Recipe Talk

I lost a recipe for cookier made with Peanut Butter, Graham Cracker Crumbs, evaporated milk, butter, and I cannot remember what else. It was a baked cookie and very good. Does any one have a copy?

Thanks

Chippy Chewy Bars

1/2 cup (1 stick) butter or margarine

1-1/2 cups graham cracker crumbs

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided

1-1/2 cups MOUNDS Sweetened Coconut Flakes

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate

1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)

1. Heat oven to 350degreesF. Place butter in 13x9x2-inch baking pan. Heat in oven until melted; remove pan from oven. Sprinkle graham cracker crumbs evenly over butter; press down with fork.

2. Sprinkle 1 cup peanut butter chips over crumbs; sprinkle coconut over chips. Layer remaining 2/3 cup peanut butter chips over coconut; drizzle sweetened condensed milk evenly over top. Press down firmly.

3. Bake 20 minutes or until lightly browned.

4. Combine chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. Drizzle evenly over top of baked mixture. Cool completely. Cut into bars. About 48 bars.

Reese's Cookie Bars from Lisa Peacock

1 cup butter

1-1/2 cups graham cracker crumbs

1-1/2 cups peanut butter

1 pound powdered sugar (3-3/4 cups)

6 oz. milk chocolate chips

6 oz. semi-sweet chocolate chips

1 tbl. shortening

Melt butter and add in all ingredients except chocolate chips and shortening.
Mix thoroughly and pat evenly onto a cookie sheet.
Combine chocolate chips and shortening and melt over low heat in a 1 qt. saucepan, stirring to keep smooth and creamy.
Spread chocolate on top of peanut butter mixture.
Refrigerate for 20 minutes and then cut into bars. Keep refrigerated or in a cool, dry place until you serve them.

No Bake Bars

4 cups chocolate chps

4 cups butterscotch chips

3 cups peanut butter

12 oz jar dry roasted peanuts

1 cup butter

1/2 cup milk

3 1/8 oz pkg vanilla pudding

2 lb powdered sugar

Melt chips & peanut butter ina double boiler, take off heat & add dry roasted
peanuts. Spread half of mixture on bottom of 12 x 18" pan. Chill. Combine
butter, milk, pudding and boil one minute. Remove from heat & add powdered
sugar. Spread over chilled base. Top with other half of chocolate mixture
and chill. Keep in fridge.

NO-BAKE PEANUT BUTTER BARS

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1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/2 tsp. ground cinnamon

3/4 c. chunky peanut butter

1/3 c. corn syrup

6 oz. chocolate chips

2 Tbsp. chunky peanut butter

Combine cracker crumbs, sugar and cinnamon. Add 3/4 cup
peanut butter and syrup, mixing just until blended. Press
mixture evenly into 8-inch square pan. Place chips in micro-
wave until melted. Spread over peanut butter mixture. Swirl
remaining peanut butter in warm chocolate.

Makes 1 1/2 dozen
bars.

No-Bake Chocolate Peanut Butter Bars

Ingredients:

2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar

3 cups graham cracker crumbs OR plain chocolate cookie crumbs (place cookies in Ziplock bag and roll with rolling pin to crush)

2 cups (12-oz. pkg.) semisweet chocolate mini morsels, divided

Grease 13 x 9-inch baking pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, cookie crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.

Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over crumb crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

No Bake Rocky Road Bars

This recipe will work fine with any generic frosting mix. I changed the recipe to use a graham cracker crust so there's no baking needed. For the original version using a sugar cookie crust, see Rocky Road Bars.

INGREDIENTS:

1 cup graham cracker crumbs

1/4 cup butter, melted

1/3 cup water

1/4 cup butter

15 oz. pkg.DRY milk chocolate frosting mix

1 cup miniature marshmallows

1/2 cup chopped pecans

1/4 cup semisweet chocolate chips

PREPARATION:

Combine graham cracker crumbs and 1/4 cup melted butter in a small bowl. Press into bottom of a 9" square pan. Set aside while preparing filling.

In heavy saucepan, combine 1/4 cup butter and water and heat to boiling.

Add the dry frosting mix (Jiffy brand is best - be sure the boxes add up to about 15 ounces) and blend well. Remove from heat and let cool slightly, about 4 minutes. Stir in marshmallows, pecans, and chocolate chips and spoon onto graham cracker crust. Cool completely and cut into pieces to serve. If you can't find the dry frosting mix, you can make this with the canned, or tub frosting. Omit the water, 1/4 cup butter, and the dry frosting mix. Melt a 12 ounce package of chocolate chips in a small saucepan. Remove from heat and add a 16 ounce tub of prepared milk chocolate frosting and beat until smooth. Fold in marshmallows, pecans, and chococolate chips and spread over graham cracker crust; let cool completely and cut into pieces. 25 bars
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No-Bake Chocolate Peanut Butter Bars

Ingredients:

2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar

3 cups graham cracker crumbs OR plain chocolate cookie crumbs (place cookies in Ziplock bag and roll with rolling pin to crush)

2 cups (12-oz. pkg.) semisweet chocolate mini morsels, divided

Grease 13 x 9-inch baking pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, cookie crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over crumb crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
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Chocolate Peanut Butter Bars

2 1/2 cups graham cracker crumbs

1 cup peanut butter

1 cup butter, melted

2 cups semisweet chocolate chips

2 3/4 cups confectioners' sugar

In a medium bowl, stir together graham cracker crumbs, confectioners'
sugar, peanut butter and melted butter. Press firmly into the bottom of a
9x13 inch pan. Melt chocolate chips over a double boiler or in the
microwave, stirring occasionally. Spread melted chocolate over the crumb
crust. Chill for about 5 minutes, then cut into bars before the chocolate is
completely set, then chill until ready to serve.