Peanut Puffs Recipes
CHOCOLATE PEANUT PUFFS
This is a variation of the chow mein clusters that you often see around Christmas time! It's easy to do with the cereal you have in your cupboard; in fact, that's how I invented the recipe! The Rice Krispies® make it reminiscent of a Nestle® Crunch bar.
Provided by skfritz
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 35m
Yield 25
Number Of Ingredients 6
Steps:
- Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.
- Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture.
- Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal.
- Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 22.2 g, Cholesterol 4.5 mg, Fat 14.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 157.6 mg, Sugar 16.6 g
PEANUT PUFFS
Peanut Puffs - sweet ground peanut wrapped with crispy pastry shell. Deep-fried to golden brown, so addictive and yummy.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Mix all the ingredients of Pastry Dough well to form a smooth, soft dough.
- Heat up a pan, toast the sesame seeds on a medium to low heat until they are slightly golden brown. Set aside.
- In a blender, lightly ground the roasted peanuts into a course texture. Transfer the peanuts into a bowl, add the sesame seeds and sugar. Stir to mix well.
- Using a rolling pin, roll the Pastry Dough into a thin sheet. Use a 1-3/4 inch cookie cutter to cut the pastry into rounds. Take 1/2 teaspoon of the Peanut Filling and place it onto the center of a pastry round. Fold in half, pinch and press to seal tight. You may fold the edges to form into a puff shape as pictured above.
- Heat up a pot with the oil and deep fry the peanut puffs in batches, until they turn golden brown. Remove with with a strainer or slotted spoon and drained on a plate lined with paper towels. Let cool before storing in an air-tight container.
Nutrition Facts : Calories 141 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 5 grams fat, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 20 people, Sodium 17 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
PEANUT BUTTER PUFFS
"With just three ingredients, these satisfying snack bites are no fuss and no mess," relates Vickie Gray of Kimberly, Wisconsin. "It's a fun combination that goes well with a glass of milk and a good movie."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 20 snacks.
Number Of Ingredients 3
Steps:
- Spread about 1/2 teaspoon peanut butter on each wafer. Place on a foil-lined baking sheet. Top each with four marshmallows. Broil for 2-3 minutes or until the marshmallow are lightly browned. Serve warm.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT PUFFS
Make and share this Peanut Puffs recipe from Food.com.
Provided by Abe ray
Categories Dessert
Time 1h20m
Yield 24 puffs, 24 serving(s)
Number Of Ingredients 6
Steps:
- preheat the oven to 325.
- grease a baking sheet with cooking oil spray or a small amount of margarine.
- cream margarine and sugar in medium mixing bowl.
- add peanuts,vanilla & flour,mix well.
- using your fingers roll dough into small balls about 1 inch across.
- place the balls on the greased baking sheet.
- bake for 35 minuites.
- remove from the oven.
- while still warm roll puffs in the powdered sugar.
- roll in the sugar again when puffs are cool.
CRISPY PEANUT PUFFS
Make and share this Crispy Peanut Puffs recipe from Food.com.
Provided by Emm Kay
Categories Tarts
Time 40m
Yield 24 puffs
Number Of Ingredients 5
Steps:
- Combine ground roasted peanuts, sesame seeds, peanut butter, salt and sugar in a mixing bowl. Stir well then refrigerate.
- Cut pastry into 2'' or 2-1/2'' circles.
- To each circle add 1 teaspoon of filling; fold into half and pinch the sides to enclose the filling.
- Repeat until all ingredients are used up.
- Deep-fry the peanut puffs in oil over medium heat until the pastry is golden.
- Dish out and place on crushed kitchen paper to drain the oil.
- When puffs are completely cool store in air-tight containers.
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KOK CHAI (MINI PEANUT PUFFS) - MALAYSIAN CHINESE KITCHEN
From malaysianchinesekitchen.com
Ratings 2Calories 165 per servingCategory Cookies
- Toast peanuts in a small fry pan over medium heat for 3 to 4 minutes until lightly brown. Remove and allow peanuts to cool. Coarsely chop or grind peanuts.
- Combine all-purpose flour (rice flour, if using) and salt in a large bowl. Make a well in the center. Pour vegetable oil into the well. Mix with a spatula. Slowly add water a little at a time to form a soft, non-sticky dough. You may or may not require the full ⅓ cup (80ml) water.
- Take a piece of dough and shape it into a circle of about 2½ inches in diameter by rotating and flattening the edges. Place a teaspoon of filling in the center.
- Heat about an inch of vegetable oil in a wok to fry everything at one go or a small saucepan to fry in batches.
MINI PEANUT PUFFS (KOK CHAI) - ASIAN INSPIRATIONS
From asianinspirations.com.au
3/5 (5)Category AuthenticCuisine MalaysianTotal Time 2 mins
- To Make the Filling In a small pan, toast peanuts over medium heat for 3-4 mins until lightly brown. Remove and allow to cool. Coarsely chop or grind the peanuts. Toast sesame seeds for 1- 2 mins until lightly brown. Mix peanuts, sesame seeds, and sugar in a bowl until well combined and set aside.
- To Make the Dough Combine flour(s) and salt in a large bowl and make a well in the centre. Pour oil into the well and mix with a spatula. Add water gradually to form a soft, non-sticky dough. You may not use up the full amount of water. Place the dough on a clean work surface and knead for 3-4 mins. Shape into a round ball and place in the bowl again. Cover the bowl with a towel and allow to rest for 10 mins. Grab the dough from the bowl and roll into a cylinder for about 12 inches long. Divide into 16 portions. Take a piece and shape it into 2½ inches circle by rotating and flattening the edges. Place 1 tsp of filling at the centre. Fold the dough in half. Press and pleat the edges to seal. Repeat for the rests of the dough.
- To Cook Heat adequate amount of oil in work or saucepan for deep-frying. Deep-fry the mini puffs over medium low heat for 4-5 mins or until golden brown. Remove and drain the mini puffs in a metal strainer. Allow to cool completely before storing in air tight containers for up to 2 weeks.
REESE'S™ PUFFS™ NO-BAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (3)Category DessertServings 24Total Time 45 mins
- Place cereal in large bowl; set aside. In very large microwavable bowl, place chocolate chips, peanut butter, butter and marshmallows. Microwave on High in 30-second increments, stirring after each, for 1 to 2 minutes or until mixture is thoroughly melted. Mixture will be very sticky.
- Quickly pour cereal into melted marshmallow mixture; stir until cereal is evenly coated. Mixture will be sticky. Pour into pan. Spray hands with cooking spray; press hard to compact mixture into pan, being careful since mixture will be hot.
CHOCOLATE PEANUT BUTTER CREAM PUFFS - THE BAKERMAMA
From thebakermama.com
Servings 12Estimated Reading Time 4 minsCategory DessertTotal Time 55 mins
- To make the Puffs: Combine water, butter, sugar, and salt in a medium-sized heavy saucepan and bring to a boil over medium-high heat then reduce heat to low. Add flour and beat with a wooden spoon 1 minute or until mixture leaves sides of pan and does not separate. Remove from heat and continue beating for about 2 minutes to cool mixture slightly. Add eggs, one at a time, beating vigorously after each (at least one minute per egg until well incorporated and mixture is satiny). Beat in 3/4 cup mini chocolate chips until melted and the mixture is smooth.
- Drop by heaping tablespoons onto the prepared baking sheets. Sprinkle each puff with a few mini chocolate chips. Bake 30-35 minutes or until puffs are crisp and lightweight. Transfer to wire racks to cool completely.
- To make the Peanut Butter Cream Filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Whisk in sugar and peanut butter until filling is smooth and fluffy, about 3 minutes.
KOK CHYE/ PEANUT PUFFS 角仔 RECIPE - YAHOO
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Estimated Reading Time 3 mins
BAKED MINI PEANUT PUFF (FA SANG KOK ZAI) - MYKITCHEN101EN.COM
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PEANUT PUFFS - PERFECT TEA TIME TREATS - DECORATED TREATS
From decoratedtreats.com
Cuisine AsianTotal Time 50 minsCategory SnackCalories 265 per serving
- Put flour in a clean bowl. Add margarine and rub it into the flour until the flour resembles bread crumbs.
- Make a well in the center and pour in the water, little at a time and knead well. Stop adding water once the dough comes together and is soft.
- To assemble the puffs, take a small amount of the pastry and roll it thin. Thin pastry will result in crispy puffs and not so thin pastry will result in puffs that are crispy on the edges but soft on the inside.
PEANUT BUTTER AND CHOCOLATE PUFFED RICE ... - ROBUST RECIPES
From robustrecipes.com
5/5 (3)Category DessertCuisine DessertTotal Time 15 mins
- Prepare a 9X13 baking dish by lining it with parchment paper, leaving some overhang on two sides. Grease the parchment paper and the remainder of the exposed sides of the pan with a neutral tasting oil (such as avocado or grape seed oil). Set the prepared pan aside. Also at this time measure all of your ingredients and have them ready, this recipe moves fast.
- To a medium sized sauce pot add the coconut oil, salt, honey (or agave nectar), and peanut butter in the sauce pot. Turn on the heat to medium low and stir just until everything is melted and well combined. Add the chocolate and stir until all the chocolate is melted and well combined. Remove from the heat.
- Transfer the mixture to the prepared baking dish. Use a spatula to evenly distribute the mixture into the pan so that it’s in a smooth layer. Press gently, just so that everything is well compacted.
PEANUT BUTTER AND JELLY PUFFS RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 12Total Time 27 minsCategory LunchCalories 224 per serving
- Heat jam, cornstarch and water together in small saucepan over medium heat and cook until jam thickens, then set aside.
- Spoon small amount of jam mixture onto 12 rectangles then layer with 12 more rectangles. Next, spoon small amount of peanut butter on top and then layer with remaining 12 rectangles (so the puffs have a layer of pastry, jam, pastry, peanut butter then pastry).
CHOCOLATE PEANUT PUFFS RECIPE - RECIPES.NET
From recipes.net
- Combine 1½ cups of chocolate chips and 1½ cups of butterscotch chips in the double-boiler, then mix continuously until nearly melted for about 10 minutes.
- Add ½ cup of chocolate chips and ½ cup of butterscotch chips, then continue to cook and stir, for 10 minutes more, until the chips are completely melted. Fold the rice cereal and salted peanuts into the melted chip mixture.
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RECIPE INFO PEANUT PUFF BITES
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