Peanutty Squares Recipes

PEANUT SQUARES

Peanut Squares image

These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.

Provided by By Annalise Sandberg

Categories Dessert

Time 2h30m

Yield 24

Number Of Ingredients 13

Ingredients

4 eggs
2 cups granulated sugar
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1/4 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
6 cups lightly salted peanuts, chopped

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 34 g, TransFat 0 g

PEANUT SQUARES

Peanut Squares image

Mavis Larson of Granger, Washington shares a recipe she's used for over 50 years, relating, "Our children and grandchildren look forward to these treats at Thanksgiving and Christmas."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

1 package white cake mix (regular size)
4-1/2 cups confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
7 to 8 tablespoons whole milk
1 jar (16 ounces) lightly salted dry roasted peanuts, finely chopped

Steps:

Mix and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool. Cut into 24 squares; set aside. , In a medium bowl, combine sugar and salt. Add vanilla and enough milk to make a thin frosting. Frost top and sides of squares and immediately roll in peanuts. Place on wire racks to harden.

Nutrition Facts :

PEANUT BUTTER SQUARES

Peanut Butter Squares image

These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 6

Ingredients

2 cups creamy peanut butter
1 cup butter, divided
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Steps:

In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

Nutrition Facts :

PEANUTTY SQUARES

Peanutty Squares image

Enjoy a no-bake peanut butter lover's treat with just five ingredients, a saucepan and a wooden spoon!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 36

Number Of Ingredients 5

Ingredients

1/2 cup light corn syrup or honey
1/4 cup sugar
1/2 cup creamy peanut butter
6 cups oven toasted corn or rice cereal
1/2 cup salted peanuts, if desired

Steps:

Butter 9- or 8-inch square pan.
In 3-quart saucepan, heat corn syrup and sugar just to boiling over medium heat, stirring constantly. Remove from heat.
Stir in peanut butter. Gently stir in cereal and peanuts until evenly coated. Press firmly in pan. Let stand 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 4 g, TransFat 0 g

PEANUTTY CARAMEL BARS

Peanutty Caramel Bars image

Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. --Charlene Bennett Clearville, Pennsylvania

Provided by Allrecipes Member

Time 10m

Yield 36

Number Of Ingredients 7

Ingredients

1 (14 ounce) package caramels
¼ cup water
¾ cup peanut butter, divided
4 cups Cheerios® cereal
1 cup salted peanuts
1 cup semisweet chocolate chips
½ cup butter or margarine, softened

Steps:

In a large microwave-safe bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute; stir. Microwave 1-2 minutes longer or until melted. Add cereal and peanuts; stir until coated. Spread into a greased 13-in. x 9-in. x 2-in. pan; set aside.
In another microwave-safe bowl, heat chips, butter and remaining peanut butter on high for 30-60 seconds or until melted. Spread over cereal mixture. Refrigerate before cutting.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.7 g, Cholesterol 7.5 mg, Fat 9.8 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 126.4 mg, Sugar 10.5 g

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