Butter Crunch Squares Recipes

BUTTERSCOTCH CRUNCH SQUARES

Steps:

• Preheat oven to 400 degrees F. In a medium bowl combine the flour, oats, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 13 x 9 x 2-inch baking pan. Bake for 10 to 15 minutes. Remove from oven. While still warm, stir nut mixture to crumble. Cool.
• Spread half of the crumbs in a 9 x 9 x 2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled medium bowl; stir to soften. Spoon softened ice cream carefully over topping-drizzled crumbs. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving.

KELLOGG'S BUTTER CRUNCH SQUARES

Steps:

• In large heavy saucepan over low heat, melt butter.
• Stir in sugar and corn syrup.
• Cook over med. heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat.
• Blend in peanut butter and vanilla.
• Add cereals and peanuts, stirring until thoroughly coated.
• Press firmly and evenly into buttered 9" square pan.
• Chill until set (about 45 min.).
• Cut into squares.
• Store covered at room temperature.
• Microwave directions: In large microwaveable bowl, microwave butter at high 30-60 seconds to melt. Mix in sugar and syrup. Microwave at high 2 1/2 minutes or until sugar is dissolved and mixture is bubbly, stirring 3 times. Follow steps 2 & 3.

OLD-FASHIONED BUTTER CRUNCH

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

PEANUT BUTTER CRUNCH BARS

Steps:

• Melt butter over low heat in sauce pan.
• In a mixing bowl, blend peanut butter and sugar. Add the melted butter and continue to blend.
• Stir in cereal and spread evenly onto a 9 x 13-inch pan.
• In a separate saucepan, melt the chocolate chips over low heat.
• Spread melted chocolate evenly over bars. Refrigerate to cool. Cut into bars.

OLD-TIME BUTTER CRUNCH CANDY

Steps:

• Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Put brown sugar and corn syrup in double boiler to dissolve sugar and syrup.
• Remove from heat.
• Add peanut butter, cornflakes, vanilla and rice krispies.
• Stir well and spread in greased 8 inch square pan.
• Icing: Bring to a boil. Add 1 to 2 cups icing sugar. Spread on cake.
• Cut in squares.

PEANUT BUTTER CORNFLAKE CRUNCH BARS

Steps:

• Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
• Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
• Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.