Sweet Salty Peanut Butter Bites Food

SALTY-SWEET PEANUT BUTTER SANDIES

Salty-Sweet Peanut Butter Sandies image

This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar. And like any good "sandy" cookie, they have a soft, crumbly texture that melts away on first bite.

Provided by Julia Moskin

Categories snack, cookies and bars, dessert

Time 1h

Yield 3 to 4 dozen

Number Of Ingredients 8

Ingredients

1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
3/4 cup/150 grams granulated sugar
3/4 cup (packed)/170 grams light brown sugar
1 heaping teaspoon/6 grams kosher salt
2 cups/510 grams unsweetened peanut butter, creamy or chunky
2 eggs, at room temperature
2 cups/250 grams all-purpose flour
Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)

Steps:

Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 9 grams, TransFat 0 grams

SWEET & SALTY PEANUT BUTTER BITES

Sweet & Salty Peanut Butter Bites image

Make ahead and perfect for those tailgating, camping, picnic, and potluck. They whip up in a pinch and make plenty. I made the mistake of making a double batch and had so many I could not eat another with out my tummy going snap, crackle, pop. I posted the recipe on my social media page and pic of a container full of goodies...

Provided by Natalie Loop

Categories Other Snacks

Time 25m

Number Of Ingredients 8

Ingredients

1/2 c semi-sweet chocolate chips
4 oz peanut butter cups
1 1/3 c creamy peanut butter
1 c white sugar
1 c light corn syrup
1/8 tsp salt
4 c rice krispies
1 c broken pretzels

Steps:

1. Freeze chocolate chips and peanut butter cups until partially frozen, about 15 mins. Meanwhile, in a 6 qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended.
2. Remove from heat, stir in Rice Krispies and pretzels until coated. Let stand 5 minutes. Gently fold in chocolate chips and peanut butter cups until combined. Don't over mix, the chocolate will melt.
3. Drop by tablespoonfuls on to wax paper. Cool until set and store in airtight container.

SWEET AND SALTY PEANUT BARS

Sweet and Salty Peanut Bars image

Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar - a sweet and salty dessert treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 egg, beaten
24 caramels, unwrapped
2 tablespoons butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) salted cocktail peanuts, chopped

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 28 g, TransFat 0 g

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