Homemade Peanut Log Candy Recipes

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

Steps:

• In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip of. Dip into peanuts. Place on waxed paper to set.

Steps:

• Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.

Steps:

• In a large bowl, combine the marshmallow creme, 1 tablespoon milk and vanilla. Gradually beat in confectioners' sugar until combined. With lightly greased hands, shape the mixture into 1-1/2-in. x 3/4-in. logs. Place on a waxed paper-lined baking sheet. Freeze for 3-4 hours or until firm., Place the caramels and remaining milk in a microwave-safe bowl. Microwave, uncovered, at 70% power for 1 minute. Stir; heat 1 to 1-1/2 minutes longer or until mixture is melted and blended., Remove four logs from the freezer at a time. Pierce with a meat fork and spoon caramel over all sides. Shake or scrape off excess caramel. Immediately roll in peanuts. Place on waxed paper. Repeat with remaining logs. Reheat caramel in the microwave for 15 seconds as needed. Store in an airtight container in the refrigerator.