Time 50m Yield 3-1/2 pounds. Number Of Ingredients 9 Steps:
Grease a 15x10x1-in. pan with butter; set aside. Combine the peanut butter, peanuts and vanilla; set aside. , In a large heavy saucepan, combine the sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Immediately stir in peanut butter mixture and baking soda. Spread into prepared pan. Cool completely., Break candy into pieces. Melt chocolate chips; stir until smooth. Drizzle over candy. Store in an airtight container.
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.
Time 10m Yield about 1-1/2 pounds. Number Of Ingredients 3 Steps:
Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.
Time 1h15m Yield 78 Number Of Ingredients 6 Steps:
In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated. Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.
Time 25m Yield 20 Number Of Ingredients 8 Steps:
In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside. In 1-quart microwavable bowl, microwave white chocolate and butter uncovered on High about 1 minute, stirring once, until melted and chocolate can be stirred smooth. Pour over cereal mixture, stirring until evenly coated. In large resealable food-storage plastic bag, toss half of the cereal mixture with 1/4 cup of the powdered sugar until evenly coated. Spread on waxed paper to cool. Repeat with remaining cereal mixture and remaining 1/4 cup powdered sugar. Store tightly covered at room temperature.
Yield 16 Number Of Ingredients 6 Steps:
Butter an 8x8x2 inch square pan. Set aside. In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter. Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.
Time 30m Yield 24 balls Number Of Ingredients 5 Steps:
In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.
Time 40m Yield 10 Number Of Ingredients 5 Steps:
Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min. Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.
More about “crunchy peanut butter candy recipes”
Time 1h15m Yield 2 pies Number Of Ingredients 6 Steps:
Measure peanut butter into a bowl. Heat peanut butter in microwave for 20 seconds. Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total). Let remaining peanut butter (approx 1/2 cup) cool. Mix 2 boxes of pudding with 3 cups skim milk, beating until thick. Divide pudding mixture in half and pour one half over each pie. Mix whipped topping and remaining peanut butter until blended. Spread one half of whipped topping mixture over each pie. Sprinkle peanuts on top of pies. Refrigerate 1 hour or until well-chilled. Serve and ENJOY!
