Peanut Crunchy Munchy Recipes

Steps:

• Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
• Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

Steps:

• Preheat oven to 325 degrees.
• In saucepan, mix together corn syrup and sugar. Heat to almost boiling, stirring constantly. Remove from heat and add peanut butter. Stir until well blended.
• Pour cereal into large bowl. Pour hot peanut butter mixture over cereal in bowl and gently toss until well mixed and cereal is coated. Spread in ungreased 13-by-9-inch pan, leveling top and pressing into corners. Sprinkle butterscotch and chocolate chips over top, distributing evenly. Place pan in warm oven, then turn oven off. Let pan sit in oven with door closed for about 10 minutes so chips melt. Remove from oven and spread melted chips over top of bars. Sprinkle with nuts. Cool completely, then cut into 20 (21/4-by-21/2-inch) rectangles. Then cut each rectangle in half to make 2 triangles. Makes 40 bars.

Steps:

• In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
• Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

Steps:

• Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
• You don't need to preheat the oven.
• Melt the butter in a medium saucepan over medium/low heat.
• Add sugar and corn syrup and simmer, stirring occasionally.
• Pop a candy thermometer into the mixture and watch it closely.
• When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
• Stir well so that the candy coats the popcorn.
• Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
• Repeat if necessary to thoroughly coat all of the popcorn.
• Pour coated popcorn and peanuts onto wax paper.
• When cool, break up the chunks into bite-size pieces and store it all in a covered container.