{"id":3363,"date":"2026-07-30T10:40:10","date_gmt":"2026-07-30T16:40:10","guid":{"rendered":"https:\/\/asberry.org\/homeSite\/?p=3363"},"modified":"2026-07-30T10:40:11","modified_gmt":"2026-07-30T16:40:11","slug":"frozen-peanut-butter-bars","status":"publish","type":"post","link":"https:\/\/asberry.org\/homeSite\/?p=3363","title":{"rendered":"Frozen Peanut Butter Bars"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Untried from <a href=\"https:\/\/www.thekitchn.com\/frozen-peanut-butter-bars-recipe-23791179\">here <\/a>but damn they sound good.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">For the crust<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cooking spray<\/li>\n\n\n\n<li>22 Oreo sandwich cookies (about 9 ounces)<\/li>\n\n\n\n<li>5 tablespoons unsalted butter, melted<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the filling<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 ounces cream cheese, at room temperature<\/li>\n\n\n\n<li>1 3\/4 cups cold heavy cream<\/li>\n\n\n\n<li>1 cup creamy peanut butter (not natural)<\/li>\n\n\n\n<li>1 1\/2 cups powdered sugar<\/li>\n\n\n\n<li>2 teaspoons vanilla extract<\/li>\n\n\n\n<li>4 regular-sized Reese\u2019s Peanut Butter Cups, coarsely chopped (optional)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.thekitchn.com\/frozen-peanut-butter-bars-recipe-23791179#\">Shop Recipe<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Make the crust:<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lightly coat an 8&#215;8-inch square baking pan (at least 2 inches high) with cooking spray. Line the pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.<\/li>\n\n\n\n<li>Process 22 Oreo cookies in a food processor until fine crumbs form, 30 to 60 seconds. Drizzle in 5 tablespoons melted unsalted butter and pulse until evenly moistened, about 5 (1-second) pulses. (Alternatively, place the cookies in a re-sealable plastic bag and crush with a rolling pin into fine crumbs. Transfer to a medium bowl and stir in the butter.)<\/li>\n\n\n\n<li>Transfer to the baking pan and use the bottom of a flat measuring cup or your hands to firmly press it into an even layer. Freeze for 10 minutes. Meanwhile, make the filling.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Make the filling:<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Beat 1 3\/4 cups cold heavy cream in a stand mixer with the whisk attachment on medium speed until firm peaks form, 5 to 8 minutes. Transfer to another bowl.<\/li>\n\n\n\n<li>Beat 8 ounces room-temperature cream cheese and 1 cup creamy peanut butter together in the stand mixer (no need to clean) with the paddle attachment on low speed until smooth, 10 to 20 seconds. Gradually beat in the 1 1\/2 cups powdered sugar until combined, scraping down the sides of the bowl as needed. Beat in 2 teaspoons vanilla extract.<\/li>\n\n\n\n<li>Working in two increments, fold the whipped cream into the peanut butter mixture with a flexible spatula just until combined and no streaks remain.<\/li>\n\n\n\n<li>Transfer to the crust and spread into an even layer. Garnish with 4 coarsely chopped Reese\u2019s Peanut Butter Cups if desired.<\/li>\n\n\n\n<li>Cover and freeze until set, at least 4 hours or up to overnight. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Let sit at room temperature for 15 minutes. Cut into 12 or 16 pieces, wiping the knife clean between each cut for the cleanest-looking slices.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Recipe Notes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Storage:<\/strong> Freeze in an airtight container for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Untried from here but damn they sound good. Ingredients For the crust For the filling Shop Recipe Instructions Make the crust: Make the filling: Recipe Notes Storage: Freeze in an airtight container for up to 1 week.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-3363","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts\/3363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3363"}],"version-history":[{"count":1,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts\/3363\/revisions"}],"predecessor-version":[{"id":3365,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts\/3363\/revisions\/3365"}],"wp:attachment":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}