Eunice Peanut Butter Crunch Recipes

PEANUT BUTTER CRUNCH

Steps:

• Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.

EUNICE PEANUT BUTTER CRUNCH

Steps:

• Bring sugar and caro syrup to a boil and remove from fire.
• Mix in peanut butter and corn flakes.
• Spoon out on wax paper.
• Let stand till slightly firm.
• You can also use any kind of cereal that you like for this recipe.

SCOTCHY PEANUT BUTTER CRUNCH BARS

Steps:

• Combine first 6 ingredients; beat well.
• Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan.
• Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
• Bring sugar and corn syrup to a boil.
• Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
• Sprinkle with chocolate chips.
• Place in hot oven 2-3 minutes to soften chocolate and spread to frost.

PEANUT CRUNCH

Steps:

• Grease a square or round shallow tin (approximately 7in (17.5cm) in diameter). Put the biscuits in a deep bowl or a polythene bag and crush them not too finely with a rolling pin or wooden spoon. Melt the butter, sugar and syrup in a saucepan over a low heat, stirring well, until the butter is melted and the sugar has dissolved. Remove from the heat, and stir in the peanut butter. Mix in the biscuits, stir well. Press into the greased tin, and leave in the fridge or a cool place until set (1/2-1 hour according to temperature). Cut into squares or fingers.

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.

PEANUT BUTTER CRUNCH

Steps:

• Mix together in a large pot the sugar and karo syrup almost to a boiling point.
• Add 1 cup of peanut butter and mix well.
• Turn off the heat and add the corn flakes.
• Pour onto a buttered cookie sheet and used a buttered rolling pin to roll out.
• Let cool and cut into squares.