Peanut Butter Candy Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

PEANUT BUTTER CANDY BARS

Steps:

• Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
• Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

PEANUT BUTTER CANDY

Steps:

• Combine peanut butter, powdered sugar, nuts and butter in a medium mixing bowl.
• Mixing well, shape into 1/2-inch balls and roll in coconut.
• Chill.

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

NO-BAKE PEANUT BUTTER CANDY

Steps:

• melt peanut butter and honey in the microwave on high for 40 seconds.
• Mix in dry milk.
• Flatten onto waxed paper or foil.
• cut into squares.
• refrigerate.
• Enjoy!

MOMMA'S PEANUT BUTTER CANDY

Steps:

• In a medium pot bring water to a rolling boil.
• Add sugar and let dissolve. Keep boiling it!
• As the water continues to boil add more sugar until it seems to be thickening. (Probably no more than 1 cup.) I never measure the "extra" sugar. I just add until it looks like it may be thickening.
• Boil sugar and water until it passes the "water test".
• THE WATER TEST: With a spoon take a few drops of your sugar and water(syrup) and let it drip into the glass of cold water. If the syrup gets hard before it reaches the bottom of the glass and forms a solid drop in the bottom it has passed the test and is ready to be mixed. If it mixes in with the cold water, it needs to boil longer. Just keep testing it every few minutes. If its been boiling a while and still doesnt get hard, add more sugar to the boiling water until it passes the test.
• Meanwhile, while you are waiting on your water to become syrup, put the peanut butter into a med bowl. If you use a glass bowl cleanup will be easier. Also, if you microwave the peanut butter for 30 seconds or so, it will be easier to mix.
• When your syrup is done QUICKLY (but CAREFULLY) pour it into the bowl with the peanut butter. Mix by hand with a spoon until mixed well. Drop by spoonfulls onto parchment paper and allow to cool in fridge.
• NOTE: Be extremely careful when pouring the syrup! If this stuff get on you while it is hot it is like hot glue!

CHOCOLATE PEANUT BUTTER CANDY

Steps:

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet. , In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm., Break into pieces. Store in an airtight container in the refrigerator.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

CHOCOLATE PEANUT BUTTER CANDY

Steps:

• In a saucepan, combine graham cracker crumbs, sugars, butter & milk.
• Bring to a low boil, stirring constantly; cook and stir 5 minutes longer.
• Place single layer of crackers in a greased 13-in.x 9-in. dish; top with half of crumb mixture.
• Repeat layers.
• Top with remaining crackers.
• In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter.
• Cook on low and stir until smooth.
• Pour over crackers.
• Let stand until set.