Miracle Peanut Butter Crunch Recipes

PEANUT BUTTER CRUNCH

Peanut Butter Crunch image

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

Number Of Ingredients 11

Ingredients

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.

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

Ingredients

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

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