Peanutbuttercrunchsquares Recipes

PEANUT BUTTER CORNFLAKE CRUNCH BARS

Steps:

• Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
• Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
• Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

CHOCOLATE-SALTED PEANUT CRUNCH SQUARES

Steps:

• Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.

PEANUT BUTTER CRUNCH SQUARES

Steps:

• Put brown sugar and corn syrup in double boiler to dissolve sugar and syrup.
• Remove from heat.
• Add peanut butter, cornflakes, vanilla and rice krispies.
• Stir well and spread in greased 8 inch square pan.
• Icing: Bring to a boil. Add 1 to 2 cups icing sugar. Spread on cake.
• Cut in squares.

PEANUT BUTTER SQUARES

Steps:

• Mix powdered sugar and cracker crumbs in medium bowl. Heat butter and peanut butter in 1-quart saucepan over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased square pan, 8x8x2 inches.
• Heat chocolate chips in 1-quart saucepan over low heat, stirring frequently, until melted. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 6 rows. (To cut diamond shapes, first cut straight parallel lines 1 to 1 1/2 inches apart down the length of the pan. Second, cut diagonal lines 1 to 1 1/2 inches apart across the straight cuts.) Store loosely covered in refrigerator.

PEANUT BUTTER CUP SQUARES

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
• Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
• Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

PEANUT BUTTER CRUNCH BALLS

Steps:

• Bring sugar and syrup to a boil that only melts the sugar.
• Remove from heat.
• Add peanut butter and mix well.
• Pour over 5 cups corn flakes.
• Gently stir.
• Make sure all of the peanut butter mixture is consistent throughout the corn flakes.
• Drop onto wax paper and allow to cool and harden.
• Store in cool area.