Peanutbutterhoneysquareseasy Recipes

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PEANUT BUTTER HONEY SQUARES-EASY!!



Peanut Butter Honey Squares-Easy!! image

This makes for an easy, yummy treat. Young children can help in the process. You won't be disappointed! I added some ground flax to boost the 'health factor'

Provided by Mommy Greenest

Categories     Bar Cookie

Time 5m

Yield 16 serving(s)

Number Of Ingredients 5

3 cups puffed wheat cereal
1/3 cup smooth peanut butter
1/4 cup butter
1/4 cup liquid honey
2 tablespoons packed brown sugar

Steps:

  • Lightly grease an 8"x 8" x 2" baking pan.
  • Place the puffed wheat in a large bowl.
  • In a saucepan over medium-high heat, combine the peanut butter, butter, honey and brown sugar and bring to a gently boil, stirring constantly until smooth.
  • Pour the peanut butter mixture over the puffed wheat and stir until well coated.
  • Press the puffed wheat mixture into the prepared pan.
  • Let cool and enjoy!

NO BAKE PEANUT BUTTER SQUARES



No Bake Peanut Butter Squares image

Easy peanut butter squares with a chocolate topping are no-bake and only need 5 ingredients! A simple dessert that tastes amazing!

Provided by Natalie Dixon

Categories     Dessert

Time 10m

Number Of Ingredients 6

1/2 cup Butter (melted)
1 cup Graham Cracker crumbs
2 cups Powdered Sugar
1 cup Peanut butter
2 Tbsp. Peanut Butter
1 cup Chocolate Chips

Steps:

  • Line an 8"x8" or 9"x9" square pan with foil or parchment paper. Set aside
  • In a medium bowl, mix melted butter, graham cracker crumbs and powdered sugar until crumbly. Add peanut butter and blend until well combined. Press peanut butter mixture into prepared pan and spread evenly.
  • In a small bowl, add chocolate chips and 2 tablespoons of peanut butter. Microwave for 1 minute and then stir. If needed, microwave an additional 20 seconds and stir until smooth. Spread over peanut butter layer.
  • Cover and refrigerate for at least 2-3 hours or until firm.
  • Cut rows 5x5 and enjoy!

Nutrition Facts : Calories 187 kcal, Carbohydrate 19 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 112 mg, Sugar 15 g, ServingSize 1 serving

HONEY NUT SQUARES



Honey Nut Squares image

Categories     Dessert     Bake     Kid-Friendly     Almond     Pine Nut     Honey     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 25 (1-inch) bars

Number Of Ingredients 18

For crust
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
For topping
1/3 cup plus 1 tablespoon mild honey
1/4 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1 tablespoon heavy cream
1/2 cup whole almonds with skins (3 oz), toasted
3/4 cup hazelnuts (4 oz), toasted and any loose skins rubbed off in a kitchen towel
1/4 cup pine nuts (1 1/2 oz), lightly toasted
Special Equipment
a pastry or bench scraper

Steps:

  • Make crust:
  • Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
  • Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
  • Preheat oven to 375°F.
  • Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
  • Make topping:
  • Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
  • Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.

EASY PEANUT BUTTER SQUARES



Easy Peanut Butter Squares image

These are very rich so you will want to cut them in small pieces. They keep well (if no one eats them first!) either in the fridge or the freezer. I've seen other recipes for these but I find that this method works the best at making them smooth and creamy. The original recipe calls for walnuts so I have put them in here but I never use them. My great aunt and my mother made these often, also without the nuts. We like to use the coloured marshmallows because they look prettier. They have always been favourites with the kids (of all ages!). NOTE: preparation time includes cooling time

Provided by She-is-tappin

Categories     Bar Cookie

Time 40m

Yield 25-30 squares, 25 serving(s)

Number Of Ingredients 5

1 cup smooth peanut butter
2 cups miniature marshmallows (fruit flavoured)
1/2 cup chopped walnuts
2 tablespoons butter or 2 tablespoons margarine
1 (300 g) package butterscotch chips

Steps:

  • In top of double boiler, melt butter, peanut butter and butterscotch chips.
  • Remove from stove and cool (not in the refrigerator) until bottom of pan is touchable.
  • Add marshmallows and nuts.
  • Mix together.
  • Place in a buttered pan and refrigerate.

PEANUT BUTTER SQUARES



Peanut Butter Squares image

Looking for a homemade dessert using peanut butter? Then check out these bars recipe that's ready in 50 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 6

1 1/2 cups powdered sugar
1 cup graham cracker crumbs (about 12 squares)
1/2 cup butter or margarine
1/2 cup peanut butter
1 cup semisweet chocolate chips or white baking chips
Candy decorations, if desired

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.

Nutrition Facts : Calories 95, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 45 mg

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