Crispy Peanut Fruit Chews Recipes

SALTED PEANUT CHEWS

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 20 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over crust.
• Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
• In 4-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.

PEANUT BUTTER CHEWS

Steps:

• In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
• Add cereal, mix well and mold into small balls.

MUM'S PEANUT BUTTER RICE KRISPIE CHEWS

Steps:

• 1. Combine peanut butter, corn syrup, brown sugar and vanilla in a saucepan. Place on low heat and stir until melted and thoroughly combined.
• 2. Remove from heat and stir in Rice Krispies until completely coated with peanut butter mixture.
• 3. Press into a lightly greased 8" square pan. Chill one hour and cut into squares.

EASY SALTED PEANUT CHEWS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
• Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
• In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

SALTED PEANUT CHEWS

Steps:

• In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside. , In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.

SUNNY PEANUT BUTTER CHEWS

Steps:

• Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.
• In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.
• Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.

CRISP PEANUT BUTTER CHEWS

Steps:

• Line 2 large cookie sheets with waxed paper or foil.
• In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
• Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
• Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.