Telas Peanut Butter Syrup Recipes

PEANUT BUTTER BREAKFAST SYRUP

My daughters wanted peanut butter syrup on their waffles, so I made this up. It's delicious! Stores in the refrigerator for a really long time. Serve over pancakes with sliced bananas. Try coconut extract in place of vanilla for added flavor.

Provided by Tara Lofley

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 10m

Yield 12

Number Of Ingredients 4

Peanut Butter Breakfast Syrup image

Steps:

Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 19.8 g, Cholesterol 0.4 mg, Fat 5.4 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 57.9 mg, Sugar 18.7 g

Ingredients

1 cup skim milk
1 cup white sugar
½ cup natural peanut butter
1 teaspoon vanilla extract

PEANUT TUILES

Imagine peanut brittle that is as delicate as lace, with the familiar buttery crunch.

Yield Makes about 4 dozen cookies

Number Of Ingredients 8

Peanut Tuiles image

Steps:

Put oven rack in middle position and preheat oven to 350°F. Line baking sheet with nonstick liner.
Combine butter, sugar, corn syrup, and cream in a 2-quart heavy saucepan and bring to a boil over moderate heat, stirring constantly. Add flour and salt and cook, stirring constantly, until batter is slightly thickened, about 1 minute. Stir in peanuts.
Working in small batches, drop level teaspoons of batter about 3 inches apart on lined baking sheet. Bake until golden and bubbly, 5 to 7 minutes. Cool on baking sheet on a rack 1 1/2 minutes. Quickly but carefully flip cookies over with spatula.
Working quickly, roll 1 cookie around handle of a wooden spoon and immediately slide cookie onto rack to cool completely. Repeat with remaining cookies. (If cookies become too hard to roll, return them to oven briefly.) Wipe down bakeware liner with a paper towel and bake and roll remaining cookies.

Ingredients

5 tablespoons unsalted butter, cut into pieces
1/2 cup sugar
3 tablespoons light corn syrup
1 tablespoon heavy cream
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup salted roasted or cocktail peanuts, chopped
an 18- by 13-inch nonstick bakeware liner such as Silpat; a small offset spatula

PEANUT BUTTER SYRUP

"This is the perfect topping for pancakes," declares Janice Nightingale of Cedar Rapids, Iowa. It's thick, peanutty and can be zapped in the microwave.

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield about 2/3 cup.

Number Of Ingredients 3

Peanut Butter Syrup image

Steps:

In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.

Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1/2 cup maple syrup
1/4 cup peanut butter
Waffles, pancakes or French toast

PEANUT BUTTER QUESADILLAS

My children love this delicious change from the average peanut butter sandwich. Even the grown ups love them!!

Provided by DAETHOM

Categories World Cuisine Recipes Latin American Mexican

Time 10m

Yield 2

Number Of Ingredients 4

Peanut Butter Quesadillas image

Steps:

Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 34.7 g, Cholesterol 5.4 mg, Fat 13 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 318 mg, Sugar 14.2 g

Ingredients

1 teaspoon butter
1 (10 inch) flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly

PEANUTTY CHEX® SQUARES

Enjoy a peanut butter lover's treat with just five ingredients and no baking required!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 36

Number Of Ingredients 5

Peanutty Chex® Squares image

Steps:

Butter 9- or 8-inch square pan.
In 3-quart saucepan, heat corn syrup and sugar just to boiling over medium heat, stirring constantly. Remove from heat.
Stir in peanut butter. Gently stir in cereal and peanuts until evenly coated. Press firmly in pan. Let stand 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Square, Sodium 70 mg, Sugar 4 g, TransFat 0 g

Ingredients

1/2 cup light corn syrup or Honey
1/4 cup sugar
1/2 cup creamy peanut butter
6 cups Corn Chex™ or Rice Chex™ cereal
1/2 cup salted peanuts, if desired

PEANUT-BUTTER SYRUP

Provided by William Grimes

Categories easy, non-alcoholic drinks

Yield syrup for 7 servings

Number Of Ingredients 4

Peanut-Butter Syrup image

Steps:

Combine peanut butter with milk and honey and blend, adding water until creamy.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 26 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 43 milligrams, Sugar 40 grams, TransFat 0 grams

Ingredients

16 ounces creamy peanut butter
6 ounces condensed milk
6 ounces honey
3 ounces water