Chocolate Dipped Peanut Logs Food

DIPPED PEANUT BUTTER LOGS

Steps:

• In a large bowl, combine the first seven ingredients. Chill for 1 hour or until firm enough to shape. , Shape into 2-in. logs; place on a waxed paper-lined baking sheet. In a microwave, melt chocolate chips and shortening; stir until smooth. , Dip one end of each log into chocolate; allow excess to drip off or drizzle chocolate over logs. Return to waxed paper-lined sheet; chill until chocolate is set.

CHOCOLATE-DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350ºF.
• Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed.
• Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 1-inch apart onto ungreased cookie sheets; flatten balls in crisscross pattern with fork dipped in sugar. Bake 7-8 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
• Line cookie sheets with parchment paper; set aside.
• Microwave dark chocolate and shortening in bowl, stirring every 30 seconds until smooth.
• Dip cookies halfway into melted chocolate; place onto prepared cookie sheet. Sprinkle chocolate with chopped peanuts. Refrigerate to set.

CHOCOLATE DIPPED PEANUT BUTTER RICE KRISPIES

Steps:

• Melt the butter over low heat in a large pot.
• Stir in the marshmallows and cook until fully melted and no marshmallow white remains.
• Stir in the peanut butter until combined.
• Stir in the cereal until distributed evenly through the marshmallow mixture.
• Pour out onto a lightly greased rectangular baking dish (9 by 13 inches).
• Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense.
• Set aside to cool.
• Once the treats have cooled, melt the chocolate over low heat.
• Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.
• Turn chocolate side up and set in a baking dish or on a rack until set.

CHOCOLATE DIPPED PEANUT BUTTER BUGLES

Steps:

• Fill plastic food bag with peanut butter.
• Cut small hole in corner of bag.
• Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
• Do not overfill or the filling will leak out.
• In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
• Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
• Chocolate can also be melted in the top of a double boiler.
• Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
• Place on waxed paper to dry.
• Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.

CHOCOLATE-DIPPED PEANUT LOGS

Steps:

• In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip of. Dip into peanuts. Place on waxed paper to set.

PEANUT BUTTER LOGS

Steps:

• Using your hands, combine the peanut butter, cereal, and 1 1/2 cups confectioners' sugar in a medium bowl until well mixed. Roll into log shapes about the size of your little finger.
• Combine the remaining confectioners' sugar and water in a saucepan; bring to boil. Remove from heat and let stand a few minutes.
• Dip each log into glaze . Place on racks until glaze becomes firm. Store in airtight container with waxed paper between layers.

CHOCOLATE-DIPPED PEANUT BUTTER BALLS

Steps:

• Microwave peanut butter and butter in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Add confectioners' sugar, vanilla, cinnamon and nutmeg; mix until smooth. If mixture is too soft, stir in up to 1 additional cup confectioners' sugar.
• Shape mixture into 3/4-inch balls. Place on wax paper-lined tray. Refrigerate 15 minutes or until cooled.
• Melt chocolate as directed on package. Using a fork, dip 1 peanut butter ball at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
• Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.

CHOCOLATE-DIPPED PEANUT LOGS

Steps:

• In a large bowl, cream the peanut butter, butter, shortening, and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well.
• Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
• In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip off. Dip into peanuts. Place on waxed paper to set.