Best Crunchy Peanut Butter Quiche Recipes

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CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS



Crunchy Peanut Butter and Jelly Pinwheels image

A fun way to enjoy your childhood favorite. We added a little extra crunch with a crushed granola bar topping.

Provided by By Jessica Walker

Categories     Snack

Time 40m

Yield 8

Number Of Ingredients 4

4 slices bread (any variety)
3 tablespoons creamy peanut butter
2 tablespoons fruit jelly (any flavor)
1 Nature Valley™ peanut butter crunchy granola bar (1/2 pouch from 8.9-oz box)

Steps:

  • With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
  • To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
  • On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.

Nutrition Facts : ServingSize 1 Serving

CRUNCHY PEANUT CLUSTERS



Crunchy Peanut Clusters image

Here's an ideal candy recipe for beginner cooks and an easy favorite of well-seasoned cooks. No candy thermometer is needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 78

Number Of Ingredients 6

24 oz vanilla-flavored candy coating (almond bark)
2/3 cup creamy peanut butter
4 cups Cheerios™ cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts
Colored sugar, if desired

Steps:

  • In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated.
  • Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 60 mg, Sugar 7 g, TransFat 0 g

CRUNCHY PEANUT BUTTER THINS



Crunchy Peanut Butter Thins image

These crunchy little cookies are a satisfying alternative to regular peanut butter cookies. Chia seeds are a great source of omega-3 fatty acids - look for them in specialty health food stores if you don't see them in the regular grocery store.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 18 pieces

Number Of Ingredients 13

Nonstick baking spray
1/2 cup all-purpose flour
1/2 cup whole wheat or white whole wheat flour
1/4 cup rolled oats
1 tablespoon wheat germ
2 teaspoons chia seeds, optional
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/3 cup creamy natural peanut butter
1/3 cup packed light brown sugar
3 tablespoons vegetable oil
1 large egg white
1 ounce bittersweet chocolate, melted (about 2 small squares)

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
  • Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
  • Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

Nutrition Facts : Calories 106 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 76 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 5 grams

CRUNCHY PEANUT BUTTER APPLE DIP



Crunchy Peanut Butter Apple Dip image

My mom got this peanut butter dip recipe from a neighbor years ago. She always made it for us kids in the fall when apples were in season. Now I make it for my children. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 carton (8 ounces) reduced-fat spreadable cream cheese
1 cup creamy peanut butter
1/4 cup fat-free milk
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/2 cup chopped unsalted peanuts
Apple slices

Steps:

  • In a small bowl, beat the first five ingredients until blended. Stir in peanuts. Serve with apple slices. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 115mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

CRUNCHY PEANUT BUTTER QUICHE



Crunchy Peanut Butter Quiche image

I'm definitely curious to try this quiche from Jif! The directions are written for Kitchen Aid mixers.

Provided by coconutcream

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

3 eggs
1 cup milk
1/8 teaspoon nutmeg
1/2 cup crunchy peanut butter
1 (9 inch) pie crusts, baked and cooled completely
4 slices cooked bacon, drained and crumbled
1 cup shredded mozzarella cheese

Steps:

  • Combine eggs, milk, and nutmeg in a mixer bowl.
  • With wire whip attached, turn to speed 2 and whip 30 seconds.
  • Add peanut butter. Turn to speed 40 and mix until well combined, about 1 minute.
  • Sprinkle bacon evenly in bottom of pie crust. Pour egg mixture over bacon and sprinkle with cheese.
  • Bake at 350°F for 25 to 35 minutes, or until knife inserted comes out clean.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 286.9, Fat 21, SaturatedFat 6.7, Cholesterol 99, Sodium 401.6, Carbohydrate 13.2, Fiber 1.5, Sugar 2.3, Protein 12.5

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