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PEANUT-BUTTERCREAM CRUNCH BARS

A thick layer of vanilla buttercream gets sandwiched between a crispy peanut butter cookie base and a white chocolate fudge topping in these incredible bars.

1 cup sugar

1 cup light corn syrup

2 cups creamy peanut butter

3 cups crisp rice cereal

3 cups cornflakes

1¼ cups (2 ½ sticks) butter, divided

4 cups sifted powdered sugar

2 (4-serving-size) packages instant vanilla pudding mix

2–4 tablespoons milk

1 (12-ounce) package white chocolate chips (2 cups)

Lightly spray a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray; set aside.

Heat the sugar and corn syrup in a large saucepan just until mixture boils on the edge of the pan. Cook and stir for 1 minute more; remove from heat. Stir in peanut butter until melted and blended. Stir in rice cereal and cornflakes until coated. With a large square of wax paper, press into bottom of prepared pan; set aside.

In a medium saucepan, melt ¾ cup (1½ sticks) of the butter. Stir in powdered sugar, vanilla pudding mixes, and enough of the milk to make spreading consistency. Spread over cereal layer; set aside.

Heat the white chocolate chips and remaining butter in a small saucepan over low heat, stirring constantly until melted. Spread over pudding layer. Cover and chill in the refrigerator for at least 1 hour or until set. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 64 BARS.

PEANUT BUTTER FUDGE BARS

Just like politics, dessert preferences are local. Maybe you’re partial to Georgia peach cobbler. Or perhaps California coconut-lime ice cream or a New England cranberry betty is your style. But one thing’s for certain: these over-the-top peanut butter–chocolate fudge bars bridge all boundaries.

1 (18.25-ounce) package yellow cake mix

1 cup creamy peanut butter

2 large eggs

½ cup vegetable oil

2 cups semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk

2 tablespoons butter

2 teaspoons vanilla extract

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the cake mix, peanut butter, eggs, and oil in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Reserve ½ cups of the mixture. Press remaining mixture into bottom of prepared pan; set pan and reserved mixture aside.

Meanwhile, melt the chocolate chips with the condensed milk and butter in a heavy saucepan set over low heat, stirring until smooth. Remove from heat and stir in the vanilla extract; pour over crust. Sprinkle with remaining crumb mixture.

Bake for 20–25 minutes or until golden brown and topping is firm to the touch. Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

Variations:

DOUBLE PEANUT BUTTER FUDGE BARS: Prepare as directed above but substitute 2 cups peanut butter–flavored baking chips for the chocolate chips.

DOUBLE CHOCOLATE PEANUT BUTTER FUDGE BARS: Prepare as directed above but use a chocolate cake mix instead of yellow cake mix.

CHOCOLATE HAZELNUT FUDGE BARS: Prepare as directed above but use a chocolate cake mix instead of yellow cake mix and use chocolate-hazelnut spread in place of the peanut butter.

PEANUT BUTTERSCOTCH FUDGE BARS

Loaded with a winning combination of butterscotch, peanut butter, and marshmallows, these incredible treats will tempt one and all.

3 ½ tablespoons butter, divided use

4 cups miniature marshmallows, divided use

1 cup creamy peanut butter, divided use

3 cups toasted rice cereal

2/3 cup canned evaporated milk

1½ cups sugar

1 cup butterscotch baking chips

¾ cup creamy peanut butter

1 teaspoon vanilla extract

¼ cup cocktail peanuts, chopped

Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

In a medium saucepan set over low heat melt 1½ tablespoons of the butter. Add 2 cups marshmallows and ¼ cup peanut butter and