No Bake Crunchy Peanut Butter Clusters Food

NO-BAKE PEANUT BUTTER CLUSTERS

Steps:

• Preheat oven to 200ºF.
• Place white almond bark and peanut butter in a 9×13 baking dish.
• Place in oven for 15 minutes or until melted.
• Be sure to stir every couple minutes to break the bigger chunks of almond bark up, until completely melted.
• Add in the Rice Krispies, marshmallows and peanuts. Stir until coated.
• Use a tablespoon to scoop candy onto a baking sheet lined with wax paper.
• Melt chocolate chips and coconut oil together in the microwave in 30 second intervals until smooth.
• Using a spoon, drizzle chocolate over clusters.
• Place in the refrigerator for 20 minutes to allow to harden.

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.

CRUNCHY PEANUT CLUSTERS

Steps:

• In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated.
• Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.

PEANUT BUTTER CLUSTERS

Steps:

• In microwave safe bowl, melt peanut butter chips and chocolate chips, stir until smooth.
• Stir in peanuts and potato chips and drop by level tablespoonfuls onto waxed paper-lined baking sheets.
• Refrigerate until firm. Store in airtight container.

PEANUT BUTTER NO BAKES

Steps:

• Combine sugar and milk in a saucepan; bring to a boil, stirring constantly, for 3 minutes. Remove from heat; stir in crackers, coconut, and peanut butter until evenly combined. Drop spoonfuls of mixture onto waxed paper. Cool completely.

NO-BAKE PEANUTTY CLUSTERS

Steps:

• In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring after 30 seconds, until softened; stir until smooth. (If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.)
• Stir noodles and peanuts into chocolate until well coated. Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS

Steps:

• Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside.
• In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside.
• In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks).
• Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted.
• Pour peanut butter mixture over cereal mixture in the large bowl.
• Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture.
• Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles.
• Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).