Chunky Peanut Butter Triangles Food

CHICKEN POTSTICKERS

Steps:

• In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce.
• Puree ingredients in a food processor for 1 minute. Serve at room temperature.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

KIELBASA PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 425°F.
• Roll bread until very thin, spread with peanut butter and cut in half on the diagonal.
• Place a mound of kielbasa in the center of each triangle, fasten 2 corners of the bread together with a toothpick.
• Brush with melted butter and bake 15 minutes or until golden brown.

CHUNKY PEANUT BUTTER TRIANGLES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.