Chocolate Peanut Butter Meltaways Food

PEANUT BUTTER CHOCOLATE MELTAWAYS

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

CHOCOLATE PEANUT BUTTER MELTAWAYS

Steps:

• In a large bowl, combine both flavors of candy melts.
• Microwave in 30 second increments, stirring frequently with a wooden spoon, until almost melted.
• Stir in the peanut butter and continue to microwave and stir in increments until mixture is smooth.
• Arrange paper liners on 2 cookie sheets for ease of transport.
• Using a small cookie scooper, scoop mixture into paper liners.
• Allow to set, and enjoy!
• Best enjoyed at room temperature.
• I don't recall how many this made, but I believe it was at least 7 dozen! Perfect for Christmas cookie trays.

PEANUT BUTTER MELTAWAYS

Steps:

• Preheat oven to 375°. Grease and flour a 9 x 13 cake pan.
• Whisk together all dry ingredients.
• Cream butter with sugar. Add peanut butter, egg and water. Add dry ingredients. Press into cake pan and bake 15-20 minutes until brown around the edges. Cool 15 minutes.
• In the meantime, melt caramels with cream. Stir and add vanilla. Spread hot caramel over crust and top with chocolate chips and chopped peanuts. After chocolate melts, I chill in refrigerator until chocolate is firm before attempting to cut.

PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine butter, cocoa, water, buttermilk, and eggs in a pan.
• Cook over low heat until bubbly.
• Add flour, sugar, baking soda, and vanilla.
• Mix well.
• Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
• Bake for 30 minutes.
• Mix the oil and peanut butter together and spread over warm cake.
• Chill thoroughly.
• Make icing by combining cocoa and butter in pan.
• Cook until bubbly.
• Add the remaining ingredients.
• Mix until spreading consistency.

PEANUT BUTTER MELTAWAY FUDGE

Steps:

• 1. Line a 9 X 13 cake pan with waxed paper and set aside. I have also used plastic wrap to line pan, but it is harder to remove.
• 2. Place chocolate in a microwave safe bowl. Heat for 1 minute and stir.
• 3. Continue heating and stirring until chocolate is smooth and creamy. I usually heat for 30 second intervals. Chocolate that is too hot will become hard.
• 4. When chocolate is melted, add the jar of peanut butter. Stir until mixture is smooth.
• 5. Pour into wax paper lined cake pan. To remove air pockets, slightly bump in counter or tabletop.
• 6. Put pan in a cool place, I sometimes put it in the refrigerator, to set up. Cut into bite size pieces and store in an air tight container.

PEANUT BUTTER MELTAWAYS

Steps:

• 1. Place all three ingredients in a microwave safe bowl. Microwave on full power. Stir every 30 seconds until chocolate & peanut butter are completely melted. Give it a good stir to make sure it is well incorporated. Place in paper candy cups. Let set until firm. Enjoy!

BUTTER MELTAWAYS

Steps:

• In a bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. , Preheat oven to 350°. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 13-15 minutes or until lightly browned. Cool on wire racks.

PEANUT BUTTER MELTAWAY CANDY

Steps:

• In microwave, melt the chocolate in a glass bowl in one minute intervals, stirring in between. Do not overheat chocolate.
• If your microwave has a melt feature, that will work as well.
• Stir chocolate until it has a smooth consistency.
• Add in peanut butter and stir until smooth.
• Stir in vanilla.
• Pour into a 9x13 inch ungreased ceramic baking pan.
• Put in refrigerator until firm.
• Cut into desired shapes.
• Let sit at room temperature 20-30 minutes before serving, especially if refrigerated overnight.