PEANUT BUTTER AND CHOCOLATE BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
- Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
- Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
CHOCOLATE PEANUT CLUSTERS
There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 dozen.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts :
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
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
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 PEANUT CLUSTERS WITH SEA SALT
These are not ordinary peanut clusters. They are dry roasted peanuts coated with a rich, smooth mixture of chocolate and peanut butter and then lightly sprinkled with fine sea salt. I used Fleur de Sel as the finishing salt, but any finely ground sea salt would do. My husband and I had received the Fleur de Sel as a gift and were just waiting for the perfect opportunity to use it. This was certainly it!
Provided by MarthaStewartWanabe
Categories Candy
Time 2h5m
Yield 24 clusters
Number Of Ingredients 4
Steps:
- Line a medium cookie sheet with waxed paper or parchment paper. Set aside.
- Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter. Melt 30 seconds at a time, stirring in between, until melted and smooth.
- Stir in peanuts until completely coated with chocolate.
- Spoon by teaspoonfuls onto the waxed paper lined cookie sheet. Sprinkle each cluster with salt. Refrigerate for 2 hours or overnight until completely solid.
- Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.
Nutrition Facts : Calories 144, Fat 10.9, SaturatedFat 3.5, Sodium 106.8, Carbohydrate 11.2, Fiber 1.9, Sugar 8.2, Protein 4.1
CHOCOLATE CHIP PEANUT BUTTER COOKIES
My family's absolute favorite cookie of all time. You can't go wrong with peanut butter and chocolate. This is a soft chewy cookie that's really "peanut-buttery". Feel free to substitute peanuts, peanut butter chips or butterscotch chips for the chocolate chips We've never had a batch that we didn't love. My co-workers request I bring these in to the office all the time.
Provided by quiet603
Categories Dessert
Time 29m
Yield 28-32 cookies, 32 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars together. Mix in one egg at a time until well blended. Add egg yolk and vanilla and beat until fluffy. Blend in peanut butter. Sift flour, baking soda, and salt together. Stir flour mixture into the dough. Fold in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 1/2 inch balls and place on a lightly greased baking sheet. Press down lightly with a sugar coated fork to make a criss-cross pattern.
- Bake for 10 to 14 minutes in preheated oven. Cookies should look dry but not brown. Don't over bake them. Allow the cookies to cool a few minutes before removing from baking sheet.
Nutrition Facts : Calories 256.4, Fat 15.9, SaturatedFat 6.4, Cholesterol 32.1, Sodium 207.7, Carbohydrate 25.5, Fiber 1.5, Sugar 17.3, Protein 5.6
CHOCOLATE PEANUT BUTTER GANACHE
Made it up - from other recipes on here - thanks for your inspiration again and again and again, fellow Zarians!
Provided by Stacey in BG
Categories Dessert
Time 10m
Yield 1 layer cake
Number Of Ingredients 3
Steps:
- In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
- Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
- YUMMO!
Nutrition Facts : Calories 3209.3, Fat 255.1, SaturatedFat 128.5, Cholesterol 326.1, Sodium 720, Carbohydrate 246.6, Fiber 27.8, Sugar 197.6, Protein 51.5
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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 POPCORN
Inspired by DiB's Milk Chocolate Popcorn (Recipe #19087) and Mirj's Peanut Butter Popcorn (Recipe #14680), I did a little guesswork and came up with a combination of the two. It's fantastic! It can be stored in the refrigerator.
Provided by hannahactually
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- In medium pan melt together corn syrup and sugar.
- Add chocolate chips and stir until melted.
- Add peanut butter and stir until mixed.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan. (I cooled mine in the refrigerator.).
- Remove to a wax paper lined cookie sheet to cool completely.
- Enjoy!
Nutrition Facts : Calories 367.7, Fat 18.7, SaturatedFat 4.5, Sodium 204.3, Carbohydrate 47.9, Fiber 3.9, Sugar 26.1, Protein 8.9
CHOCOLATE-PEANUT BUTTER CHIP COOKIES WITH PEANUTS
Chocolate cookie dough is studded with peanut butter chips and roasted salted peanuts.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the peanut butter chips and peanuts.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
CHOCOLATE & PEANUT BUTTER PAVLOVA
Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
- Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
- Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
- Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
- For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
- To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE PEANUT BUTTER COOKIE BARS
Fast and fairly easy cookie bar that is tasty and will disappear from you cookie plate in a flash. Great for gifts or to share with those you work with. Adapted from a Local supermarket advertising mailer
Provided by Bruce Gurnick
Categories Bar Cookie
Time 55m
Yield 20-24 cookies, 20-24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Coat a 9x13" baking pan lightly with non-stick cooking spray.
- Beat cake mix, oil and egg in large mixing bowl, on medium speed until somewhat crumbly. Add peanuts and stir. Measure out and set aside 1 1/2 cups of the cake crumb peanut mixture to be used later. Pour remaining mixture into prepared pan and press out to evenly cover the bottom of the pan.
- Beat sweetened condensed milk and peanut butter in a medium bowl until smooth (hint: use the same bowl you used for cake crumbs). Spread this over the prepared cake crust. This will be a bit challenging. Be careful but don't worry if you struggle with the cake layer a bit.
- After spreading the mixture sprinkle about 4 oz of semi sweet chocolate chips evenly over the peanut butter mixture.
- Pour reserved cake crumb mixture over the top and spread evenly, pressing down gently.
- Bake 25 - 30 minutes until set. Remove from oven. Turn oven off. Top with Remaining about 6 oz more of chocolate chips. Return to oven for 1 minute and then remove from oven. Use a spatula to spread the chocolate evenly over the top of the bars. Cool and store in covered container. Enjoy.
- Note: You can be creative with this recipe. The cake flavor may be changed. Other flavor chips may be substituted for chocolate. Other nuts may be substituted or combined for/with peanuts. Other nut butters may be substituted for peanut butter. This one basic recipe can produce many bar variations.
Nutrition Facts : Calories 388.5, Fat 22.7, SaturatedFat 6.8, Cholesterol 16.1, Sodium 366.4, Carbohydrate 44.3, Fiber 2.9, Sugar 31.1, Protein 8.4
CHOCOLATE-PEANUT BUTTER TERRINE WITH SUGARED PEANUTS
Provided by Emily Luchetti
Yield Serves 8
Number Of Ingredients 15
Steps:
- To make the terrine:
- Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
- In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
- Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
- In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
- To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
- To make the chocolate glaze:
- In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
- Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
- While the glaze is setting, make the sugared peanuts:
- Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
- Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
- To serve:
- Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.
CHOCOLATE PEANUT BUTTER POPCORN
Steps:
- Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
- Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
- Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.
CHOCOLATE PEANUT BUTTER DATE BARS
Welcome to your newest craving!I've been wanting to experiment with dates for quite some time, and I'm happy that my first exploration into them led me here, be...
Provided by The Floured Countertop
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- In a small pot, bring water to a boil. Place your 1 cup of pitted dates in the pot and let them boil for 5 minutes to soften up.
- Place the boiled dates in a food processor, along with the 2 Tbsp Cocoa or Cacao Powder, 1/2 tsp Salt, 1/4 cup Peanut Butter, and 1/4 cup Almond Flour. Mix until everything is combined and smooth. You might have to stop once or twice to wipe down the sides of the food processor.
- Now remove your mixture from the food processor, and place it onto some wax paper. Shape it into whatever size you would like your bars to be. I put mine in a Tupperware lined with wax paper that's about 3x6 inches, and ended up getting 12 bars that were roughly 1 inch each. You might want yours smaller or bigger, this part is up to you! Don't cut yet- that will happen later. Place your shaped filling in the freezer and let it firm up for 30 or so minutes.
- Right before you're ready to take it out, melt 1 cup of Chocolate chips and chop up 1 cup of Peanuts. Remove your filling from the freezer and cut into what size and shape you would like your bars to be in. I would recommend spraying the knife with cooking spray before cutting into it for a cleaner cut.
- Dip each bar into your melted chocolate, then roll it into the peanuts. The great thing about this is the chocolate doesn't have to look perfect- it's covered in peanuts directly afterwards. So don't spend too much time on that. Let the bars firm up again in the fridge for 10-15 minutes, they enjoy! Store any leftovers in the fridge.
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 SWIRLED CHOCOLATE BARK
There's no pairing that can rival the deliciousness of peanut butter and chocolate. Decadent as the classic duo, you can also try one of the many variations for this bark. Prep time: 10 minutes Cooking time: 5 minutes Refrigeration time: 1 hour Makes: 12 servings
Categories Sweets and Desserts
Yield 12 Serving(s)
Number Of Ingredients 4
Steps:
- Line an 11x15-inch (28x38-cm) baking sheet with parchment paper. In separate bowls, using a microwave or a double boiler, melt bittersweet and white chocolate over low heat. Whisk peanut butter into warm white chocolate, then spread over parchment into a rectangle measuring about 10x13 inches (25x33 cm). It doesn't need to be perfect as bark will be broken. Drop bittersweet chocolate by large spoonfuls over the just-spread white chocolate mixture. Swirl gently using the tip of a knife. Sprinkle with peanuts and one of the below flavour variations, if desired. Refrigerate about 1 hour until set. Break into large pieces. Variations: Add ⅓ cup (75 mL) of any of the variations below. Sprinkle over bark along with ¼ cup (60 mL) coarsely chopped peanuts. • Tropical: Sweetened shredded coconut, diced dried mango and candied ginger • Dried cherry and orange: Coarsely chopped dried cherries and grated orange peel • Kitchen sink: Pepitas, coarsely chopped pretzels, dried cranberries and cocoa nibs • Toffee PB blast: ¼ cup (60 mL) barely chopped mini peanut butter cups with 2 tbsp (30 mL) toffee bits
Nutrition Facts :
More about "chocolate peanut butter peanuts food"
CHOCOLATE PEANUT BUTTER CLUSTERS RECIPE - ADD A PINCH
From addapinch.com
5/5 (3)Total Time 5 minsCategory SnackCalories 82 per serving
- Microwave on high at 30 second intervals until chips and peanut butter have melted, stirring after each interval.
CHOCOLATE PEANUT BUTTER SPREAD (VEGAN, GLUTEN-FREE ...
From texanerin.com
5/5 (2)Total Time 5 minsServings 1.33
CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER ... - FOOD & WINE
From foodandwine.com
4/5 Category Chocolate CakeServings 16Total Time 4 hrs
- Preheat the oven to 350°. Butter and flour a 9-by-13-inch cake pan. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
- Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°.
- Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground.
- In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
- In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
- Place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper.
HEALTHY CHOCOLATE PEANUT BUTTER FUDGE - EATING BIRD FOOD
From eatingbirdfood.com
4.8/5 (5)Calories 110 per servingCategory Desserts
- Line a pan with parchment: Line a 9x5 loaf pan with parchment paper. I like to use binder clips on each side to keep the parchment in place.
- Melt dark chocolate: Place chips in a microwave-safe bowl and microwave using 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). You can also use a double-boiler to melt your chocolate if desired.
- Add peanut butter: Quickly add peanut butter to the melted chocolate and stir until completely combined.
- Transfer to loaf pan: Pour peanut butter chocolate mixture into the prepared loaf pan and spread evenly. Sprinkle chopped peanuts on top.
PERFECT CHOCOLATE PEANUT CLUSTERS (3 INGREDIENTS ...
From sweetestmenu.com
5/5 (6)Total Time 1 hr 20 minsCategory DessertCalories 145 per serving
- Place peanuts in a mixing bowl. In a separate bowl, add dark chocolate and peanut butter, then microwave until just melted, stirring every 20 seconds or so, until smooth and creamy.
- Spoon out teaspoons of the chocolate-covered nuts and place on the prepared tray. Continue until you have used all the mixture.
HOMEMADE CHOCOLATE PEANUT BUTTER - AVERIE COOKS
From averiecooks.com
4.5/5 (11)Total Time 10 minsCategory Dips & CondimentsCalories 1444 per serving
- 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.
CHOCOLATE PEANUT CLUSTERS WITH PEANUT BUTTER - JOYFOODSUNSHINE
From joyfoodsunshine.com
Reviews 3Category Dessert, SnackCuisine AmericanTotal Time 1 hr 15 mins
- In a small bowl, mix together peanut butter and powdered sugar. If necessary, warm peanut butter to stirring consistency in the microwave or on the stove over low heat, being careful to keep it as cool as possible.
- Scoop ½ TBS portions of the peanut mixture onto the prepared baking sheet, forming them into the desired shape.
RAW PEANUT BUTTER CHOCOLATE CHIP ... - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (1)Total Time 10 minsCategory DessertCalories 154 per serving
- In a food processor or blender, process the dates until they’re broken down and form a dough. Stop the processor a few times to scrape down the sides.
- Add the peanut butter, maple syrup, sea salt and vanilla to the food processor. Process until well combined.
- Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm. Store in the fridge for up to a week or in the freezer for up to 2 months.
SILKY CHOCOLATE MOUSSE WITH PEANUT BUTTER ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 4 hrsServings 8
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a small saucepan, bring the heavy cream to a simmer with the chopped peanuts. Let the peanut cream stand off the heat for 15 minutes. Strain the peanut cream into a medium bowl; discard the chopped peanuts. Wipe out the saucepan, add back the cream and bring to a simmer. Off the heat, whisk in the gelatin and chopped white chocolate until melted. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours.
- In a small saucepan, heat the cream until steaming. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. Let stand until melted, then whisk until smooth; let cool. In another small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved.
- In a large bowl, using an electric mixer, beat the egg yolks at high speed until smooth. Slowly pour in the hot sugar syrup while beating at high speed; be careful not to pour the syrup directly onto the beaters. Beat until the mixture is cool, pale and thick, about 5 minutes. Using a rubber spatula, fold in the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until chilled, about 1 1/2 hours.
- Line a medium baking sheet with wax paper. In a medium, microwave-safe bowl, melt the peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in the cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1 1/2 hours. Chop into small pieces.
DOUBLE-CHOCOLATE PEANUT BUTTER PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (535)Total Time 4 hrsServings 1
- Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
- In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
- In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
- Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
PEANUT BUTTER NANAIMO BARS WITH COCONUT, PEANUTS, AND ...
From more.ctv.ca
Cuisine CanadianCategory DessertServings 36
- Base: Preheat oven to 350°F (180°C). Line a 33 by 23 centimeter baking pan with parchment paper. In a bowl, whisk together sugar, eggs, butter and vanilla. Add graham cracker crumbs, coconut, peanuts and chocolate chips, stirring well. Press into prepared pan. Bake for ten to 15 minutes or until slightly firm to the touch. Let cool completely.
- Filling: In a bowl, using an electric mixer, beat peanut butter, butter, cream and vanilla. On low speed, beat in sugar and custard powder (if using). Spread evenly over base and smooth top. Chill for at least one hour or until firm.
- Topping: In a heatproof bowl set over a saucepan of hot (not simmering) water, melt chocolate and butter. Remove from heat and stir until smooth. Spread over filling and sprinkle with peanuts, if desired. Refrigerate for at least one hour or until topping is firm. Cut into bars.
- Tip: Custard powder can be found in British food stores and in some well-stocked grocery and bulk food stores. Typically used to make custard or pudding, it gives this filling a slightly sweeter flavor and is a traditional ingredient in this Canadian treat.
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