Peanut Butter Crunch Squares Food

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

PEANUT BUTTER CRUNCH CHEESECAKE SQUARES

Steps:

• Heat oven to 350 degrees F. Line an 8x8-inch baking pan with nonstick foil, allowing foil to hang over two sides.
• In a medium-size bowl, whisk together the flour, pecans and light brown sugar.
• Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms.
• Press into the bottom of the prepared baking pan.
• Bake at 350 degrees for 14 minutes, until lightly browned.
• Remove from oven.
• In another medium bowl, beat the cream cheese and sugar until smooth.
• Beat in egg, lemon juice and vanilla until combined.
• Stir in 3/4 cup coarsely chopped candy.
• Pour into the baked crust.
• Bake at 350 degrees for 25 minutes.
• Remove from oven and sprinkle the finely chopped candy over the top.
• Cool completely.
• Gently lift from pan and pull back foil.
• Cut into 36 squares.
• Refrigerate until serving.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Cream margarine and brown sugar.
• Stir in flour.
• Press into un-greased 13 x 9-inch pan.
• Bake at 350 for 15 minutes.
• In saucepan combine granulated sugar and corn syrup; heat to boiling.
• Remove from heat and add peanut butter chips and peanut butter.
• Stir until melted.
• Stir in cornflakes and spread over baked layer.
• Cut into squares while still warm.

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.

EUNICE PEANUT BUTTER CRUNCH

Steps:

• Bring sugar and caro syrup to a boil and remove from fire.
• Mix in peanut butter and corn flakes.
• Spoon out on wax paper.
• Let stand till slightly firm.
• You can also use any kind of cereal that you like for this recipe.

CAFETERIA PEANUT BUTTER BARS

Steps:

• 1. Mix the sifted powdered sugar, brown sugar and melted butter together well. Fold in the creamy peanut butter until blended.
• 2. Spread the peanut butter mixture into a buttered pan; 9x13 for thicker bars, cookie sheet for thinner bars.
• 3. Melt the chocolate chips and 1/2 cup butter and pour over the peanut butter mixture. Spread around to make it even.
• 4. Refrigerate for 1 hour, until chocolate has solidified most of the way, and cut into bars with an unserrated knife.
• 5. Return to the refrigerator over night until set. (I return to the freezer for faster set time).

NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Generously grease 13x9 baking pan or coat with nonstick spray.
• In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
• Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
• Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
• Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
• Store in an air tight container for up to 1 week for freeze up to 1 month.