Peanutbutterpopcornsquares Recipes

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PEANUT BUTTER CORNFLAKE CRUNCH BARS



Peanut Butter Cornflake Crunch Bars image

A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.

Provided by Kathleen

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 4

1 cup light corn syrup
1 cup white sugar
1 cup smooth peanut butter
10 cups cornflakes cereal

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.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g

PEANUT BUTTER POPCORN BALLS



Peanut Butter Popcorn Balls image

My mom made these every Halloween when I was a kid and you could still give this out as a treat. It still is a treat as a moist and chewy fall snack. You can make into balls or leave loose and serve like carmel corn if you prefer.

Provided by Lilcat

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes     Popcorn Ball Recipes

Time 55m

Yield 16

Number Of Ingredients 5

1 cup brown sugar
⅔ cup white corn syrup
¼ cup butter
1 cup peanut butter
20 cups popped popcorn

Steps:

  • Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
  • Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 11.4 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 18.5 g

CHEWY PEANUT BUTTER POPCORN BARS



Chewy Peanut Butter Popcorn Bars image

Provided by Katie Lee Biegel

Categories     dessert

Time 45m

Yield about 12 servings

Number Of Ingredients 6

Nonstick cooking spray, for the baking dish
1/2 cup creamy peanut butter
3 tablespoons unsalted butter
One 10-ounce bag marshmallows
7 to 8 cups lightly salted popcorn, freshly popped or your favorite store brand
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
  • Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
  • Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

CHOCOLATE PEANUT BUTTER POPCORN



Chocolate Peanut Butter Popcorn image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

20 cups popcorn
1 1/4 cup cashews
1/2 cup corn syrup
3/4 cup sugar
1 cup peanut butter
1/4 cup honey
1 teaspoon vanilla extract
8 ounces semisweet chocolate, finely chopped

Steps:

  • Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
  • Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
  • Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

PEANUT BUTTER POPCORN BARS



Peanut Butter Popcorn Bars image

If you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to mix and can be pressed into a pan to form bars, or shaped into balls. -Kathy Oswald, Wauzeka, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

10 cups popped popcorn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER POPCORN BARS



Peanut Butter Popcorn Bars image

If you like popcorn and peanut butter, you are going to love this! These bars are great. Kids will love them, too! With only 4 ingredients you can't go wrong.

Provided by CookingSandefer

Categories     Bar Cookie

Time 8m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 4

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
4 cups popped popcorn

Steps:

  • Combine corn syrup, sugar, and peanut butter in a large saucepan.
  • Boil over low while stirring constantly for 3 minutes.
  • Remove from heat and fold in popcorn. Stir to coat.
  • Press into a greased 13x9x2 pan.

Nutrition Facts : Calories 70.4, Fat 2.8, SaturatedFat 0.6, Sodium 29.2, Carbohydrate 11.2, Fiber 0.4, Sugar 6.6, Protein 1.4

POPCORN AND PEANUT BARS



Popcorn and Peanut Bars image

Looking for a homemade dessert using Wheaties® cereal? Then check out this popcorn and peanut bar recipe that's made in a microwave in just 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 9

Number Of Ingredients 9

1 1/4 cups Wheaties™ cereal
1/2 cup dry-roasted peanuts, chopped
1/4 cup raisins
4 cups popped popcorn
1/2 cup pretzel sticks, broken
1/2 cup peanut butter chips
1/4 cup honey
2 tablespoons chocolate chips
1/4 teaspoon canola oil

Steps:

  • Line bottom and sides of 9-inch square pan with foil. Spray foil with cooking spray.
  • In large bowl, mix cereal, peanuts, raisins, popcorn and pretzels.
  • In small microwavable bowl, microwave peanut butter chips and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth.
  • Pour peanut butter-honey mixture over cereal mixture. Stir to coat evenly. Spoon into pan. Using buttered fingers, press firmly so that mixture is even.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over bars.
  • Refrigerate about 30 minutes or until firm. Remove mixture from pan; for bars; cut into 3 rows by 3 rows. Store covered in refrigerator up to 1 week.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 13 g, TransFat 0 g

PEANUT BUTTER CHOCOLATE SQUARES



Peanut Butter Chocolate Squares image

Recipe off a bag of Robin Hood flour. Found it easy to make and a good bar cookie. If you like peanutbutter and chocolate, try these!

Provided by ChrisF

Categories     Bar Cookie

Time 43m

Yield 24 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter
1 cup flour
3/4 cup quick-cooking oats or 3/4 cup old fashioned oats
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 cup semi-sweet chocolate chips (1- 6 oz bag)
1/3 cup powdered sugar
2 tablespoons peanut butter
1 -2 tablespoon milk

Steps:

  • Preheat oven to 350 Degrees F.
  • Grease 13 x 9 inch pan.
  • Mix sugars and butter in large bowl until well blended.
  • Stir in flour, oats, peanut butter, baking soda, vanilla, salt and egg.
  • Spread and press into pan.
  • Bake 15 to 20 minutes on until golden brown.
  • Immediately sprinkle with chocolate chips.
  • Return to oven about 1 minute until chips are glossy.
  • remove and smooth and spread chips with a knife or spatula.
  • Mix glaze until smooth, and thin enough to drizzle over melted chips.
  • Cut into 2 inch squares.

Nutrition Facts : Calories 168.6, Fat 8.8, SaturatedFat 4.3, Cholesterol 19.1, Sodium 106.2, Carbohydrate 21.4, Fiber 1.1, Sugar 14.6, Protein 2.8

PEANUT BUTTER CORNFLAKE BARS



Peanut Butter Cornflake Bars image

Peanut butter cornflake bars were one of my favorite treats when I was a little girl. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Let the chocolate set before cutting into the bars. -Laura Campbell, Lisbon, Maine

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 4

1-1/2 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
6 cups cornflakes

Steps:

  • In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL PEANUT POPCORN SQUARES



Caramel Peanut Popcorn Squares image

Gooey marshmallows and caramel-coated popcorn and peanuts combine into one decadent sweet-crunchy dessert bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

1 roll (16.5 oz) refrigerated peanut butter cookies
3 1/2 cups miniature marshmallows
1 bag (3 oz) butter-flavored microwave popcorn, popped (8 cups)
1 cup lightly salted dry-roasted peanuts
1 bag (10 oz) peanut butter chips (1 2/3 cups)
2/3 cup light corn syrup
1/4 cup butter or margarine
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
  • Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
  • Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Fat 2, Fiber 1 1/2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 180 mg

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