Salted Peanut Chew Bars Recipes

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EASY SALTED PEANUT CHEWS



Easy Salted Peanut Chews image

Here's an easy homemade way to get the same great flavors of a favorite peanut candy bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 oz) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
  • Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
  • In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 15 g, TransFat 0 g

SALTED PEANUT CHEWS



Salted Peanut Chews image

This is an easy, one-bowl, no-mixer recipe that's fast to whip together. There's a buttery, flaky, peanut butter shortbread base, topped with marshmallows, followed by a melted peanut butter chip mixture with Rice Krispies and salted peanuts stirred in. I used large marshmallows, use minis if that's what you have. I used honey roasted peanuts, use your favorite. There's tons of peanut flavor from the peanut butter in the crust, the melted peanut butter chips, and the peanuts. Combined with texture from the cereal, you'll be in salty-and-sweet cereal bar heaven.

Provided by Averie Sunshine

Categories     Bars & Blondies

Time 2h

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup confectioners sugar
1/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
about 2 heaping cups marshmallows (most of one 10-ounce bag; I used large marshmallows, use mini if you prefer bars not as thick)
one 10-ounce bag peanut butter chips
1/3 cup light-colored corn syrup (not 'lite')
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups Rice Krispies or similar crispy rice cereal
1 1/2 cups salted peanuts or salted honey roasted peanuts

Steps:

  • Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  • Crust - In a large bowl, add the flour, confectioners' sugar, peanut butter, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
  • Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust. It's sticky and a bit challenging to work with but just take your time. Bake for about 15 to 17 minutes, or just until set. Don't overbake since pan is going back in to melt marshmallows, or crust will be crumbly.
  • Middle - Remove pan from oven and evenly sprinkle with marshmallows. Return pan to oven for about 3 to 4 minutes (but start watching closely after 2 minutes) or until mallows are puffed; don't brown them and watch them very closely so they don't burn. Mini marshmallows will puff quicker and turn brown faster than large ones. Remove pan from oven; set aside.
  • Topping - In a large microwave-safe bowl (same one used for crust is okay, just wipe with a paper towel), add the peanut butter chips, corn syrup, butter, and heat on high power to melt, about 2 minutes total but stop to check and stir every 30 seconds and heat in short burst until mixture can be stirred smooth.
  • Add the vanilla and stir to combine.
  • Add the cereal, peanuts, and stir to combine.
  • Turn mixture out on top of marshmallows, smoothing the top with a spatula and lightly smooshing it down so the layers meld together.
  • Cover pan with a sheet of foil and place in the fridge for at least 2 hours, or until set, before slicing and serving. Bars will keep airtight at room temp for up to 5 days, or in the freezer for up to 6 months.

Nutrition Facts : Calories 486 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 211 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CHEWY SALTED PEANUT BARS



Chewy Salted Peanut Bars image

My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups lightly salted dry roasted peanuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

SALTED PEANUT CHEWS



Salted Peanut Chews image

I took these great treats to an evening reunion. They disappeared fast, and soon people were asking for the recipe. -Irene Yoder, Millersburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter, softened, divided
3 cups miniature marshmallows
2 cups peanut butter chips
2/3 cup corn syrup
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts

Steps:

  • In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside. , In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.

Nutrition Facts : Calories 290 calories, Fat 16g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 182mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.

SALTED PEANUT CHEW BARS



Salted Peanut Chew Bars image

Make and share this Salted Peanut Chew Bars recipe from Food.com.

Provided by Sharon123

Categories     Bar Cookie

Time 32m

Yield 36 bars

Number Of Ingredients 15

1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup margarine or 1/2 cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup margarine or 1/4 cup butter
1 (12 ounce) package peanut butter chips (2 cups)
2 -2 1/2 cups crisp rice cereal
2 -2 1/2 cups salted peanuts
2 teaspoons vanilla extract (optional)

Steps:

  • Heat oven to 350°F.
  • In a large bowl, combine all crust ingredients except marshmallows and stir at low speed until crumbly.
  • Press firmly in bottom of ungreased 13x9-inch pan.
  • Bake at 350°F for 12 to 15 minutes or until light golden brown.
  • Remove from oven.
  • Immediately sprinkle with marshmallows.
  • Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
  • Cool while preparing topping.
  • In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly.
  • Remove from heat; stir in cereal and peanuts.
  • Immediately spoon warm topping over marshmallows; spread to cover.
  • Refrigerate until firm.
  • Cut into bars.

SALTED CARAMEL PEANUT BARS



Salted Caramel Peanut Bars image

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

Steps:

  • Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
  • Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
  • Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
  • Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE



Peanut Butter Bars with Salted Chocolate Ganache image

Provided by Nancy Fuller

Categories     dessert

Time 1h10m

Yield 16 squares

Number Of Ingredients 9

Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional

Steps:

  • Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
  • In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
  • Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
  • Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
  • Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

BUTTERSCOTCH SALTED PEANUT BARS



Butterscotch Salted Peanut Bars image

This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 40m

Yield 48 serving(s)

Number Of Ingredients 9

3 1/4 cups salted peanuts
1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, softened (no subs please!)
1/2 cup corn syrup
2 tablespoons butter
1 tablespoon water
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F.
  • Line a 15 x 10-inch baking sheet with parchment paper.
  • Combine all crust ingredients, and press into bottom of the pan.
  • Bake for 10-12 minutes (do not over bake).
  • Remove from oven then sprinkle the peanuts evenly over crust.
  • In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
  • Pour the hot mixture over the nuts, and return to oven.
  • Bake for 15 minutes or until until golden.
  • Cool completely before cutting into bars.

Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1

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