PEANUTTY CARAMEL BARS
Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. -Charlene Bennett Clearville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RAW CARAMEL PEANUT CRUNCH BARS
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Provided by Donna Hay
Categories HarperCollins Dessert Breakfast Candy Peanut Peanut Butter Chocolate Date Rice Wheat/Gluten-Free Raw Dark Chocolate Kid-Friendly Small Plates Soy Free Tree Nut Free Healthy
Yield Makes 20
Number Of Ingredients 6
Steps:
- Line a 10cm x 20cm loaf tin with non-stick baking paper.
- Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
- Do Ahead
- Keep bars refrigerated in an airtight container for up to 2 weeks.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
CHEWY, SALTY PEANUTTY CARAMEL BROWNIES
These brownies were inspired by these fantastic chocolate-covered salted caramels sold at Chelsea Market-and salted caramel is all the rages these days. Mixed with crunchy peanuts, these brownies taste like upscale homemade candy bars.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield forty-eight 1 1/2-inch squares
Number Of Ingredients 13
Steps:
- For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
- Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
- For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
- Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
- Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
- Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
- When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.
PEANUTTY ENERGY BARS (NO BAKE)
These make a great snack for kids of all ages, and they will travel well to the office, they're a great pick-me-up!
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease an 8-inch square dish.
- In a large bowl mix together the first six ingredients.
- In another bowl mix together the peanut butter, brown sugar and corn syrup; microwave on HIGH for 2 minutes, add in vanilla and mix well to combine.
- Add in the dry mixture and stir with a wooden spoon to coat well.
- Transfer to prepared baking dish, and using clean oiled hands press down the mixture in the pan.
- Let stand room temperature for 1 hour before slicing (if you can wait that long LOL!).
- Cut into bars.
Nutrition Facts : Calories 243.1, Fat 10.7, SaturatedFat 1.5, Sodium 134.1, Carbohydrate 33.3, Fiber 3.1, Sugar 13.7, Protein 7
CHOCOLATE-CARAMEL-PEANUT BARS
Gooey melted caramels coat a crunchy mixture of crackers, peanuts, chopped chocolate and marshmallows in these scrumptious no-bake bar cookies.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Chop 1/2 cup nuts; reserve for later use. Combine remaining nuts with next 3 ingredients in large bowl.
- Cook butter and caramels in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Pour over cracker mixture; toss until evenly coated.
- Press cracker mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with reserved nuts. Refrigerate 30 min. or until completely cooled before cutting into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PEANUTTY CARAMEL BARS
Make and share this Peanutty Caramel Bars recipe from Food.com.
Provided by SweetySJD
Categories Bar Cookie
Time 40m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute, stir. Microwave 1-2 minutes longer or until melted.
- Add cereal and peanuts; stir until coated.
- Spread into a greased 13x9x2-in pan; set aside.
- In another bowl, heat chips, butter and remaining peanut butter on high for 30-60 seconds or until melted.
- Spread over cereal mixture. Chill before cutting.
Nutrition Facts : Calories 167.8, Fat 10.9, SaturatedFat 3.8, Cholesterol 7.5, Sodium 145.3, Carbohydrate 16.3, Fiber 1.5, Sugar 10.7, Protein 4
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