Crispy Peanut Squares Food

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.

NO BAKE CRISPY PEANUT BUTTER SQUARES

Steps:

• Over low heat stir in a saucepan, together peanut butter, butter, brown sugar and corn syrup until blended and smooth.
• Remove from heat.
• Add vanilla and salt and mix.
• Using a large bowl, mix together the cereals.
• Add the peanut butter mixture and mix well.
• Press evenly into a lightly greased, 8 inch cake pan.
• Chill for 6 hours or until firm.
• Cut into squares.

SIMPLY DELICIOUS CHOCOLATE PEANUT BUTTER CRISPY SQUARES !

Steps:

• In a pot, melt the first three ingredient on low heat while stirring constantly.
• Once melted, add in remaining ingredients.
• Pour into a parchment lined or well buttered 9x13 pan.
• Smooth and lightly press contents into your pan using the back of a spoon.
• Refridgerate for 30 minutes.
• Cut into desired slices and serve.
• Enjoy!

CRISPY PEANUT BUTTERSCOTCH LAYER SQUARES (NO BAKE)

Steps:

• For crust:.
• Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
• Melt the butter over low heat in a medium heavy duty saucepan.
• Add in the marshmallows and peanut butter; stir until melted.
• Add in the rice cereal; stir until coated.
• Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired); set aside.
• For butterscotch layer:.
• In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using) and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
• Remove from heat.
• Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
• Pour over the rice cereal crust in the baking pan.
• Sprinkle with chopped peanuts.
• Refrigerate until set.
• Cut into squares.

PEANUT BUTTER RICE KRISPIES BARS

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES

Steps:

• In a large saucepan melt the butter over medium heat.
• Add in marshmallows and vanilla; stir until melted.
• Mix in the peanut butter until combined.
• Remove from heat and mix in the rice cereal.
• Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
• Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)

Steps:

• Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
• While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
• After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
• Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.

PEANUT BUTTER RICE CRISPY BARS

Steps:

• Measure out rice crispies and set aside in large bowl.
• In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
• Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
• combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
• When set, cut into squares.