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.
THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
PEANUT BRITTLE CRUNCH CAKE
I was in the mood for peanut brittle last night so I made some in the microwave and will use some to make this cake. (Peanut Brittle recipe also found on this site.) This recipe comes from Nordicware's "Bundt Classics" cookbook. As you may know Nordicware is the company that came out and patented the Bundt pan. They have MANY...
Provided by Terri Gibson
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325*. Grease and flour a 12 cup Bundt Pan. (If using a 10-cup pan, fill to 3/4 full and make 3 or 4 cupcakes from remaining batter.)
- 2. In a large mixing bowl, mix together flour, brown sugar, granulated sugar and butter until coarse crumbs form. Remove 1/2 cup flour mixture; mix with peanut brittle and nuts. Set aside.
- 3. Add all remaining ingredients to flour mixture; mix well. Spoon half of the batter into a prepared pan. Spoon floured peanut brittle mixture over batter. Top with remaining batter.
- 4. Bake at 325* for 55-60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
- 5. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar or glaze of your choice.
- 6. ** To substitute for buttermilk, use 4 teaspoons lemon juice or vinegar plus enough milk to make 1 1/3 cups.
- 7. Variation: Toffee bars can be substituted for the peanut brittle. Use 4 (5 3/4 oz) bars. It is easier to crush toffee if it is frozen.
PEANUT BRITTLE CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, Skippy® Creamy Peanut Butter, heavy cream, vanilla extract, powdered sugar, kosher salt, semisweet chocolate chips, coconut oil, granulated sugar, light corn syrup, water, unsalted butter, baking soda, roasted, salted peanuts
Provided by Skippy
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
- Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
- Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
- Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
- In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
- Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
- Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
- In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
- Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
- Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15-20 minutes, then break into small pieces.
- Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
- Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
- Slice with a warm knife, wiping clean between cuts, and serve.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 1 gram, Protein 11 grams, Sugar 43 grams
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
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