Crystelle's Peanut Butter Recipes

Peanut Butter Marshmallow Rice Squares

"This recipe is the perfect sweet treat to make and enjoy with the family!"

Makes 16, for under 40 pence a square!

Ingredients:

Method:

Place the butter in a large saucepan (this needs to be deep and wide as it will double up as our mixing bowl), and melt over a medium-low heat, stirring continuously for about 10 minutes. You want to take it past the point of melting until it froths vigorously and you start to see light brown solids form at the bottom.
At this point, immediately add the peanut butter, vanilla bean paste and salt and stir to combine.
Then, add in the marshmallows, and stir until the mixture is melted and smooth.
Pour the crispy rice cereal puffs and peanuts into the marshmallow mixture, and use a spatula to mix really well, ensuring everything is coated in the marshmallow mixture.
Tip the mixture into a lined 20cm square cake tin and press down firmly to make sure it is as compact as possible (I like to splash my hands with a bit of water to make it easier to handle).
Transfer to the fridge to firm up for about 20 minutes up to 2 hours.
Whilst in the fridge melt the chocolate either over a bain marie or in the microwave in 10 second bursts.
Remove the tray from the fridge and liberally drizzle over the melted chocolate, then place back in the fried to set fully and for the chocolate to harden.

Crystelle's Top Tips:

Make this recipe your own by adding sprinkles, dried fruit or popcorn - you could even swap out the cereal too!
You can swap out the vanilla bean paste for vanilla essence, and the peanut butter for a nut-free alternative

Asian Slaw with Creamy Peanut Dressing

"Peanut butter is amazing in savoury meals - especially Asian inspired dishes!"

Ingredients:

250g baby pink radishes, finely sliced on a mandolin
Juice of 1¼ limes
1/4 of a medium white cabbage (215g), finely slicedon a mandolin
1/4 of a medium purple cabbage (215g), finely sliced on a mandolin
4 small or 2 large carrots (170g),cut into thin matchsticks
150g sugar snap peas, finely sliced at a diagonal
5 spring onions, thinly sliced into matchsticks
a bunch of coriander, finely chopped
2 tablespoons toasted sesame seeds - Crystelle recommends black sesame seeds!
Optional: 150g cooked noodles (you can use any noodles here like soba, egg, ramen or flat rice noodles)

For the dressing:

Method:

First, we’re going to pickle the radish. Place the sliced radishes in a small bowl and cover with lime juice, then set aside while you make the rest of the salad.
Place the white cabbage in a large bowl with the red cabbage. Add the carrots – they can be prepped using a julienne peeler, spiralizer or sharp knife – and add to the bowl with the sugar snap peas, spring onion and coriander.
Use two large spoons to toss everything together until combined. If using noodles, add the cooked noodles now, and toss well to combine.
Now make the dressing. Place all the ingredients for the dressing in a jar, secure the lid tightly and give it a really good shake.
Pour the dressing all over the salad and give this a good mix.
Add the radish, along with the pickling juices, and mix again well.
Place a dry saucepan over a low heat and toast the black sesame seeds for about 5 minutes until nutty and fragrant.
Garnish the salad with the sesame seeds and an extra sprinkle of fresh coriander before serving.

Crystelle's Top Tips:

You can make the dressing in batches and store them in jars. Great for keeping the ingredients fresh, and for taking to a dinner party too!
You can double up on ingredients to make this salad for four people, or have it on the side with your choice of protein
You can swap out the maple syrup for honey, and swap out the rice wine vinegar for white wine vinegar!

Scroll down for delicious peanut butter recipes that the whole family can enjoy!