Salty Sweet Peanut Treat Recipes

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SALTY SWEET PEANUTTY TREAT



Salty Sweet Peanutty Treat image

Prize-Winning Recipe 2007! Surprise! There are crunchy salty pretzels and peanuts in a deliciously sweet chocolate-caramel bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 32

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 caramels, unwrapped
2 tablespoons butter or margarine
1 can (14 oz) sweetened condensed milk (not evaporated)
60 small pretzel twists (2 cups)
1 1/2 cups dry-roasted salted peanuts, chopped
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
  • Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
  • As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
  • Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
  • In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 21 g, TransFat 0 g

SWEET AND SALTY PEANUTS RECIPE



Sweet and Salty Peanuts Recipe image

Today's Sweet and Salty Peanuts Recipe are delightful for snacking and fabulous for topping off your favorite salads or desserts!

Provided by Ruthie

Categories     Dessert

Time 55m

Number Of Ingredients 8

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon sea salt
8 ounces about 2 cups unsalted, raw peanuts
1 egg white
1 teaspoon vanilla extract
1 teaspoon water
2 teaspoon coarse sea salt

Steps:

  • Preheat oven to 300 degrees F.
  • Line a large baking sheet with a Silpat baking mat or parchment paper; set aside.
  • In a medium bowl, add sugars, cinnamon, and sea salt.
  • Whisk until combined; set aside.
  • In a large bowl, whisk the egg white, vanilla, and water together until frothy.
  • Add the peanuts and gently toss to coat.
  • Add the sugar and cinnamon mixture and toss.
  • Evenly spread the peanuts on prepared baking sheet.
  • Bake for about 40-45 minutes; stirring every 15 minutes.
  • Remove, evenly sprinkle coarse sea salt, and cool on the baking sheet.
  • Topping will harden as it cools.
  • Rough chop sweet and salty peanuts for serving.
  • Store in an airtight container.
  • Enjoy your Sweet and Salty Peanuts Recipe!

Nutrition Facts : Calories 209 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

SWEET & SALTY PEANUT CHEWS



Sweet & Salty Peanut Chews image

Marshmallows are melted between layers of a cookie bar that includes both sweet and salty flavors.

Provided by Land O'Lakes

Categories     Bar     Peanut     Nut     Dessert

Yield 36 bars

Number Of Ingredients 10

Crust
3/4 cup Land O Lakes® Butter
1 (10.5-Ounce) package miniature marshmallows
2 cups crushed pretzels
Topping
3/4 cup creamy peanut butter
2/3 cup light corn syrup
1/4 cup Land O Lakes® Butter
3 cups dry roasted peanuts
1 cup uncooked quick-cooking oats

Steps:

  • Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
  • Combine 3/4 cup butter and 3 cups marshmallows in 3-quart saucepan; cook over low heat, stirring constantly, just until melted. Remove from heat; stir in crushed pretzels.
  • Press mixture into prepared pan. Sprinkle remaining marshmallows over crust. Bake 6-8 minutes or until marshmallows are soft and puffed. Cool 5 minutes.
  • Meanwhile, place peanut butter, corn syrup, and 1/4 cup butter in 3-quart saucepan. Cook over medium heat, stirring occasionally, 2-3 minutes or until smooth. Stir in peanuts and oats. Carefully spread peanut butter mixture over puffed marshmallows. Refrigerate 1 hour or until set. Cut into bars.

Nutrition Facts : Calories 210 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 140 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Sugar grams, Protein 5 grams

SALTY-SWEET PEANUT TREAT



Salty-Sweet Peanut Treat image

Who knew slow-cooking could transform chocolate, peanuts and pretzels? When the clusters are done, we tuck them into mini muffin papers for a takeaway treat. -Elizabeth Godecke, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 6 dozen.

Number Of Ingredients 5

24 ounces milk chocolate, coarsely chopped
2 cups salted peanuts
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups crushed pretzels

Steps:

  • In a 3-qt. slow cooker, combine chocolate, peanuts and brown sugar. Cook, covered, on low, stirring halfway through cooking, until chocolate is melted, about 1 hour. Stir in vanilla. Add pretzels; stir to combine. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

SWEET AND SALTY PEANUT BARS



Sweet and Salty Peanut Bars image

Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar - a sweet and salty dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 egg, beaten
24 caramels, unwrapped
2 tablespoons butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) salted cocktail peanuts, chopped

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
  • In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
  • Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 28 g, TransFat 0 g

SALTY-SWEET PEANUT BUTTER SANDIES



Salty-Sweet Peanut Butter Sandies image

This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar. And like any good "sandy" cookie, they have a soft, crumbly texture that melts away on first bite.

Provided by Julia Moskin

Categories     snack, cookies and bars, dessert

Time 1h

Yield 3 to 4 dozen

Number Of Ingredients 8

1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
3/4 cup/150 grams granulated sugar
3/4 cup (packed)/170 grams light brown sugar
1 heaping teaspoon/6 grams kosher salt
2 cups/510 grams unsweetened peanut butter, creamy or chunky
2 eggs, at room temperature
2 cups/250 grams all-purpose flour
Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)

Steps:

  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
  • Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
  • In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 9 grams, TransFat 0 grams

SWEET AND SALTY FUDGE



Sweet and Salty Fudge image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

Steps:

  • Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
  • In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
  • Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS



Sweet & Salty Peanut Butter Chocolate Pretzel Bars image

Oh boy. This recipe is a keeper. You may want to double the recipe. I'm glad I did. Recipe courtesy of www.akitchenaddiction.com.

Provided by AmyZoe

Categories     Dessert

Time 45m

Yield 30 serving(s)

Number Of Ingredients 7

1 cup creamy peanut butter, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/4 cup brown sugar
2 cups crushed small pretzels, divided
1 cup chocolate chips

Steps:

  • Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan).
  • In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.
  • Add confectioners' sugar and brown sugar.
  • Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine.
  • Press mixture into the bottom of prepared baking dish.
  • In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.
  • Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly.
  • Refrigerate for at least 3 hours before cutting into bars and serving.

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