Best Peanut Sticks Recipes

CRUNCHY MONKEY PEANUT BUTTER-BANANA STICKS

Steps:

• Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it. Place the granola into a food processor and lightly process to crush up the granola, nuts, and raisins. Peel and cut each banana in half across the middle. Insert a popsicle or chop stick into the cut end of each half-banana. Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter. Eat the bananas right off the sticks, but serve on a plate to catch the crumbs.

PEANUT BUTTER AND BANANA PANINI STICKS

Steps:

• Preheat a panini maker to medium heat.
• Spread the peanut butter on one side of each slice of bread. Arrange the banana slices on top of the peanut butter on one of the slices. Top with the other slice of bread to make a sandwich. Butter the outside of the sandwich on both sides.
• Put the sandwich in the panini press and close (do not press on the panini maker or the filling will leak out). Cook according to the panini maker instructions until the bread is lightly browned and crispy. Let cool for 3 to 4 minutes, then slice into sticks and serve.

PEANUT BUTTER STICKS

Steps:

• Trim edges off the bread and put on a cookie sheet. Slice bread into sticks and put on a cookie sheet. Dry in oven on 200 for about 30 minutes. Cook Peanut butter and oil in a double boiler. Crumble the dry edges in a food processor. Dip bread sticks in PB mixture and then in bread crumbs. Let dry

PEANUT HUMMUS WITH FRUIT & VEG STICKS

Steps:

• Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.

PEANUT BUTTER FRENCH TOAST STICKS

Steps:

• Mix the peanut butter and honey together, and place in the fridge.
• Set oven to 350 degrees.
• Prepare a cookie sheet with nonstick parchment paper (or greased with oil).
• Prepare the dough: divide into 5 pieces. Flatten out into circular shape (keep it thick, this isn't the final rolling). Do this for all 5 pieces.
• Make the egg batter/wash: Mix the egg, water, sugar, and cinnamon.
• Take out the peanut butter and honey mixture. Divide into 5 pieces and roll into circles.
• Place the peanut butter/honey mix in each of the dough circles.
• Close the dough around the peanut butter/honey mixture (like a dumpling!). Use a rolling pin to flatten out as thin as you are able to.
• Place the discs on the prepared cookie sheet (I could only fit 3 per cookie sheet). Cover the discs with the egg mixture.
• Using a pizza cutter, cut out strips or square shapes in the dough.
• Bake for 15-20 minutes.
• If you want to divide the dough into 2 big pieces and roll it out into a rectangular shape to make longer strips, you may want to poke it with a fork to keep the dough from puffing up to much!

PEANUT STICKS

Steps:

• Sift together cake flour, baking powder, salt.
• Separate eggs.
• Beat egg whites until stiff; set aside.
• Beat egg yolks with sugar until light and lemon colored.
• Gradually beat in boiling water (temper the egg yolks or you will scramble them. i beat the hot water in at a dribble like making mayo ).
• Add sifted dry ingredients and blend well.( the batter gets thicker and sticky if you wait to long dont dawdle ).
• Fold in egg whites and vanilla.
• Spoon batter unto greased 15x10x1 inch jelly roll pan.
• Bake in moderate oven 350 degrees Fahrenheit for 36 minutes or until cake tests done.
• ( i think that 20 minutes are good myself start there . i used a cookie sheet for mine if using a jelly roll pan check sooner ).
• Cool 3 minutes in pan. these bad boys do stick a little in non stick pans spray pam
• Turn out of pan; cut in 48 oblong pieces 1-1/4 x 2-1/2 ".
• For thin glaze, mix confectioners' sugar, butter, milk and vanilla together.
• Spread cake squares lightly with the thin glaze.
• Roll in finely chopped peanuts with red skins still on for color.
• Let stand on wire racks until dry enough to wrap or pack.
• Makes 4 dozen.