Honey Roasted Peanut Bars Recipes

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NO-BAKE HONEY-PEANUT BUTTER BARS RECIPE (GLUTEN FREE)



No-Bake Honey-Peanut Butter Bars Recipe (Gluten Free) image

Stir up a honey of an easy no-bake cereal snack bar with a double peanut taste.

Categories     Breakfast

Time 1h

Yield 24

Number Of Ingredients 6

6 cups (1.5 L) Honey Nut Chex* cereal
1/2 cup (125 mL) honey-roasted peanuts
1/2 cup (125 mL) honey or light corn syrup
1/4 cup (50 mL) sugar
1/2 cup (125 mL) creamy peanut butter
1/4 cup (50 mL) dark chocolate chips

Steps:

  • Butter 9- or 8-inch square pan. In large bowl, mix cereal and peanuts; set aside.
  • In 3-quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly. Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated. Press firmly in pan. Cool 15 minutes.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set. For bars, cut into 4 rows by 6 rows. Store loosely covered at room temperature.

Nutrition Facts : ServingSize 24 Bars

CHEWY SALTED PEANUT BARS



Chewy Salted Peanut Bars image

My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups lightly salted dry roasted peanuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

HONEY-ROASTED PEANUT THUMBPRINTS



Honey-Roasted Peanut Thumbprints image

A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty complexity, while a shot of citrus zest adds brightness. Feel free to substitute other jam flavors for Concord grape. But don't use jelly: It's too thin and will melt right out of the cookies as they bake.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 25m

Yield About 3 dozen cookies

Number Of Ingredients 11

1 2/3 cups/230 grams chopped honey-roasted peanuts
2 cups/250 grams all-purpose flour
1/2 cup/110 grams dark brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 cup/225 grams unsalted butter (2 sticks), cold and cut into 1-inch cubes
2 large eggs, separated
1 tablespoon vanilla extract
1 1/2 teaspoons lemon or orange zest
2/3 cup/95 grams chopped salted, roasted peanuts (or use more honey-roasted peanuts)
About 1/2 cup/160 grams Concord grape jam (or other thick jam)

Steps:

  • Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
  • In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
  • Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
  • Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
  • Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
  • Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.

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