Honey Peanut Squares Food

HONEY ROASTED PEANUT BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat 3/4 cup butter, 2 oz. cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Press onto bottom of prepared pan.
• Bake 20 min. or until golden brown. Meanwhile, melt remaining butter in medium saucepan. Remove from heat. Add remaining cream cheese; stir until blended, Add brown sugar and eggs; mix well.
• Pour brown sugar mixture over hot crust; sprinkle with nuts. Reduce oven temperature to 325ºF. Bake 20 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

HONEY-PEANUT BAR COOKIES

Steps:

• In a small heavy saucepan, combine sugar and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in peanut butter until blended. Add Cheerios and peanuts; stir to coat. , Spread into an 8x4-in. loaf pan coated with cooking spray. Cover and chill for 1 hour before cutting.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.

HONEY PEANUT SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray. Sprinkle 2 cups peanuts in the pan. , In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down. Cover and refrigerate for at least 45 minutes. , Lift foil out of pan; cut into squares. Store in an airtight container.

PEANUT BUTTER HONEY SQUARES-EASY!!

Steps:

• Lightly grease an 8"x 8" x 2" baking pan.
• Place the puffed wheat in a large bowl.
• In a saucepan over medium-high heat, combine the peanut butter, butter, honey and brown sugar and bring to a gently boil, stirring constantly until smooth.
• Pour the peanut butter mixture over the puffed wheat and stir until well coated.
• Press the puffed wheat mixture into the prepared pan.
• Let cool and enjoy!

PEANUT BUTTER OAT SQUARES (NO BAKE)

Steps:

• Melt the honey and peanut butter together in a pan on a low heat until the mixture is smooth. Stir regularly so it doesn't stick to the pan.
• Stir the melted mixture through the oats until evenly combined.
• Place the mixture into a prepared baking or slice tray. Press the mixture down firmly with your fingers or the back or a spoon.
• Place in the fridge to firm up for 30-45 minutes. Cut into squares or bars or your preferred size.

PEANUT BUTTER AND HONEY RICE CRISPY SQUARES WITH CHOCOLATE

Steps:

• Place the cereal in a large mixing bowl. Line a 8×8-inch square baking dish with parchment paper with enough overhang to allow you to lift out the square once it's ready.
• Melt the honey, peanut butter, and butter in a medium saucepan over medium heat, whisking often. Once melted, mix in the vanilla and salt, if using. Pour over the cereal in the bowl and mix well to combine.
• Scoop the mixture into the prepared baking dish and smooth the top.
• Melt the cacao butter in a small saucepan over medium-low heat. Whisk in the remaining ingredients and pour over the square.
• Freeze until firm- at least 4 hours- and slice into squares. (I recommend running a sharp knife under hot water for about 20 seconds first to aid in slicing.) I found 16 squares to be the perfect size!
• Store the squares in an airtight container in the freezer. They won't last long!

PEANUT BUTTER AND HONEY CEREAL BARS

Steps:

• In a large glass (or other microwave-safe) bowl, microwave the peanut butter and honey. Start with 30 seconds, check to make sure it isn't already bubbling like crazy, and then go for another 15-30 seconds. Basically, you want it heated through so it is lightly bubbling. Stir to blend the peanut butter and honey.
• Add cereal to the peanut butter and honey mixture. Stir well to coat the cereal, but don't be so aggressive in your stirring that you obliterate the cereal.
• Pick whatever vessel suits your fancy (I love my mini loaf pan, as you may be realizing now from other recipes and photos). Line your vessel of choice with parchment paper or spray with unflavored cooking spray to prevent later sticking disasters. Press the cereal down to encourage it to hold its shape when you later remove it from the mold. If it looks too thin, consider a smaller vessel (like a muffin tin), doubling the recipe, or other creative approaches to squish the mixture into one side of your vessel of choice. Pop the vessel into the fridge for a while (at least 30 min - 1 hour, if possible) to allow the cereal bars time to firm up. Alternatively, forget this approach and eat it from the mixing bowl. It doesn't have to be in a bar shape to taste delicious.
• Assuming you didn't eat everything immediately straight from the bowl like I often do, remove the bars from the fridge after they have firmed up, when you are ready to enjoy them. If you used a larger vessel, cut them into pieces, spraying the knife if things stick. Serve. These last well in the fridge for several days.

MINI PEANUT BUTTER PROTEIN BARS

Steps:

• Place the oats in a food processor or blender and pulse 10-15 times or until oats are broken down a little. Some of the oats may remain partially whole.
• In a medium bowl combine the oats, cereal, protein powder, flax, salt, peanut butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
• Line an 8×8-inch pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough very firmly into the pan.
• Place the pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps, lift out, and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 24 small bars (6 rows x 4 rows). Serve and enjoy!
• Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.

HONEY NUT SQUARES

Steps:

• Make crust:
• Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
• Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
• Preheat oven to 375°F.
• Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
• Make topping:
• Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
• Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.

PEANUT BUTTER AND HONEY CRISP RICE SQUARES

Steps:

• Combine peanut butter, honey and vanilla in a heavy saucepan. Heat on medium-high heat until it just starts to bubble, stirring constantly.
• Remove from heat.
• Add crisp rice, and stir until coated.
• If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
• Press into a greased 8" or 9" square pan.
• Wait until completely cooled to cut.

HONEY PEANUT SQUARES

Steps:

• Line a 13-in. x 9-in. x 2-in. pan with foil and coat with nonstick cooking spray. Sprinkle with 2 cups peanuts in the pan.
• In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down.
• Cover and refrigerate for at least 45 minutes. Lift foil out of pan; cut into squares. Store in an airtight container.