PEANUT BUTTER KRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
- Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
- Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.
CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER DREAMS
These are so yummy! These are a peanut butter lovers, dream come true.. I use milk chocolate chips, for the coating.
Provided by From Grano's Kitchen
Categories Other Snacks
Number Of Ingredients 7
Steps:
- 1. Mix butter, sugar, peanut butter and rice krispies together thoroughly. Roll into small balls and dip in chocolate coating (below). Refrigerate for several hours.
- 2. Melt chocolate chips and shortening in a double broiler. Coat the small balls in the chocolate mixture. Line the bottom a cookie sheet with wax paper to set them on. I always refrigerate them on the cookie sheet for 10-15 minutes before I remove them (so the coating sets)and put them into a container to keep in the refrigerator.
~ CRISPY PEANUT BUTTER DREAMS ~
This recipe was in my e-mail this morning..putting on the to do list..possibly for Church Sunday. They sound quite tasty..thought I would share..
Provided by Cassie *
Categories Puddings
Time 55m
Number Of Ingredients 13
Steps:
- 1. 1st LAYER: Melt the brown sugar, syrup, and peanut butter together. Add the Rice Krispies and stir until evenly coated. Press into the bottom of a buttered 9 x 13 baking pan.
- 2. 2nd LAYER: Combine all the ingredients together and beat until thoroughly combined. Spread over the top of the 1st layer. Allow to chill before adding the 3rd layer
- 3. 3rd LAYER: Melt the chocolate chips and peanut butter together and spread on top of the 2nd layer. Keep refrigerated.
CRISP PEANUT BUTTER COOKIES
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER DREAMS
These remind me of the Girl Scout peanut butter sandwich cookies--they're wonderful and "healthy" too with the oat flour! This recipe comes from an old Quaker Oats recipe booklet that I've had for over 15 years.
Provided by Leslie in Texas
Categories Drop Cookies
Time 35m
Yield 54 cookies
Number Of Ingredients 10
Steps:
- Ground oat flour: Place 1 to 1 1/2 cups oatmeal (quick or old-fashioned) in blender or food processor.
- Blend or process for about 60 seconds.
- Makes about 1 cup oat flour.
- Beat together butter, peanut butter and sugars.
- Blend in eggs and vanilla.
- Add combined dry ingredients: mix well.
- Stir in peanuts.
- Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a fork dipped in sugar to form a crisscross pattern.
- Bake in a preheated oven (350°) for about 10 minutes or until edges are golden brown.
Nutrition Facts : Calories 119.2, Fat 7.9, SaturatedFat 1.9, Cholesterol 7.8, Sodium 84.5, Carbohydrate 10.7, Fiber 1, Sugar 6.5, Protein 2.8
PEANUT BUTTER CRISPIES II
My aunt used to make these when I was a little girl. I think they are a nice change from marshmallow treats.
Provided by April
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
- Combine warm peanut butter mixture with crisp rice cereal.
- Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.
Nutrition Facts : Calories 323 calories, Carbohydrate 52.6 g, Cholesterol 2.5 mg, Fat 12 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 212.8 mg, Sugar 19.7 g
PEANUT BUTTER DREAM TREATS
With only three ingredients, these are the the simplest to make and most amazing tasting treats you'll ever have! I got this recipe from a cookie exchange party that my best friend's grandmother had a few years ago. I don't know where she got it...but I'm glad she gave it to me!
Provided by AZRoxy63
Categories Dessert
Time 20m
Yield 100 treats
Number Of Ingredients 3
Steps:
- Melt half of the chocolate in a double broiler.
- Make"sandwiches", by spreading an ample amount of peanut butter on a cracker and placing another cracker on top.
- Place"sandwich" on a fork and lower into the melted chocolate coating it completely.
- While holding it over the melted chocolate, let the excess drip off.
- Place cookie onto wax paper to cool and harden.
- Repeat this process until you are out of crackers.
- When all are cooled, store in a tightly covered cointainer away from heat.
- These are great for holiday gift giving!
Nutrition Facts : Calories 78, Fat 4.9, SaturatedFat 0.9, Sodium 96.4, Carbohydrate 6.9, Fiber 0.5, Sugar 1.2, Protein 2.1
PEANUT BUTTER DREAMS
These are different than the usual peanut butter balls in that they use cream cheese, white chocolate and peanut praline (recipe included). This recipe comes from my local newspaper and I haven't tried it, but I didn't want to lose it! Use a good quality white chocolate.
Provided by Cookin-jo
Categories < 60 Mins
Time 40m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 ounces of the white chocolate in a double boiler over barely simmering water.
- In mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth.
- Refrigerate until firm enough to roll with your hands into balls.
- Melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat.
- Place on racks to firm.
- For praline:.
- Place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour.
- Mix in peanuts and pour onto a greased rimmed cookie sheet.
- Let harden and cool, then chop in food processor until quite fine but not powdered.
- Preparation and cook times are a guess.
Nutrition Facts : Calories 218.1, Fat 14.3, SaturatedFat 5.8, Cholesterol 11.9, Sodium 71.8, Carbohydrate 20.7, Fiber 0.8, Sugar 18.4, Protein 3.8
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