Easy Peanut Butter Bars

Some people like peanut butter, some people love peanut butter and some people really love peanut butter. I fall into the 3 group. I have been known to grab the jar of peanut butter and get a big spoonful and eat it just like that. I also know someone, not going to say who! He will sit there and just eat peanut butter out of the jar for dinner…

Growing up my mom always had a jar of peanut butter and a loaf of bread on the counter. If you didn’t like what she made for dinner, then that would become your dinner. Just bread and peanut butter, no jelly because than that would become a treat. There were many nights that’s what I had for dinner. I am not a picky eater I just didn’t care for pork, turkey, corned beef & cabbage and ketchup. I like them now, but back then..no thanks! I think that’s why I love the stuff so much, thanks mom♥

I was looking online one night for peanut butter treats and found many that I liked, but most of them had more ingredients then what I had in my cabinets. I needs something quick and easy to make. I was inspired by a couple different recipes so I took what I liked from them and came up with something yummy. Easy Peanut Butter Bars!

Easy Peanut Butter Bars 

Cookie Crust

1 cup softened butter 

1 cup peanut butter  (Creamy or Crunchy)

2 cups powdered sugar

1 regular size box of vanilla wafer cookies (crushed it to semi fine crumbs, some chunk are ok) 

1 bag of chocolate chips (I use semisweet)


1 bag of chocolate chips (again I use semisweet)

1/2 cup of peanut butter (any type)

1/2 teaspoon vanilla 

1/3 -1/2 cup of chopped peanuts (for sprinkling on top)

(You can also add chocolate chips, peanut butter chips or mini marshmallows with the chopped peanuts if desired)
Cookie Crust 

  1. Prepare a 9×13 baking pan by butter bottom and sides. You can line it with parchment paper if you like for easy removing, just make sure you leave extra on the side to hang over for easy grabbing. 
  2. In a large bowl mix peanut butter and butter until smooth, add powdered sugar mix until combined, fold in chocolate chips,and cookie crumbs.
  3. Press cookie mixture into prepared pan.


  1. In a double boiler on medium heat add chocolate chips and peanut butter to top of double boiler. When melted turn off and add vanilla. 
  2. Pour over cookie crust, top with chopped peanuts. 

Refrigerate for 2 to 3 hours or until firm.

Cut in to desired sized pieces. 


Sliced cookies 

Fall is my favorite time of the year… pumpkins, apple, the smell of spices and cool weather. Except if you are in California, last week you would have thought it was in the middle of summer HOT HOT HOT!! 

Any way back to fall. I love the cooler nights, having a pot of soup simmering on the stove, a big roast cooking away, the smell of cookies in the oven, and my all time favorite….Halloween! 

I like to make batches of this super easy sliced cookie recipe to keep on hand. It is so versatile, you can make it in all kinds of different shapes. For fall I make candy corn, December it becomes Christmas tress, Easter time I make carrots and colorful egg shapes. I even make just plain old rounds logs and add sprinkles. One year I found some heart and flower shaped bread tube, I use them to make my logs. They came out so cute. So let your imagination wander, I’m sure you can come up with some great ideas!

 When you get a chance whip up a batch or two, you will be happy you did!

Sliced Cookies 

1 1/2 cups of softened butter 

1 1/2 cups sugar 

1 teaspoon vanilla 

1 teaspoon baking soda 

1/2 teaspoon salt 

3 cups flour 

  1. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla 
  2. In another bowl mix baking soda, salt and flour. 
  3. Add flour mixture to butter mixture and mix together. It will look crumbly at this point, mix by hand and it will come together. 
  4. If making candy corn cookies.. divide you dough into to 3 different parts, large part for yellow dough, medium part for orange, and small part for white. Mix colors. 
  5. Divide each color into 2 parts. Take 1 part of each color and roll each color into a 10 inch log. When done, stack the dough with yellow on bottom, orange and then white on top. Shape into a triangle shape log. Wrap with waxed paper and chill for 4 hours or freeze for future use. Repeat with remaining dough.
  6. If making plain round cookie, divided dough in half roll into a 10 inch log shape or which ever shape you decide. Add sprinkles!!
  7. When baking, Pre-heat oven to 350 slice cookies into 1/4 slices place on parchment lined or ungreased cookie sheet 2 inches apart and bake for 10 to 12 minutes. Let set on cookie sheet for 1 to 2 minutes then remove to baking rack to cool completely. 


Soft as a Pillow Dinner Rolls

When it comes to fresh homemade “HOT” bread or rolls right out of the oven, can you wait until they cool down? Not here, I try but no luck and my family is just as bad. Big “V” will have the butter and knife waiting until I give the ok to dig in. Because of our lack of patience, I have to make more than one batch of what ever bread I am making.
So when it come to my Soft as a Pillow Dinner Rolls, 1 or 2 batches is not enough. I sometimes make 4 batches. 1 batch for us to test to make sure they are ok to eat, 1 batch for my neighbor, 1 batch for my sister’s family, and another one for us for dinner. And if my brother lived closer or coming down, I would have to make another batch or two for them. If your family is anything like my family, save yourself some time and just double the recipe from the start. You will not regret it!

Soft as a Pillow Dinner Rolls 

2 1/4 teaspoons of dry active yeast

1/4 cup warm water

1/3 cup sugar (divided) 

1/4 melted butter 

1 cup hot milk

1 teaspoon salt 

1 egg beaten 

4 1/2 cups flour

2-4 Tablespoons of melted butter (for topping rolls)

Pre-heat oven to 350. 

1) In a large measuring cup, add warm water, yeast and 1/2 of the sugar. Do a quick stir and set a side until  yeast foams, about 10 minutes. If it does not foam your yeast is not good.

2) In large bowl add hot milk, the 2nd 1/2 of the sugar, salt and butter. Mix well, make sure sugar is dissolved. Let cool until about 110 degrees. 

3) Add yeast mixture to the milk mixture, add beaten egg. Mix well, add the 4 cups of flour one cup at a time. Leave the 1/2 cup flour aside. You will have a soft sticky dough.

4) Dust a clean counter top with some of the 1/2 cup of flour, kneed dough adding flour as needed for 5 to 6 minutes. Dough will be smooth at this point.

5) Place dough in a well buttered large bowl, cover with a clean dish cloth and let rise in a warm place for 1 1/2 hours until doubled in size.

6) After dough has risen, punch dough down and kneed for  5 minutes. I do not add more flour, but if needed use as little as possible. Adding to much flour, you will not get a light fluffy roll.

7) Divide dough into 16 equal parts and roll in to balls, place balls into a well buttered 13×9 baking pan. Cover and let rise for 30 minutes until doubled again.

8) Brush with 1/2 the melted butter for topping. Bake for 18 to 20 minutes. Once out of the oven brush with the remaining melted butter. 

Let cool if you can!