Eunice Peanut Butter Crunch Recipes

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.

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.

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.

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.