THE BEST HOMEMADE CRUNCH BARS
No Bake homemace crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free!
Provided by Arman
Categories Dessert
Time 3m
Number Of Ingredients 5
Steps:
- Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
- Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
- Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).
- Remove and cut into bars.
Nutrition Facts : ServingSize 1 bar, Calories 142 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, Fiber 1 g, Sodium 69 mg
PEANUT CRUNCH CAKE
"Here's a recipe that dresses up a plain old box cake mix," says Sue Smith of Norwalk, Connecticut. "Peanut butter and chocolate chips add fun, yummy flavor to this yellow cake."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Nutrition Facts : Calories 378 calories, Fat 21g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 343mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 9g protein.
PEANUT BUTTER CRUNCH BARS
Enjoy the crunch in these chocolate and peanut bars made with Gold Medal® whole wheat flour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg; beat until well blended. Add flour, baking soda and salt; mix well. Spread in pan.
- Bake 19 to 24 minutes or until edges are golden brown. Immediately sprinkle with chocolate chips; let stand 5 minutes.
- Using metal spatula, spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 9 g, TransFat 0 g
PEANUT BUTTER CRUNCHERS 2007
I can't take these in my lunch, because our school is peanut free. But my brother and I can sure eat these quick at home with a cold glass of milk, or when we are travelling in the car to grannies house in Sudbury.
Provided by Dinglebop
Categories Dessert
Time 13m
Yield 15 cookies
Number Of Ingredients 4
Steps:
- Cover a cookie sheet with foil, or parchment paper.
- Put cereal, noodles, and raisins into a large bowl, and mix.
- Put the peanut butter flavoured chipits into a microwave safe bowl. Microwave uncovered for 40 seconds. Use hot pads, remove the bowl, and stir well. If they are not all melted, place again in the microwave for 20 more seconds, remove again and stir. Do this checking every few seconds, stirring will help to melt them too.
- When completely melted, pour over the mix in the bowl, and combine without mashing the pieces of cereal and noodles too much.
- Work fast, and drop a tablespoonful of mix onto pan.
- Let stand until firm and cool at room temperature.
- Place into a container and cover slightly.
Nutrition Facts : Calories 173, Fat 8.6, SaturatedFat 3.2, Sodium 97.1, Carbohydrate 19.6, Fiber 1.6, Sugar 12.1, Protein 4.9
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MIRACLE PEANUT BUTTER CRUNCH RECIPE - NICOLE HALEY
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- Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
- Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
- In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
- Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.
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- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the peanut butter, vanilla, and salt, and beat until smooth and combined.
- Add the icing sugar, and beat on low until combined. Fold in the crispy rice cereal. The mixture will be crumbly, but you should be able to roll into balls.
- Roll the dough mixture into 1-inch balls (about 0.5oz each), and place on a baking tray lined with parchment paper or a silicone mat. You should have about 40 - 45 balls.
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- In a large microwave safe bowl melt together the chocolate chips, peanut butter chips, peanut butter and cream on 50% power (Medium) or using the melt feature for 1 minute.
- Stop and stir. Repeat in 30-40 second increments until completely smooth, stopping to stir each time. (If needed, add additional cream 1 Tbsp at a time to thin)
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