Tropical Peanut Squares Recipes

PEANUT SQUARES

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.

TROPICAL ROADIE BARS

Steps:

• Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
• Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
• In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
• Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
• Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

PEANUT SQUARES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray a 9-inch x 13-inch pan with nonstick baking spray containing flour.
• In a large mixer bowl , beat the eggs slightly. Gradually add the sugar, beating until the mixture is fluffy.
• Add the milk and melted butter and beat well.
• Stir in the flour, baking powder, baking soda, and salt. Blend in the vanilla. Spread the batter in the prepared pan.
• Bake the cake in preheated oven for 20 minutes or until the cake springs back when lightly touched in the center.
• Cut the cake into 2 1/4 inch squares and frost on all sides with the frosting, then roll in the chopped peanuts to coat. You can also roll the little frosted cakes into other types of chopped nuts. Try using chopped cashews or pecans. Toast the nuts first for more flavor and more crunch.
• Serve and enjoy!

TROPICAL PEANUT SQUARES

Steps:

• Measure corn syrup and sugar into a 3 quart saucepan.
• Cook over medium heat, stirring, until mixture bubbles Remove from heat.
• Stir in peanut butter.
• Add Special K and coconut.
• Stir well until mixed.
• Press evenly into a buttered, 8x8x2 inch pan.
• Cut into squares when cool.

PEANUT SQUARES

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.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

TROPICAL FRUIT BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, stir cake mix, butter and egg until mixed. Press in bottom of pan. Sprinkle evenly with baking chips, dried fruit, coconut and cashews; lightly press topping. Pour milk evenly over top.
• Bake 35 to 40 minutes or until edges and center are golden brown. Cool completely, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered.

TROPICAL SQUARES

Steps:

• Combine prepared crumbs with butter.
• Press mixture on bottom of 13x9-inch baking dish.
• Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit.
• Fold in whipped topping. Spread cream cheese filling over crust.
• Prepare jelly powder according to 30 minute set method. Stir mandarin oranges, banana slices, and pineapple tidbits in juice.
• Pour jelly mixture over cream cheese filling and chill for 3 hours.

HONEY PEANUT SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray. Sprinkle 2 cups peanuts in the pan. , In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down. Cover and refrigerate for at least 45 minutes. , Lift foil out of pan; cut into squares. Store in an airtight container.