Easiest Peanut Butter Fudge Recipe Ever! No Stovetop, Mixer, Microwave or Baking! This is cheap, simple and fantastic. No need for the stovetop or oven, made by hand with just a sturdy spoon and a large bowl, this is not your grandma‘s peanut butter fudge recipe. We are going to make 2 1/4 pounds of this fabulous candy for well under 10 US dollars.  Now go wash your hands cause we’re gonna need squeaky clean ones.

Step-By-Step Instructions

Below, we will teach you how to make this fudge in a few simple steps

Step 1: Gather Ingredients

First, let’s gather our ingredients. You are going to need 1 pound jar of peanut butter that’s 454 grams.  I recommend creamy peanut butter, but crunchy does work. You can use any brand you like.  Generic brands works great for this recipe. 

You will need 1 pound of powdered sugar that’s also 454 grams or 1/2 bag. You can use up to the full 2 pound bag if you want it more sweet.

Next you need 1/2 cup of butter that’s one stick, 113grams and you want it softened so you’re gonna have to leave it out about an hour or so before you make this recipe depending on how warm it is in your house. 

The two optional ingredients are 1/2 teaspoon of salt (2.5g) and 1 teaspoon of vanilla extract, imitation is fine, 5 mL.  These are not essential to the recipe, but they do help balance out the sweetness and bring a depth of flavor.

Step 2: Prepare the Pan

First you want to prepare your pan I’m using an 8 in.² cake pan which is 20 cm if you want thicker fudge, you can use a smaller pan if you want a thinner fudge, you can use a larger pan, but this is a good size for 64 bite sized pieces.  You can use aluminum foil, parchment or wax paper to line the pan.  If using aluminum foil, you may want to spray it lightly with nonstick spray, but it’s not really necessary if you don’t have it.  

I simply flip over the pan and mold the aluminum foil to the bottom, flip it right side up and nestle it into place.  If using the spray or oil, now is the time to use it.  Set this aside and let’s get to making the fauxdge.   

Step 3: Make the Fudge

In a large bowl, we have really soft butter.  We don’t want it separated and oily, but soft enough that you can easily spread it against the sides of the bowl like this.  If it isn’t this soft, stop and wait.   You do not want lumpy fudge.   If it is separated and greasy, you went too far, but you can fix it by adding more powdered sugar, so don’t panic.  It will just be more sweet in the end.  Spread the butter against the sides of the bowl and then we will add in the peanut butter.  

Now we are going to add in our jar of peanut butter as I mentioned before you can use any type of brand you like crunchy just make sure that you like the taste of it because this is the key ingredient. Scraped the sides as well as you can get as much of this peanut butter into the bowl as possible.  You were going to stir the peanut butter and butter together until it is very smooth. You don’t want to see any streaks of butter once it is combined.  With the smell of this yummy peanut butter, you are going to see all of the dogs hovering in the background.  

Let’s discuss the optional ingredients.  first we’re gonna add in that salt and the salt helps balance out the sweetness and really bring out that peanut butter flavor. If you were watching your salt content obviously you can leave it out.   Then we are going to add some vanilla and vanilla just gives a little depth flavor, which is completely optional. If you do not have vanilla you don’t have to use it. You can use imitation vanilla. Or even another flavor. Maple.  This is not an important ingredient. It just helps. Give it a really nice floral flavor undertone  but if you’re trying to pennies, leave it out completely as it will still taste great.  Once this is all added together, you’re gonna start adding in your powdered sugar.

Do not be tempted to add all the powdered sugar in at once if you do this, you’re gonna have a lumpy gritty mess. You need to add this in gradually so that you will have a nice smooth peanut butter fudge. Add one heaping spoonful at a time we’re going to stir this.  At first it’s gonna be lumpy but as you continue to stir it, it will start to smooth out.  Continue to add powdered sugar, a spoonful at a time, stirring between each spoonful so that you get rid of any lumps in the very beginning getting rid of lumps may be a little difficult but as it thickens up, it’ll become much much easier.

After you start adding quite a bit of the powdered sugar, you may feel like it’s getting too tough to stir. If you want to at this point, you can use your hands and kneed the mixture together.   This is why you need super clean hands for this recipe.   Using either your hands or the spoon, you were going to continue to mix this until you no longer see any powdered sugar whatsoever. It should be very thick. It should look like this.  

You may be tempted to use a handmixer for this recipe.  Do not use one you can burn up your motor because this is going to become quite thick. You can use a good quality stand mixer, but you should never use a handheld mixer.  Plus now you have another dish to wash who wants that?

We have now added in a pound of sugar. Yes, that’s a lot of sugar. Go ahead and give it a taste right now. If it is not sweet enough for you, you can add up to another pound of sugar a spoonful at a time doing the exact same method of stiring or kneading.  Taste it each time you finish stirring so you don’t add too much. 

Please note, the more sugar you use, the grittier and drier this fudge is going to taste.  We are trying to get a smooth and creamy texture.   

Yes, this is not a true peanut butter fudge. This is more of a feeling similar to what you see in buckeyes bonbons or peanut butter eggs.   We call it fauxdge.  However, it is delicious, super easy and fun to make, great to make with friends or family and a fabulous tasting fudge that doesn’t need refrigeration or any special equipment. This is a great gift!  What is not to love about this recipe?

OK, this is completely mixed together, so we are going to transfer it to our pan and begin to press it down firmly into an even layer as possible.  If you like, you could place a piece of wax paper on the top and press on the wax paper to make it a little bit less messy. Take your time here and smooth it out as best as possible.

This is the hard part.  Waiting.  Cover the pan with plastic wrap or aluminum foil and place it in the fridge until it is firm enough to slice.  I recommend overnight, however, two hours would be enough.  I have even cut it after 1/2 hour for a very soft fudge.  

Once the fudge has firmed up, we are going to cut this into roughly 1 inch 2.5cm slices 8 across an 8 down.  This will give you 64 bite-size pieces perfect for sharing with your friends and family as a gift or at a party.

And that is it wasn’t this easy to do ?  Yes it is not a true fudge, but it’s simple, cheap, easy, fun and a very tasty treat.  Most will not know the difference unless you tell them.  It’s so delicious that you’ll have a hard time stopping once you take that first bite. Want to make an extra special try dipping it in melted chocolate.  

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• You can use margarine in place of butter. It must be margarine and not vegetable oil spread.
• Up to 2 pounds of powdered sugar can be used. The more sugar, the sweeter, firmer and dense the fudge will be.
• Instead of vanilla, add a spoonful of honey!

Storage

This fudge will store in an airtight container for up to 2 weeks, longer in the fridge. At room temperature, the fudge will be much softer and will be more susceptible to go rancid with age. At higher temperatures, the fudge can melt due to the peanut butter and butter in the recipe.

I hope you enjoyed this recipe. Thank you for visiting and as always, happy baking!

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Faux Peanut Butter Fudge Recipe

This is the easiest peanut butter fudge recipe ever! This is a cheap candy recipe that doesn't require you to use anything more than a few bowls and a sturdy spoon to make. This is a peanut butter fudge recipe without marshmallows or any need to turn on a stovetop, oven or microwave. This peanut butter fudge recipe without cornsyrup is going to be the easiest candy you've ever made. This is a fauxdge recipe that mimics the taste of peanut butter fudge without any of the hard work or potential failures. This is an easy recipe for beginners!

Prep Time 30 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 64

Calories 81.7kcal

Cost 6.50

Ingredients

• 1 pound (454g) powdered sugar
• 1 pound (454g) peanut butter
• ½ cup (113g) softened butter or margarine
• 1 tsp (5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

• Prepare an 8" square baking pan (20cm) by lining with aluminum foil, parchment or wax paper. Set aside.
• In a large bowl, press the softened butter onto the sides of the bowl until smooth. Stir in the peanut butter until there are no streaks of butter, mix in vanilla and salt.
• Gradually stir in powdered sugar one heaping spoonful at a time until there are no lumps and all the powdered sugar is absorbed. If the mixture becomes too hard to stir, you can also use clean hands to knead the mixture together.
• Pour contents into baking pan and press into an even layer. Chill until firm, approximately 2 hours. Overnight is best. Cut into 1" squares (2.5cm) for 64 bite sized pieces.
• Store in an air tight container up to 2 weeks. Does not require refrigeration but will be softer at room temperature and could melt at higher temperatures due to the butter and peanut butter.

Notes

Do not use a handheld mixer for this recipe.  They often do not have a strong enough motor and could lead to damaging your mixer.

Vanilla and salt are optional ingredients.  They can be left out entirely.

Up to 2 pounds of powdered sugar can be added.  It will make the candy sweeter and firmer in texture.

Nutrition

Serving: 1piece | Calories: 81.7kcal | Carbohydrates: 8.8g | Protein: 1.5g | Fat: 4.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Fiber: 0.4g

Learn how to make this coconut sandies recipe in a few easy steps. You can choose a few ways to prepare the cookies. By shaping and chilling them, you will have a thin, buttery cookie filled with coconut in every bite. Rolling them out and flattening them prior to baking will give you a crinkly texture and speed up the process. It's up to you how you want to finish off the bake!

These coconut sandies will have a nice crisp cookie crumb. You can use all butter, margarine, shortening or a combination. It's a very flexible recipe and each ingredient has its pluses and minuses when it comes to baking. An all butter cookie will be very pleasant, rich and easy to shape. All margarine will result in a similar texture but can make them a bit chewy. If you aren't a fan of margarine, this isn't the time to use it. Shortening and butter will make the coconut shine, but it will be difficult to slice the cookie dough without it crumbling. So if you use a combination it is best to roll the dough into a ball and flatten.

So why experiment with fats? Simply to see what happens to the cookie! The shortening produces a melt in your mouth cookie with a very short crumb and lets the coconut shine. When you use all butter or margarine, these types of fat can overpower the flavor of the coconut somewhat but is easiest to work with if you are new to baking.

Also, when it comes to toasting coconut, I recommend the stovetop method. It's the easiest way to control the browning without burning the flakes. If you do not have access to a stovetop, try the microwave or oven. Alternatively, you do not need to toast the coconut at all for this recipe to taste great! It just makes the cookies look prettier and brings out a better depth of flavor.

Step-By-Step Instructions

Below, we will teach you how to make these delicious toasted coconut cookies in just a few simple steps. The hardest part of this recipe is waiting for the cookie dough to chill. But we will even give you an option to skip that step!

Step 1: Toast the Coconut

In a medium skillet, you will add one cup of coconut flakes and toast them on a medium heat. You want to stir them constantly for the next three to five minutes or until they are a golden brown on the edges like shown below. Turn off the heat and cool completely before moving to the next step. If you don't cool the coconut flakes, the butter will melt and the cookies will not be as tender.

Step 2: Mix the Dry Ingredients

In a medium bowl, stir together the flour, baking soda and salt. If there are any lumps in the flour mixture, be sure to break them up with a fork, whisk or by sifting the flour.

Next, add in the cooled coconut and mix until well combined. If your coconut is not cooled, it will not yield the same results. This is your chance to let the coconut cool before moving forward. If you need to, place the bowl in the refrigerator to cool the coconut flakes down faster.

The coconut flakes should be well coated in the flour mixture and spread evenly throughout. If there are any clumps of coconut, break them up with a fork. Then, set this mixture aside.

Step 3: Mix the Wet Ingredients

Next, you want to cream together the butter and sugar. Add in the water and vanilla and beat until smooth. The mixture should be well combined.

Step 4: Add in the Dry Ingredients

Once you have blended in the water and vanilla, you want to add your coconut flour mixture from earlier. Remember, that coconut should be cooled or it will melt the butter and result in a greasy and one tough cookie. We are repeating ourselves because we don't want you to make that mistake!

You want to beat this by hand or with a mixer on low speed until it just starts to come together and forms a dough. Do not over mix the batter at this stage for super tender coconut sandies! The mixture should resemble wet sand. Hence, the name of the coconut cookies.

Step 5: Shape the Dough

Turn the dough out onto a clean work surface. If you find the dough sticking too much during the shaping process, sprinkle down a teaspoon or two of flour. At first the dough will be very crumbly and looks like it won't come together.

Keep squeezing the cookie dough together with your hands and shaping. As it warms up, the dough will start to form fewer cracks and become more smooth.

Shape dough into a smooth rectangle that is approximately 2x6" (5x15cm) in size. You can also make it into a round log shape or squares. I'll leave the shape up to you. We are doing a rectangle shape for an interesting cookie.

Step 6: Wrap and Chill the Cookie Dough

Once you have the desired shape, wrap the cookie dough in plastic wrap, wax paper, parchment or store in an airtight container. Placing the dough on a flat surface will help retain its shape as it cools down. You want to refrigerate the dough until firm, which can take about 2 hours. For best results, leave the dough overnight in the fridge as it will really develop flavors.

Step 7: Slice and Bake

Once the dough is firm, it is time to slice and bake the coconut sandies! Remove the plastic wrap and place on a cutting board. Carefully slice the chilled dough into 1/4" (6mm) slices and place 2" (5cm) apart on a baking sheet.

Aren't these just amazing to look at? They have a depth of flavor with that vanilla and toasted coconut you will really appreciate. But wait! If the shaping and chilling seems like too much work, there is another option to enjoy this delicious coconut cookie recipe without so much of the work. Keep reading!

Alternative Baking Method

Don't have time to wait around for the dough to chill? Well, you can make these cookies a different way! While they won't taste exactly the same, they will be a close second and both are absolutely delicious and filled with toasted coconut flavor! Simply take 1 tablespoon of dough (about 15 grams) and roll it into a ball. Next flatten out the shape with the bottom of a glass or your finger tips. Bake them 2" (5cm) apart. Parchment paper makes for easier cleanup but isn't necessary.

Either way you shape the cookies, you will want to bake until golden brown on the edges. Cool them on the pan for a couple minutes and then move to a wire rack to finish cooling. If you move them too quickly, the cookies are so delicate they will fall apart. So wait two to three minutes before transferring to a wire rack.

If you bake them using this method, the cookies will be crinkled and very crumbly as you bite into them. I suggest making them both ways and deciding which is best for you!

Substitutions and Tips

Here are some common substitutions and tips for this coconut sandies recipe.

• Unsweetened coconut flakes may be used in place of sweetened flakes to reduce sugar content. Simply toss the flakes in one teaspoon of the sugar to aid in toasting.
• Swap the vanilla extract for coconut extract for an even more tropical taste.
• Add the zest of a lime to brighten the flavor! Put the lime in the coconut, anyone?
• Margarine can be used in place of butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Instead of toasted coconut, use chopped nuts or dried fruit in equal amounts.

Storage

These coconut cookies store for up to week or more and seem to get better tasting with age! Make sure to cool them completely before storage so they will stay fresh longer.

Store in an airtight container for 5 - 10 days. When stored in an airtight container, make sure to store with similar cookies or they can soften if stored with chewier cookies like a chocolate chip cookies. The cookies may also be stored tightly wrapped in the freezer for up to 3 months.

Likewise, the dough can be stored in the refrigerator up to 3 days or in the freezer for 3 - 6 months when properly wrapped. Wrap tightly in plastic wrap and then store in an air tight container or freezer bag. For best results, thaw overnight in the fridge prior to baking. Or you can slice the cookies prior to freezing and add 3 -5 minutes to the baking time.

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Chewy and Crispy Coconut Cookies

These toasted coconut cookies are crispy on the outside and chewy on the inside. Also called icebox cookies due to the time they need to spend in the fridge, these cookies are easy to make!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 2 dozen

Calories 90kcal

Ingredients

• 1 cup (150g) flour
• 1 cup (90g) sweetened coconut flakes
• ½ cup (113g) softened butter
• ½ cup (100g) sugar
• 2 tbs (30mL) water
• 1 tsp (5mL) vanilla extract
• 1 tsp (3g) baking soda
• ⅛ tsp (.625g) salt

Instructions

• Toast coconut in a small skillet on medium heat, stirring frequently until lightly golden brown. This will take 3 - 5 minutes. Let cool completely.
• In a small bowl, combine flour, baking soda and salt. Stir in coconut. Set aside.
• In a large bowl, blend together sugar, softened butter and vanilla.
• Beat in coconut flour mixture and water until just combined.
• Shape dough into a 2x6" (5x15cm) smooth rectangle. Cover and chill dough until firm, about 2 hours.
• Preheat oven to 350F (180C.)
• Carefully slice the chilled dough into 1/4" (6mm) slices and place 2" (5cm) apart on a baking sheet.
• Bake 10-14 minutes or until edges are golden brown. Cool on wire rack before serving.

Notes

If you want to skip the chilling, roll approximately 1 tbs of batter into a ball, place on a baking sheet, and flatten with the back of a glass or your fingers.

Dough will keep chilled up to three days or frozen up to 3 months.

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 10.3g | Protein: 0.8g | Fat: 5.2g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Fiber: 0.7g

Normally, I would recommend you go out and buy a cheap candy thermometer. However, it isn't absolutely necessary if you drop small amounts of the sugar syrup carefully into cool water. You are looking for hard, brittle threads that snap easily. You will want to leave the candy in the cool water a few moments before testing to cool down. Otherwise you can get a nasty burn. I will show you a photo below on what you are looking for in consistency.

A few words of caution. Always have a cool glass of water to dip your hand into if you get burn. This is a hot substance and this can save you a lot of pain. If you are careful, you aren't likely to get burned, but if you make candy long enough, it's going to happen. Usually, it's just a small amount and it's not terrible.

Also, never leave this unattended. Once sugar syrup gets above 212F (100C) the temperature can climb rapidly. You do not want to make this candy if you are in a hurry or distracted. This is where accidents can and do happen. Candy making can be rewarding as long as you are cautious.

Finally, I do not recommend making candy on a glass stove top electric burner. Pitting on the glass surface can occur when hot sugar syrup splatters onto a hot burner. This is something you do need to be aware of happening. It happened to me the very first year of my new stove and making fudge. I was not happy to find out this is permanent and the manufacturer didn't cover it. I recommend a cheap induction burner you can plug for candy making in as you don't have to worry too much if it gets beat up. Play it safe and you'll be okay.

Now that the words of advice is out of the way, let's look at some photos and then the recipe on how to make hard candy.

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Hard Candy without a Thermometer

Learn how to make hard candy without a thermometer. Glass candy is another name for this sweet treat. You can make it any flavor or color as well. Easy to learn how and great to make as gifts!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Rest Time 30 minutes minutes

Servings 80 pieces

Calories 80kcal

Ingredients

• 3 cups (600g) sugar
• ¾ cup (180mL) water
• 1 tbs (15mL) flavored extract
• 1 cup (240mL) corn syrup

Instructions

• In a 3 quart pan, stir together the sugar, corn syrup and water.
• Line and grease a 9x13 (23x33cm) heat proof baking sheet with sides. I don't recommend using glass as it can crack with thermal shock.
• Place the pan on a stovetop and turn the heat to medium. Stir the sugar mixture over medium heat until the sugar dissolves. If any sugar crystals are on the sides of the pan, brush them down into the mixture with a pastry brush dipped in water. Once all the sugar is dissolved, turn up heat to medium high and bring the mixture to a boil. Stop stirring once it begins to boil.
• Continue to heat the mixture until a small amount of syrup dropped into cold water forms hard, brittle threads. This takes about 20-30 minutes. The sugar will boil vigorously and then slow down and take on a pale amber color at the upper temperature. This is between 300-310F (149-154C) for those using a thermometer.
• Remove from heat. Add in flavoring and food coloring if desired and stir gently with a heat proof spoon (such as a wooden spoon or silicone rated above 300F.) Steam will rise up, so stand to the side when adding flavoring or colors.
• Carefully pour candy out on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
• Let cool completely before breaking apart at score lines or cover and smack candy with the back of a spoon until you get the desired sized pieces.
• Store in an airtight container. If desired, dust with powdered sugar before storing.

Notes

Recipe Tips & Tricks

• Make a Kool-Aid version.  In a small bowl, stir one teaspoon of water with one packet of Kool-Aid.  Add once you turn off the heat and stir.
• You can coat the candy with powdered sugar to prevent them from sticking if you live in a humid climate but be aware that powdered sugar often contains cornstarch.
• It's best to make this candy on a dry day as it's hygroscopic and can become sticky if the air is humid.
• If any sugar crystals begin to form on the sides or you see sugar on the sides of the pan at any time, you must wash them down with a wet pastry brush dipped in water or the sugar may crystalize and you'll have to start over.
• If you do not have a thermometer, you are in luck since we didn't use food coloring. The sugar will change from clear to a pale yellow.
• You can also check by dropping a small amount of the mixture into a container of cold water.  Wait about 15-20 seconds or until cool before removing and checking.  It should be brittle and crack between your fingers.
• Some find adding a teaspoon of lemon juice or vinegar to the sugar water helps with preventing crystallization.  It can alter the taste slightly to those sensitive to bitter tastes.
• Non-stick pans are notorious for causing sugar to crystalize when making candy.  A good stainless steel pan with a heavy bottom is ideal.
• The syrup is very hot.  Never leave the pan unattended and take extreme care when working with heating sugar. 
• Adjust the heat as necessary.  Do not allow the mixture to boil over, especially on glass stovetops.  Hot sugar syrup can damage glass surfaces.  Electric glass stovetops are not recommended for making candies.
• Do not touch or taste hot sugar or candy.  Use oven mitts and let the candy cool completely before handling or consuming.  You will be burned if you fail to heed this advice.
• It is no longer recommended to use ice or ice water for treating minor burns or scalding. Please seek medical attention if you become injured. If you follow the directions for this recipe burns will not occur.

Nutrition

Serving: 2pieces | Calories: 80kcal | Carbohydrates: 20.6g

If you like buckeyes, but don't like the work, this is the recipe for you. It's a creamy no cook peanut butter candy with a chocolate ganache on top. You can make the ganache in the microwave or on the stovetop. I highly recommend making the ganache on the stove top if it's available to you. Unattended cream is notorious for boiling over, scorching and making a mess. If you have an electric glass stove top, it can even cause pitting on your stove if it boils over.

So where as this is easy to make, you want to watch it closely. This means no multitasking for this part. But in only takes a few moments and you are done. If it does boil over, immediately turn off the heat and clean up according to your stove's directions. To avoid any damage to your stove top, I've found using a countertop induction cooktop worth the money. I find it is important to discuss kitchen safety and possible issues ahead of time so you don't have any unexpected surprises that can lead to damaged equipment or burns. "An ounce of prevention is worth a pound of cure."

Also, if you need more help with making ganache for this buckeye fudge, go to this recipe. It includes a more in-depth video and explanation on what ganache is and how to make it. But for simplicity, it's a chocolate in pourable form that hardens to the consistency of jello.

However, you can totally customize this recipe. Double the batch like I did in the video below. Add an extra 1/4 cup of butter for a creamier texture. Add less sugar if you want to make it less sweet. Or add more sugar if you love the traditional buckeye flavor. If you want these to be more like buckeyes, skip the ganache and go even simpler.  Melt one-half of a 12 oz bag of semi-sweet chocolate chips and pour over the peanut butter mixture instead. They will taste just like the candy in a different shape! (You will have to cut the candy with a serrated knife if you do this, though as the top will be brittle and break into shards.) There is no right or wrong way to make buckeye fudge.

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No-Bake Buckeye Fudge

Creamy sweet peanut butter fudge topped with rich dark chocolate ganache. This easy no bake desert is a favorite treat for every peanut butter lover out there.

Prep Time 15 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 64 pieces

Calories 100kcal

Ingredients

• 1 pound (454g) peanut butter
• 1 pound (454g) powdered sugar
• 4 ounces (113g) dark chocolate
• 4 ounces (113g) heavy whipping cream
• ¼ cup (56g) softened butter
• ½ tsp (2.5mL) vanilla

Instructions

• Heat cream on low until it just starts to simmer and you see bubbles forming around the edges of the pan. Turn off and remove from heat. (If microwaving, cook 20 seconds at a time and stir between cycles until just beginning to boil. Watch carefully to avoid boiling over.)
• Add in chocolate. Let sit 2-5 minutes before stirring. Set aside and let cool.
• Mix softened butter, peanut butter and vanilla until smooth.
• Gradually add sugar until a thick dough forms.
• Press peanut butter candy into a parchment lined 8x8 (20 cm") pan.
• Pour cooled chocolate sauce over top of candy. Spread it with a spoon until smooth layer forms.
• Cover and chill in fridge until ready to serve. Cut into 1" squares.

Notes

Want it less sweet?  Only add powdered sugar a little bit at a time and taste on occasion.

This is a naturally gluten-free dessert.

For the best tasting results, use a high quality darker chocolate.  Feel free to use any type of chocolate you prefer, however they will be more sweet tasting with milder chocolates.

If you want these to be more like buckeyes, skip the ganache and go simpler.  Melt one-half of 12 oz bag of semi-sweet chocolate chips and pour over the peanut butter mixture instead.  (You will have to cut the candy with a serrated knife if you do this, though as the top will be brittle and break into shards.) 

Nutrition

Serving: 1 | Calories: 100kcal | Carbohydrates: 10.3g | Protein: 1.9g | Fat: 6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.8g | Fiber: 0.6g

You use the stovetop. This can also be used for candy wafers, white chocolate chips or regular chocolate chips as long as it has some form of oil in the ingredients.

Oil has a higher melting point than cocoa butter and can tolerate direct heat at lower temperatures without too much worry of burning or ruining the texture. Since every stovetop is different, start out at the lowest setting, use the smallest pan and experiment with a small portion of the almond bark or chocolate chips until you get to know how your stove works.

The key is to keep it moving. Within 5 - 10 minutes, you'll be ready for your next step in candy making. Looking for recipes that use almond bark? I remember as a kid buying hunks of it at the grocery store and gnawing on it in delight, but didn't realize it was a candy coating until a few years back. I always thought of it as a posh white chocolate bar. Nowadays, I don't really recommend treating it like a giant candy bar because you don't want the health concerns that comes with eating hunks of sugar and fat. How about some puppy chow or white trash snack mix instead? Yes, I did a shameless plug, there. Enjoy!

How about a video for more explanation? You can use as little as 1 ounce or as many pounds as your pan will fit. One or two pounds takes roughly 9 minutes to melt on low. You can try increasing your temperatures as you get comfortable with your stove, but risk burning the candy coating. I recommend sticking with the lowest heat that you start to see melting within 3 minutes of the candy being placed in the pot.

What makes it different is puppy chow has less sugar and more vanilla coating and is sprinkled with salt at the end. Being that it is more expensive to make, puppy chow was often made alongside white trash to save money at large gatherings such as family reunions.

Personally, if I were to chose between the two, I'd pick the puppy chow, hands down as it is much less sugar and the addition of salt makes it have this lovely sweet and savory combination. Where as there are a ton of Chex Mix™ recipes out there, this is still my favorite. It's simple, cheap and well received. Unexpected gathering? This is one of those desserts you can make in less than 10 minutes and take along with you as you are rushing around getting ready.

If you need a video on how to make puppy chow snack mix, we've got you covered. It's so quick, easy and cheap! Also, if you don't have a microwave, this is how to melt that almond bark on the stove.

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Puppy Chow Snack Mix

Puppy Chow is a mixture of cereals and pretzels coated in almond bark or white chocolate chips and served at large gatherings. It's the sweeter version of party snack mixes. Sometimes other candies are added for additional flavor or for decoration. This is easy to make and can be put together in a matter of minutes. Fun to do with your family.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 24

Calories 202.5kcal

Equipment

• Microwave or Stove will be needed to melt almond bark.

Ingredients

• 1 pkg (24oz) almond bark or white candy chips
• 3 cups (120g) Rice Squares (Chex Mix™ generic)
• 3 cups (120g) Corn Squares (Chex Mix™ generic)
• 3 cups (120g) Oat Cereal (Cheerios™ generic)
• 2 cups (84g) miniature pretzels
• 2 tbs (10g) nonpareils (optional for decoration)
• 1 tsp (5g) salt

Instructions

• Using microwave, place almond bark or white chips into a microwave safe bowl. Microwave for 30 seconds, stir for 10 seconds. Thereafter, microwave 10 - 15 seconds at a time, stirring each time. Do this slowly to avoid burning as white chocolate candies burn easily! This takes anywhere from 1 - 3 minutes depending on your microwave. If using a stove top, heat 1" of water in a pan until just simmering. Place candy in a heat proof bowl that will fit on top of pan and stir continuously until just melted. Remove from heat.
• In a large bowl or bag, combine all dry ingredients.
• Pour melted candy over ingredients and stir or shake until well coated.
• Spread out onto a large baking sheet. If using nonpareils, sprinkle evenly over top. Add a layer of salt and allow to dry before storing in an airtight container.

Notes

This recipe uses rice, corn and oat cereals to keep it gluten free. You will have to buy gluten free pretzels or leave them out and substitute the amount of pretzels for one of the cereals.

Traditionally, it was used with the rice, corn and wheat so feel free to use any combination of cereals that equal 9 cups (360g.)  It is recommended to get cereals that aren't candy or sugar coated as it is already a very sweet concoction.  

The nonpareils are optional and originally are omitted from the recipe.  I put them in for the holidays.

Makes a little under 3 pounds of snack mix (1.4kg.)

Nutrition

Serving: 1.5oz | Calories: 202.5kcal | Carbohydrates: 31.2g | Protein: 1.2g | Fat: 8.4g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Fiber: 0.6g

A word of caution: this is a very sweet dessert. Like incredibly so. Too much and you'll be bouncing off the walls for the day. I've adjusted the original recipe given to me by a coworker years ago to 3/4 less sugar and it's still incredibly sweet. Kids adore it as it's basically the equivalent of eating super sweet cereal. I don't know the origins of the name or recipe and google came up with lots of variations of both. So I will share what I've been told and then we will dive into this simple recipe.

White trash is named so because it uses a trash bag to mix up large quantities all at once and the bag turns white from the powdered sugar. I've seen people make this is in gigantic quantities using this method. Another reason behind the name is it's the poor man's version of Chex Mix™ recipes that uses a lot more expensive ingredients. Traditionally, white trash candy utilizes generic or store brands over the name brand. Coming from Appalachia, I suspect there are a lot of half truths to the story behind White Trash Trail Mix. Whatever the origins, let's make some!

If you want to learn how to make white trash snack mix by watching a video, no problem. It's so easy you'll be wondering why you haven't made it before. Don't have a microwave? You can melt the almond bark on the stove top! Just follow this link to find out how.

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White Trash Snack Mix

White Trash is a mixture of cereals and pretzels coated in almond bark or white chocolate chips and tossed in white sugar. Sometimes other candies are added for additional flavor. This is easy to make and can be put together in a matter of minutes. Fun to make with your family.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 24

Calories 276.7kcal

Equipment

• Microwave or Stove will be needed to melt almond bark.

Ingredients

• 1 pkg (12oz) almond bark or white candy chips
• 3 cups (120g) Rice Squares (Chex Mix™ generic)
• 3 cups (120g) Corn Squares (Chex Mix™ generic)
• 3 cups (120g) Oat Cereal (Cheerios™ generic)
• 2 cups (84g) pretzels (sticks or mini)
• 2 cups (84g) m&ms™ (or other similar candy)
• 1 cup (125g) powdered sugar

Instructions

• Using microwave, place almond bark or white chips into a microwave safe bowl. Microwave for 30 seconds, stir for 10 seconds. Thereafter, microwave 10 - 15 seconds at a time, stirring each time. Do this slowly to avoid burning as white chocolate candies burn easily! This takes anywhere from 1 - 3 minutes depending on your microwave. If using a stove top, heat 1" of water in a pan until just simmering. Place candy in a heat proof bowl that will fit on top of pan and stir continuously until just melted. Remove from heat.
• In a large bowl or bag, combine all dry ingredients.
• Pour melted candy over ingredients and stir or shake until well coated.
• Stir or shake powder sugar on while still warm.
• Spread out onto a large baking sheet to dry before storing in an airtight container up to 1 month.

Notes

This white trash recipe uses rice, corn and oat cereals to keep it gluten free.  You will have to buy gluten free pretzels or leave them out and substitute the amount of pretzels for one of the cereals.

 Traditionally, it was used with the rice, corn and wheat so feel free to use any combination of cereals that equal 9 cups (360g.)  It is recommended to get cereals that aren't candy or sugar coated as it is already a very sweet concoction.  

The m&ms™ are optional and originally are omitted from the recipe.  I put them in there because I had some leftover.

Makes a little over 2 pounds of snack mix (908g.)

I personally like to sprinkle the entire mixture with sea salt to help balance out the sweetness but since the cereals and pretzels do contain a lot of salt already, the addition may be too much for those with dietary restrictions.  

Nutrition

Serving: 1oz | Calories: 276.7kcal | Carbohydrates: 34.4g | Protein: 2.7g | Fat: 13g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Fiber: 1g

When it comes to pecans, honey seems to be made for them. I love to find ways to use them in baking as they are just the perfect balance of sweet and savory. Granola is where this combination can shine. Also, the ease of the recipe allows you to experiment with all kinds of flavor combinations. For instance, if you like spicy, try out these sriracha granola bars.

They sound as if they should be heavy in calories, but they are actually very light, less than 150 calories per serving. Filled with healthy fats, protein and carbohydrates this is a wonderful snack to reach for instead of that junky candy bar you were thinking about having. Trust me, these are so delicious you feel like you are eating something better than candy.

Best part? They are quick to put together, you don't need to break out any mixers or special equipment and they can be cooling on your table within 30 minutes start to finish. What's not to love?

Honey Nut Granola Bars are seriously super easy to make. They are the something I eat often throughout the week for a quick boost of energy and long term sustainability. You have to watch this video to see how truly easy and quick they are to make.

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Honey Nut Granola Bars

Pecans, coconut flakes and just a bit of chocolate covered in honey and sprinkled with sea salt. These are my personal favorite granola bars to make and devour.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Calories 132kcal

Ingredients

• 3 cups (240g) oats
• ½ cup (168g) honey
• ½ cup (100g) dark chocolate
• ½ cup (56g) pecans
• ½ cup (55g) shredded coconut
• ¼ cup (60mL) oil
• ½ tsp (2g) salt

Instructions

• Preheat oven to 350F (180C.)
• Line a 9×13 (23×33 cm) pan with parchment paper or aluminum foil and coat with non-stick spray or oil.
• In a large bowl, stir together all the dry ingredients.
• In a measuring cup, pour in 1/4 cup oil and 1/2 cup honey. Add in the sriracha and stir well.
• Toss with dry ingredients until well coated.
• Press into the pan with the back of an oiled spoon or with a piece of wax paper.
• Bake 20 – 25 minutes. The longer you bake them, the crunchier the bars will be when they cool.
• Cool in pan, remove and place block on cutting board. Cut into 24 slices. Store up to 3 weeks in an air tight container.

Nutrition

Serving: 1bar | Calories: 132kcal | Carbohydrates: 16.3g | Protein: 1.3g | Fat: 7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Fiber: 2g

Peanut lovers granola bar is fast, easy to make and delicious. Crammed full of peanuts, peanut butter chips and a bit of chocolate, this is sure to please! By using honey instead of corn syrup, they are much healthier for you as well as superbly tasty!

If you can't tell by all my recent recipes on granola starting with this one, this has become my latest obsession. They are super easy to prepare, bake in less than 30 minutes.

Granola can be nutritious, spicy, peppery, or just obnoxiously sweet. This is the obnoxiously sweet version and is slightly better than buying a candy bar. And I do mean slightly. But that is what makes it so good and incredible for those that love peanuts.

Step-By-Step Instructions

Let’s do a pictorial step-by-step on how to make these granola bars. It's a simple recipe and you'll be making them in no time!

Step 1: Gather your ingredients

When making any recipe, it's always easier if you gather all the ingredients you'll need ahead of time. This will ensure you have them all on hand as well as avoiding forgetting a key ingredient while mixing. Every forget the sugar in a cake recipe? This simple step will make sure you don't do that again!

Step 2: Use the One-Bowl Method

In a large bowl, mix together all the dry ingredients and then add the honey and oil. Stir until well coated. Easy, huh?

Step 3: Prep your Pan and Press

In a baking dish, you'll want to line it with parchment paper or aluminum foil coated with butter, oil or non-stick cooking spray. Next, you will pour the granola mixture into the pan and spread it out in an even layer. Using the back of a spoon, wax paper or parchment sprayed with non-stick cooking spray or coated with oil, press the mixture down firmly and evenly.

Step 4: Bake

Make sure to press really firmly. Failure to do so will cause the bars to crumble apart when cutting.

And whatever you do, don't use wax paper to line the pan as you see here. This ended up being a disaster. I decided to leave it in the photo to teach this lesson. The wax paper will stick to the granola and bake on. It's a mess. You can try to salvage it by reheating it like I did here but it still didn't taste great after as it had a waxy aftertaste to it. So stick with aluminum or parchment. Bake until golden brown and let cool in the pan.

Step 5: Cut the Bars

Using a serrated knife is best for cutting granola. You will have less crumbs and they will hold their shape better.

Substitutions

Here are some common substitutions for the recipe.

• Melted coconut butter, margarine or butter can be used in place of the cooking oil in equal amounts.
• Peanut butter can be substituted for the oil. Use equal amounts and melt it before mixing.
• Peanut butter chips are not necessary. You can use chocolate chips or omit them.
• Corn syrup can be used instead of honey.

Storage

These granola bars can be stored for quite a long time in an airtight container. They do soften as they age, so be such to cover them quickly. They can last up to two weeks before they go stale, but are best eaten in the first 5 days or so. Most of the time, they don't last that long.

Need help making the peanut lovers granola bar recipe? Check out this video for more help. Once you learn how to make granola, you'll never go back to the store bought ones. Instead, you'll be too busy creating your own combination. Happy baking!

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Peanut Lovers Granola Bars

For those that love peanuts, this easy to make granola bar is sure to please.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Calories 163.7kcal

Ingredients

• 3 cups (240g) oats
• 1 cup (113g) chopped peanuts
• ½ cup (168g) honey
• ½ cup (113g) chocolate chips
• ½ cup (113g) peanut butter chips
• ¼ cup (60mL) oil
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 350F (180C.)
• Line a 9×13 (23×33 cm) pan with parchment paper or aluminum foil and coat with non-stick spray or with oil.
• In a large bowl, stir together all the dry ingredients.
• Toss the dry mixture with the oil and honey until well coated.
• Press into the pan with the back of an oiled spoon or with a sheet of waxed paper.
• Bake 20 – 25 minutes. The longer you bake them, the crunchier the bars will be when they cool.
• Cool in pan, remove and place block on cutting board. Cut into into 24 slices. Stores up to 3 weeks in an air tight container. You can also freeze up to 6 months.

Nutrition

Serving: 1bar | Calories: 163.7kcal | Carbohydrates: 19.4g | Protein: 2.8g | Fat: 8.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.8g | Fiber: 1.5g

I can't take credit at all for this creation. My husband likes granola so much he asked if I'd make one with dried fruit for him. We went to the bulk food section and he looked around like a kid in a candy store as he picked out the cranberries and almonds. I must admit, he made a fabulous choice as these have been a favorite among those that have eaten the granola bars I've made.

If you like granola bars you will love to find out they are quick to make, bake and absolutely delicious. Once you learn the basics, they are so customizable, you'll be thinking up all kinds of combinations. Perhaps something like honey pecan granola bars would be a good choice for you?

Need more help learning how to make Cranberry Almond Granola Bars? Check out this video tutorial on how to make them. They are so simple to do you'll be wondering why you ever paid money for those cardboard tasting store bought ones.

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Cranberry Almond Granola Bars

A healthy snack bar packed with almonds, dark chocolate and cranberries

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Calories 150.3kcal

Ingredients

• 3 cups (240g) oats
• ½ cup (168g) cup honey
• 1 cup (113g) almonds
• ½ cup (100g) dark chocolate
• ½ cup (75g) dried cranberries
• ¼ cup (60mL) oil
• ½ tsp (2g) salt

Instructions

• Preheat oven to 350F (180C.)
• Line a 9×13 (23×33 cm) pan with parchment paper or aluminum foil and coat with non-stick spray or with oil.
• In a large bowl, stir together all the dry ingredients.
• Toss the dry mixture with the oil and honey until well coated.
• Press into the pan with the back of an oiled spoon or a piece of wax paper.
• Bake 20 – 25 minutes. The longer you bake them, the crunchier the bars will be when they cool.
• Cool in pan, remove and place block on cutting board. Cut into 24 slices. Store up to 3 weeks in an air tight container.

Nutrition

Serving: 1bar | Calories: 150.3kcal | Carbohydrates: 18.6g | Protein: 2.6g | Fat: 7.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.2g | Fiber: 2.3g