PEANUT CAKE SQUARES
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.
Nutrition Facts : Calories 496 calories, Fat 21g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 298mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 12g protein.
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
PEANUT BUTTER SQUARES
These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.
Nutrition Facts :
PEANUT BUTTER CRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
PEANUT BUTTER KRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
TROPICAL PEANUT SQUARES
These looks soooooo good! I have not yet tested this recipe out. I just figured it looked good because I looooooove Special K cereal, coconut, and peanut butter so this recipe can not be bad! We'll see! Recipe also looks very easy!
Provided by Jamie Lynne
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Measure corn syrup and sugar into a 3 quart saucepan.
- Cook over medium heat, stirring, until mixture bubbles Remove from heat.
- Stir in peanut butter.
- Add Special K and coconut.
- Stir well until mixed.
- Press evenly into a buttered, 8x8x2 inch pan.
- Cut into squares when cool.
Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 3.4, Sodium 149.5, Carbohydrate 30.3, Fiber 1.4, Sugar 17.4, Protein 6
HONEY PEANUT SQUARES
Steps:
- Line a 13-in. x 9-in. x 2-in. pan with foil and coat with nonstick cooking spray. Sprinkle with 2 cups peanuts in the pan.
- In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down.
- Cover and refrigerate for at least 45 minutes. Lift foil out of pan; cut into squares. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO-OVEN PEANUT BUTTER SQUARES
Try your hand at our No-Oven Peanut Butter Squares after watching this helpful video. See why these easy-to-make creamy peanut butter squares are so tasty!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add sugar, graham crumbs and peanut butter; mix well. Spread onto bottom of prepared pan; cover with chocolate.
- Make shallow cuts in top of dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares following scored lines on dessert.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 17 g, Protein 4 g
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