Crispy Peanut Squares Recipes

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
• In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
• Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
• Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
• Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
• These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

CHEWY PEANUT BUTTER PAN SQUARES

Steps:

• In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

SIMPLY DELICIOUS CHOCOLATE PEANUT BUTTER CRISPY SQUARES !

Steps:

• In a pot, melt the first three ingredient on low heat while stirring constantly.
• Once melted, add in remaining ingredients.
• Pour into a parchment lined or well buttered 9x13 pan.
• Smooth and lightly press contents into your pan using the back of a spoon.
• Refridgerate for 30 minutes.
• Cut into desired slices and serve.
• Enjoy!

NO BAKE CRISPY PEANUT BUTTER SQUARES

Steps:

• Over low heat stir in a saucepan, together peanut butter, butter, brown sugar and corn syrup until blended and smooth.
• Remove from heat.
• Add vanilla and salt and mix.
• Using a large bowl, mix together the cereals.
• Add the peanut butter mixture and mix well.
• Press evenly into a lightly greased, 8 inch cake pan.
• Chill for 6 hours or until firm.
• Cut into squares.