CRISPY PEANUT BUTTER CHOCOLATE LOG
Delicious variation of the Rice Krispies® treat.
Provided by Tours71
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
- Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
- Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
- Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
- Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 50 g, Cholesterol 10.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 182.2 mg, Sugar 32.1 g
CHOCOLATE-DIPPED PEANUT LOGS
A cookie exchange introduced me to these fancy peanut butter treats. They're eye-catching for the holidays and bake sales.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEANUT BUTTER AND JELLY ROLLS
Steps:
- For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
- Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.
CRISPY PEANUT BUTTER CHOCOLATE LOG
This is a delicious and unique treat! Who dosen't like rice-crispy treats and the combination of peanut butter and chocolate! This dessert yields pretty pinwheel slices sure to satisfy your sweet tooth!
Provided by Harley Seashell Pri
Categories Dessert
Time 15m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
- In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
- Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
- Press this mixture evenly into your prepared pan.
- Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
- Top with frosting.
- Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
- Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
- Cut into 1/2-inch slices.
Nutrition Facts : Calories 78.2, Fat 2.7, SaturatedFat 1.2, Cholesterol 4.1, Sodium 81.6, Carbohydrate 12.9, Fiber 0.2, Sugar 6.2, Protein 1.1
CHOCOLATE PEANUT BUTTER LOG
My daughters have a fun time making this. I usually use soy milk powder for a dairy-free vegan dessert.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients and mix well.
- Place mixture on wax paper and shape into a log.
- Roll up wax paper and chill in the refrigerator at least 30 minutes.
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
More about "chocolate peanut butter log food"
PEANUT BUTTER CHOCOLATE LOG (DAIRY) | RECIPE - KOSHER.COM
From kosher.com
Servings 12Category Desserts
CHOCOLATE PEANUT BUTTER CAKE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
EASY (5 INGREDIENT) PEANUT BUTTER CHOCOLATE BARS - CHEF …
From chefsavvy.com
HOMEMADE PEANUT BUTTER WITH CHOCOLATE SHAVINGS LOG!
From commissaries.com
KETO CHOCOLATE PEANUT BUTTER BARS RECIPE
From wholesomeyum.com
10 BEST CHOCOLATE PEANUT BUTTER BARS RECIPES - YUMMLY
From yummly.com
CHOCOLATE PEANUT BUTTER | MY MONTANA KITCHEN
From mymontanakitchen.com
45 CHOCOLATE PEANUT BUTTER DESSERT RECIPES - TASTE OF …
From tasteofhome.com
OVER 50 INSANELY DELICIOUS CHOCOLATE & PEANUT BUTTER RECIPES
From lovefromtheoven.com
CHOCOLATE-PEANUT BUTTER YULE LOGS | RECIPES | STLTODAY.COM
From stltoday.com
LUNCHROOM CHOCOLATE PEANUT BUTTER BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
CHOCOLATE PEANUT BUTTER DATES - CTV
From more.ctv.ca
PEANUT BUTTER LOG CANDY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE PEANUT BUTTER LOG - CUISINART.COM
From cuisinart.com
CHOCOLATE PEANUT BUTTER LOG - CHAMPSDIET.COM
CHOCOLATE PEANUT BUTTER LOG - RECIPELION.COM
From recipelion.com
PEANUT BUTTER LOG CANDY BAR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
17 EASY PEANUT BUTTER SNACKS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
SEMI-HOMEMADE, GLUTEN FREE CHOCOLATE PEANUT BUTTER DEVIL'S …
From ilovepeanutbutter.com
CHOCOLATE PEANUT BUTTER FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CRISPY PEANUT BUTTER CHOCOLATE LOG | RECIPE - PINTEREST.COM
From pinterest.com
CHOCOLATE PEANUT BUTTER EARTHQUAKE... - RECIPES FROM HEAVEN
From facebook.com
PEANUT BUTTER CHOCOLATE CUPCAKES | RECIPE IN 2022 | MOIST …
From pinterest.ca
CHOCOLATE CHIP AND PEANUT BUTTER COOKIES | THE COOK UP | JUSTIN …
From sbs.com.au
CHOCOLATE PEANUT BUTTER PIE | CHOCOLATE PEANUT BUTTER RECIPES, …
From pinterest.ca
PEANUT BUTTER CHOCOLATE LOG - RECIPES | COOKS.COM
From cooks.com
PUFF PASTRIES WITH PEANUT BUTTER AND LIQUID CHOCOLATE
From tastycraze.com
TIKTOK FOOD CREATOR SHARES CHOCOLATE-COVERED PEANUT BUTTER DATE …
From abcnews.go.com
CHOCOLATE PEANUT BUTTER TART | FOODTALK
From foodtalkdaily.com
CHOCOLATE PEANUT BUTTER CHEESECAKE... - INCREDIBLE RECIPES
From facebook.com
CHOCOLATE PEANUT BUTTER LOG - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
CHOCOLATE PEANUT BUTTER LOG - COMPLETERECIPES.COM
From completerecipes.com
CHOCOLATE PEANUT BUTTER LOG RECIPE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE PEANUT BUTTER LOG - BIGOVEN.COM
From bigoven.com
40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
From allrecipes.com
CHOCOLATE PEANUT BUTTER ICE CREAM NUTRITION FACTS • MYFOODDIARY®
From myfooddiary.com
WHITE CHOCOLATE WONDERFUL PEANUT BUTTER YULE LOG CAKE
From ilovepeanutbutter.com
CHEWY CHOCOLATE PEANUT BUTTER BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
HEALTHY NO-BAKE CHOCOLATE CHIP PEANUT BUTTER COOKIES! | CLEAN …
From dev.cleanfoodcrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love