Honey Roasted Peanut Butter Kale Chips Recipes

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HONEY-ROASTED PEANUT BUTTER KALE CHIPS



Honey-Roasted Peanut Butter Kale Chips image

Provided by Food Network

Categories     appetizer

Time 25m

Yield About 4 servings

Number Of Ingredients 4

1/2 cup honey-roasted peanut butter, or any nut butter
1/4 cup olive oil
Kosher salt
5 cups baby kale

Steps:

  • Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
  • Whisk the peanut butter, oil and salt to taste together in a large bowl. Add the kale and gently massage the peanut mixture into the kale leaves.
  • Transfer the leaves to the prepared baking sheets and arrange in a single layer. Bake until the kale is golden, 15 to 20 minutes, rotating the pans about halfway through the baking time. The kale will finish getting crispy as it cools. Serve and enjoy!

HONEY ROASTED PEANUT BARS



Honey Roasted Peanut Bars image

Fancy a taste of honey? You've got it with these yummy peanut bars. They're topped with chopped honey-roasted peanuts to make a sweet and nutty treat.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 32 servings

Number Of Ingredients 7

1-1/4 cups butter, softened, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, divided
1/4 cup granulated sugar
1-1/2 cups flour
1-1/2 cups packed brown sugar
2 egg s
2 cups PLANTERS Honey Roasted Peanuts, chopped

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat 3/4 cup butter, 2 oz. cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Press onto bottom of prepared pan.
  • Bake 20 min. or until golden brown. Meanwhile, melt remaining butter in medium saucepan. Remove from heat. Add remaining cream cheese; stir until blended, Add brown sugar and eggs; mix well.
  • Pour brown sugar mixture over hot crust; sprinkle with nuts. Reduce oven temperature to 325ºF. Bake 20 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 13 g, Protein 3 g

HONEY ROASTED PEANUTS



Honey Roasted Peanuts image

Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06.

Provided by GeeWhiz

Categories     Lunch/Snacks

Time 15m

Yield 2 cups, 4-8 serving(s)

Number Of Ingredients 4

2 cups peanuts (not raw)
2 tablespoons butter (not margarine)
2 -3 tablespoons honey
1 teaspoon salt (optional)

Steps:

  • Preheat oven to 350°F.
  • Place peanuts in a bowl.
  • Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
  • Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
  • Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
  • *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
  • *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
  • These taste great while they're warm! (and may leave a little butter on your fingers).

Nutrition Facts : Calories 496.7, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 64.2, Carbohydrate 20.4, Fiber 6.2, Sugar 11.5, Protein 18.9

HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES



Honey Roasted Peanut Butter Toffee Swirl Cookies image

The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.

Provided by Nimz_

Categories     Drop Cookies

Time 45m

Yield 30 cookies

Number Of Ingredients 13

1 1/2 cups old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla
3/4 cup honey roasted crunchy peanut butter (or you can use the Honey Roasted Creamy Peanut Butter, doesn't matter)
2 large eggs
1 (10 ounce) bag Nestle semi-sweet and white chocolate swirled chocolate morsels
4 ounces toffee pieces

Steps:

  • In a mini food processor or blender, process 1 cup oats until ground fine.
  • Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
  • In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
  • Add in eggs, one at a time, the vanilla and peanut butter.
  • Mix well until smooth and creamy.
  • Mix in the flour mixture until combined.
  • Fold in swirl chips and toffee bits.
  • Heat oven to 325°F.
  • With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
  • Bake cookies for about 16-18 minutes or until golden brown.
  • Cool cookies for 5 minutes and transfer to racks to cool completely.
  • Cookies will be about 3 1/2 - 4 inches wide.

Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6

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