Type what you have

Ingredients

• ✓ peanut
• banana
• zucchini
• half and half
• sugar
• cocoa powder

Instructions

1. 1 Combine bananas, zucchini, half-and-half, sugar, peanuts, and cocoa powder in the bowl of a food processor; pulse until smooth.

By Polly Rinas Janos

Ingredients

• ✓ peanut
• kale
• greek yogurt
• milk
• banana
• strawberry
• maple syrup

Instructions

1. 1 Blend kale, yogurt, and peanuts together in a blender until smooth. Add milk, banana, strawberries, and maple syrup and blend until desired consistency is reached.

By Ashlie Boucher

Ingredients

• ✓ peanut
• white sugar
• water

Instructions

1. 1 Line a baking sheet with a plain paper bag or parchment paper.
2. 2 Stir peanuts, sugar, and water together in a large pot over medium-low heat using a wooden spoon; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes.
3. 3 Carefully pour coated peanuts onto the prepared baking sheet until completely cooled.

By Rosa Letty Gonzalez

Ingredients

• ✓ peanut
• salt
• water

Instructions

1. 1 Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.
2. 2 Let peanuts boil in water for at least 3 hours.
3. 3 After three hours, take out a peanut and try it – if it’s not soft enough, keep boiling until the desired softness is reached.

By Thelma

Ingredients

• ✓ peanut
• semi-sweet chocolate chip
• peanut butter chip

Instructions

1. 1 Gather the ingredients.
2. 2 Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir peanuts into the chocolate and peanut butter mixture.
4. 4 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.

By Donna Farrand

Ingredients

• ✓ peanut
• oil
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Cook peanuts in the preheated oil until fragrant and hot, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with salt.

By Kristi Whittington

Ingredients

• ✓ peanut
• almond bark
• semisweet chocolate chip

Instructions

1. 1 Cook almond bark in a slow cooker on High, uncovered and stirring occasionally, until mostly melted, 5 to 10 minutes. Reduce the heat to Low and stir in chocolate chips. Cook and stir until chips are melted and mixture is dark in color, 5 to 10 minutes.
2. 2 Turn off the heat and stir in peanuts. Drop a spoonful onto a piece of parchment paper to test consistency; it should be thick and chunky. If it's too loose and runny, stir in more chocolate chips and peanuts.
3. 3 Line several baking sheets with parchment paper. Use a melon baller to drop spoonfuls peanut mixture onto the prepared baking sheets. Let harden before serving, about 1 hour.

By Alexander Petrie

Ingredients

• ✓ peanut
• sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.
3. 3 Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

By Melissa

Ingredients

• ✓ peanut
• white chocolate
• semisweet chocolate chip
• sweet chocolate

Instructions

1. 1 Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
2. 2 Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 more hour, stirring every 15 minutes.
3. 3 Drop spoonfuls of chocolate-peanut mixture onto waxed paper. Let cool until hardened, 30 to 45 minutes.

By mzcopper

Ingredients

• ✓ peanut
• apple
• milk chocolate candy
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.
3. 3 Place roasted peanuts and candies on separate plates; set aside.
4. 4 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.
5. 5 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.
6. 6 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.

By CANDYPEACHESCHIC

Ingredients

• ✓ peanut
• white candy coating
• sweet chocolate
• semi-sweet chocolate chip

Instructions

1. 1 Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.

By GlassArtist

Ingredients

• ✓ peanut
• semisweet chocolate chip
• peanut butter chips
• chow mein noodle

Instructions

1. 1 Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2. 2 Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3. 3 Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
4. 4 Refrigerate until set, about 2 hours.

By Kasey

Ingredients

• ✓ peanut
• peanut butter chip
• butter
• sweetened condensed milk
• marshmallow

Instructions

1. 1 Pour 1/2 of peanuts into the bottom of a 9x13-inch baking dish.
2. 2 Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
3. 3 Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover peanuts with a sheet of waxed paper and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

By SWC

Ingredients

• ✓ peanut
• ice cream sandwich
• whipped topping
• caramel ice cream topping

Instructions

1. 1 Cut 1 ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until the bottom is covered, alternating whole and half sandwiches.
2. 2 Spread with 1/2 of the whipped topping. Pour caramel on the top. Sprinkle with 3/4 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full.
3. 3 Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

By HOPEB

Ingredients

• ✓ peanut
• white vinegar
• water
• sea salt

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• honey-oat cereal
• cranberry
• carob chip
• sunflower seed

Instructions

1. 1 Combine cereal, peanuts, cranberries, carob chips, and sunflower seeds in a large bowl. Store trail mix in an airtight container at room temperature.

By Erin

Ingredients

• ✓ peanut
• pretzel
• corn cereal squares
• candy-coated milk chocolate pieces
• white chocolate

Instructions

1. 1 Cover a large area of counter space with waxed paper and tape it down.
2. 2 Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
3. 3 Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted white chocolate over pretzel mixture; stir to evenly coat.
5. 5 Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.
6. 6 Break into pieces and store in an airtight container.

By inkmistress

Ingredients

• ✓ peanut
• water
• salt
• creole seasoning
• crab boil seasoning

Instructions

1. 1 Combine water, peanuts, salt, Creole seasoning, and liquid crab boil seasoning in a multi-functional pressure cooker (such as Instant Pot); stir. Close and lock the lid. Select High pressure according to manufacturer's instructions; set the timer for 180 minutes (3 hours). Allow 25 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unplug the cooker but keep the lid on. Let peanuts sit for 2 hours for maximum flavor.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• butter
• sugar
• salt

Instructions

1. 1 Line a jelly roll pan with parchment paper.
2. 2 Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
3. 3 Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

By Jordan Patten

Ingredients

• ✓ peanut
• sugar
• water
• sea salt
• cinnamon
• chili powder

Instructions

1. 1 Grease a baking sheet or line with a silicone mat.
2. 2 Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
3. 3 Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
4. 4 Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

By Rob Tanner

Ingredients

• ✓ peanut
• rolled oat
• peanut butter
• honey
• semi-sweet chocolate chip

Instructions

1. 1 Mix together oats, peanut butter, honey, peanuts, and chocolate chips in a medium bowl until blended. Refrigerate for 20 to 30 minutes.
2. 2 Roll into twenty 1-inch balls, using about 2 tablespoons for each one.

By Kraft Peanut Butter

Ingredients

• ✓ peanut
• waxed paper
• butterscotch chip
• peanut butter
• chow mein noodle

Instructions

1. 1 Line a baking tray with waxed paper.
2. 2 Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir noodles and peanuts into melted peanut butter mixture.
4. 4 Drop dough by forkfuls onto the prepared tray. Allow to cool at room temperature until set.

By Carole Zee

Ingredients

• ✓ peanut
• banana
• ice pop stick
• peanut butter
• semisweet baking chocolate

Instructions

1. 1 Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. 2 Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
3. 3 Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.

By kelsey

Ingredients

• ✓ peanut
• whipped topping
• pineapple
• butterscotch pudding mix
• apple

Instructions

1. 1 Stir whipped topping, pineapple, and butterscotch pudding mix together in a large bowl until smooth.
2. 2 Fold apples and peanuts into pudding mixture until mixture is well combined.
3. 3 Refrigerate at least 30 minutes.

By jessikaleigh512

Ingredients

• ✓ peanut
• sweetened condensed milk
• peanut butter
• white chocolate
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Heat sweetened condensed milk and peanut butter in a heavy saucepan over medium heat, stirring constantly, until just bubbly.
3. 3 Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
4. 4 Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.
5. 5 Cover and chill for 2 hours or until firm.
6. 6 Turn fudge onto a cutting board; peel off paper. Cut into squares. Store leftovers covered in refrigerator.

By Allrecipes Member

Ingredients

• ✓ peanut
• cooking spray
• sweetened condensed milk
• peanut butter chip
• butter
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ peanut
• olive oil
• seafood seasoning
• cayenne pepper
• salt

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C).
2. 2 Whisk together olive oil, seafood seasoning, and cayenne pepper in a large bowl. Add peanuts and stir to coat. Transfer to the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes. Toss and continue cooking for 10 minutes more.
4. 4 Remove the basket from the air fryer. Season peanuts with salt, toss, and cook for 5 minutes more. Transfer peanuts to a paper towel-lined plate and let cool.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• semisweet chocolate chip
• butter
• sweetened condensed milk
• miniature marshmallow

Instructions

1. 1 Gather all ingredients.
2. 2 Line a 9x13-inch pan with waxed paper.
3. 3 Heat chocolate chips and butter in a microwave-safe bowl in 30-second increments, stirring occasionally, until melted and smooth. Stir in condensed milk.
4. 4 Mix peanuts and mini marshmallows together in a separate bowl.
5. 5 Gradually stir into chocolate mixture until incorporated.
6. 6 Pour into the prepared pan. Refrigerate until firm, about 2 hours.
7. 7 Cut into 24 squares. Enjoy!

By Sara

Ingredients

• ✓ peanut
• salt
• jalapeno pepper
• red pepper flake
• crab boil
• cajun seasoning
• garlic powder

Instructions

1. 1 Place peanuts, salt, jalapeños, red pepper flakes, crab boil, Cajun seasoning, and garlic powder into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally and add water as needed to keep the peanuts covered. Drain, then serve hot or cold.

By Rachael N Reed Palmer

Ingredients

• ✓ peanut
• corn puff
• butter
• brown sugar
• corn syrup
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
2. 2 Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
3. 3 Remove from heat; stir in baking soda until mixture foams up.
4. 4 Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
5. 5 Spread on waxed paper to cool. Break apart and store in an airtight container.

By rookie