Peanut Crunch Bars Recipes

PEANUT BUTTER CORNFLAKE CRUNCH BARS

Steps:

• Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
• Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
• Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

CRUNCHY PEANUT BUTTER BARS

Steps:

• Line an 8 x 8 baking sheet with foil or parchment paper.
• In a large bowl, mix together the butter (melt in the microwave), graham cracker crumbs, powdered sugar, and peanut butter. Mix well.
• Stir in the rice krispies cereal and then press in the bottom of the pan.
• In a small microwave safe bowl, add the chocolate chips and coconut oil (measure when melted). Microwave in bursts of 15 seconds, stirring in between bursts for 15 seconds.
• Pour the melted chocolate over the peanut butter layer and allow to completely firm up.
• Cut into bars and enjoy!

CRUNCHY PEANUT BARS

Steps:

• In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts., Gently press into a 9x5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars.

PEANUT BUTTER CRUNCH BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg; beat until well blended. Add flour, baking soda and salt; mix well. Spread in pan.
• Bake 19 to 24 minutes or until edges are golden brown. Immediately sprinkle with chocolate chips; let stand 5 minutes.
• Using metal spatula, spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.

PBJ CRUNCH BARS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
• Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

RAW CARAMEL PEANUT CRUNCH BARS

Steps:

• Line a 10cm x 20cm loaf tin with non-stick baking paper.
• Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
• Do Ahead
• Keep bars refrigerated in an airtight container for up to 2 weeks.

THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, sugar and brown sugar together.
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
• Add oats, flour, baking soda and salt and mix until well combined.
• Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
• Bake for 15 minutes and remove from oven.
• Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
• Then let the bars cool until peanut butter has set up.
• While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
• Cut into bars and serve.

SCOTCHY PEANUT BUTTER CRUNCH BARS

Steps:

• Combine first 6 ingredients; beat well.
• Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan.
• Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
• Bring sugar and corn syrup to a boil.
• Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
• Sprinkle with chocolate chips.
• Place in hot oven 2-3 minutes to soften chocolate and spread to frost.