SEE'S PEANUT CRUNCH RECIPES

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PEANUT CRUNCH BARS RECIPE | ALLRECIPES



Peanut Crunch Bars Recipe | Allrecipes image

Good with or without frosting.

Provided by JAMIE CARPENTER

Categories     Desserts    Cookies    No-Bake Cookie Recipes

Yield 2 dozen

Number Of Ingredients 8

1 cup white sugar
1 cup corn syrup
1?½ cups crunchy peanut butter
5 cups high protein crisp rice and wheat cereal
1 cup white sugar
¼ cup unsweetened cocoa powder
¼ cup milk
¼ cup butter

Steps:

  • Combine 1 cup of sugar and corn syrup; bring to a boil but do not cook.
  • Add peanut butter and cereal.
  • Put in 8 x 4 inch pan and pack down. Cool and frost if desired.
  • To make Frosting: Combine last 4 ingredients and boil 1 minute; beating well. Frost and cut into bars.

Nutrition Facts : Calories 481.1 calories, CarbohydrateContent 70.3 g, CholesterolContent 10.6 mg, FatContent 20.5 g, FiberContent 3.5 g, ProteinContent 11.2 g, SaturatedFatContent 5.3 g, SodiumContent 280.1 mg, SugarContent 38 g

PEANUT CRUNCH RECIPE - FOOD.COM



Peanut Crunch Recipe - Food.com image

Make and share this Peanut Crunch recipe from Food.com.

Total Time 40 minutes

Prep Time 40 minutes

Yield 1 cake

Number Of Ingredients 5

1 (7 ounce) packet biscuits
2 ounces butter
2 tablespoons sugar
4 tablespoons syrup
4 tablespoons peanut butter

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.

Nutrition Facts : Calories 1765.9, FatContent 110.7, SaturatedFatContent 44.5, CholesterolContent 127.9, SodiumContent 1916.3, CarbohydrateContent 174.7, FiberContent 6.8, SugarContent 52.3, ProteinContent 30.5

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