Peanut Butter Crunch Candy Recipes

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.

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

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.

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

Steps:

• HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
• BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
• STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
• *Butterfinger candy bars were used in recipe testing.

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.

Steps:

• Combine sugar, peanut butter, rice krispies, and oil together.
• Take spoonfuls sized however large you want and drop onto wax paper cookie sheet.
• Freeze for about 30 minutes.
• Remove from freezer. Shape into eggs, hearts for Valentines, or other shapes according to holidays with cookie cutters if you need to. Put back on wax paper covered cookie sheet. Freeze for 2 hours.
• Melt dipping chocolate or chocolate with some grated paraffin wax in microwave.
• Dip eggs in and completely cover. Put back on cookie sheet and refrigerate. Decorate.
• Cooking time is freezing time.

Steps:

• Combine first 6 ingredients; beat well.
• Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan.
• Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
• Bring sugar and corn syrup to a boil.
• Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
• Sprinkle with chocolate chips.
• Place in hot oven 2-3 minutes to soften chocolate and spread to frost.

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

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.