CHEWY SALTED PEANUT BARS
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
SALTED PEANUT BARS
You'll never look at Rice Krispies Treats the same way again after trying these nutty three-tiered cookie, marshmallow and cereal bars. -Denise Kirsch, McLeansboro, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan., Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla., Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars.
Nutrition Facts :
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
Steps:
- Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
- Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
SALTED PEANUT SQUARES
If your gift list is long, here's a yummy solution. The recipe makes nearly 10 dozen chewy, nutty, sweet-and-salty bars.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9-3/4 dozen.
Number Of Ingredients 6
Steps:
- Sprinkle half of the peanuts into a greased 13x9-in. baking pan. In a large microwave-safe bowl, heat chips and butter at 50% power for 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in sweetened condensed milk; cook, uncovered, on high for 1 minute., Stir in marshmallow creme and chopped candy bars. Spread into prepared pan. Sprinkle with remaining peanuts. Cover with plastic wrap; press down lightly., Refrigerate until set. Cut into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT CAKE SQUARES
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.
Nutrition Facts : Calories 496 calories, Fat 21g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 298mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 12g protein.
SALTED PEANUT BARS
Melted marshmallows give these nutty bars their elastic texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Lightly coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhang on all sides, then lightly coat parchment with spray. Cover paper with 1 1/4 cups peanuts.
- In a medium pot, combine 1 tablespoon water, caramels, and marshmallows over medium. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts, then top with remaining 1 cup peanuts. Let cool until set, about 2 hours, then cut into 16 bars.
Nutrition Facts : Calories 220 g, Fat 12 g, Fiber 2 g, Protein 6 g
SALTED PEANUT CHEW BARS
Make and share this Salted Peanut Chew Bars recipe from Food.com.
Provided by Sharon123
Categories Bar Cookie
Time 32m
Yield 36 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- In a large bowl, combine all crust ingredients except marshmallows and stir at low speed until crumbly.
- Press firmly in bottom of ungreased 13x9-inch pan.
- Bake at 350°F for 12 to 15 minutes or until light golden brown.
- Remove from oven.
- Immediately sprinkle with marshmallows.
- Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
- Cool while preparing topping.
- In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly.
- Remove from heat; stir in cereal and peanuts.
- Immediately spoon warm topping over marshmallows; spread to cover.
- Refrigerate until firm.
- Cut into bars.
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 SALTED PEANUT BARS
This sweet and salty snack is easy to make and always goes pretty quickly. Might want to double it (I'd suggest doing it in two pans, though). Cooking time listed is refrigeration time.
Provided by LibraChick93093
Categories Dessert
Time 1h5m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
- Remove partially baked crust from oven. Immediately sprinkle marshmallows evenly over crust.
- Return to oven; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
- In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth.
- Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 225.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 10.1, Sodium 193.3, Carbohydrate 24.4, Fiber 1.5, Sugar 12.7, Protein 5.3
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
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SALTED PEANUT BARS RECIPE | MYRECIPES
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Servings 24Total Time 40 mins
- MIX flour, brown sugar, corn starch, salt, baking powder and baking soda in a large bowl. Cut in butter using a pastry blender OR two knives. Add egg yolks and vanilla. Mixture will be crumbly. Press into an ungreased 13 x 9-inch pan.
- BAKE in a preheated 350ºF oven for 12 to 15 minutes. Remove from oven and sprinkle with marshmallows; return to oven for 3 to 5 minutes, until marshmallows are puffy.
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