Peanut Butter Honey Candy Squares Recipes

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend peanuts. Scrape down the sides when necessary.
• When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
• The mixture will turn into a ball and eventually even out.
• Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Enjoy!

Steps:

• Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
• Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

Steps:

• Sprinkle half of the peanuts into a greased 13x9-in. baking pan. In a large microwave-safe bowl, heat chips and butter at 50% power for 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in sweetened condensed milk; cook, uncovered, on high for 1 minute., Stir in marshmallow creme and chopped candy bars. Spread into prepared pan. Sprinkle with remaining peanuts. Cover with plastic wrap; press down lightly., Refrigerate until set. Cut into 1-in. squares. Store in an airtight container.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Steps:

• Combine peanut butter, honey, and powdered milk in mixing bowl. Mix well; mixture will be thick.
• Place 1 cup of crushed corn flakes in bottom of 9x11 dish, spread evenly.
• Dump peanut butter mixture on top of crushed corn flakes, spread, and top with remaining crushed corn flakes.
• VARIATIONS - You can roll the peanut butter mixture into balls and then coat with the corn flakes.

Steps:

• melt peanut butter and honey in the microwave on high for 40 seconds.
• Mix in dry milk.
• Flatten onto waxed paper or foil.
• cut into squares.
• refrigerate.
• Enjoy!

Steps:

• Lightly grease an 8"x 8" x 2" baking pan.
• Place the puffed wheat in a large bowl.
• In a saucepan over medium-high heat, combine the peanut butter, butter, honey and brown sugar and bring to a gently boil, stirring constantly until smooth.
• Pour the peanut butter mixture over the puffed wheat and stir until well coated.
• Press the puffed wheat mixture into the prepared pan.
• Let cool and enjoy!

Steps:

• Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
• In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
• In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
• In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

Steps:

• 1. Combine first four ingredients. Mix with fork or spoon, or squeeze together in plastic bag till ingredients are well blended. For fudgy candy, add cocoa or carob now.
• 2. Add any additional ingredients, and press into 8X8" pan, shape in log, or shape into balls, and roll in coconut, wheat germ, sesame seeds, or a combination.
• 3. Chill in freezer for 15-20 minutes, or in refrigerator for an hour. Cut into squares or slice log into bite sized pieces.

Steps:

• Heat oven to 400 degrees. Line a 9 1/2-inch-square baking pan with parchment, letting it hang over the sides for easier removal later.
• Prepare the pastry: In a food processor, combine flour, almond meal, sugar and salt. Pulse to blend. Add the butter and pulse until the mixture resembles coarse crumbs. Add egg yolk, vanilla and 1 tablespoon of water. Pulse to incorporate. Add 2 to 3 tablespoons of water through the feed tube, tablespoon by tablespoon, pulsing until just before the pastry forms a ball. You may not need all the water.
• Turn the dough out into the prepared baking pan. Press the dough evenly into the bottom of the pan. Place in the oven on the center rack and bake until the pastry begins to brown around the edges, 12 to 15 minutes.
• While the pastry is baking, prepare the topping: In a saucepan, melt the butter over low heat. Add the almonds, candied peel, sugar, honey and vanilla extract. Heat just until the ingredients are incorporated.
• Remove the pan and spread the almond-honey mixture evenly over the pastry. Return the pan to the oven and bake until the topping is a deep gold, 12 to 15 minutes. Remove and transfer to a rack to cool in the pan. Once it has cooled, remove from the pan and cut into 32 squares. Store in an airtight container at room temperature for up to 3 days.