CHOCOLATE DIPPED PEANUT BUTTER S'MORES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
- Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
- Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
- When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
- Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!
CHOCOLATE COATED PEANUT BUTTER CRACKERS
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Barb
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.3 g, Cholesterol 9.5 mg, Fat 24 g, Fiber 1 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 213.9 mg, Sugar 28.5 g
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS
These cookies are fun to make anytime of year. My family enjoys them because they're not as rich as many other sweets. The recipe can easily be doubled...I like to make one batch dipped in milk chocolate and another in white chocolate.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE DIPPED PEANUT BUTTER CRACKER SANDWICHES
Easy and delicious - I've been told these taste like Girl Scout cookies (which I have never tried.) My 2 year old loved helping me make them. The candy melts come in several colors, Ritz come in seasonal shapes, and they have so many cute sprinkles that you could use these for just about any occasion.
Provided by Random Rachel
Categories Candy
Time 25m
Yield 38 cookies, 19 serving(s)
Number Of Ingredients 4
Steps:
- Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. Repeat with remaining crackers and peanut butter until you have exhausted your supply.
- Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on.
- Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Once its all melted, reduce the heat to low. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat.
- - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted.
- Next, dip the cookies. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. It looks better if you can dip the whole thing at once. Sprinkle them fairly quickly before the chocolate begins to set.
- Allow to set for 1 hour before moving. Store in an airtight container for a week. (They may stay good longer, but we've never had them last that long :-) ).
Nutrition Facts : Calories 353.6, Fat 23.4, SaturatedFat 8.9, Cholesterol 6.6, Sodium 238.1, Carbohydrate 30.9, Fiber 1.6, Sugar 21.4, Protein 7.9
DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
GRILLED CHOCOLATE AND PEANUT BUTTER SANDWICH
Make and share this Grilled Chocolate and Peanut Butter Sandwich recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow dish, beat together the eggs and milk; set aside.
- Make 2 sandwiches with the bread, peanut butter and chocolate breaking the chocolate as needed to cover bread without extending over the edges.
- Dip both sides of the sandwich in egg mixture to coat.
- Heat the butter in a large skillet over medium heat.
- Put the sandwiches in the skillet and cook, pressing occasionally with a spatula until golden, approximately 1 to 2 minutes per side.
- Transfer to a paper towel-lined plate and cut in half.
- Put the powdered sugar in a fine mesh sieve and dust sandwiches with sugar before serving.
Nutrition Facts : Calories 342.6, Fat 19.2, SaturatedFat 7.8, Cholesterol 142.7, Sodium 291.7, Carbohydrate 33.5, Fiber 2.2, Sugar 12.3, Protein 10.6
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CHOCOLATE COVERED PEANUT BUTTER CRACKERS - LEELALICIOUS
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5/5 (1)Total Time 20 minsEstimated Reading Time 4 minsPublished 2013-04-02
- If required, break Saltine crackers into squares. Melt about half of the chocolate on top of a double boiler or in the microwave.
- Spread approx. one teaspoon of melted chocolate on 12 of the crackers and top with another cracker.
- Spread one teaspoon of peanut butter on remaining 12 crackers and place on top of the chocolate cracker sandwiches. Place stacked cracker sandwiches in the fridge to set up a little.
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Cuisine Desserts, CookiesEstimated Reading Time 1 minServings 24Published 2019-04-12
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- Spread some peanut butter onto the unsalted, flat side of a Ritz cracker. Top with a second Ritz cracker to form a sandwich. Set those aside on a plate.
- In a large microwave-safe bowl, melt some the baker's semi-sweet chocolate in the microwave at intervals of 20-30 seconds, stirring in-between until smooth. Set aside to cool slightly.
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- Sandwich about a 1/2 Tbs. of peanut butter between 2 ritz crackers. Place all the peanut butter ritz “sandwiches” in the freezer for 30 minutes before dipping.
- Melt the chocolate almond bark carefully in the microwave or in a chocolate melting pot. Break the center prongs of a good quality plastic fork out and use as a dipping tool.
- Dip the well chilled ritz sandwiches in the melted chocolate bark. Let the excess drip off and place them on wax paper to cool and harden. Then if desired, melt the red and green candy melts and drizzle them over the chocolate dipped peanut butter ritz crackers.
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- Spread half of the Ritz crackers with peanut butter (about a teaspoon each). Spread the other half with the marshmallow creme. The marshmallow creme will be very sticky and hard to spread. Just place a blob in the middle. It will spread out when you sandwich them together!
- Sandwich the peanut butter and marshmallow crackers together and place them on a parchment lined baking sheet. Place the baking sheet in the freezer for about 30 minutes.
- In the meantime, place the chocolate in a double boiler or microwave safe container and melt until smooth.
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- Place 1 cup chocolate wafers in a microwavable bowl and then melt for one minute at 50% power. Stir and then microwave in 30 second increments, stirring in between until melted.
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CHOCOLATE COVERED RITZ CRACKERS {FOUR WAYS} - I AM BAKER
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- Spread peanut butter onto the tops of 12 crackers. (I like to have the salted side facing in, but you can spread peanut butter on whatever side you prefer.)
- Melt chocolate in the microwave or over a double boiler. Once chocolate is melted, use a fork to dip the peanut butter cracker sandwich into the chocolate to coat. Shake off any excess and place onto a wax paper lined cookie sheet. Let chocolate harden at room temperature.
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- Line a baking sheet with parchment paper. Place the chocolate in a microwave safe bowl and melt for one minute at 50% power; stir. Continue melting at 50% power for 30 second intervals until completely melted and smooth.
- Dip the graham crackers into the chocolate to cover completely. Place on prepared baking sheet. Place the baking sheet in the freezer.
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- Dip each graham cracker in the chocolate using a spoon to make sure it's all covered. Use a fork to lift it out of the chocolate and tap off the excess chocolate. If needed use a spoon to smooth the chocolate on top and to remove any more excess chocolate. Place each graham cracker back on the lined baking sheet. Place in the freezer for about 10 minutes or until chocolate is set.
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- Place the chocolate or white chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate
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