CHOCOLATE OATIES
You're gonna love Chocolate Oaties, delicious and EASY 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!
Provided by JB @ The Grateful Girl Cooks!
Categories Cookies
Time 10m
Number Of Ingredients 9
Steps:
- Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
- In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
- Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
- Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 154 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 71 mg, Fiber 1 g, Sugar 14 g
GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT
Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
- Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
- Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
MELTED WITCH PUDDLES
In honor of the doomed wicked witch in "The Wizard of Oz," we had fun fashioning these simply delicious snacks using a variety of convenience foods. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.
Nutrition Facts :
SPOOKY HALLOWEEN EYEBALLS
These taste like Peanut Butter cups. They are fun to make and kids really get a kick out them. A bit time consuming, but the end-product is worth it.
Provided by Cara Lewis Hampton
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 3h20m
Yield 30
Number Of Ingredients 9
Steps:
- Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
- Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
- Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 21.4 g, Cholesterol 10.5 mg, Fat 14.9 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.2 g, Sodium 91.5 mg, Sugar 19.7 g
MARSHMALLOW WITCHES
Get ready for an assembly line, because these no-bake marshmallow witches are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes. Or whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow. , For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside., For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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