CHOCOLATE PEANUT BUTTER
Better than store-bought versions because it is less sweet. Just enough honey to counter the bitterness of the cocoa powder. Delicious on bananas, toast, or anything else you spread regular peanut butter on.
Provided by Judy
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- Melt chocolate chips in a large microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Stir peanut butter, honey, and cocoa powder into melted chocolate and stir until completely combined. Transfer to a jar and store at room temperature.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 55.9 mg, Sugar 3.6 g
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
ALEXANDER'S CHOCOLATE-COVERED PEANUTS
This recipe makes 28 amazingly sweet and crunchy clusters of delicious chocolate-covered peanuts!
Provided by Alexander Petrie
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h17m
Yield 28
Number Of Ingredients 3
Steps:
- Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts.
- Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny.
- Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 21.2 g, Fat 22.8 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 199.4 mg, Sugar 7.9 g
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
CHOCOLATE PEANUT BUTTER SPREAD
This is probably more lethal than butter and mayonnaise combined...but WHO CARES?!:) This is wonderful on bagels, muffins, breads, cookies, soft pretzels...anything:)
Provided by JamesDeansGirl
Categories Spreads
Time 12m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, melted chocolate, butter, powdered sugar, and vanilla; blend until smooth.
- Combine the coffee powder and hot water until the coffee granules dissolve; blend into the peanut butter mixture.
- Store in an airtight container in the refrigerator; bring to room temperature before serving.
CHOCOLATE PEANUT BUTTER
Turn your food processor into a nut-butter-making machine with this easy recipe for homemade chocolate peanut butter. Try it on toast, spread on a banana or for a treat right off the spoon.
Provided by EatingWell Test Kitchen
Categories Healthy Vegan Chocolate Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Spread peanuts in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add melted chocolate, maple syrup, oil, vanilla and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 8 minutes and up to 10 minutes.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 12.4 g, Cholesterol 0.5 mg, Fat 15.3 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.4 g, Sodium 76.3 mg, Sugar 7.4 g
CHOCOLATE PEANUT BUTTER BAGELS
Here's the recipe for Chocolate Peanut Butter Bagels. They're easier than you think. This recipe was slightly modified from a peanut-butter bagel recipe from the "have cake, will travel" blog Original recipe here:
Provided by La Tara
Categories Breads
Time 2h
Yield 8 bagels, 8 serving(s)
Number Of Ingredients 8
Steps:
- If using bread machine, place everything in the pan following manufacturer's instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
- Then start machine on DOUGH setting. If not using bread machine: follow these instructions up to the first rise: .
- Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
- Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
- Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
- Let bagels rest for 5 minutes.
- In the meantime, bring water in a medium saucepan to a boil.
- preheat oven to 400°F prepare a couple of cookie sheets with parchment paper.
- Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. don't worry if they don't sink, it'll work out just fine.
- Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled.
- Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
- Cool on a cookie rack.
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- Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
- The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
- Add the vanilla, chocolate chips*, optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and chocolate chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling.
- Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.
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- In a medium bowl, whisk together sugar, cardamom, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
- (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment or a spoon, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, and vanilla and combine. Lastly, add in flour and mix with a spoon or yoru hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)
- Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
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- To the graham crackers, add the melted butter, peanut butter and 2 c. powdered sugar. Puree until smooth and add the remaining powdered sugar. Puree until smooth.
- Meanwhile, in a microwave safe bowl, microwave the dark chocolate chips in 30 second intervals, stirring each time until the chocolate chips are smooth. Stir the salt into the melted chocolate and spread over the peanut butter mixture.
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- Chocolate Peanut Butter: This one’s for all the purists out there. Composed of just two ingredients, this tasty spread can be enjoyed on waffles, ice cream or just straight out of the jar with a big spoon.
- Chocolate Peanut Butter Loft Cookie Stacks: The dough for these cookies has to sit overnight, but the results are well worth the wait. If stacks aren’t your thing, just dollop frosting onto individual cookies for larger parties or spread it between two cookies to make yummy sandwiches.
- Ultimate Chocolate Peanut Butter Cake: This cake lives up to its name. The chocolate layers are moist, the peanut butter frosting is rich and the chocolate-peanut butter glaze is positively sinful.
- Chocolate Peanut Butter Granola Apple Bites: Apples are a classic flavor that go well with both peanut butter and chocolate, and since fruit is involved, there’s clearly no limit to how many you can munch on.
- Chocolate Peanut Butter Sweet Rolls: Have these rolls for dessert, or for breakfast if you’re really feeling indulgent. Try to resist the urge to stick your fingers straight in the peanut butter cream cheese frosting!
- Chocolate Peanut Butter Pretzel Cupcakes: Like apples, pretzels are another classic taste to pair with both chocolate and peanut butter. The combination of sweet and salty will make your taste buds happy, and even though these cupcakes are fairly straightforward to make, they look fancy enough to serve at big parties.
- Banana Chocolate Chip Pancakes With Peanut Butter Syrup: Who says you can’t have chocolate and peanut butter in the morning? The banana makes these pancakes light and fluffy, so you’re definitely going to want to go back for another stack.
- Reese’s Beauty Butter Shooters: While these certainly make a great Halloween treat, who’s to say you can’t whip up batches year-round? (via Brit + Co.)
- Chocolate Peanut Butter Homemade Ice Cream: Instead of being restrained to just a pint of Ben + Jerry’s, why not make as much ice cream as you want?
- Chocolate Peanut Butter Cookie Parfaits: Easy to assemble, these desserts can be made a day early if you’re going to be pressed for time, and you can always use ready-made cookies and instant pudding if you’re really in a rush.
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