Crunchy Peanut Bark Recipes

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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



Crunchy Peanut Bark image

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.

2 pounds white candy coating, coarsely chopped
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows

CRUNCHY PEANUT BARS

-Nola Burski, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 bars.

Number Of Ingredients 7



Crunchy Peanut Bars image

Steps:

  • In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts., Gently press into a 9x5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars.

Nutrition Facts : Calories 194 calories, Fat 10g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

1/4 cup light corn syrup
2 tablespoons brown sugar
1 tablespoon sugar
1/4 cup creamy peanut butter
1-1/2 cups cornflakes
1/4 cup Spanish peanuts
1/2 cup milk chocolate chips, melted

RAW CARAMEL PEANUT CRUNCH BARS

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Breakfast     Candy     Peanut     Peanut Butter     Chocolate     Date     Rice     Wheat/Gluten-Free     Raw     Dark Chocolate     Kid-Friendly     Small Plates     Soy Free     Tree Nut Free     Healthy

Yield Makes 20

Number Of Ingredients 6



Raw Caramel Peanut Crunch Bars image

Steps:

  • Line a 10cm x 20cm loaf tin with non-stick baking paper.
  • Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
  • Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
  • Do Ahead
  • Keep bars refrigerated in an airtight container for up to 2 weeks.

20 soft fresh dates (400g), pitted
1/3 cup (95g) smooth natural peanut butter
2 teaspoons vanilla extract
1 cup (30g) puffed brown rice
1/2 cup (70g) unsalted peanuts, roughly chopped
80g raw organic 70% dark chocolate

CRUNCHY PEANUT CLUSTERS

Here's an ideal candy recipe for beginner cooks and an easy favorite of well-seasoned cooks. No candy thermometer is needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 78

Number Of Ingredients 6



Crunchy Peanut Clusters image

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.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 60 mg, Sugar 7 g, TransFat 0 g

24 oz vanilla-flavored candy coating (almond bark)
2/3 cup creamy peanut butter
4 cups Cheerios™ cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts
Colored sugar, if desired

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR

Provided by Kelsey Nixon

Categories     dessert

Time 1h25m

Yield 27 fun-size candy bars

Number Of Ingredients 13



Crunchy Peanut Caramel Nougat Candy Bar image

Steps:

  • Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
  • For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
  • Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
  • For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
  • Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
  • Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
  • For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.

Nonstick cooking spray, for greasing
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
One 7.5-ounce jar marshmallow cream
1 cup granulated sugar
1/4 cup heavy cream or whole milk
1/2 stick unsalted butter
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1/2 stick unsalted butter, cut into pieces
1 1/2 cups coarsely chopped roasted salted peanuts
2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife

SUNNY'S SIMPLE TOFFEE AND PEANUTS MATZO BARK

Provided by Sunny Anderson

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 5



Sunny's Simple Toffee and Peanuts Matzo Bark image

Steps:

  • Place the crackers in one layer on a baking sheet lined with nonstick aluminum foil. Pour the chocolate over the crackers and spread to coat. Sprinkle with the marshmallows, toffee bits and peanuts. Refrigerate, uncovered, until set, about 1 hour.
  • Use a knife to break into large shards. Serve at room temperature.

One 16-ounce box salted matzo crackers
16 ounces semisweet, milk or bittersweet chocolate chips, melted
1 cup mini marshmallows
1/2 cup toffee bits, such as Heath
1/2 cup chopped salted peanuts

CRUNCHY PEANUT BARK

Make and share this Crunchy Peanut Bark recipe from Food.com.

Provided by wife2abadge

Categories     Candy

Time 10m

Yield 120 serving(s)

Number Of Ingredients 5



Crunchy Peanut Bark image

Steps:

  • Melt confectionery coating on low.
  • Stir in remaining ingredients.
  • Drop by heaping teaspoonfuls onto waxed paper or divide between two greased 9-inch square baking pans.

Nutrition Facts : Calories 79.9, Fat 5.3, SaturatedFat 1.9, Cholesterol 1, Sodium 53.3, Carbohydrate 6.9, Fiber 0.4, Sugar 5.3, Protein 1.9

2 lbs white candy coating
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows

CHOCOLATE-PEANUT BUTTER CRUNCH BARK

One look at the ingredient list and you'll know exactly how scrumptious this crunch bark is: chocolate, peanut butter, brown sugar, butter and saltines.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 16 servings

Number Of Ingredients 5



Chocolate-Peanut Butter Crunch Bark image

Steps:

  • Heat oven to 400ºF.
  • Place crackers in single layer in foil-lined 15x10x1-inch pan.
  • Bring butter and sugar to boil in saucepan on medium heat, stirring frequently. Simmer on medium-low heat 3 min. (Do not stir.) Immediately spread over crackers.
  • Bake 7 min. Cool 5 min.; spread chocolate over crackers.
  • Microwave peanut butter in microwaveable bowl on HIGH 20 sec. or until melted; drizzle over chocolate. Refrigerate 1 hour. Break into bite-size pieces.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 10 g, Protein 2 g

35 saltine crackers
1/2 cup butter
1/2 cup packed brown sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1/3 cup crunchy peanut butter

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 Allrecipes Member

Time 20m

Yield 60

Number Of Ingredients 5



Crunchy Peanut Bark image

Steps:

  • Place confectionery coating in a large microwave-safe bowl; microwave at 50% power until melted, about 5 minutes. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper or divided between two greased 9-in. square pans.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 13.4 g, Cholesterol 3.2 mg, Fat 9.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 3.7 g, Sodium 45.7 mg, Sugar 10.6 g

2 pounds white confectionery coating*
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows

CRUNCHY GRANOLA BARS

I love those nature's valley crunchy granola bars and I also like those sweet and salty granola bars as well as fruit granola bars! But notice how you can't seem to get everything you want in a granola bar without sacrificing the healthy aspects. Anyhow, I adapted this recipe from one off a blog I stumbled across (http://katescreativekitchen.blogspot.com/2009/03/sweet-and-salty-granola-bars.html--she has other good recipes to offer also!).

Provided by Dulcet Kitchen

Categories     Lunch/Snacks

Time 35m

Yield 1 bar, 20 serving(s)

Number Of Ingredients 12



Crunchy Granola Bars image

Steps:

  • To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
  • Mix all ingredients.
  • Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
  • Bake at 350F for 15-20 minutes.
  • Cool completely and cut.

3 cups oats, toasted (I use the quick-cooking kind)
1 cup nuts (almonds, peanuts, walnuts, pecans, whatever!)
1 cup dried fruit (raisins, dried cranberries, etc. or chocolate chips!)
1/2 cup pretzel
1/2 cup brown sugar
1/3 cup peanut butter, melted
1/3 cup butter, melted
1/3 cup honey
1 egg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon salt

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