Best 6 Monkey Butter Recipes

MONKEY BUTTER (MONKEY JAM)

Steps:

• Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
• Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
• If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
• Note: Product may turn a light pink hue.

CRUNCHY MONKEY PEANUT BUTTER-BANANA STICKS

Steps:

• Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it. Place the granola into a food processor and lightly process to crush up the granola, nuts, and raisins. Peel and cut each banana in half across the middle. Insert a popsicle or chop stick into the cut end of each half-banana. Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter. Eat the bananas right off the sticks, but serve on a plate to catch the crumbs.

MONKEY PEANUT BUTTER BARS

Steps:

• Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
• Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
• Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
• To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.

MONKEY PEANUT BUTTER BARS

Steps:

• Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
• Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
• Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
• To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.

MONKEY BUTTER RECIPE - (4.3/5)

Steps:

• Add all ingredients to a 3-quart pot/saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook until thick, stirring occasionally. (There should be almost no liquid left. This may take from 45 to 60 minutes.) Cool the monkey butter before filling and sealing in small glass jars, then refrigerate.

NEIMAN MARCUS MONKEY BREAD WITH STRAWBERRY BUTTER RECIPE - (4.3/5)

Steps:

• Strawberry Butter: Whip butter in a bowl with electric mixer until fluffy. Fold in strawberry preserves. Return to refrigerator and allow butter to solidify. Neiman Marcus Monkey Bread: In the bowl of a stand mixer or in a large bowl, drizzle the yeast over the warm milk, stirring to combine. Set aside for a few minutes to hydrate the yeast. Meanwhile, in a separate large bowl, sift together the flour, sugar and salt. Using the paddle attachment with a stand mixer, or a hand-held mixer, beat the softened butter into the yeast mixture. With the mixer running, add the flour mixture until thoroughly combined, scraping down the sides of the bowl as needed (as the dough thickens you may need to do this by hand). Continue to mix on medium speed until the dough appears sticky but becomes smooth to the touch when you roll a small piece into a ball, about 2 minutes. Form the dough into a disc and transfer it to a lightly greased bowl. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled in volume, about 1 hour (time will vary depending on the temperature in the room). After dough has risen, turn out onto lightly floured work surface. Punch down and roll out to 1/4 inch thickness. Cut into 2″ diamond shaped pieces. Dip each piece in melted butter. Arrange in a 4″ pie pan, 4 or 5 overlapping pieces per loaf. Allow to rise for 1/2 hour. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more of the melted butter.