ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

I've been looking for peanut butter bars

Misc.

I've been searching for the recipe for
the peanut butter bars. It's been several years
since I've had them - and really can't tell
by recipes which ones might be close!!
If anyone knows of one from a school, that
would be so great!!!!!
MsgID: 01354
Shared by: Lesa
In reply to: Any luck on the school cafeteria recipe...
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Paris After Dark (Mocha - coffee drink)
  • PARIS AFTER DARK 4 teaspoons sugar 4 teaspoons Dutch process unsweetened cocoa powder 4 teaspoons heavy (whipping) cream 1 1/2 cups strong coffee, freshly brewed FOR SERVING: 1/2 cup heavy (whipping) cream, firmly w...
  • Salmon, Red Onion, and Cucumber Salad with Coriander
  • SALMON, RED ONION, AND CUCUMBER SALAD WITH CORIANDER 4 teaspoons salt, divided use 6 Kirby cucumbers (or 1 large seedless cucumber) 2 pounds salmon fillet, seasoned with salt and freshly-ground black pepper (to taste)...
  • Red Beans and Rice (crock pot)
  • RED BEANS AND RICE 1 lb dry red beans 1 medium onion, chopped 1 small green pepper, chopped 2 ribs celery, chopped 3 cloves garlic, minced 2 cans (14 1/2-oz. each) beef broth 2 cups water 1 lb smoked ham, cut into 1-i...
  • Sweet Corn Ice Cream (2) (ice cream maker)
  • SWEET CORN ICE CREAM 1 cup heavy (whipping) cream 1 1/2 cups milk 2 ears sweet corn, shucked, kernels reserved, cobs chopped into 1-inch hunks 1/2 vanilla bean or 1/2 teaspoon vanilla extract 6 egg yolks 1/3 cup plus...
  • Chocolate Almond Passover Cake
  • CHOCOLATE ALMOND PASSOVER CAKE 1 cup sliced or slivered almonds, toasted* 1 tablespoon plus 1 cup sugar, divided use 3/4 cup butter 1/2 cup cocoa 5 eggs, separated 1/8 teaspoon salt TO...
  • Seared Sea Bass with Garlic Sauce (using vermouth)
  • SEARED SEA BASS WITH GARLIC SAUCE 1 (1pound) sea bass fillet, 2-inches thick 2 teaspoons vegetable oil 1/4 cup water 1/4 cup dry vermouth 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 garlic cloves, minced 2 ta...
ADVERTISEMENT
  • Mexican Brunch Dish (using tortillas and scambled eggs)
  • MEXICAN BRUNCH DISH From: Becca 1 dozen corn tortillas 1/2 cup (1 stick) butter, melted 18 eggs, soft scrambled (leave a little wet) 1 (4 ounce) can whole green chile peppers, drained 1 pint sour cream 2 cups grated c...
  • Cafe Rio Sweet Pork
  • CAFE RIO SWEET PORK 1 pork loin roast (about 3 pounds) 1/2 cup vinegar 20 oz Dr Pepper 2 cups brown sugar 1 grillmates southwest seasoning packet (found by the taco seasoning at the store) Cook in crock pot for at l...
  • Creamy Leeks and Tarragon on Garlic Toast
  • CREAMY LEEKS AND TARRAGON ON TOAST "Here I used sweet old leeks in a way that salvages what flavor they have left. (If the core of the leek has hardened, the leeks are too old to use.) The leeks are bound with cream a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • I've been looking for peanut butter bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!