Butter Crunch Topping Recipes

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BUTTER CRUNCH PUDDING



Butter Crunch Pudding image

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

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups cold milk
1 package (3.4 ounces) instant lemon pudding mix or flavor of your choice

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 image

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

1/2 cup creamy peanut butter
9 ounces milk chocolate, chopped
3 ounces bittersweet chocolate, chopped
1/2 teaspoon fine sea salt
3/4 cup whole milk
1 cup heavy cream
1/4 cup creamy peanut butter
2 ounces milk chocolate, chopped
2 cups cornflakes

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



Peanut Butter Crunch Brownies image

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

5 tablespoons salted butter (melted)
3 ounces baking chocolate (melted)
1 cup sugar
2 large eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1 cup creamy peanut butter
1 1/2 cups semi-sweet chocolate chips
1 tablespoon butter (melted)
1 cup rice krispie cereal*

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 image

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

1/2 cup all-purpose flour
1/2 cup granulated sugar or brown sugar ((I like to a do half and half))
4-6 Tablespoons salted butter (, slightly melted)
1/2 teaspoon ground cinnamon (, optional)

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



Crumb Topping image

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

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces

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



Crumb Topping for Pies image

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

1 cup brown sugar
1 cup all-purpose flour
¼ cup butter, diced

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



Butter-Crunch Topping image

"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

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup coarsely chopped nuts
Vanilla ice cream
Warmed apple pie filling

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)



Peanut Butter Crunch (Ice Cream Topping) image

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

1/2 cup butter
2 cups brown sugar, packed
1 1/4 cups whole milk
3/4 cup peanut butter
1/2 cup chopped peanuts
1 teaspoon vanilla

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



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

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



Butter Crunch Topping image

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

1/2 cup butter
1/4 cup brown sugar, packed
1 cup flour
1/2 cup walnuts, chopped or 1/2 cup coconut

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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