From The Pantry Chocolate Peanut Butter And Corn Chip Chow Food

CHOCOLATE, PEANUT BUTTER AND TORTILLA CHIP CHOW

Steps:

• Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the tortilla chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.
• Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days.

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

PEOPLE CHOW

Steps:

• Melt butter, peanut butter and chips together in saucepan over medium heat or melt in bowl in microwave. Pour chocolate mixture over cereal in a large bowl. Stir to coat. Put powdered sugar in brown grocery bag and pour cereal into bag and shake to coat. Cut open bag to lay flat and spread out coated cereal. Sprinkle with extra sugar if necessary.

PANTRY PASTA

Steps:

• Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
• Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

EASY CHOCOLATE PEANUT BUTTER CHOW MEIN CLUSTERS (NO-BAKE)

Steps:

• In the microwave melt the chocolate and peanut butter chips, stir until smooth.
• Add in the chow mein noodles and peanuts; mix until coated.
• Drop by rounded tablespoonfuls onto a baking sheet that has been lined with waxed paper.
• Refrigerate until set (about 2-3 hours).
• **NOTE* these will easily pick up refrigerator odors if stored in the fridge so place in a tightly covered container.