BUTTER CRUNCH PUDDING
You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. "I got the idea from my sister. It's actually a pie crust recipe," Kathy relates. "Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.
Nutrition Facts : Calories 586 calories, Fat 31g fat (20g saturated fat), Cholesterol 78mg cholesterol, Sodium 617mg sodium, Carbohydrate 72g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
MILK CHOCOLATE-PEANUT BUTTER MOUSSE
Milk Chocolate Peanut Butter Mousse with Crunch Topping is salty, sweet, and nutty - a deliciously addictive combination.
Provided by Tessa Arias
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Combine the peanut butter, chocolates, and salt in a medium saucepan over medium-low heat and stir until mixture is melted and smooth. Be careful not to burn! Transfer to a medium mixing bowl.
- In a small saucepan heat the milk to scalding (the point at which small bubbles are forming around the edge of the pan but the milk is not yet boiling). Whisk hot milk into chocolate-peanut butter mixture until smooth. Let cool to room temperature.
- In another medium mixing bowl, beat the heavy cream with an electric mixer on high speed until soft peaks form. Fold the whipped cream into cooled chocolate-peanut butter mixture until thoroughly combined and uniform in color. Refrigerate, covered, for at least 30 minutes and up to 1 day. Serve with milk-chocolate peanut butter crunch (recipe below).
- Line a baking sheet with parchment paper. Combine peanut butter and chocolate in a small saucepan over medium-low heat and stir until melted and smooth. Stir in cornflakes, breaking up large pieces if desired.
- Spread mixture on prepared baking sheet in a 1/2-inch thick layer and refrigerate until firm, about 1 hour. Break the crunch topping into bite-size pieces and use as a garnish for the mousse. Can be made up to 1 week ahead of time, kept refrigerated in an airtight container.
PEANUT BUTTER CRUNCH BROWNIES
Get ready to meet your new favorite brownie! Peanut Butter Crunch Brownies have a traditional chocolate brownie base, then wow you with a layer of peanut butter, Rice Krispies and even more chocolate!
Provided by Rachel Farnsworth
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees and spray a 9x9 glass pan with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
- Add in salt, baking powder, and flour and mix until just combined.
- Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool 1 hour.
- In a microwave-safe mixing bowl, melt chocolate chips with butter in 15 second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice krispie cereal.
- Spread chocolate mixture on top of peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.
Nutrition Facts : ServingSize 1 large brownie, Calories 612 kcal, Carbohydrate 57 g, Protein 13 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 69 mg, Sodium 368 mg, Fiber 6 g, Sugar 36 g
CRUMBLE TOPPING
Crumble topping is a combination of only 3 simple ingredients: butter, flour, and sugar. It adds the perfect sweetness and crunch to any muffin, quick bread, or pie!
Provided by Jamielyn Nye
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a medium bowl, combine the flour and sugar. Add cinnamon, if desired. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork. I like to start with 3-4 Tablespoons and add more as needed until the crumbs form. Do not over-mix (you do not want this to become like a dough).
- Store in the refrigerator until ready to use. Evenly spread across muffins, quick breads, or pie.
Nutrition Facts : Calories 87 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 36 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CRUMB TOPPING
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
- Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.
CRUMB TOPPING FOR PIES
A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.
Provided by JAKESDELIGHTS
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 2
Number Of Ingredients 3
Steps:
- In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.
Nutrition Facts : Calories 848.9 calories, Carbohydrate 155.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 14.7 g, Sodium 195.5 mg, Sugar 106.9 g
BUTTER-CRUNCH TOPPING
"It's nice to keep this crisp, golden mixture on hand to top pudding or pie filling over ice cream," reports field editor Ellen Benninger of Greenville, Pennsylvania. "I got this handy dessert idea from a neighbor."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping.
Nutrition Facts :
PEANUT BUTTER CRUNCH (ICE CREAM TOPPING)
My two favorite ways to eat this......French vanilla ice cream, topped with Hot Fudge sauce and then this, OR a rich chocolate ice cream topped only with this and whipped cream!! The yield is a guess here as who has time to measure when the ice cream awaits?!!
Provided by LAURIE
Categories Dessert
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
- Bring to a boil and cook until mixture reduces and thickens.
- Add peanut butter and mix thoroughly.
- Add peanuts and vanilla.
- Continue stirring until smooth.
- Serve warm over ice cream.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
BUTTER CRUNCH TOPPING
A tasty make-ahead topping for coffee cakes, muffins, quick breads or mix it with ice cream and serve with butterscotch sauce. Sprinkle one cup over apple or other fruit crisp filling before baking. My favorite version is with pecans or a combination of nuts and coconut. Originally from a 1971 Betty Crocker recipe card.
Provided by foodtvfan
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 9x13x2 inch baking pan.
- Spread ingredients in baking pan.
- Bake 15 minutes, stir with spoon.
- Cool.
- Store in a covered container in refrigerator.
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- In a small mixing bowl, add half a stick (1/4 cup) butter, strawberry Jell-O mix and 1/4 cup flour. Use a fork to mix until you get a sand-like consistency.
- Prepare both cake mixes according to the instructions on the back of the box and bake 2 8-inch cakes of each flavor. (A total of 4 cake layers)
- Meanwhile, add 4 sticks softened butter into the bowl of a stand mixer with a paddle attachment and cream for 2-3 minutes or until smooth.
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- Preheat oven to 350 degrees F. Lightly butter a 9x9-inch baking pan and line with parchment paper. Lightly butter the parchment paper.
- Mix together 2 1/4 cups flour, baking powder, and 1/4 teaspoon salt in small bowl until combined. Set aside.
- In a large mixing bowl, beat together 1 1/2 cups sugar and 3/4 cup butter with electric mixer until creamy. Beat in eggs one at a time then vanilla. Alternate beating in dry ingredients and buttermilk until just combined.
- Pour cake batter into prepared pan. Bake cake at 350 degrees F for about 30-35 minutes or until toothpick inserted in the middle comes out clean. Set aside to cool completely. (Leave oven on)
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- In the bowl of a mixer, mix together the egg whites, water, and vanilla. Mix on low for about 10 seconds.
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