Crunchy Peanut Bars Recipes

CRUNCHY PEANUT BUTTER BARS

Steps:

• Line an 8 x 8 baking sheet with foil or parchment paper.
• In a large bowl, mix together the butter (melt in the microwave), graham cracker crumbs, powdered sugar, and peanut butter. Mix well.
• Stir in the rice krispies cereal and then press in the bottom of the pan.
• In a small microwave safe bowl, add the chocolate chips and coconut oil (measure when melted). Microwave in bursts of 15 seconds, stirring in between bursts for 15 seconds.
• Pour the melted chocolate over the peanut butter layer and allow to completely firm up.
• Cut into bars and enjoy!

CRUNCHY PEANUT BUTTER BARS

Steps:

• In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.

CRUNCHY PEANUT BARS

Steps:

• In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts., Gently press into a 9x5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars.

CRUNCHY PEANUT BUTTER GRANOLA BARS

Steps:

• Place rolled oats on a baking sheet and toast at 350 degrees F for 5-7 minutes to desired level. Place into a large bowl with peanuts.
• Blend pitted dates in a food processor until smooth. Scrape sides if needed.
• Place processed dates, peanut butter, honey and optional salt into a small saucepan. Heat on low while stirring until combined and smooth.
• Pour over oats and peanuts and mix well to combine. Press mixture into a line 8x8 inch pan and chill in fridge or freezer until set. Cut into bars.
• I like to keep them in a container in the freezer to keep fresh.

PEANUT CRUNCH BARS

Steps:

• Combine 1 cup of sugar and corn syrup; bring to a boil but do not cook.
• Add peanut butter and cereal.
• Put in 8 x 4 inch pan and pack down. Cool and frost if desired.
• To make Frosting: Combine last 4 ingredients and boil 1 minute; beating well. Frost and cut into bars.

CRUNCHY NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
• Microwave for 2 minutes at full power.
• Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
• Stir-in the cornflakes. Mix well.
• Line an 8 x 8-inch pan with parchment paper. Spread the chocolate mixture evenly into the pan.
• Chill until firm for at leas 2-4 hours.
• Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.

THE BEST HOMEMADE CRUNCH BARS

Steps:

• Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
• Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
• Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).
• Remove and cut into bars.

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR

Steps:

• Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
• For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
• Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
• For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
• Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
• Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
• For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.

CRUNCHY PEANUT BUTTER BARS RECIPE

Steps:

• Line an 8 x 8 baking sheet with foil or parchment paper.
• In a large bowl, mix together the butter (melt in the microwave), graham cracker crumbs, powdered sugar, and peanut butter. Mix well.
• Stir in the rice krispies cereal and then press in the bottom of the pan.
• In a small microwave safe bowl, add the chocolate chips and coconut oil (measure when melted). Microwave in bursts of 15 seconds, stirring in between bursts for 15 seconds.
• Pour the melted chocolate over the peanut butter layer and allow to completely firm up.
• Cut into bars and enjoy!