Peanut Butter Graham Crackers

Sunday, 24 February 2013

Ingredients

1/2 cup (1 stick) salted butter (or unsalted)
1 cup + 2 Tablespoons Nutella
1/4 teaspoon salt
1 and 1/4 cup salty peanuts (dry roasted, honey-roasted - whichever you prefer)
6 cups Rice Chex cereal
2 cups powdered sugar

Instructions

In a medium sauce pan over medium-low heat, melt the butter and Nutella. Stir constantly until smooth. Add salt. Remove from heat.
Pour the peanuts and cereal into a large bowl. Top with warm Nutella mixture and gently mix it around to coat each piece of cereal.
In a large zipped top bag or covered container, add the powdered sugar. Pour the Nutella covered cereal into the large bag or container. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
Discard excess powder and enjoy. Store at room temperature up to 2 weeks.

For the crackers:

Cream together 1/2 cup (one stick of butter) with 1/2 cup of dark brown sugar
add 1/2 cup of peanut butter
1/2 tsp salt
1 tsp baking powder
1 1/4 cups of whole wheat flour

finally add in 2 tbsp milk and 2 tbsp honey
shape into a ball and chill, for at least 30 minutes
roll out to desired thickenss
cut into squares (actually any shape is okey dokey)
prick with fork
bake on lined (or well greased) baking sheet @350F for 15 minutes (a bit longer if your cookies are thicker)

WATCH closely - I burned my first batch:(

let cool
Enjoy !

Food4ever