SALTED PEANUT SQUARES
If your gift list is long, here's a yummy solution. The recipe makes nearly 10 dozen chewy, nutty, sweet-and-salty bars.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9-3/4 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
SALTED NUT SQUARES
A favorite of young and old, this recipe came from my sister-in-law. It's simple to prepare and delicious. There's no need to keep it warm or cold, so it's perfect for the potluck that has you traveling longer distances. -Kathy Tremel, Earling, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 54 pieces.
Number Of Ingredients 5
Steps:
- Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. , Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled. Cut into 54 pieces (about 1-in. square).
Nutrition Facts : Calories 115 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 56mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SALTY PEANUT-PRETZEL ICE CREAM CAKE
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that's what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 40m
Yield One 9-inch cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
- Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
- When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
- Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
- After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
- Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
- To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
SALTED PEANUT BARS
You'll never look at Rice Krispies Treats the same way again after trying these nutty three-tiered cookie, marshmallow and cereal bars. -Denise Kirsch, McLeansboro, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan., Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla., Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars.
Nutrition Facts :
CHOCOLATE-SALTED PEANUT CRUNCH SQUARES
What could be more romantic than the cold-pressed oil of a cacao bean-aka cacao butter? Maybe it's the fact that cacao butter isn't just an essential ingredient in chocolate, but also a healthy source of Omega-6 and Omega-9 fatty acids, antioxidants and, yes, mood-stimulating serotonin.
Provided by Silvana Nardone
Categories dessert
Time 2h10m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.
Nutrition Facts : Calories 138 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 0 milligrams, Sodium 104 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
SALTED PEANUT ICE CREAM SQUARES
Make and share this Salted Peanut Ice Cream Squares recipe from Food.com.
Provided by Paula
Categories Frozen Desserts
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, stir together corn syrup and peanut butter.
- Stir in cereal.
- Press on bottom of buttered 9 x 13 pan.
- Freeze (about 10 minutes) until firm.
- Spread ice cream on top of crust.
- Sprinkle with chopped peanuts.
- Pat into ice cream.
- Cover and freeze until firm (2 to 4 hours).
- To serve, heat caramel topping.
- Cut ice cream into squares and serve warm caramel topping over each square.
Nutrition Facts : Calories 431.3, Fat 25.3, SaturatedFat 8.6, Cholesterol 41.6, Sodium 356.9, Carbohydrate 45.6, Fiber 3.1, Sugar 26.2, Protein 10.8
PEANUT CAKE SQUARES
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.
Nutrition Facts : Calories 496 calories, Fat 21g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 298mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 12g protein.
More about "salted peanut ice cream squares recipes"
HOMEMADE SALTED PEANUT BUTTER ICE CREAM BARS - HOW …
From howsweeteats.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 12 hrs
- Place the cream, peanut butter, sugar and salt in a blender. Blend until smooth and almost pourable. If it’s still really thick, blend in a tablespoon or two of water until it can be poured.
- Place the ice cream in a large bowl. Break it apart and stir until it’s super thick and creamy, sort of like cake batter. Pour in the peanut butter mixture and swirl it – don’t fully mix it! Just swirl. Transfer the mixture to the baking dish and spread it in an even layer. Cover with plastic wrap. Freeze overnight.
- The next day, lift the ice cream square out of the dish and place it on a cutting board. Quickly cut the square into bars or squares and place them on a parchment lined baking sheet. Freezer for 2 hours, until solid.
SALTED NUT ROLL BARS - A CANDY BAR COPYCAT RECIPE
From anaffairfromtheheart.com
4.5/5 (18)Calories 267 per serving
- Preheat oven to 350 degrees. Line a 9x13 baking dish with foil, and spray it with non-stick cooking spray. Set aside.
- Prepare the crust: Cream together butter, brown sugar and vanilla. Add in egg yolks. Fold in flour, baking powder, baking soda and salt.
PEANUT SALTED CARAMEL MOUSSE BARS | FEASTING ON FRUIT
From feastingonfruit.com
DARK CHOCOLATE CHUNK PEANUT BUTTER SWIRL ICE CREAM
From brownedbutterblondie.com
OUR BEST BARS AND SQUARES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SALTED CARAMEL ICE CREAM RECIPE WITH PEANUT BUTTER
From olivemagazine.com
EASY SALTED CARAMEL PEANUT BUTTER ICE CREAM - CRAZY …
From crazyforcrust.com
PISTACHIO-CHERRY ICE CREAM PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
PEANUT BUTTER–MARSHMALLOW MILKSHAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromSteps 3Difficulty Easy
SALTED PEANUT BUTTER-CARAMEL BARS RECIPE - TODAY
From today.com
HEALTHY APPLE PIE BARS (GLUTEN FREE!) | AMBITIOUS KITCHEN
From ambitiouskitchen.com
SALTED CHOCOLATE PEANUT BUTTER ICE CREAM - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
VIRAL COTTAGE CHEESE ICE CREAM REVIEW - SIMPLYRECIPES.COM
From simplyrecipes.com
BLENDER CHOCOLATE PEANUT BUTTER ICE CREAM. - HALF BAKED HARVEST
From halfbakedharvest.com
EASY NO-BAKE SALTED PEANUT SQUARES RECIPE - FOOD.COM
From food.com
BORED OF PEANUT BUTTER SANDWICHES? TRY THESE 6 TASTY PEANUT …
From food.ndtv.com
SALTED PEANUT CHOCOLATE NICE CREAM | LAST INGREDIENT
From lastingredient.com
EASY HOMEMADE SALTED CARAMEL & PEANUT ICE CREAM
From delscookingtwist.com
CHOCOLATE CREAM PIE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
31 VEGAN DESSERTS TO SATISFY YOUR SWEET TOOTH | BON APPéTIT
From bonappetit.com
CHOCOLATE PRETZEL PEANUT ICE CREAM BARS RECIPE - THE WASHINGTON …
From washingtonpost.com
You'll also love