CHEWY PEANUT BARS
Kids will gobble up these chewy peanut-packed treats made with two kinds of crunchy cereal. "The sweet coating contrasts nicely with the salty nuts to make these bars a family favorite," comments Diane Eitreim of Garretson, South Dakota. "They travel well, too."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234° (soft-ball stage). , Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. pan. Cool before cutting.
Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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 CARAMEL PEANUT BROWNIE BARS
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all you need. A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 1h
Yield 32 small bars
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
- Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
- Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
- Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
- Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
- Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams
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.
CHEWY PEANUT BARS
Wheaties™ cereal, chocolate and peanut butter come together in this luscious bar.
Provided by Betty Crocker Kitchens
Categories Snack
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.
- In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 11 g, TransFat 0 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.
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
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