PEANUT BUTTER APPLE DESSERT
"My mom, who's well-known in our community for her cooking, shared the recipe for this yummy layered dessert," writes Kim Spencer of Hickman, Nebraska. "It's very popular with my husband. He made it in a 9 x 13 pan for his men's Bible study group and ended up giving out the recipe!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half into a 3-qt. bowl. , In a large bowl, beat the cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of apple pie filling. , Combine the confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 310 calories, Fat 16g fat (9g saturated fat), Cholesterol 19mg cholesterol, Sodium 160mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CANDY APPLES
Apples are covered with peanut syrup for a wonderful Halloween dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Line cookie sheet with waxed paper; spray waxed paper with cooking spray. Wash and dry apples; remove stem and blossom ends. Insert craft stick into stem end of each apple.
- In 2-quart saucepan, mix sugar, water and 1/4 cup of the corn syrup. Heat to boiling over medium-high heat. Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
- Working quickly, dip each apple in sugar mixture. Place on cookie sheet; let stand 4 minutes.
- Meanwhile, in top of double boiler, mix remaining 3/4 cup corn syrup, the peanut butter and shortening. Cook over simmering water about 4 minutes, stirring constantly until smooth. Dip coated apples almost completely in peanut butter mixture; roll apples in chopped peanuts, using hands to help adhere if necessary. Return to cookie sheet; refrigerate 15 minutes or until set. Store covered at room temperature.
Nutrition Facts : Calories 530, Carbohydrate 82 g, Fat 1, Fiber 7 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
PEANUT BUTTER CANDY
A quick and easy candy that is very rich.
Provided by Julie Wayment
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Butter an 8x8x2 inch square pan. Set aside.
- In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
- Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 28.7 g, Cholesterol 0.9 mg, Fat 2.9 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 32.4 mg, Sugar 26.7 g
PEANUT BUTTER CANDY
During the holidays, I make a lot of candy for friends, and this simple recipe seems to be a favorite. The white chocolate and chunky peanut butter make a perfect blend. -Deloris Morrow, Lake City, Iowa
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1-1/2 pounds.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 331 calories, Fat 22g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE AND PEANUT BUTTER GREEN SMOOTHIE
Provided by Molly Yeh
Time 10m
Yield 1 large or 2 small smoothies
Number Of Ingredients 9
Steps:
- In a high-speed blender (and in this specific order), add the apple, lemon juice, peanut butter or almond butter, spinach, kale, ice cubes and water and blend on high until very smooth (about the time it takes you to refill your ice cube tray and stick it back in the freezer). Pour into glasses and sprinkle with super seed mix, if using.
- You can also add a few shakes of turmeric, a small chunk of ginger or 2 stalks of celery (chopped). If so, add after the nut butter and before the greens and blend until very smooth.
- To make these freezer-friendly: In quart-size deli containers or ziptop bags, pack in the apple, lemon, peanut butter or almond butter, turmeric/ginger/celery (if using), spinach and kale. Make a bunch at a time and seal and freeze for up to 3 months. When ready to blend, add the contents to a blender along with 1 cup of water--no need to add ice. Let it sit for a few minutes so that it can defrost slightly, then use a butter knife to carefully break it up into slightly smaller chunks. Blend on high, using the tamper to help everything incorporate, until very smooth. Pour into glasses and sprinkle with super seed mix, if using.
APPLES AND PEANUT BUTTER (APPLE SLICES)
Make and share this Apples and Peanut Butter (Apple Slices) recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Core and slice apple into wedges.
- Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.
- Enjoy!
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- In a medium bowl, mix the oats, brown sugar, flour, cinnamon, salt and butter until a crumbly mixture forms. Spread half of this mixture into the bottom of a greased 9x13 pan and press down firmly to create a crust.
- Peel and slice your apples into and extra large bowl with cold water and lemon juice to prevent the apples from browning.
- In a medium saucepan, whisk together the sugar, cornstarch, salt, water and vanilla. Cook over high heat, whisking regularly, until it is thickened. Remove from the burner and stir in the peanut butter until smooth.
- Drain the water and lemon juice off of the apples and pour the peanut butter mixture over them. Stir until all of the apples are well coated. Spread the apples over the oatmeal crust.
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