CHOCOLATE PEANUT TREATS
When I was in high school, I took these sweet and crunchy squares to bake sales- and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. -Christy Asher, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE CHOCOLATE PEANUT BUTTER SUPREME
Provided by Food Network
Categories dessert
Time 52m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- HEAT oven to 350 degrees F. Coat an 8-inch springform pan with no-stick cooking spray.
- PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
- PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.
PEANUT BUTTER COOKIES
It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. -Maggie Schimmel, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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
PEANUT BUTTER COOKIES SUPREME
After these are made stand back or you will be crushed in the rush to get to these! The yield depends on how large you make these cookies.
Provided by Diana Adcock
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl beat peanut butter and butter until well blended.
- Beat in sugar, baking powder and soda until well blended.
- Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
- Stir in peanut butter cups and mini chocolate chips.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375F degrees.
- Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
- With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
- Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
- Microwave at 50% power for 1 min, turn bag and repeat.
- mush around with your hand to make sure all chips are melted.
- Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.
PEANUT BUTTER TRUFFLE BROWNIES
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g
PEANUT CREAM PIE SUPREME
A wonderful peanut butter-chocolate pie, although quite rich - have small pieces!! I got this recipe from my cousin quite a few years ago. She comes from a large family that spent a lot of time in the kitchen - she knows her stuff!! I have since made this pie a Thanksgiving tradition in our home. It's always loved!!
Provided by Auntie Angel
Categories Pie
Time 40m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chocolate filling ingredients and mix well.
- Spread half of mixture on bottom of crust.
- Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
- Sprinkle with chopped peanuts.
- Chill for a few hours before serving and keep refrigerated.
- *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
- Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.
Nutrition Facts : Calories 415.2, Fat 29.5, SaturatedFat 15.4, Cholesterol 76.4, Sodium 243, Carbohydrate 35, Fiber 1.4, Sugar 27.6, Protein 6.3
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