Crunchy Chocolate Peanut Stix Recipes

CRUNCHY MONKEY PEANUT BUTTER-BANANA STICKS

Steps:

• Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it. Place the granola into a food processor and lightly process to crush up the granola, nuts, and raisins. Peel and cut each banana in half across the middle. Insert a popsicle or chop stick into the cut end of each half-banana. Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter. Eat the bananas right off the sticks, but serve on a plate to catch the crumbs.

CRUNCHY CHOCOLATE PEANUT STIX

Steps:

• *Line a 13x9x2-inch baking pan with nonstick foil, leaving a few extra inches on each end. *Line bottom with about 25 rectangular buttery crackers. *In a medium saucepan, melt 1/2 cup unsalted butter over medium-high heat. Add 1/2 cup milk, 1 1/4 cups light brown sugar and 1/4 cup granulated sugar. Bring to a simmer and gradully stir in 2 cups finely crushed honey graham crackers. Simmer, stirring frequently for about 5 minutes. *Pour one cup of the mixture over crackers and spread evenly. *Place another layer of crackers in pan and spread remaining cup of sugar mixture over crackers. *Top with another layer of the crackers *Place 1 1/4 cups milk chocolate chops and 1 cup peanut butter chips in a medium bowl over a small amount of simmering water in a medium saucepan over low heat. *Stir until smooth. *Spread evenly over top layer of crackers. *Refrigerate for at least 1 hour until set. *Carefully lift out and pan and place on a cutting board. *Cut into 1 x 4-inch bars with serrated knife.

CRUNCHY PEANUT BUTTER THINS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
• Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
• Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

CRUNCHY CHOCOLATE CLUSTERS

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES

Steps:

• Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
• Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

CRUNCHY CHOCOLATE TREATS

Steps:

• In a large, deep saucepan, melt butter over low heat, about 4 minutes. Add mini marshmallows and cook, stirring, until melted, 6 to 8 minutes.
• Add chocolate and cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in rice cereal and peanut-butter chips until evenly distributed.
• Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes.

CHOCOLATE PEANUT TREATS

Steps:

• In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.