Honey Graham Peanut Butter Crunchies Recipes

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

PEANUT BUTTER CRUNCHIES

Steps:

• In large pan, bring sugar and corn syrup to a boil.
• Stir in peanut butter and remove from heat.
• Add cornflakes.
• Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.

NO-BAKE PEANUTTY GRAHAM TREATS

Steps:

• Spray a 9x13 inch baking pan with nonstick spray; set aside.
• Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.

HONEY PEANUT BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend peanuts. Scrape down the sides when necessary.
• When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
• The mixture will turn into a ball and eventually even out.
• Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Enjoy!

PEANUT BUTTER CRUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

OAT CRUNCHIES

Steps:

• Preheat oven to 350°F.
• Melt margarine and honey slowly on stove.
• When melted add baking soda and stir with a whisk.
• Combine oats, flour, wheat germ, brown sugar and ground flax.
• Add butter mixture to oat mixture, stir until moist.
• Add raisins and sunflower seeds.
• Press into a 9x13 pan.
• Bake for about 12 minutes.
• Cut into squares while still warm, but don't remove them or they may fall apart.
• Remove when cooled.

EASY PEANUT BUTTER GRAHAM BALLS

Steps:

• In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
• Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
• Using hands shape into small balls (about 1-inch).
• Place the balls on a plate and refrigerate until completely cold (about 2 hours).
• After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
• In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
• Dip the COLD balls into the chocolate mixture to coat.
• Place on a baking sheet lined with parchment or waxed paper to set.

OAT CRUNCHIES

Steps:

• Melt butter, syrup and brown sugar in a saucepan large enough to mix all the ingredients.
• Mix in coconut,oats and flour until combined.
• Using a measuring spoon, roll tablespoonsful into balls.
• Place on a greased oven tray allowing room for spreading.
• Flatten with a spoon.
• Bake at 180C degrees for 10 minutes or until lightly browned.
• Cool on a rack.

HONEY CEREAL BARS

Steps:

• In a large saucepan over medium heat, bring honey and peanut butter to a boil. Remove from the heat; stir in vanilla and cereal. , Press into an ungreased 9-in. square pan. Spread chocolate over bars. Chill until firm.

HONEY GRAHAM PEANUT BUTTER CRUNCHIES

Steps:

• Line cookie sheet with wax paper.
• Combine peanut butter chips with shortening in medium microwavable bowl.
• Microwave on high for 1 1/2 minutes.
• Stir only for a few seconds.
• If needed, microwave about 15 additional seconds to melt mixture; stir well. Chips should be completely melted and mix should be smooth.
• Stir into mixture crushed pretzels, almonds, and cereal; combine well.
• Drop by spoonfuls onto wax paper.
• Let cool for approx 1/2 hour, until firm and cooled off.