Best Crunchy Peanut Bars Recipes

CRUNCHY PEANUT BUTTER BARS

Steps:

• In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.

CRUNCHY PEANUT CAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , 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. , For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl., Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely., Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.

CRUNCHY PEANUT BARS

Steps:

• In a large saucepan over medium heat, bring corn syrup and sugars to a boil. Remove from the heat; stir in peanut butter. Fold in cornflakes and peanuts., Gently press into a 9x5-in. loaf pan coated with cooking spray. Spread melted chocolate evenly over top. Cover and refrigerate for 1 hour or until firm. Cut into bars.

CRUNCHY PEANUT BUTTER GRANOLA BARS

Steps:

• Preheat oven to 180 degrees and line an 8x8 inch tin with baking paper.
• Add oats (and almonds and sunflower seeds if unbaked) to a large baking sheet, bake for 13 - 15 minutes until golden brown, stirring occasionally.
• In the last 5 minutes of baking add the coconut and stir. Remove once everything is a light golden brown and toasty.
• In the meantime, add peanut butter, coconut oil, and maple syrup to a small sauce pan. Warm over a medium heat until melted, stirring to combine. Remove from heat when well mixed and pourable, about 3 -4 minutes. Set Aside.
• Add chopped dates, toasted mix, and optional dried fruit to a large mixing bowl, top with he peanut butter mixture.
• Stir until well combined, using a spoon to mash the dates and make sure they are evenly distributed. This will help the bars stick together.
• Transfer the mixture to the prepare 8x8 using a spatular to evenly spread the mixture.
• Place baking paper on top, and using a glass or similar press firmly down to pack the mixture. This is important otherwise the bars will crumble when cut.
• Place in the freezer for 30 minutes to set.
• Store in an air tight container for up to 2 weeks or freezer for 1 month.

CRUNCHY PEANUT CAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
• Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
• Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.