THE BEST PEANUT CLUSTERS
The Best Peanut Clusters are a fast, easy classic Holiday Treat! The combination of semi-sweet chocolate, white chocolate and peanut butter makes these Peanut Clusters the Best Ever!
Provided by Karli Bitner
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Instant Pot Method: Pour 2 cups of water into the liner of the Instant Pot. Set the Instant Pot to saute HIGH. Place a large glass bowl on top of the Instant Pot to create a double boiler.
- Add both types of chocolate, the peanut butter and shortening to the bowl.
- Stir occasionally until melted. SKIP TO STEP 5.
- Microwave Method: Microwave both types of chocolate, peanut butter and shortening until smooth. Do this by microwaving for 30 second intervals, stirring in-between until smooth.
- Once the chocolate is melted and smooth, stir the peanuts into the chocolate making sure to coat all peanuts evenly.
- Using spoon or cookie scoop, portion the chocolate peanuts out into small clusters. Place the peanut clusters onto parchment paper to set.
- Allow the peanut clusters to set completely before trying to remove. You can pop them the fridge to speed up this process.
CHEWY SALTED PEANUT BARS
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
CHEWY PEANUT CLUSTERS
I was about 9 years old riding with my mom in our old blue 70's Chevy station wagon when this recipie came on the radio. My mom, trying to keep her eyes on the road, reached for her purse and asked me to look for a pen and piece of paper and wright it down. Since then it's been my Christmas staple that everyone looks forward to. They're perfect for any holiday or any event and especially bake sales. They are sooo easy and you'll be jelously asked for the recipie. Be warned - they are addicting!!!!
Provided by wendymckenzie308
Categories Candy
Time 30m
Yield 24-36 clusters or squares, 12 serving(s)
Number Of Ingredients 5
Steps:
- The trick to these is to keep the heat low - that will make them soft and chewy. If the heat gets high they seem to come out more hardend but still mostly chewy. I've forgotton the vanilla at times and they still turn out tasting great. I have also used milk chocolate chips.
- Melt butter over low heat in a large pan or skillet.
- Add marshmellows, melting, stirring constantly, keeping heat on low.
- When melted add choc chips stirring until melted.
- Add vanilla, stirring, and then the peanuts, folding in and stirring until peanuts are covered (when chocolate mixture is sticking to most of the peanuts).
- Remove from heat and quickly drop by spoonfuls onto greased parchment paper or parchment lined and greased 9 x 13 pan (to cut into squares). NOTE: wax paper will not work, they will stick to it even when greased.
- Let cool on counter.
- Store in tightly covered containers (with parchment in between layers) or Ziploc baggies.
- Then repeat all above. (I usually have to make 3 batches!).
CHEWY PEANUT BUTTER POPCORN BARS
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield about 12 servings
Number Of Ingredients 6
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
- Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.
THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
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