Peanut Butter Crunch Squares Recipes

Steps:

• Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
• Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
• Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

Steps:

• Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.

Steps:

• Mix powdered sugar and cracker crumbs in medium bowl. Heat butter and peanut butter in 1-quart saucepan over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased square pan, 8x8x2 inches.
• Heat chocolate chips in 1-quart saucepan over low heat, stirring frequently, until melted. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 6 rows. (To cut diamond shapes, first cut straight parallel lines 1 to 1 1/2 inches apart down the length of the pan. Second, cut diagonal lines 1 to 1 1/2 inches apart across the straight cuts.) Store loosely covered in refrigerator.

Steps:

• Heat oven to 350 degrees F. Line an 8x8-inch baking pan with nonstick foil, allowing foil to hang over two sides.
• In a medium-size bowl, whisk together the flour, pecans and light brown sugar.
• Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms.
• Press into the bottom of the prepared baking pan.
• Bake at 350 degrees for 14 minutes, until lightly browned.
• Remove from oven.
• In another medium bowl, beat the cream cheese and sugar until smooth.
• Beat in egg, lemon juice and vanilla until combined.
• Stir in 3/4 cup coarsely chopped candy.
• Pour into the baked crust.
• Bake at 350 degrees for 25 minutes.
• Remove from oven and sprinkle the finely chopped candy over the top.
• Cool completely.
• Gently lift from pan and pull back foil.
• Cut into 36 squares.
• Refrigerate until serving.

Steps:

• Cream margarine and brown sugar.
• Stir in flour.
• Press into un-greased 13 x 9-inch pan.
• Bake at 350 for 15 minutes.
• In saucepan combine granulated sugar and corn syrup; heat to boiling.
• Remove from heat and add peanut butter chips and peanut butter.
• Stir until melted.
• Stir in cornflakes and spread over baked layer.
• Cut into squares while still warm.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg; beat until well blended. Add flour, baking soda and salt; mix well. Spread in pan.
• Bake 19 to 24 minutes or until edges are golden brown. Immediately sprinkle with chocolate chips; let stand 5 minutes.
• Using metal spatula, spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.

Steps:

• Put brown sugar and corn syrup in double boiler to dissolve sugar and syrup.
• Remove from heat.
• Add peanut butter, cornflakes, vanilla and rice krispies.
• Stir well and spread in greased 8 inch square pan.
• Icing: Bring to a boil. Add 1 to 2 cups icing sugar. Spread on cake.
• Cut in squares.