Make pudding according to package directions, in mixing bowl using rotary beater.
Put peanut brittle in plastic bag; then gently hit with rolling pin to crush brittle.
Alternate layers of pudding and crushed peanut brittle in each of 4 dishes.
Sprinkle some crushed peanut brittle on top of each.
Top with dollop of whipped cream or topping.
Serve immediately or refrigerate until serving time.
Makes 6 servings.
Let ice cream soften so it can be stirred.
Break up peanut brittle with a rolling pin.
Mix peanut brittle into ice cream and refreeze.
Serve and enjoy!
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Beat egg yolks with brown sugar. Add to scalded milk. Cook until it's thick. Dissolve gelatin in cup of water. Add to mixture while hot. Cook until starting to set and add beaten egg whites which have 2 tablespoons of sugar. Add cup of whipping cream, crushed peanut brittle and vanilla. Pour into the baked pie shell and serve with whipped cream with brittle in it.
Combine peanut butter
and
butter
and
mix.
Then add sugar and cream well.
Add
egg and vanilla.
Then add all the rest of the dry
ingredients,
sifting
flour, soda and baking powder together.
Mix well.
Shape in roll about 1 1/2 inch in diameter. Cool
in
icebox.
When
cool,
cut 1/4-inch thick. Place on cookie sheet.
Put\ton
top of each cookie 1 teaspoon of peanut brittle.
Bake at 400\u00b0.
Mix ice cream and peanut brittle.
Pour into crust and freeze 6 hours or more.
Add peanut brittle, vanilla and sugar to whipped cream; toss gently.
Place into mold and freeze.
Remove peanut brittle bag from box and put a couple of small holes in it, then wrap it in a kitchen towel and with a butcher knife handle, pound candy until it is in very small pieces, turning bag. Dump Cool Whip and candy pieces in a large bowl and mix well. Put this mixture into your pie crust and cover with plastic lid that came with the crust. Let chill at least 24 hours before serving. Serve topped with whipped cream. Yum, yum.
Set oven to 375 degrees.
Grease a baking sheet.
In a bowl, cream the butter and sugars until smooth.
Add eggs, beating well; beat in vanilla.
Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
Stir in the vanilla chips, nuts and peanut brittle.
Drop by tablespoonfuls 2-in apart on greased baking sheets.
Bake for 10-12 mins, or until golden brown.
Preheat oven to 325\u00b0F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325\u00b0F oven for 15 minutes or until lightly browned. Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
Grease two cookie sheets.
Using a 3-quart heavy-gauge saucepan, cook sugar, syrup, water and salt to 234\u00b0 or to the soft ball stage.
Add raw peanuts and margarine and stir constantly; cook to 300\u00b0.
Add baking soda; stir in very well and take off heat about a half-minute into stirring.
Continue to stir until peanut brittle color.
The mixture will be a foam-like caramel color.
Reserve some chopped peanut brittle for decoration.
Mix remaining brittle with the ice
medium bowl. Break apart peanut brittle into a food processor. Pulse
Preheat oven to 350 degrees. Butter and flour a 13 x 9 inch baking pan.
Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring until smooth.
Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
Whisk together flour and salt, then whisk into chocolate mixture.
Spread in pan. Bake 25 minutes. Sprinkle with brittle. Bake another 5 minutes. Cool completely.
elted.
dip half of peanut brittle pieces halfway into chocolate mixture
ix until combined. Add the peanut butter and mix until incorporated
Combine bananas, peanut brittle and whipped cream.
Spoon into 4 (8 oz) stemmed water goblets, as follows- 2 tbls strawberries, 1/2 cup banana mixture, 2 tbls strawberries, and 1/2 cup banana mixture (approx. depending on banana size).
Chill 1 hour before serving.
Cook egg whites, brown sugar, cream of tartar and water over boiling water for 7 minutes or until icing holds peaks.
Beat constantly with beater.
Remove from heat; beat until cool. Sprinkle crushed peanut brittle over top of frosted cake.
chance to add the peanut brittle.)
Butter a rimmed baking
hips and 3/4 cup peanut butter chips into dough. Press