Peanut Butter Crunchies Food

PEANUT BUTTER CRUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

2-INGREDIENT CHOCOLATE PEANUT BUTTER CRUNCHIES

Steps:

• Place a small glass bowl over a small sauce pot of water to make a double boiler
• Bring the water to a boil and melt the peanut butter cups
• Once melted, add the cornflakes to the bowl and fold to coat with the melted chocolate
• Using a spoon, scoop mounds of the mixture onto a wax paper-lined sheet tray
• Let sit at room temperature (or in the fridge for a quicker result) until firm

BUTTERSCOTCH CRUNCHIES

Steps:

• In a large pan, melt butterscotch morsels over low heat.
• Add peanut butter, stir well. Continue cooking over low heat until melted and blended well.
• Remove from heat. Add corn flakes and mix until well coated.
• Line two cookie sheets with wax paper.
• Drop by spoonful onto prepared cookie sheets.
• Optional, top with festive/seasonal sprinkles.
• Put in fridge until chilled about 30-45 minutes.
• Once chilled, remove from fridge.
• Store in the fridge in an air tight container with wax paper between each layer of crunchies.
• Enjoy!

PEANUT BUTTER CRUNCHIES

Steps:

• In large pan, bring sugar and corn syrup to a boil.
• Stir in peanut butter and remove from heat.
• Add cornflakes.
• Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.

EASY RICE KRISPIES PEANUT BUTTER CRUNCHIES (NO BAKE)

Steps:

• Spray a large cookie sheet or line with waxed paper.
• Place the cereal and chopped peanuts in a large bowl; set aside.
• In a medium heavy saucepan combine the brown, white sugar and the corn syrup; bring to a full boil over medium-high heat stirring occasionally.
• Boil for about 2 minutes at a full boil.
• Remove from heat mix in the vanilla then the peanut butter until well combined.
• Pour over the cereal and mix well using a wooden spoon (the mixture will firm slightly while mixing so mix fast!).
• Drop onto baking sheet using 2 tablespoons (using one spoon to push the mixture off of the other spoon onto the pan as the mixture is hot, make into whatever size you desire).
• Cool until firm.
• Delicious!

CHOCOLATE PEANUT BUTTER CRUNCHIES

Steps:

• Line a small baking tray with parchment paper. Combine chocolate chips and peanut butter in a large, microwave-safe bowl. Heat in 30 second increments, stirring after each. Should take 2-3 rounds to melt completely. Add corn flakes to mixture; stir well. Using a serving spoon, scoop a large amount of the mixture onto the prepared tray. Repeat until all mixture has been scooped into individual portions. Refrigerate for 10-15 minutes or until firm. Store in a sealed container.