Butter Nut Chewies Food

CHARLESTON CHEWIES

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

LORETTA LYNN'S BUTTERNUT CHEWIES

Steps:

• Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan. Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla extract and shortening until creamy. Combine flour with baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into squares.

PECAN CHEWIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
• Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

HOMEMADE PEANUT BUTTER CHEWS

Steps:

• In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
• In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

PEANUT BUTTER CHEWIES RECIPE BY TASTY

Steps:

• Put sugar and syrup in a saucepan, stir, and heat to a boil.
• Remove from heat and add the peanut butter and vanilla. Stir until smooth.
• In big mixing bowl, pour over the corn flakes. Combine gently so all the corn flakes are covered.
• Drop by teaspoon onto foil. Makes a bunch. Allow to cool and set up, about an hour.
• Enjoy!

TROPICAL CHEWIES

Steps:

• Beat 1 1/2 sticks melted butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups white chocolate chips, 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.

BUTTER NUT CHEWIES

Steps:

• Preheat oven to 350°F.
• Grease a 13x9x2 baking pan.
• Beat eggs until light and foamy.
• Beat in sugar, vanilla and melted butter until creamy.
• Combine flour, baking powder and salt.
• Add to egg mixture, mixing at low speed until well blended (mixture will be stiff).
• Stir in nuts by hand.
• Spread evenly in prepared baking pan and bake at 350F for 25-30 minutes or until top is light brown.
• Cool at least 15 minutes on wire rack before cutting into bars.

HAZELNUT CHEWIES

Steps:

• Adjust oven racks to upper middle and lower middle positions and preheat oven to 375°F.
• Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in a bowl. Set aside.
• With electric mixer on medium high speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso powder and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup of hazelnuts and refrigerate dough until firm about 1 hour.
• Place remaining hazelnuts in a bowl. Add confectioners' sugar to another bowl. One at a time roll dough into 1 inch balls, roll in hazelnuts, then roll in confectioners' sugar. Place balls 2 inches apart on prepared baking sheets.
• Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, and transfer to wire rack and cool completely.

BUTTER CHEWS

Steps:

• Cream butter; add sugar and blend with flour.
• Pat in bottom of 8x12 inch greased pan.
• Bake 15 minutes at 375Degrees.
• Add brown sugar to beaten egg yolk.
• Add nuts and coconut.
• Stir in stiffly beatenegg whites and spread over first mixture.
• Return to oven for 25-30 minutes.
• Dust with confectioners.
• Cut into desired shape.

PEANUT BUTTER CHEWIES

Steps:

• In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
• Once melted, remove from heat and gently stir in corn flakes.
• Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.

PEANUT CHEWIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
• Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
• Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
• To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.