Chocolate Peanut Butter Hot Cocoa Food
PEANUT BUTTERCUP HOT CHOCOLATE
Hot chocolate mixed with peanut butter makes this yummy treat.
Provided by AHMOM
Categories Drinks Recipes Hot Chocolate Recipes
Time 2m
Yield 1
Number Of Ingredients 2
Steps:
- In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 25.6 g, Fat 6.6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 190.9 mg, Sugar 19.4 g
CHOCOLATE PEANUT BUTTER HOT COCOA
Received this recipe through a local grocery store coupon flyer. I could not stop myself from trying this! I know there is a friend on here (CoffeeB! :) ) who would love this just as much as I did. Like a melted peanut butter cup in a mug! Yummy!
Provided by HokiesMom
Categories Beverages
Time 2m
Yield 1 mug, 1 serving(s)
Number Of Ingredients 5
Steps:
- Place cocoa mix into a large mug.
- Add peanut butter.
- Gradually stir in hot water and mix until well blended.
- Top with whipped topping and sprinkles if you desire.
PEANUT BUTTER HOT CHOCOLATE MIX
I don't know many people who can resist the temptation of the combination of chocolate and peanut butter -- Give this variation of Hot Chocolate and chance to see if you can resist! This mix will serve 20. Be sure to make with milk when serving. I discovered this recipe in Cook's Country Magazine.
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a large bowl.
- working in tow batches, pulse ingredients in food processor until chips are finely ground.
- Store in air tight container for up to 3 months.
- To Make Peanut Butter Hot Cocoa:.
- Stir 1/3 cup of this mix into 1 cup HOT MILK.
- Top with whipped cream or marshmallows.
- Raspberry Variation:.
- Use white chocolate chips in place of peanut butter chips, add 1 (3 oz) box raspberry gelatin and reduce confectioner's sugar to 1 1/2 cups. (NOTE: Be certain to use white chocolate chips as the white chocolate will provide a creamy texture).
Nutrition Facts : Calories 193.4, Fat 4.8, SaturatedFat 2.3, Cholesterol 3.6, Sodium 158.3, Carbohydrate 30.7, Fiber 2.8, Sugar 26.2, Protein 10.1
MILK CHOCOLATE AND PEANUT BUTTER HOT COCOA
Wherever they meet up, chocolate and nuts get along famously. Anyone who loves chocolate and peanut butter in candy form will find this hot drink irresistible. This recipe can also be made into Hot-Cocoa Ice Pops. Also try: White Chocolate Hot Cocoa with Coconut Milk and Rum and Dark Chocolate Hot Cocoa.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.
PEANUT BUTTER HOT CHOCOLATE
If you're looking for a cozy hot cocoa recipe, but with some extra flavor, you have to try this Peanut Butter Hot Chocolate! It's creamy, rich, flavorful and easily made dairy-free and vegan-friendly. Made in a saucepan in 5 minutes!
Provided by Ashley
Categories Drink
Time 6m
Yield 2
Number Of Ingredients 6
Steps:
- Heat milk in medium saucepan over medium-high heat until simmering.
- Add in cocoa powder, chocolate chips, peanut butter, maple syrup and vanilla extract. Whisk until chocolate chips and peanut butter are melted completely and mixture is smooth, allowing the mixture to simmer for a few minutes (do not boil).
- Divide into two mugs and add whipped cream, peanut butter drizzle, chocolate shavings. Enjoy!
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- In a small saucepan set over medium-low heat, whisk together cocoa powder and sugar. Whisk in the milk until the cocoa and sugar have dissolved.
- Dip the rims of two mugs in chocolate sauce and then in chopped Reese’s Pieces. Pour hot chocolate into each glass and top with whipped cream and more Reese’s pieces if desired.
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- In a sauce pan, heat the milk until hot. Turn off the heat. Add the cocoa powder and peanut butter and stir them in until smooth.
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- Melt chocolate in a small, microwave-safe bowl in the microwave in 15 second increments, stirring each time, until smooth.
- Add a heaping spoonful of melted milk chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
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From fearlessfresh.com
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- In a medium saucepan, heat milk and half and half to 165°F, or until you see foamy bubbles begin to form around the edges. Do not bring it to a full, rolling boil.
- If your cocoa is not smooth or has chunks of peanut butter floating around that simply will not melt, run the cocoa through the blender and reheat again before serving.
PEANUT BUTTER HOT CHOCOLATE - JOYFOODSUNSHINE
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From joyfoodsunshine.com
Ratings 8Calories 323 per servingCategory Dessert, Drinks
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- Add coconut milk, almond milk, chocolate, peanut butter and sugar to a small saucepan and heat over medium heat.
- Add, cocoa powder, vanilla and salt (if desired) and whisk until completely combined and warm.
- Cover and remove from heat and let cocoa sit (covered) for 5 minutes before serving if you would like a very thick hot cocoa, or serve immediately.
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- Pour chocolate melts into a microwavable safe bowl and melt according to the directions on the package.
- Add a heaping spoonful of chocolate to each of the molds. Using the spoon, spread the chocolate up the sides and all around, ensuring the cavity is evenly coated with chocolate. Repeat with all of the molds (six for three cocoa bombs and twelve for six hot cocoa bombs)
- Refrigerate or freeze mold for 5-10 minutes. Remove the chocolate from each cavity and place them on a plate or flat-bottom bowl. If preparing the cocoa bombs at a later time, place chocolate halves in the refrigerator.
- Fill six halves with 1 tablespoon hot cocoa, mini marshmallows, and 15-20 peanut butter baking chips.
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From notenoughcinnamon.com
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- In a saucepan, heat milk over medium heat until it's warm but not boiling. Whisk in the cocoa powder, salt, and sweetener, and then peanut butter and dark chocolate, if using.
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From thetravelbite.com
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- Pour milk in microwave safe container and microwave for 1:00 to 1:30 minutes. I prefer to use a glass measuring cup that has a pouring spout.
- Pour the peanut butter hot chocolate into a mug through a sieve so that you'll catch any solid pieces that didn't dissolve.
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- Place candy melts in separate microwave safe bowls and melt in the microwave per the directions on the package.
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3.5/5 (2)Category DrinksCuisine AmericanTotal Time 50 mins
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- Place peanut butter chips in a food processor and pulse until chips are finely chopped. Sift the sugar, cocoa, milk powders, cornstarch and salt ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Add this mixture to the food processor with the chopped chips and pulse until all the ingredients are thoroughly combined, and peanut butter chip fragments are coated.Transfer to a large air-tight container or hermetic jar to store. Stored air-tight at room temperature, this mix will keep for 6 months.
- Melt the semi-sweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring together with a silicone spatula until all chips are thoroughly melted. Dollop out a large tablespoon portion of melted chocolate into the cavities of a silicone sphere candy mold. Spread the chocolate evenly in a layer around the inside of each cavity, all the way to the top, with a pastry brush. When cavities are all filled, place the mold on a small baking sheet to keep them rigid, and place in the freezer for at least 30 minutes.
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5/5 (1)Category DrinkServings 1Total Time 10 mins
From bigbearswife.com
5/5 (1)Category DrinkServings 1Total Time 10 mins
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4.3/5 (14)Category DrinksCuisine AmericanTotal Time 20 mins
From chocolatemoosey.com
4.3/5 (14)Category DrinksCuisine AmericanTotal Time 20 mins
- Whisk in the cocoa powder, powdered sugar, and salt until smooth then whisk in the peanut butter and 1/2 cup peanut butter cups until melted and smooth.
- Bring to a boil. Boil, stirring often, for 1 minute or until it starts to thicken. Remove from the heat and cool while you make the whipped cream (get directions here).
- Divide hot chocolate between two mugs and top with whipped cream and remaining 1 tablespoon peanut butter cups.
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5/5 (4)Total Time 5 minsServings 1
From thegarlicdiaries.com
5/5 (4)Total Time 5 minsServings 1
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From ilovepeanutbutter.com
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- Preheat oven to 250. Prep two cookie sheets covered with parchment. In stand mixer, add egg whites and pinch of cream of tartar. Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
- Keep motor running and gradually add sugar and then continue beating for approximately 5 minutes. Continue to keep the motor running and gradually add powdered sugar; continue beating for 8-10 minutes or until very stiff peaks form and mixture is glossy-looking. (While you just let the mixer go for 8 minutes, melt your peanut butter and chocolate chips, separately. You want them melted, but not over hot).
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From tfrecipes.com
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From tfrecipes.com
From tfrecipes.com
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From dandies.com
From dandies.com
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From ilovepeanutbutter.com
From ilovepeanutbutter.com
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