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 CASSEROLE
Make and share this Chocolate & Peanut Butter Casserole recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In a medium mixing bowl, combine the flour, 1/4 cup sugar and baking powder.
- Add the milk, oil and vanilla extract; whisk until smooth.
- Stir in the peanut butter and chocolate chips.
- Pour mixture into ungreased 1 quart casserole; set aside.
- In bowl, combine the remaining sugar and cocoa.
- Gradually stir in boiling water.
- Pour mixture over batter in dish.
- Bake uncovered for 35-40 minutes or until a toothpick in cake portion comes out clean.
- Remove and sprinkle with peanuts and graham cracker crumbs.
- Serve warm with ice cream or whipped cream.
CHOCOLATE PEANUT BUTTER PEANUTS
Provided by Food Network
Time 25m
Yield about 4 servings
Number Of Ingredients 5
Steps:
- In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
- In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
CHOCOLATE PEANUT BUTTER
It's easy to make your own gourmet chocolate peanut butter at home. Put it in a fancy jar, and it's great for gifts, bake sales, or fund-raisers.
Provided by Annacia
Categories High Protein
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate.
- Let cool until barely warm, but still liquid.
- Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract.
- Stir until thoroughly combined.
- Mix instant coffee with hot water until completely dissolved.
- Add coffee to the chocolate peanut butter mixture until combined.
- Spoon into glass jars with tight seals.
- Serve as a spread with cookies, crackers, or toast or use as a filling for cakes.
Nutrition Facts : Calories 1608.4, Fat 133.1, SaturatedFat 42.4, Cholesterol 61, Sodium 1096.1, Carbohydrate 80.1, Fiber 14.1, Sugar 55.7, Protein 50.6
NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
Steps:
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
- Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
- Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.
PEANUT BUTTER AND CHOCOLATE RICE CRISPY SWIRLS
I got this yummy PB and chocolate crispy treat recipe from a friend of a friend and have looked on the Rice Crispy website for the same recipe and here on recipezaar and haven't found one exactly like it...similar recipe here on receipezaar yes, but not the same and none of them jelly rolled it and cut them into swirls which is different and cute! This recipe makes 16 swirls or you can divide the recipe into two logs and make mini swirls. And the best way to roll your log is with a silicone baking sheet liner called SILPAT ( google it )...it worked REALLY well! Nothing sticks to it...nothing!
Provided by Amy Duchesne
Categories Bar Cookie
Time 30m
Yield 16-32 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sauce pan over medium-low heat, combine the corn syrup, peanut butter and sugar. Melt together stirring repeatedly until the sugar is dissolved and the mixture is smooth and creamy. If the sugar does not completely dissolve but you feel the mixture is smooth enough you can take off of the heat.This may take 5-10 minutes.
- In a large mixing bowl combine the peanut butter mixture and the Rice Crispies. Work quickly to coat the cereal completely.
- Turn out the mixture onto a large greased cookie sheet or onto a silicone baking sheet liner ( SILPAT -you can google it ).
- At this point you can place the mixture into a 9x13 casserole dish and later cover it with the chocolate icing or you can proceed as follows for some cute swirls!
- Work fast to spread out the mixture into a 1/2 flat rectangle -- following the contours of the cookie sheet as much as possible.
- Cool off the mixture in the fridge or freezer for 5 mins or so ( you don't want to over cool it because you still have to roll it ).
- While the mixture is cooling you can quickly assemble the chocolate glaze. In a small mixing bowl combine the butter and the milk. Heat up in the microwave for 1-2 mins, melting the butter. Now add the cocoa powder and mix well with a whisk to get out all the lumps. Add the powdered sugar *you may need more than the recipe calls for to obtain a nice thick glaze, add more by the tablespoon. I followed the recipe and was fine.
- Take out the cooled off cereal mixture from the fridge and drizzle your chocolate glaze. I only needed 1/4 of the chocolate glaze and we loved the result -- but to each his own so add as much or as little as you want. But remember the more you add the more chance you have of it leaking out the sides.
- Using your greased hands ( if you don't have a SILPAT you might want to grease your hands ) or the edges of your SILPAT, roll the cereal mixture into a log. You can compress the mixture and seal up any cracks along the way -- it is very easy to work with.
- Refrigerate for 30 mins to an hour before slicing into swirls.
Nutrition Facts : Calories 31.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 62, Carbohydrate 7, Fiber 0.1, Sugar 0.6, Protein 0.7
CHOCOLATE PEANUT BUTTER BARS
We all loved this one! It has the texture of a brownie, but the taste of a peanut butter chocolate chip cookie. My kids both helped me make it and eat it!
Provided by Lazy Stacey
Categories Bar Cookie
Time 40m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
- Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
Nutrition Facts : Calories 85.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 17.3, Sodium 52.4, Carbohydrate 9, Fiber 0.4, Sugar 6.3, Protein 2.1
CHOCOLATE PEANUT BUTTER TRIFLE
This recipe is modified from a chocolate peanut butter pie recipe my teenage son and I found in a magazine. The pie tasted awesome but we could never get it to set up right, no matter how we tried. I've made this for several gatherings and it's always a big hit. I use pound cake but you could also use angel food cake or even brownies if you want a serious chocolate fix. Super easy to make. A great recipe for kids to help with or teens to make by themselves. My teenage son always gets a kick out of making something that people give him so many compliments on.
Provided by jravlin
Categories Dessert
Time 30m
Yield 1 trifle, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cut 1 1/2 pound cakes into aprox 1" cubes.
- Make chocolate pie filling according to directions on box.
- In mixing bowl mix 1 1/2 tubs whipped topping with 2 cups peanut butter.
- Put an even layer of 1/2 the whipped topping/peanut butter mix on the bottom of trifle bowl.
- Spread a thin layer of chocolate fudge ice cream topping over that. Then add an even layer of 1/2 the pound cake.
- Add 1/2 the chocolate pie filling on top of the first layer of cake. On top of that add the other 1/2 of the peanut butter/whipped topping mix. Add another layer of the chocolate fudge.
- Now use the other 1/2 of the pound cake with the other 1/2 of the pie filling/pudding on top of it. Finish with with remaining whipped topping that didn't get mixed with the peanut butter and sprinkle the chopped peanut butter cups on top of that.
- Cover with plastic wrap and chill for at least 1-2 hours.
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