Kelloggs Butter Crunch Squares Food

KELLOGG'S BUTTER CRUNCH SQUARES

Steps:

• In large heavy saucepan over low heat, melt butter.
• Stir in sugar and corn syrup.
• Cook over med. heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat.
• Blend in peanut butter and vanilla.
• Add cereals and peanuts, stirring until thoroughly coated.
• Press firmly and evenly into buttered 9" square pan.
• Chill until set (about 45 min.).
• Cut into squares.
• Store covered at room temperature.
• Microwave directions: In large microwaveable bowl, microwave butter at high 30-60 seconds to melt. Mix in sugar and syrup. Microwave at high 2 1/2 minutes or until sugar is dissolved and mixture is bubbly, stirring 3 times. Follow steps 2 & 3.

NO-BAKE PEANUT BUTTER CRUNCH BARS

Steps:

• In a medium bowl combine the quick oats, rice krispies, coconut, flaxseed meal, and chia seeds. Stir to combine then add the rest of the bar ingredients (except for the water). Mix well. The dough should stick together easily. If not, mix in 1 Tbsp. of water at a time until dough sticks together nicely.
• Line an 8×8 or 9×9 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 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 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 16 squares. Serve and enjoy!
• Bars hold together best when stored in the fridge or freezer.

BUTTER CRUNCH SQUARES

Steps:

• Grease a 12 by 17 inch cookie sheet with sides with crisco.
• Place saltines,face side up on cookie sheet,making them fit snugly,without overlapping.
• Preheat oven to 375 degrees.
• In a small saucepan,combine butter,and brown sugar.
• Once melted, simmer 3 minutes,stirring occasionally.
• Remove from heat,stir in vanilla and pour over saltines,spreading evenly.
• Bake 5 minutes.
• Remove from oven,fix crackers and press down slightly.
• Pour chips over top,and once they are melted,spread chocolate evenly and sprinkle with nuts.
• Then, with a sharp knife,score surface into saltine-sized squares.
• Refrigerate for 20 minutes.
• Once cooled, cut into squares.
• Makes 40 to 50 cookies.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Put brown sugar and corn syrup in double boiler to dissolve sugar and syrup.
• Remove from heat.
• Add peanut butter, cornflakes, vanilla and rice krispies.
• Stir well and spread in greased 8 inch square pan.
• Icing: Bring to a boil. Add 1 to 2 cups icing sugar. Spread on cake.
• Cut in squares.