CRUNCHY PEANUT BUTTER APPLE DIP
My mom got this peanut butter dip recipe from a neighbor years ago. She always made it for us kids in the fall when apples were in season. Now I make it for my children. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the first five ingredients until blended. Stir in peanuts. Serve with apple slices. Refrigerate leftovers.
Nutrition Facts : Calories 126 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 115mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER DIP
This sweet, creamy peanut butter dip is great with 4-5 large apples and/or celery!
Provided by Jami
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 13.2 g, Cholesterol 8 mg, Fat 10.6 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 120.2 mg, Sugar 10.5 g
PEANUT BUTTER CRUNCH
This is an easy finger-food that my family loves. It's the "peanut butter and frosted flakes" version of a rice-krispie treat.
Provided by quotMrs. Hoopsquot
Categories Candy
Time 15m
Yield 12 treats, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 376.7, Fat 12.9, SaturatedFat 2.6, Sodium 254, Carbohydrate 64.5, Fiber 2.1, Sugar 35.4, Protein 6.2
PEANUT BUTTER CRUNCH DIP
Number Of Ingredients 5
Steps:
- 1. Measure milk, sugar, butterscotch chips, and peanut butter into medium saucepan. Cook over medium heat, stirring occasionally, until bubbly and well blended. Refrigerate until thoroughly chilled or overnight.2. Just before serving, cut KELLOGG'S POP-TARTS pastries into 1-inch strips. Arrange strips on serving tray or in napkin-lined serving basket. Set aside. Stir dip well before serving.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER CRUNCH
Steps:
- Combine the peanut butter, brittle, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
- hazelnut crunch
- Follow the procedure for the peanut butter crunch, substituting the hazelnut paste and brittle for the peanut butter and brittle.
- notes
- If you want to make this nut crunch gluten-free, substitute 1/2 recipe peanut brittle for the feuilletine.
PEANUT BUTTER CRUNCHIES
Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.
Provided by CBUKER
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.5 g, Cholesterol 6.2 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 65.6 mg, Sugar 5.4 g
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