recipes I intend to try...or my favorites. Plus, when I keep an electronic version, they're easy to share with others.

It's turned out to be a great system for me....Just a thought.

 
I have several volumes of personal favorites, make again soon, test this out and holidays.

If I don't have any reading material I go through them in the evening and plan what I'm going to make next.
I think it's an "age" thing. I didn't grow up with computers and need a hard copy of everything.

 
Great idea, I do that with other things. I keep recipes on a flash drive and print as I use them.

 
Your method sounds good

I've never thought of doing it with a meringue. It sounds yummy. Here is my recipe

Peanut Butter Pie

1 cup graham cracker crumbs (about 9 double crackers)
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted

2 cups creamy peanut butter
2 cups sugar
2 8-oz pkg cream cheese - room temp
2 tab butter, melted
2 tsp vanilla
1 1/2 cups whipping cream

4 oz semisweet chocolate
3 tab plus 2 tsp hot strong coffee

Combine crumbs, brown sugar and 1/4 cup melted butter. Press into bottom and halfway up sides of 9in springform pan.

Beat peanut butter, sugar, cream cheese, 2 tab melted butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold into peanut butter mixture (I do it in a couple of additions). Spoon into crust. Refrigerate 6 hours.

Melt chocolate with coffee in double boiler. Spread atop filling. Refrigerate until firm.

This is a great make ahead dessert.

Hope you enjoy
Lj

 
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