CRUNCHY PEANUT BUTTER CANDY
Anyone who likes peanuts will love this sweet treat that's packed full of them. After breaking the pan of cooled candy into pieces, I finish with a simple but festive drizzle of melted chocolate.-Connie Pietila, Houghton, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 pounds.
Number Of Ingredients 9
Steps:
- Grease a 15x10x1-in. pan with butter; set aside. Combine the peanut butter, peanuts and vanilla; set aside. , In a large heavy saucepan, combine the sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Immediately stir in peanut butter mixture and baking soda. Spread into prepared pan. Cool completely., Break candy into pieces. Melt chocolate chips; stir until smooth. Drizzle over candy. Store in an airtight container.
Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CANDY
A quick and easy candy that is very rich.
Provided by Julie Wayment
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 28.7 g, Cholesterol 0.9 mg, Fat 2.9 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 32.4 mg, Sugar 26.7 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.
CHOCOLATE CRUNCH PEANUT BUTTER BARS
I got this recipe off the side of a Pillsbury yellow cake mix box. It is easy to make and good when you need that peanut butter/chocolate fix.
Provided by Juenessa
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- In large bowl, combine all base ingredients at low speed until well blended.
- Press evenly in ungreased 15 X 10 X 1 inch baking pan.
- Bake at 375 degrees for 13 to 18 minutes or until light golden brown.
- Cool slightly.
- In medium saucepan, melt chocolate chips over low heat, stirring constantly.
- Stir in 1/2 cup peanut butter and cereal.
- Spread over slightly cooled base.
- Refrigerate to set topping.
- Cut into bars.
Nutrition Facts : Calories 154.7, Fat 8.7, SaturatedFat 2.2, Cholesterol 6.2, Sodium 155.9, Carbohydrate 17.4, Fiber 1.1, Sugar 10, Protein 3.8
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
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
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MIRACLE PEANUT BUTTER CRUNCH RECIPE - NICOLE HALEY
From foodandwine.com
5/5 (2)Total Time 20 minsServings 36
- Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
- Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
- In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
- Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.
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