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Instructions. Combine cookie crumbs and melted butter and press into a 9 inch pie plate. Chill in the refrigerator until ready to use. Beat cream cheese with a hand mixer until smooth. Mix in peanut butter and sugar. Gently fold in 1 container (8 ounces) of Cool Whip. Add filling into pie crust and evenly spread.
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Pour the peanut butter mixture over the crust and freeze for one hour, or until firm. Transfer the contents from the baking dish onto a cutting board and using a sharp knife cut into 16 bars. In a small bowl, melt the chocolate and 1 tablespoon coconut oil in the microwave. Stir and let it cool for 10 minutes.
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Press the mixture into the prepared baking dish. Bake 10-12 minutes, until lightly golden and toasted. Make the peanut butter layer: in a small pot, mix the peanut butter, almond butter, maple syrup, coconut oil, and vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat.
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Beat cream cheese and peanut butter until smooth. Mix in sugar, and vanilla extract. Fold in one container (8 ounces) of Cool Whip. Melt the chocolate in a microwave-safe bowl in the microwave. Cool slightly. Add about four ounces of Cool Whip and stir to combine. Add peanut butter filling to shortbread crust.
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Then let it cool. 3. In a small saucepan, melt the peanut butter, oil, and salt. Then remove from the heat. 4. Pour and spread evenly on top of the shortbread layer. Place in the freezer for 30 minutes to set. 5. Melt the chocolate chips and coconut oil in the microwave for 1 minute and stir until smooth.
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Prepare the cookie oat layer. Add all of the ingredients for the oat layer into a large bowl and mix vigorously with a spoon until it forms a thick dough. Scoop ~1.5 teaspoons of the oat mixture into each muffin cup. Firmly press the oat layer evenly down into the pan until it has a smooth top.
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Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper. Mix together the flour, room temperature butter, and sugar in a medium bowl. Press dough into the prepared pan. Bake in the preheated oven for 20-25 minutes until golden and allow to cool. While the shortbread is baking, place the peanut butter, sugar, and coconut oil.
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A peanut butter twix bar that has a sugar cookie bottom layer, topped with a creamy peanut butter layer, and finished with chocolate.. Twix bars are amazing anytime of year and this Peanut Butter Twix Bar recipe is sure to satisfy any candy cravings. The best part…you can enjoy knowing they are vegan!!.
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Directions. Preheat the oven to 350 degrees F; line an 10x8 or 9x13 square pan with parchment paper. Add all ingredients to a food processor - flour, sugar and cold butter (cut into cubes) Pour out into the prepared pan and press down firmly until an even layer of shortbread is spread out across the bottom of the pan.
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Step 2: Press the mixture evenly to the bottom of a pan, lined with parchment paper - mine measures 8 x 8 inch (20 x 20 cm). Step 3: In a small bowl mix the peanut butter, maple syrup, and salt. Stir with a spoon until well combined. Than, spread the peanut butter mixture into an even layer on top of the base.
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Allow the shortbread layer to cool to room temperature . In a medium mixing bowl., mix together the sugar free maple syrup, peanut butter, and remaining coconut oil until creamy. Pour this over the shortbread and evenly spread the peanut butter mixture over the entire layer of shortbread.
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Add all the shortbread ingredients to a bowl and mix until combined and starting to form a dough. Put the mixture into a baking tray lined with parchment paper and press down to form an even layer of shortbread. Bake at 170°C/325°F for 10-15 minutes until golden brown. Leave to cool in the fridge.
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In a small pot, mix the peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil, and 1 teaspoon vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the crust. Freeze 30 minutes, until firm. Cut bars into 16 bars. 4.
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Chocolate Layer - Combine the 2 ingredients in a medium microwave-safe bowl and heat to melt, about 1 minute. Stop to stir and heat in 15-second bursts until mixture can be stirred smooth. Pour chocolate over caramel layer and if desired, smooth it very, very lightly with an offset spatula or knife.
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How To Make peanut butter (twix) bars. Preheat oven to 350F. Line 9x13 glass dish with aluminum foil and grease with butter. (Used my Pyrex dish which also has a plastic sealing lid ideal for later storage.) Cream together butter, peanut butter, brown and granulated sugars in mixer bowl for approx. 2-3 minutes. Then add egg, vanilla, and milk.
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Preheat oven to 350 F degrees and prepare an 8x8 baking dish by lining with parchment paper. Set aside. In a small mixing bowl, combine almond flour, coconut flour, melted coconut oil, and honey.
