PEANUT BUTTER AND CHOCOLATE CEREAL TREATS
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
- In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
- Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
- Remove the cereal treats using the parchment paper and cut into 24 bars.
THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
PEANUT BUTTER CEREAL TREATS
Kids will love these colorful, crunchy bars. They're a fun twist on the traditional marshmallow crispy treats...and because they're so easy, older kids could whip up a batch on their own! -Christie Porter, Shipshewana, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's., Pat into a 13x9-in. pan coated with cooking spray. Cool. Cut into bars.
Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RAW CARAMEL PEANUT CRUNCH BARS
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Provided by Donna Hay
Categories HarperCollins Dessert Breakfast Candy Peanut Peanut Butter Chocolate Date Rice Wheat/Gluten-Free Raw Dark Chocolate Kid-Friendly Small Plates Soy Free Tree Nut Free Healthy
Yield Makes 20
Number Of Ingredients 6
Steps:
- Line a 10cm x 20cm loaf tin with non-stick baking paper.
- Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
- Do Ahead
- Keep bars refrigerated in an airtight container for up to 2 weeks.
PEANUT CRUNCH
Make and share this Peanut Crunch recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Grease a square or round shallow tin (approximately 7in (17.5cm) in diameter). Put the biscuits in a deep bowl or a polythene bag and crush them not too finely with a rolling pin or wooden spoon. Melt the butter, sugar and syrup in a saucepan over a low heat, stirring well, until the butter is melted and the sugar has dissolved. Remove from the heat, and stir in the peanut butter. Mix in the biscuits, stir well. Press into the greased tin, and leave in the fridge or a cool place until set (1/2-1 hour according to temperature). Cut into squares or fingers.
Nutrition Facts : Calories 1765.9, Fat 110.7, SaturatedFat 44.5, Cholesterol 127.9, Sodium 1916.3, Carbohydrate 174.7, Fiber 6.8, Sugar 52.3, Protein 30.5
PEANUT PUFF CRUNCH
Make and share this Peanut Puff Crunch recipe from Food.com.
Provided by DiSanto
Categories Lunch/Snacks
Time 5m
Yield 1 sandwhich, 1 serving(s)
Number Of Ingredients 5
Steps:
- spread the peanut butter on both slices of bread.
- sprinkle the reeses puffs in the peanut butter on one slice
- pour jelly and syrup over top of the reeses puffs.
- place other slice on top.
- enjoy.
Nutrition Facts : Calories 728.7, Fat 36.5, SaturatedFat 7.9, Cholesterol 0.4, Sodium 766.8, Carbohydrate 86.7, Fiber 6, Sugar 39.6, Protein 21.4
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Ratings 2Calories 165 per servingCategory Cookies
- Toast peanuts in a small fry pan over medium heat for 3 to 4 minutes until lightly brown. Remove and allow peanuts to cool. Coarsely chop or grind peanuts.
- Combine all-purpose flour (rice flour, if using) and salt in a large bowl. Make a well in the center. Pour vegetable oil into the well. Mix with a spatula. Slowly add water a little at a time to form a soft, non-sticky dough. You may or may not require the full ⅓ cup (80ml) water.
- Take a piece of dough and shape it into a circle of about 2½ inches in diameter by rotating and flattening the edges. Place a teaspoon of filling in the center.
- Heat about an inch of vegetable oil in a wok to fry everything at one go or a small saucepan to fry in batches.
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5/5 (2)Total Time 20 mins
- Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
- Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
- In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
- Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.
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