CHEWY SALTED PEANUT BARS
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
HERSHEY'S CHEWY PEANUT BARS
I love baking, though I'm not a baker. This recipe was adopted by me February 2005. It's from Hershey's Kitchens - how could it not be delicious?
Provided by - Carla -
Categories Dessert
Time 25m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°F and grease 13x9 baking pan.
- In a large bowl stir together the flour, granulated sugar, cocoa, brown sugar, baking powder and salt.
- Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs.
- Add eggs; mix well.
- Spoon mixture into prepared pan, pressing firmly onto bottom of pan.
- Bake 8 to 10 minutes or until mixture is set. Remove from oven; sprinkle peanut butter chips on top.
- Drizzle sweetened condensed milk evenly over chips; top with coconut. Return to oven; bake 20-25 minutes or until lightly browned on top.
- Cool completely in pan on wire rack.
- Cut into 24 bars.
- Recipe may be reprinted courtesy of the Hershey Kitchens.
Nutrition Facts : Calories 230.2, Fat 10.4, SaturatedFat 6, Cholesterol 31.4, Sodium 140.5, Carbohydrate 29.9, Fiber 1.3, Sugar 22.6, Protein 5
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 :
SALTED PEANUT CHEW BARS
Make and share this Salted Peanut Chew Bars recipe from Food.com.
Provided by Sharon123
Categories Bar Cookie
Time 32m
Yield 36 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- In a large bowl, combine all crust ingredients except marshmallows and stir at low speed until crumbly.
- Press firmly in bottom of ungreased 13x9-inch pan.
- Bake at 350°F for 12 to 15 minutes or until light golden brown.
- Remove from oven.
- Immediately sprinkle with marshmallows.
- Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
- Cool while preparing topping.
- In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly.
- Remove from heat; stir in cereal and peanuts.
- Immediately spoon warm topping over marshmallows; spread to cover.
- Refrigerate until firm.
- Cut into bars.
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.
CHEWY SALTED PEANUT BARS
This sweet and salty snack is easy to make and always goes pretty quickly. Might want to double it (I'd suggest doing it in two pans, though). Cooking time listed is refrigeration time.
Provided by LibraChick93093
Categories Dessert
Time 1h5m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
- Remove partially baked crust from oven. Immediately sprinkle marshmallows evenly over crust.
- Return to oven; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
- In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth.
- Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 225.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 10.1, Sodium 193.3, Carbohydrate 24.4, Fiber 1.5, Sugar 12.7, Protein 5.3
EASY SALTED PEANUT CHEWS
Here's an easy homemade way to get the same great flavors of a favorite peanut candy bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
- Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
- In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 15 g, TransFat 0 g
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
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