Miracle Peanut Butter Crunch Recipes

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PEANUT BUTTER CRUNCH



Peanut Butter Crunch image

This is an easy finger-food that my family loves. It's the "peanut butter and frosted flakes" version of a rice-krispie treat.

Provided by quotMrs. Hoopsquot

Categories     Candy

Time 15m

Yield 12 treats, 12 serving(s)

Number Of Ingredients 5

1 cup light corn syrup
1 cup granulated sugar
7 cups frosted flakes (corn flakes aren't nearly as good)
1 cup smooth peanut butter
2 tablespoons margarine

Steps:

  • Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.

Nutrition Facts : Calories 376.7, Fat 12.9, SaturatedFat 2.6, Sodium 254, Carbohydrate 64.5, Fiber 2.1, Sugar 35.4, Protein 6.2

PEANUT BUTTER CRUNCH



Peanut Butter Crunch image

Categories     Peanut     Butter

Yield Makes about 515 g (3 1/2 cups)

Number Of Ingredients 11

195 g Skippy peanut butter (3/4 cup)
1/3 recipe Peanut Brittle (page 169) [80 g (1/2 cup)]
120 g feuilletine (1 1/2 cups)
120 g confectioners' sugar (3/4 cup)
2 g kosher salt (1/2 teaspoon)
hazelnut crunch
100 g hazelnut paste (1/3 cup)
1/3 recipe Hazelnut Brittle (page 170) [80 g (1/2 cup)]
80 g feuilletine (1 cup)
20 g confectioners' sugar (2 tablespoons)
3 g kosher salt (3/4 teaspoon)

Steps:

  • Combine the peanut butter, brittle, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
  • hazelnut crunch
  • Follow the procedure for the peanut butter crunch, substituting the hazelnut paste and brittle for the peanut butter and brittle.
  • notes
  • If you want to make this nut crunch gluten-free, substitute 1/2 recipe peanut brittle for the feuilletine.

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