Best Peanut Crisps Recipes

CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

PEANUT CRISPS

Steps:

• Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
• Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

CINNAMON PITA CRISPS WITH PEANUT HONEY DIP

Steps:

• To make pita crisps:.
• Preheat oven to 350*F.
• Cut pita breads in half with a pizza cutter, then into wedges.
• Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil).
• Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp.
• Peanut Honey Dip:.
• While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired).
• Gently fold in whipped topping(or whipped cream).
• Serve with the pita crisps and enjoy!

CHEWY PEANUT BUTTER CRISPS

Steps:

• In a large bowl, cream peanut butter and sugar until light and fluffy. Stir in milk and cornstarch until smooth. Fold in chocolate chips. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

MARGARITA SORBET WITH SALTED PEANUT CRISPS

Steps:

• To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar. Pour the mixture into a medium bowl and let cool completely. Stir in the lime juice, tequila, and orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable pieces-not too fine.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds. Beat in the egg.
• In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture. Add the peanut-flour mixture and stir just until combined.
• Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets. (You should be able to fit 8 per sheet.) Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
• Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes. Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack. Repeat to bake the remaining batter.
• To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
• Storage
• The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month. The crisps can be made up to 2 days in advance and stored in an airtight container.
• tip
• Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet. A rasp-style grater does the trick nicely, but if you don't own one, mince the zest with a chef's knife.

SALTED PEANUT CRISPS

Steps:

• Beat butter, shortening, eggs and vanilla until fluffy.
• Mix flour, soda and salt in a separate bowl.
• Slowly add flour mixture to butter mixture.
• Mix until well blended.
• Stir in peanuts.
• Drop by rounded teaspoons on greased cookie sheet.
• Flatten with bottom of greased glass dipped in sugar.
• Bake 350 degrees for 10 minutes.

CHEWY PEANUT BUTTER CRISPS

Steps:

• In a mixing bowl, combine peanut butter and sugar. Stir in milk and cornstarch until smooth. Add chocolate chips. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350*F for 12 - 15 minutes or until golden brown. Remove to wire racks to cool. Editor's Note: This recipe does not contain flour.

PEANUT BUTTER CRISPS

Steps:

• In a medium bowl, stir together oats, flour, baking soda and salt set aside.In a medium mixer bowl at medium speed, beat brown sugar, butter and peanut butter until light and fluffy. Beat in egg and vanilla until blended. At low speed, gradually beat in oats mixture until well blended. Divide dough in half cover and chill for 1 hour or until firm enough to handle.Preheat oven to 350°. On a lightly floured surface, roll one portion of dough at a time to 1/4 -inch thickness (keep remaining dough in the refrigerator). Dip cutters in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets.Bake for 8 to 10 minutes or until edge is light brown. For a softer cookie, bake the minimum time. Cool cookies on wire racks. Store in an airtight container.NOTE: Cookies can be decorated with coarsely chopped peanuts or peanut halves before baking. Or, decorate baked cookies with dark chocolate drizzle. Or, bake plain, then make sandwiches, using chocolate buttercream frosting, caramel filling or jelly for the center.

SALTED PEANUT CRISPS

Steps:

• Heat oven to 375. Mix brown sugar, butter, shortening, eggs, and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Flatten with greased bottom of glass dipped in sugar.
• Bake until golden brown, 8-10 minutes. Immediately remove from cookie sheet. *If using self rising flour, omit salt and baking soda.