Tropical Peanut Squares Recipes

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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

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

TROPICAL ROADIE BARS



Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Nonstick spray, for the cookie sheet and bowl
2 cups skin-on roasted almonds,
3/4 cup chopped pecans, toasted
1 1/4 cups chopped dried pineapple
1 cup puffed millet
1 cup rolled oats
1/4 cup sweetened coconut flakes
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup frozen pineapple juice concentrate
Pinch salt

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



Peanut Squares image

Peanut squares are a fabulous recipe made of a slightly chewy, airy cake frosted with vanilla frosting and rolled in chopped peanuts to coat.

Provided by Linda Larsen

Categories     Cakes

Time 45m

Yield 24

Number Of Ingredients 11

2 eggs
1 cup of sugar
1/2 cup milk
3 tablespoons butter (melted)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 cans vanilla frosting
Garnish: peanuts (chopped salted)

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!

Nutrition Facts : Calories 101 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 145 mg, Fat 3 g, ServingSize 1 Pan (24 Servings), UnsaturatedFat 1 g

TROPICAL PEANUT SQUARES



Tropical Peanut Squares image

These looks soooooo good! I have not yet tested this recipe out. I just figured it looked good because I looooooove Special K cereal, coconut, and peanut butter so this recipe can not be bad! We'll see! Recipe also looks very easy!

Provided by Jamie Lynne

Categories     Bar Cookie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup corn syrup
1/2 cup firmly packed brown sugar
3/4 cup peanut butter
3 cups Special K cereal
1 cup flaked coconut

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.

Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 3.4, Sodium 149.5, Carbohydrate 30.3, Fiber 1.4, Sugar 17.4, Protein 6

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

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 MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

I have been making these for years, and they are always a hit!

Provided by Honda

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 18

Number Of Ingredients 6

½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

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.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g

TROPICAL FRUIT BARS



Tropical Fruit Bars image

Yellow cake mix makes an easy crust for vanilla baking chips, dried fruit, coconut and cashews. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 32

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup butter or margarine, melted
1 egg
1 1/2 cups white vanilla baking chips (from 12-oz bag)
1 bag (7 oz) dried tropical fruit mix, chopped into 1/2-inch pieces
1 cup flaked coconut
1 cup cashew pieces, coarsely chopped
1 can (14 oz) sweetened condensed milk (not evaporated)

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.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 23 g, TransFat 0 g

TROPICAL SQUARES



Tropical Squares image

Such a delicious dessert. I loves this, it is really one of my favorites, I am always trying to make something new for dessert when we have company over for dinner. I don't do the same thing too many times, but this is one of the desserts that we do have often - so good!!!

Provided by Chef mariajane

Categories     Gelatin

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs (or chocolate, or vanilla)
1/2 cup butter, melted
1 (250 g) package philadelphia brick cream cheese, softened
1/4 cup granulated sugar
1 cup crushed fruit (strawberries, raspberries, or canned crushed pineapple)
1 (12 ounce) container Cool Whip Topping
2 (85 g) packages jell-o orange pineapple jelly powder
1 (10 ounce) can mandarin oranges, drained
1 banana, sliced
1 (14 ounce) can pineapple chunks in juice, drained

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.

Nutrition Facts : Calories 614.3, Fat 40.6, SaturatedFat 24.4, Cholesterol 123.6, Sodium 417.9, Carbohydrate 59.5, Fiber 2, Sugar 43.9, Protein 7.1

HONEY PEANUT SQUARES



Honey Peanut Squares image

"I serve this soft, nutty candy every year at our Christmas open house," relates Norene Wright of Manilla, Indiana. "Honey roasted peanuts make this sweet treat even more special."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 4 dozen.

Number Of Ingredients 6

4 cups honey-roasted peanuts, divided
1 can (14 ounces) sweetened condensed milk
1 package (10 ounces) miniature marshmallows
1 package (10 ounces) peanut butter chips
1/2 cup butter, cubed
1/2 cup peanut butter

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.

Nutrition Facts : Calories 185 calories, Fat 11g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 104mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.

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Top Asked Questions

How do you make peanut cake squares?
These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible. 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.
What are peanut squares?
Peanut Squares are a wonderful treat. An airy cake is cut into squares, then frosted on all sides with frosting and rolled in chopped peanuts to coat. This classic recipe is perfect for picnics or for special occasions.
How do you Frost a cake with peanuts?
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.
What is peanut peanut cake?
An airy cake is cut into squares, then frosted on all sides with frosting and rolled in chopped peanuts to coat. This classic recipe is perfect for picnics or for special occasions.

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