Best 8 No Bake Crunchy Peanut Butter Clusters Recipes

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

PEANUT BUTTER NO BAKES

Steps:

• Combine sugar and milk in a saucepan; bring to a boil, stirring constantly, for 3 minutes. Remove from heat; stir in crackers, coconut, and peanut butter until evenly combined. Drop spoonfuls of mixture onto waxed paper. Cool completely.

CRUNCHY PEANUT CLUSTERS

Steps:

• In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated.
• Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.

PEANUT BUTTER CLUSTERS

Steps:

• In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

NO-BAKE PEANUTTY CLUSTERS

Steps:

• In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring after 30 seconds, until softened; stir until smooth. (If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.)
• Stir noodles and peanuts into chocolate until well coated. Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS

Steps:

• Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside.
• In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside.
• In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks).
• Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted.
• Pour peanut butter mixture over cereal mixture in the large bowl.
• Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture.
• Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles.
• Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.