Peanut Butter Logs – Coconut Crunch Peanut Butter Logs Recipe
Peanut butter logs are one of the most popular logs that are used in breakfast and lunch. These Coconut Crunch Peanut Butter Logs are very yummy and delicious. Oceanrecipies has two very easy to make recipes of Butter Logs for you to make these old fashioned peanut butter logs at home.
Table of Contents
Ingredients of Peanut butter logs:
- Half cup butter softened
- One cup chunky peanut butter
- One cup creamy peanut butter
- 3-3/4 cups of confectioners’ sugar
- Six cups crisp rice cereal
- Two cups semisweet chocolate chips
- Chopped salted peanuts
Method #1 of Old Fashioned Peanut Butter Logs
Step #1
To make the loges firstly you have to take a large bowl, and then add cream butter, peanut butter, and confectioners’ sugar; stir in cereal. After that divide the dough in half. Cover and refrigerate it for almost one hour or overnight. And then, working with half of the dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-very thick logs and place on best waxed paper-lined pans.
Step #2
Now in a microwave-safe bowl, you have to melt chocolate chips; stir until smooth. After that, you can dip or drizzle over logs. If you like, sprinkle with peanuts and chill until set.
Step #3
Lastly, repeat the same process with the remaining dough. Store it in an airtight container in your refrigerator.
Ingredients:
- Sixteen-ounce crunchy peanut butter
- One and a half cups confectioners’ sugar
- Two cups of crisp rice cereal
- One and a half cups confectioners’ sugar
- ¼ cup of water
Method #2:
Step #1
First of all, you have to combine the peanut butter, cereal, and 1 1/2 cups of confectioners’ sugar in a medium-size bowl until well mixed. After that, roll into log shapes about the size of your little finger.
Step #2
In the second step, combine the remaining confectioners’ sugar and add water in a saucepan; bring it to boil. And then, remove it from heat and let it stand for a few minutes.
Step #3
In the end, dip each log into the glaze. Place it on racks until the glaze becomes fully firm. Store it in your airtight container with waxed paper between layers.
