MIXED-NUT BUTTER-CRUNCH CANDY
Provided by Food Network
Categories dessert
Yield Approximately 40 1 1/2 by 2-inch bars
Number Of Ingredients 11
Steps:
- To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
- To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
- To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
- To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
- To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator.
CHOCOLATE PEANUT BUTTER CRUNCH COOKIES
Provided by Food Network
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
- BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
- STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
- *Butterfinger candy bars were used in recipe testing.
PEANUT BUTTER CRUNCH
This is an easy finger-food that my family loves. It's the "peanut butter and frosted flakes" version of a rice-krispie treat.
Provided by quotMrs. Hoopsquot
Categories Candy
Time 15m
Yield 12 treats, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.
Nutrition Facts : Calories 376.7, Fat 12.9, SaturatedFat 2.6, Sodium 254, Carbohydrate 64.5, Fiber 2.1, Sugar 35.4, Protein 6.2
CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES
Combine peanuts and chocolate chips for extra flavour and crunch in this Crunchy Chocolate Chip Peanut Butter Snack Bites recipe. Simple and easy to make, this tasty recipe is sure to become a new family favourite.
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 40m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 23.8 g, Fat 12 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 102.6 mg, Sugar 15.4 g
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
PEANUT BUTTER CRUNCH COOKIES
We didn't have any chocolate chips in the house, but we did have a bag of Nestle® Crunch candy bars meant for Halloween! Add that to an existing peanut butter oatmeal recipe, with a few modifications, and peanut butter crunch cookies are born!
Provided by dextraphy
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
- Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 13.8 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 97.1 mg, Sugar 8.8 g
PEANUT BUTTER CHOCOLATE DELIGHT
This is a great dessert, kids and adults go wild over it. Although the original recipe calls for whipped topping, I use real whipped cream, LOTS of whipped cream!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients; press into a 13-x 9-inch pan.
- Bake at 375 degrees for 15 minutes; cool.
- Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
- Spread over prepared crust, and chill.
- Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
- Spread over cream cheese layer.
- Spread remaining whipped topping over pudding layer, and chill.
- For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
CHOCOLATE CRUNCH PEANUT BUTTER TREATS
These are great for holidays (CHRISTmas, Easter, you name it)! You can decorate the outside with colored frosting with your kids initials or whatever else you decide.
Provided by SweetsLady
Categories Candy
Time 3h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, peanut butter, rice krispies, and oil together.
- Take spoonfuls sized however large you want and drop onto wax paper cookie sheet.
- Freeze for about 30 minutes.
- Remove from freezer. Shape into eggs, hearts for Valentines, or other shapes according to holidays with cookie cutters if you need to. Put back on wax paper covered cookie sheet. Freeze for 2 hours.
- Melt dipping chocolate or chocolate with some grated paraffin wax in microwave.
- Dip eggs in and completely cover. Put back on cookie sheet and refrigerate. Decorate.
- Cooking time is freezing time.
Nutrition Facts : Calories 203.4, Fat 13.2, SaturatedFat 2.6, Sodium 143.1, Carbohydrate 18.2, Fiber 1.3, Sugar 12.2, Protein 5.7
CHOCOLATE-NUT CRUNCH DESSERT
Make a chocolate lovers' refrigerated dessert. It boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
- In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.
Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 55 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 1 1/2 g
More about "crunchychocolatepeanutbutterdelight recipes"
CHOCOLATE PEANUT BUTTER CRUNCH BARS - BAREFEET IN THE …
From barefeetinthekitchen.com
4.5/5 (2)Estimated Reading Time 2 mins
CRUNCHY CHOCOLATE PEANUT BUTTER BITES - ALPHA HEALTH
From alphahealth.ca
45 CHOCOLATE PEANUT BUTTER DESSERT RECIPES
From tasteofhome.com
23 INSANE CHOCOLATE-PEANUT BUTTER DESSERTS THAT SEXUALLY
From buzzfeed.com
NO-BAKE CHOCOLATE PEANUT BUTTER BARS | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
NO-BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS | THE STAR
From thestar.com
PEANUT BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
EASY CHOCOLATE PEANUT BUTTER CRUNCH BARS | DAILY VEGAN MEAL
From dailyveganmeal.com
PEANUT BUTTER CHOCOLATE CHIP CRUNCH COOKIES - BAKE OR BREAK
From bakeorbreak.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
PEANUT BUTTER CRUNCH BARS | CLEOBUTTERA
From cleobuttera.com
10 BEST CHUNKY PEANUT BUTTER DESSERT RECIPES | YUMMLY
From yummly.com
CHOCOLATE PEANUT BUTTER BALLS WITH RICE KRISPIES - MOM ON TIMEOUT
From momontimeout.com
STRAWBERRY COOL WHIP PIE BEST RECIPES
From recipesforweb.com
CRUNCHY CHOCOLATE AND PEANUT CLUSTERS RECIPE | EATINGWELL
From eatingwell.com
NO BAKE PEANUT BUTTER SPECIAL K BARS - SIMPLY DELIZIOUS …
From simplydeliziousbaking.com
I MADE A HUGE JAR OF CRUNCHY CHOCOLATE PEANUT BUTTER. THE WHOLE …
From reddit.com
CRUNCHY PEANUT BUTTER BARS WITH DARK CHOCOLATE - WIFE MAMA …
From wifemamafoodie.com
10 BEST CRUNCHY PEANUT BUTTER DESSERTS RECIPES | YUMMLY
From yummly.com
CHOCOLATE PEANUT BUTTER CRUNCH CAKE - OLIVE AND ARTISAN
From oliveandartisan.com
PEANUT BUTTER CRUNCH BITES - SLOW THE COOK DOWN
From slowthecookdown.com
CHOCOLATE PEANUT BUTTER TOFFEE CRUNCH BARS
From melissassouthernstylekitchen.com
CRUNCHY PEANUT BUTTER AND CHOCOLATE TART | LOVE AND OLIVE OIL
From loveandoliveoil.com
CRUNCHY NO BAKE CHOCOLATE PEANUT BUTTER BARS - LIVING SWEET …
From livingsweetmoments.com
CRUNCHY NO-BAKE CHOCOLATE PEANUT BUTTER BARS ...
From melissassouthernstylekitchen.com
CHOCOLATE PEANUT BUTTER CRUNCH - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
CRUNCHY NO-BAKE CHOCOLATE PEANUT BUTTER BARS
From reluctantentertainer.com
CRUNCHY PEANUT BUTTER AND CHOCOLATE CANDIES | MRFOOD.COM
From mrfood.com
CRUNCHY NO BAKE CHOCOLATE PEANUT BUTTER BARS - LAUREN KELLY …
From laurenkellynutrition.com
CHOCOLATE PEANUT BUTTER BITES CRUNCHY & SALTED - FIT4FEMALES®
From fit4females.com
EASY CHOCOLATE PEANUT BUTTER CRUNCH | VERY BEST BAKING
From verybestbaking.com
BEST RED WINE BRANDS RECIPES
From recipesforweb.com
CHOCOLATE PEANUT BUTTER - MY MONTANA KITCHEN
From mymontanakitchen.com
CRUNCHY CHOCOLATE PEANUT BUTTER CUPS - A FORK AND A PENCIL
From aforkandapencil.com
CRUNCHY CHOCOLATE PEANUT BUTTER DELIGHT RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE AND PEANUT BUTTER CRUNCH RECIPE - YOU TOTALLY GOT THIS
From youtotallygotthis.com
CHOCOLATE PEANUT BUTTER PULL-APART BREAD - SEDUCTION IN THE KITCHEN
From seductioninthekitchen.com
CHOCOLATE PEANUT BUTTER CRUNCHIES - BERRY SWEET LIFE
From berrysweetlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love