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Peanut Butter Crunchies Recipe
|Self rising flour||2 Cup (32 tbs)|
|Peanut butter||3⁄4 Cup (12 tbs) (chunky)|
|Sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs) (firmly packed)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Hot water||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3540 Calories from Fat 1604
% Daily Value*
Total Fat 187 g287.8%
Saturated Fat 76.2 g381%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 4612.8 mg192.2%
Total Carbohydrates 430 g143.3%
Dietary Fiber 11 g44.1%
Sugars 212.6 g
Protein 60 g120.1%
Vitamin A 56.2% Vitamin C
Calcium 63.5% Iron 69.7%
*Based on a 2000 Calorie diet
Combine peanut butter, sugars, butter and water in medium-size bowl and beat until well blended and creamy.
Stir flour into peanut butter mixture, blending well.
Shape into 2 rolls.
2 inches in diameter.
Wrap in waxed paper; chill until firm.
Unwrap cookie rolls and cut into 1/4 inch slices; place on cookie sheets.
Bake at 400° for 8 to 10 minutes, or until lightly browned.