Butter Crunch Squares Food

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

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.

BUTTER CRUNCH LEMON-CHEESE BARS

Steps:

• Preheat the oven to 350 degrees.
• Spray an 8-by-8-inch square baking dish with nonstick spray.
• To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
• Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
• Add the flour to the butter mixture and beat at low speed until well blended.
• Press the crust into the prepared baking dish and bake for 20 minutes.
• Meanwhile, prepare the filling.
• In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
• Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
• Process until well blended.
• Pour the filling over the baked crust.
• Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
• Remove from the oven and cool.
• When cool, cover and chill for 8 hours.
• To serve, cut into bars.

KELLOGG'S BUTTER CRUNCH SQUARES

Steps:

• In large heavy saucepan over low heat, melt butter.
• Stir in sugar and corn syrup.
• Cook over med. heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat.
• Blend in peanut butter and vanilla.
• Add cereals and peanuts, stirring until thoroughly coated.
• Press firmly and evenly into buttered 9" square pan.
• Chill until set (about 45 min.).
• Cut into squares.
• Store covered at room temperature.
• Microwave directions: In large microwaveable bowl, microwave butter at high 30-60 seconds to melt. Mix in sugar and syrup. Microwave at high 2 1/2 minutes or until sugar is dissolved and mixture is bubbly, stirring 3 times. Follow steps 2 & 3.

OLD-FASHIONED BUTTER CRUNCH

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

BUTTER CRUNCH SQUARES

Steps:

• Grease a 12 by 17 inch cookie sheet with sides with crisco.
• Place saltines,face side up on cookie sheet,making them fit snugly,without overlapping.
• Preheat oven to 375 degrees.
• In a small saucepan,combine butter,and brown sugar.
• Once melted, simmer 3 minutes,stirring occasionally.
• Remove from heat,stir in vanilla and pour over saltines,spreading evenly.
• Bake 5 minutes.
• Remove from oven,fix crackers and press down slightly.
• Pour chips over top,and once they are melted,spread chocolate evenly and sprinkle with nuts.
• Then, with a sharp knife,score surface into saltine-sized squares.
• Refrigerate for 20 minutes.
• Once cooled, cut into squares.
• Makes 40 to 50 cookies.

BUTTER CRUNCH CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees.
• CRUST:.
• In bowl, beat butter with mixer until smooth and creamy, 1 minute Add sugars, beat 3 minute until fluffy.
• Beat in flour.
• Beat in nuts until just incorporated. Reserve 1 cup mixture.
• Press remainder over bottom of ungreased 13x9x2 inch baking pan.
• Bake crust 10 minute Let cool.
• FILLING:.
• In bowl, beat together cream cheese and sugar with mixer until smooth.
• Add vanilla and eggs, beat for 2 minute.
• Fold in candy bars (see into description above).
• Spoon over baked crust. Sprinkle reserved crust mixture over top.
• Bake for 30 minute until cheesecake layer is set.
• Let cool.
• Cut into 16 bars.
• Serve, or cover and refrigerate.

BUTTER CRUNCH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Cream margarine and brown sugar.
• Stir in flour.
• Press into un-greased 13 x 9-inch pan.
• Bake at 350 for 15 minutes.
• In saucepan combine granulated sugar and corn syrup; heat to boiling.
• Remove from heat and add peanut butter chips and peanut butter.
• Stir until melted.
• Stir in cornflakes and spread over baked layer.
• Cut into squares while still warm.

PEANUT BUTTER CRUNCH CHEESECAKE SQUARES

Steps:

• Heat oven to 350 degrees F. Line an 8x8-inch baking pan with nonstick foil, allowing foil to hang over two sides.
• In a medium-size bowl, whisk together the flour, pecans and light brown sugar.
• Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms.
• Press into the bottom of the prepared baking pan.
• Bake at 350 degrees for 14 minutes, until lightly browned.
• Remove from oven.
• In another medium bowl, beat the cream cheese and sugar until smooth.
• Beat in egg, lemon juice and vanilla until combined.
• Stir in 3/4 cup coarsely chopped candy.
• Pour into the baked crust.
• Bake at 350 degrees for 25 minutes.
• Remove from oven and sprinkle the finely chopped candy over the top.
• Cool completely.
• Gently lift from pan and pull back foil.
• Cut into 36 squares.
• Refrigerate until serving.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Put brown sugar and corn syrup in double boiler to dissolve sugar and syrup.
• Remove from heat.
• Add peanut butter, cornflakes, vanilla and rice krispies.
• Stir well and spread in greased 8 inch square pan.
• Icing: Bring to a boil. Add 1 to 2 cups icing sugar. Spread on cake.
• Cut in squares.