Honey Roasted Peanut Bars Recipes

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

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.

HONEY PEANUT BUTTER BANANA CHOCOLATE CHIP BARS

Steps:

• 1. Pre-heat oven to 350 F.
• 2. In a mixing bowl, add margarine, peanut butter, sugar, brown sugar, and eggs. Mix together until creamed.
• 3. Add in the mashed bananas, baking soda, and salt. Give it another good mix.
• 4. Add flour 1/2 cup at a time. Mix in well.
• 5. Then add the chocolate chips and give it another quick stir.
• 6. Place in a non-stick 9x13 cake pan. Smooth it all the way around the pan evenly.
• 7. Then place in oven to bake around 25-30 minutes until golden brown.

HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside. In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 -2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely. In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache. In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars. Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving

VENDOR STYLE HONEY ROASTED PEANUTS

Steps:

• Mix the sugar and salt in a bowl and set aside.
• Bring the honey, water and oil to boil in a saucepan.
• Add the peanuts to the honey mixture.
• Reduce heat to low and simmer for 5 minutes stirring frequently.
• When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes. You will recognize the honey roasted peanut look.
• Take off heat and spread in one layer on a cookie sheet or foil until it cools. Break into pieces and store in an airtight container.