Crunchy Peanut Butter Thins Recipes

SUNNY'S CRUNCHY PEANUT BUTTER S'MORE BITES

Sunny's Crunchy Peanut Butter S'more Bites image

Provided by Sunny Anderson

Categories dessert

Time 3h30m

Yield 115 bites

Number Of Ingredients 8

Ingredients

2 cups crunchy peanut butter
1 1/2 sticks butter
5 cups powdered sugar
24 ounces (4 cups) milk chocolate chips, melted
2 cups graham cracker crumbs
1 cup marshmallow fluff
1 cup coconut flakes, optional
2 1/2 cups puffed rice cereal, optional

Steps:

In a large bowl, add the peanut butter, butter and powdered sugar and beat with a whisk or electric beater until smooth. Using a teaspoon measure, scoop the mixture and form into balls, then press into a coin shape the diameter of a quarter. Refrigerate to set up dough cookies, about 30 minutes.
To make bites, dip peanut butter coins in melted chocolate then toss in graham cracker crumbs until coated, double dip and double coat if you feel dangerous. Arrange the coated coins on a wire rack and refrigerate for about 30 more minutes to set. Add the marshmallow fluff to a pastry bag fitted with a star tip. Remove the coins from the refrigerator and squeeze about 1 teaspoon of marshmallow fluff into the center of half of the coins. If you don't have a pastry bag, use a plastic bag, fill it with fluff and cut 1 corner off and dollop that way. Then top each half with another coin to make a sandwich and place return to the refrigerator to set, about 1 hour.
Options: chop coconut flakes and add them to the graham cracker crumbs to use for coating.
Add puffed rice cereal into the peanut butter, butter and powdered sugar for a bit more texture and crunch.

CRUNCHY PEANUT-BUTTER COOKIES

Crunchy Peanut-Butter Cookies image

These salty-sweet-crunchy confections make the best snack.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6

Ingredients

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

Steps:

Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
On low speed, mix in flour and baking powder until a dough forms.
Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

CRUNCHY PEANUT BUTTER TARTS

Crunchy Peanut Butter Tarts image

For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 ounces cream cheese, softened
1/4 cup chunky peanut butter
2 tablespoons sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
2 individual graham cracker tart shells
2 tablespoons whipped topping
Chopped peanuts, optional

Steps:

In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.

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