BUTTER PECAN CHEWS
Love pecan pie? Get the same great flavor in an easy bar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter.
- In medium bowl, mix flour, granulated sugar and butter. Press mixture in bottom of pan. Bake 12 to 14 minutes or until light brown.
- Meanwhile, in large bowl, beat egg yolks, brown sugar, vanilla and salt with electric mixer. Stir in pecans and coconut. In small bowl, beat egg whites with electric mixer until foamy. Fold into egg yolk mixture.
- Remove partially baked crust from oven. Spread filling evenly over crust. Reduce oven temperature to 350°F.
- Bake 25 to 30 minutes or until deep golden brown and center is set. Sprinkle powdered sugar over bars. Cool on cooling rack. Cut into 6 rows by 6 rows.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 17 g, TransFat 0 g
BUTTER CHEWS
These were a favorite of my DS and DD when they were kids. It is from a cookbook I bought in 1958. You can make the bottom layer thicker by 1 1/2 to double the ingredients but allow a little longer cook time.
Provided by Dorel
Categories Bar Cookie
Time 40m
Yield 24 2inch squares
Number Of Ingredients 9
Steps:
- Cream butter; add sugar and blend with flour.
- Pat in bottom of 8x12 inch greased pan.
- Bake 15 minutes at 375Degrees.
- Add brown sugar to beaten egg yolk.
- Add nuts and coconut.
- Stir in stiffly beatenegg whites and spread over first mixture.
- Return to oven for 25-30 minutes.
- Dust with confectioners.
- Cut into desired shape.
TERESA'S PEANUT BUTTER CHEWS
This recipe only has 4 ingredients in it and is soo easy to make. I cannot make enough of these for my family!
Provided by tcourto
Categories Drop Cookies
Time 7m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 4
Steps:
- Put corn flakes in a large mixing bowl and set aside.
- Bring corn syrup and sugar to boil in medium pan.
- Remove from heat and add peanut butter, mix well.
- Pour mixture over cereal and quickly mix well.
- Drop by spoonfuls onto wax paper.
- Let cool. Place in airtight container.
CRISP PEANUT BUTTER CHEWS
Prize-Winning Recipe 2007! No baking needed! Just a few minutes of stove-top prep and you're on your way to a peanutty candy-like cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 5
Steps:
- Line 2 large cookie sheets with waxed paper or foil.
- In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
- Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
- Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 6 g, TransFat 0 g
PEANUT BUTTER CHEWS
Steps:
- In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
- Add cereal, mix well and mold into small balls.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 27 g, Fat 5.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 108.4 mg, Sugar 13.7 g
PEANUT BUTTER CHEWS RECIPE - (4.3/5)
Provided by RJamoralin
Number Of Ingredients 4
Steps:
- Combine sugar and syrup in saucepan and bring to a boil. Once boiling, immediately remove from heat and stir in peanut butter. Add cereal and stir gently until all are covered. Drop by spoonfuls onto wax paper and allow to cool.
HOMEMADE PEANUT BUTTER CHEWS
The peanut butter chews that were sold in school cafeterias. I make these for my kids all the time, and sometimes drizzle chocolate and butterscotch on top of the cookies. Rich, but excellent!
Provided by Cindy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
- In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.
Nutrition Facts : Calories 151 calories, Carbohydrate 22.6 g, Fat 6.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.8 g, Sodium 63.4 mg, Sugar 12.3 g
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
Steps:
- Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
- In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
- Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
- Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
- Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
- Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.
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