Food recipes
Chocolate Peanut Butter Fudge Crunch
Chocolate Peanut Butter Fudge Crunch Ingredients: candies, semisweet chocolate butter, without salt butter, without salt peanut butter, smooth style, without salt cereals, oats, regular and quick, unenriched, cooked w...
Chocolate Peanut Butter Fudge Crunch
Ingredients:
candies, semisweet chocolate
butter, without salt
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, powdered
Directions:
Line an 8 inch square baking pan with parchment paper.
In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat.
Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal.
Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes.
Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring.
Remove from the heat and stir in the remaining peanut butter and the powdered sugar.
Spread half of the peanut butter mixture over the cereal layer.
Top with the remaining 1 cup of cereal.
In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes.
Stir into the remaining peanut butter mixture.
Spread evenly on the cereal topped peanut butter layer.
Refrigerate until set, about 45 minutes.
Cut into 16 pieces.
Ingredients:
candies, semisweet chocolate
butter, without salt
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, powdered
Directions:
Line an 8 inch square baking pan with parchment paper.
In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat.
Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal.
Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes.
Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring.
Remove from the heat and stir in the remaining peanut butter and the powdered sugar.
Spread half of the peanut butter mixture over the cereal layer.
Top with the remaining 1 cup of cereal.
In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes.
Stir into the remaining peanut butter mixture.
Spread evenly on the cereal topped peanut butter layer.
Refrigerate until set, about 45 minutes.
Cut into 16 pieces.