Maple Peanut Yummies Recipes

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PEANUT BUTTER MAPLE COOKIES



Peanut Butter Maple Cookies image

I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar. -Lois Bowman, Swanton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

PURE MAPLE CANDY



Pure Maple Candy image

Pure, creamy, melt-in-your-mouth maple candy using only pure maple syrup! It's a treat almost like fudge. Add anything you want like chopped nuts. Use small maple leaf molds or other pretty shapes.

Provided by Islandgirlchef

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 51m

Yield 18

Number Of Ingredients 2

2 cups pure maple syrup
½ cup chopped walnuts

Steps:

  • In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
  • Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
  • Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
  • Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 23.9 g, Fat 2.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 3.2 mg, Sugar 20.9 g

PEANUT BUTTER FREEZER FUDGE (2-INGREDIENT)



Peanut Butter Freezer Fudge (2-Ingredient) image

Yummy, sweet, salty, sink-your-teeth-in delicious fudge that is both healthy and delicious!

Provided by Amanda Brown

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 15m

Yield 4

Number Of Ingredients 3

½ cup peanut butter
¼ cup maple syrup
2 sheets parchment paper

Steps:

  • Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto 1 sheet of parchment paper. Cover peanut butter mixture with second sheet of parchment paper; flatten.
  • Place flattened peanut butter mixture into the freezer; freeze until hardened, about 10 minutes.

Nutrition Facts : Calories 241 calories, Carbohydrate 19.5 g, Fat 16.3 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 149.8 mg, Sugar 14.7 g

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM



Easy Vegan Peanut Butter-Maple Ice Cream image

With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 4h20m

Yield About 3 1/2 cups

Number Of Ingredients 6

3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)

Steps:

  • In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
  • Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
  • Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

MAPLE PEANUT MIX



Maple Peanut Mix image

Maple syrup and butter combine to coat a combination of nuts, pretzels, dried cranberries and chocolate chips. I like adding some crushed red pepper flakes for a bit of heat.-Sharlene Heatwole, McDowell, Virginia

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 10 cups.

Number Of Ingredients 7

1 cup maple syrup
2 tablespoons butter, melted
6 cups unsalted peanuts
1 to 1-1/2 teaspoons crushed red pepper flakes, optional
2 cups pretzel sticks
1 cup dried cranberries
1 cup milk chocolate chips

Steps:

  • Line a 15x10x1-in. baking pan with foil and grease the foil; set aside. In a large bowl, combine syrup and butter. Stir in peanuts and pepper flakes if desired. Spread mixture into prepared pan. Bake at 350° for 15 minutes or until bubbly, stirring occasionally., Transfer to a large bowl; stir in pretzels and cranberries. Spread mixture onto waxed paper; sprinkle with chips. Let stand until dry. Store in an airtight container.

Nutrition Facts : Calories 259 calories, Fat 17g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 3g fiber), Protein 8g protein.

YUMMY MAPLE PEANUT BUTTER COOKIES



Yummy Maple Peanut Butter Cookies image

Make and share this Yummy Maple Peanut Butter Cookies recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 27m

Yield 36 cookies

Number Of Ingredients 10

1/2 cup firmly packed dark brown sugar
1/2 cup softened margarine or 1/2 cup softened butter
1/2 cup crunchy peanut butter
1/2 cup maple syrup
1 egg yolk
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
sugar

Steps:

  • In a large bowl, beat brown sugar, margarine and peanut butter until fluffy.
  • Add syrup and egg yolk; beat well.
  • Sift dry ingredients and mix well with peanut butter mixture.
  • Refrigerate for 15 to 30 minutes.
  • Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
  • With fork dipped in sugar, flatten balls in criss-cross pattern.
  • Bake at 350 degrees for 8-12 minutes or until golden brown.

Nutrition Facts : Calories 75.7, Fat 3.2, SaturatedFat 0.6, Cholesterol 4.6, Sodium 86.2, Carbohydrate 10.7, Fiber 0.4, Sugar 5.9, Protein 1.5

MAPLE PEANUT YUMMIES



Maple Peanut Yummies image

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/2 cup margarine, softened, or shortening
1/2 cup peanut butter
1/2 cup maple syrup (maple-flavored syrup or real maple syrup)
1 egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
sugar

Steps:

  • Heat oven to 350°F. In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add syrup and egg yolk beat well. Stir in flour, baking soda, salt and baking powder mix well. If necessary, refrigerate 15 to 30 minutes for easier handling.Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern. Bake at 350°F. for 8 to 12 minutes or until golden brown. HIGH ALTITUDE - Above 3,500 feet: Decrease brown sugar to 1/4 cup increase flour to 2 cups. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 70 Protein 1g Carbohydrate 3g Fat 3g Sodium 75mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MAPLE PEANUT YUMMIES



Maple Peanut Yummies image

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/2 cup margarine, softened, or shortening
1/2 cup peanut butter
1/2 cup maple syrup (maple-flavored syrup or real maple syrup)
1 egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
sugar

Steps:

  • Heat oven to 350°F. In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add syrup and egg yolk beat well. Stir in flour, baking soda, salt and baking powder mix well. If necessary, refrigerate 15 to 30 minutes for easier handling.Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern. Bake at 350°F. for 8 to 12 minutes or until golden brown. HIGH ALTITUDE - Above 3,500 feet: Decrease brown sugar to 1/4 cup increase flour to 2 cups. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 70 Protein 1g Carbohydrate 3g Fat 3g Sodium 75mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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