Chocolate Peanut Drops Food

NO-BAKE CHOCOLATE-PEANUT BUTTER DROP COOKIES

Steps:

• Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined.
• Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.

CHOCOLATE PEANUT DROPS

Steps:

• Place chocolate chips, butterscotch chips, brown sugar, peanut butter and margarine in large microwave-safe bowl.
• Microwave on high 1 1/2 to 2 minutes, stirring after 1 minute; stir until smooth (or melt chocolate chips, butterscotch chips, brown sugar, peanut butter and margarine in medium saucepan over low heat, stirring until smooth).
• Add Cereal and peanuts, stirring until all pieces are evenly coated.
• Drop by tablespoons onto waxed paper covered baking sheets.
• Chill 1 hour.
• Store in airtight container in refrigerator.

CHOCOLATE PEANUT DROPS

Steps:

• In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.), Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.

JIFANDREG; NO BAKE CHOCOLATE PEANUT BUTTER DROPS

Steps:

• HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
• COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
• HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
• DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

PEANUT BUTTER CHOCOLATE DROPS

Steps:

• Combine margarine, peanut butter, confectioners sugar & corn syrup. Mix well.
• Roll into 1" balls & place in freezer on waxed paper-lined tray for 1 hour.
• Melt chocolate chips w/ vegetable oil in microwave 30 seconds at a time, stirring in between, until smooth.
• Remove peanut butter balls from freezer. Using fork or skewer, dip & turn each candy piece in melted chocolate; coat evenly.
• Place on waxed paper-lined tray.
• Refrigerate until firm (15 min).

NO BAKE CHOCOLATE PEANUT BUTTER DROPS

Steps:

• HEAT oven to 350ºF. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
• COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
• HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
• DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

CHOCOLATE PEANUT CLUSTERS

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.

PEANUT BUTTER CHOCOLATE DROPS MUFFINS

Steps:

• In a medium bowl, sift together the flours, baking powder, and sea salt. Set aside.
• In a large bowl of an electric or stand mixer, cream butter, peanut butter, and brown sugar until smooth and well combined.
• Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
• Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate drops.
• Spoon the batter into the into the greased or lined with muffin paper liners muffin tins, filling them evenly. Sprinkle the tops with some chocolate drops.
• Bake the muffins at 220ᵒC for 5 minutes. Reduce temperature to 190ᵒC and bake for additional 12 - 15 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes. Take out of the tins and allow to cool completely.