PEANUT BUTTER CRUNCHIES
Make and share this Peanut Butter Crunchies recipe from Food.com.
Provided by TGirl
Categories Drop Cookies
Time 10m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 4
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.
PEANUT BUTTER CRUNCHIES
Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.
Provided by CBUKER
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.5 g, Cholesterol 6.2 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 65.6 mg, Sugar 5.4 g
PEANUT BUTTER CUP BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 62 bites
Number Of Ingredients 8
Steps:
- Prepare a baking sheet with parchment and a baking rack.
- For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
- Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
- For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
- Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
- Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.
CRUNCHY PEANUT BUTTER COOKIES
"I developed this recipe when I was looking for a cookie with peanut butter taste but without the traditional peanut butter cookie texture," relates Lisa Brown, Iola, Kansas. "We call these cookies 'I'll Have Another'-you'll find our why!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixtures. Stir in the cornflakes. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 230 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
MAMMA K'S FIG PRESERVE COBBLER
I love fig preserves from my tree, but I haven't run across a lot of recipes for using the preserves on this website. So I am submitting one of my family's favorites. This one is quick and easy, yet so yummy. You can substitute any fruit preserves or jam or fresh fruits boiled down in sugar to make a syrup base. Serve with vanilla ice cream or whipped topping.
Provided by mammak
Categories Desserts Cobbler Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butter in a baking dish; melt butter in the preheated oven, about 5 minutes.
- Mix flour, sugar, and baking powder together in a bowl; add milk, egg, and vanilla extract. Stir until smooth; pour into the melted butter. Spoon fig preserves evenly over the batter.
- Bake in the preheated oven for 20 minutes. Cover with aluminum foil; bake until bubbling and lightly browned, 20 more minutes.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 91.8 g, Cholesterol 40.9 mg, Fat 7.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 209 mg, Sugar 63.9 g
GRAHAM PEANUT BUTTER CRUNCHIES
Make and share this Graham Peanut Butter Crunchies recipe from Food.com.
Provided by Lauren Clark
Categories Dessert
Time 21m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Place sheets of foil on countertop for cooling cookies Combine shortening, peanut butter, brown sugar and granulated sugar in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat in eggs and vanilla.
- Combine flour, baking soda, and salt.
- Mix into creamed mixture at low speed until just blended.
- Stir in crumbs and milk.
- Form dough into 1 inch balls.
- Place 2 inches part on ungreased baking sheet.
- Make crisscross pattern on dough with floured fork.
- Bake at 350 degrees 10-11 minutes or until edges of cookies are lightly browned.
- Do not overbake.
- Remove cookies to foil to cool immediately.
Nutrition Facts : Calories 920.8, Fat 42.5, SaturatedFat 11.5, Cholesterol 73.5, Sodium 930.9, Carbohydrate 122, Fiber 5, Sugar 77.1, Protein 18.2
PUFFED RICE AND COCONUT CRUNCHIES
Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.
Provided by Claire Saffitz
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.
- Crunchies can be made 5 days ahead. Cover and chill.
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