Peanut Butter And Chocolate Panini Food

CHOCOLATE PEANUT BUTTER PEANUTS

Steps:

• In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
• In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.

PEANUT BUTTER AND CHOCOLATE PANINI

Steps:

• Preheat a panini press according to manufacturer's instructions to medium-low heat. Coat inside surfaces with butter.
• Spread 1 to 2 tablespoons peanut butter onto half the bread slices; cover peanut butter with 1 to 2 tablespoons chocolate chips. Top each with a second slice of bread, creating 4 sandwiches.
• Grill each sandwich in the panini press until bread is toasted and chocolate is melted, 2 to 4 minutes.

PEANUT BUTTER AND JELLY PANINI

Steps:

• Spread peanut butter liberally on one slice of bread.
• Spread jelly on the other slice.
• Put the two pieces together.
• Place the sandwich on a pre-heated panini maker.
• Close the top and cook three minutes.
• Remove, slice in half and serve.
• (If you have toddlers, you might wait a minute to let the bread cool slightly for them).

CHOCOLATE AND PEANUT BUTTER-STUFFED FRENCH TOAST

Steps:

• Whisk eggs, milk, cinnamon, and nutmeg together in a large bowl and set aside.
• Spread a thick layer of peanut butter on one side of each slice of bread. Sprinkle chocolate chips on 3 slices of the peanut butter-covered bread. Top with 3 bread slices to form 3 sandwiches.
• Heat a skillet over medium-high heat. Melt butter in the skillet. Dip both sides of 1 sandwich in the egg mixture and place in the skillet. Cook until golden, about 3 minutes per side. Repeat with remaining sandwiches, melting more butter in the skillet if needed.
• Remove sandwiches from the skillet and slice diagonally to make 6 half sandwiches. Drizzle with chocolate syrup and serve immediately.

PEANUT BUTTER AND BANANA PANINI

Steps:

• Lay out the bread slices and spread them both with peanut butter. Lay the banana slices on one piece of bread. Press the 2 slices together.
• Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until it's toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
• Sprinkle with powdered sugar, cut in half and serve!

PEANUT BUTTER CUP BROWNIES

Steps:

• Spray a 12-cavity muffin tin with spray oil.
• Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
• Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
• Add the flour and salt and beat on low until just combined.
• Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
• Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
• Heat the oven to 325 degrees F.
• Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
• In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
• Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
• Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
• Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
• Let the pan cool on a wire rack for 10 minutes.
• Turn the brownies out on a wire rack to cool completely.
• Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
• Continue until the mixture is creamy, smooth, and shiny.
• Drizzle over the brownies.

NUTELLA PANINI

Steps:

• 1. Preheat a panini grill.
• 2. Spread the Nutella across each piece of bread, from edge to edge. Close up the sandwich and trim the crusts.
• 3. Grill each sandwich for 3 minutes until the bread is lightly browned. Remove the crusts and cut each into 4 triangles before serving.

CHOCOLATE PEANUT BUTTER

Steps:

• Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate.
• Let cool until barely warm, but still liquid.
• Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract.
• Stir until thoroughly combined.
• Mix instant coffee with hot water until completely dissolved.
• Add coffee to the chocolate peanut butter mixture until combined.
• Spoon into glass jars with tight seals.
• Serve as a spread with cookies, crackers, or toast or use as a filling for cakes.

STACKERMALLOW DESSERT PANINI

Steps:

• Spread 1 bread slice with peanut butter; top with bananas and marshmallows. Cover with remaining bread slice.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.