CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
PEANUT BUTTER CHOCOLATE BARK
I just recently tried this recipe, and everyone in the family loved it! They call it Reese's® Peanut Butter Bark! It's very good!
Provided by supson7
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 41m
Yield 36
Number Of Ingredients 4
Steps:
- Grease a baking sheet and line with parchment paper.
- Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
- Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
- Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
- Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 13.1 g, Cholesterol 2.6 mg, Fat 11.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 63.2 mg, Sugar 11.4 g
CRUNCHY PEANUT BARK
Cereal and peanuts add the crunch to these sweet and peanut-buttery treats you can whip up in no time. One batch makes plenty for snacking and sharing. At Christmas, my sister and I add them to trays of homemade candies we give to the customers of the house-cleaning service we run. We're often asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PEANUT BUTTER COOKIES
These soft and chewy peanut butter cookies are made with crunchy peanut butter, but creamy peanut butter may be used as well.
Provided by Diana Rattray
Categories Dessert Cookies & Candy
Time 19m
Yield 36
Number Of Ingredients 9
Steps:
- Gather the ingredients. Preheat the oven to 400 F (200 C/Gas 6).
- In a mixing bowl with an electric mixer, or in a stand mixer, cream the white and brown sugars with the butter and crunchy peanut butter until light and fluffy.
- Beat the egg and vanilla into peanut butter mixture until smooth and well blended.
- In a separate bowl, combine the flour, salt, and baking soda.
- Blend flour mixture into creamed ingredients gradually.
- Using lightly floured hands, shape the peanut butter cookie dough into 1-inch balls and place 2 inches apart on parchment-paper-lined (or ungreased) cookie sheets.
- Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. Dip the fork in the flour after each press. Dust each cookie with additional granulated sugar, if desired.
- Bake in the preheated oven for about 7 minutes, or until the cookies are lightly browned around edges.
Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 6 g, Fat 5 g, ServingSize 36 Servings, UnsaturatedFat 0 g
CRUNCHY PEANUT BUTTER COOKIE BARK RECIPE
Number Of Ingredients 6
Steps:
- Line a 9x13 pan with foil, leaving some hanging over the sides.
- Coarsely crush cookies in a plastic bag.
- In a microwavable bowl, melt almond bark according to directions and stir until smooth.
- Add peanut butter to melted bark and mix well. Spread peanut butter and bark mixture on the bottom of foil lined pan.
- In a separate bowl, microwave chocolate chips and oil in 30 second increments until melted.
- Drop 8 spoonfuls of melted chocolate over the bark mixture.
- Using a knife, swirl chocolate into the bark mixture to create a marbled look.
- Sprinkle the crushed cookies on top and press down firmly into the bottom layer. Drizzle remaining chocolate over the top.
- Sprinkle chopped nuts on top.
- Let sit in the refrigerator for about 20 minutes or at room temperature until set.
- Remove from pan using ends of foil and cut into squares to serve.
Nutrition Facts : Servingsize 24 serving, Calories 81 kcal, Fat 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 3 g, Sugar 1 g, Protein 2 mg
CRUNCHY PEANUT BUTTER BARS
These delicious bars are great holiday treats, but the kids like them all year long. I used this recipe over and over when our five children were at home. Now I'm thrilled to bake a batch for my grandchildren. -Geraldine Grisdale, Mt. Pleasant, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.
Nutrition Facts :
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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