Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Candy-Crunch Peanut Butter Bars

3.5 by 11 people
17K views
Rate me!
  • Yields: 48 bars
  • Prep: 30 mins
  • Chill: 1 hr

Candy-Crunch Peanut Butter Bars

Ingredients

Directions

  1. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside. In a food processor combine peanut butter cookies and salt. Cover and process until fine crumbs form. Add the melted butter. Process with several on/off turns just until combined. Press mixture into the bottom of the prepared pan.
  2. In a large bowl beat powdered sugar, the 1-1/3 cups peanut butter, and the softened butter with an electric mixer on low to medium speed until smooth. Stir in finely crushed burnt peanuts. Drop mixture by spoonfuls over crust; carefully spread to an even layer.
  3. In a heavy small saucepan melt chocolate and the 1/2 cup peanut butter over low heat, stirring occasionally. Spread evenly over bars. Sprinkle with coarsely crushed burnt peanuts. Cover; chill about 1 hour or until set. Using the edges of the foil, lift block of bars out of the pan. Place on a cutting board; cut into bars. Store in the refrigerator.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Nutrition Facts (Candy-Crunch Peanut Butter Bars)

    Per serving:
  • 166 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 10 mg chol.,
  • 108 mg sodium,
  • 15 g carb.,
  • 1 g fiber,
  • 11 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...