JODY'S PEANUT BUTTER CAROB CHIPS
Make and share this Jody's Peanut Butter Carob Chips recipe from Food.com.
Provided by seahorse73
Categories For Large Groups
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Mix together: peanut butter,water, molasses, powdered milk then add wheat bran(or germ), oatmeal, chopped carob.
- Gradually beat in 3 cups whole wheat flour until dough forms a ball and pulls away from the sides (may take less or more than 3 cups).
- Roll out 1/4- 3/8" thick.
- Using a pizza cutter or knife, cut dough into bite sized pieces and bake at 300 degrees for 1 hour.
- Leave in oven overnight to cool.
Nutrition Facts : Calories 94.1, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.5, Sodium 48.3, Carbohydrate 10.3, Fiber 1.6, Sugar 4.7, Protein 3.7
PEANUT BUTTER CAROB CUPS
Provided by Taste of Home
Time 30m
Yield 1 dozen
Number Of Ingredients 4
Steps:
- Combine 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir. Microwave, stirring every 30 seconds, until carob is melted and smooth, about 1 minute longer. Carob should not exceed 90°. Spoon teaspoons of carob mixture into silicone molds or foil-lined mini muffin cups; press spoon into center of each cup so mixture coats the sides of liners about halfway up. Freeze until set., Combine peanut butter, 1 teaspoon coconut oil and if using, honey, in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir until smooth. Cool slightly. Drop 2 teaspoons of peanut butter mixture over carob. Freeze until set., Melt remaining 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl, stirring every 30 seconds. Spoon teaspoons of mixture over set peanut butter mixture. Freeze until set. Store in refrigerator.
Nutrition Facts : Calories 53 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE PEANUT BUTTER CUPS
A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
- Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
- Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
- Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
- Serve chilled or at room temperature.
PEANUT BUTTER CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
LOW CARB PEANUT BUTTER CUPS
These little yummies need to be stored frozen because they melt really quickly, but you can eat them straight from the freezer.
Provided by Mercy
Categories Candy
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil).
- Stir the half & half or cream and the peanut butter into the melted mixture.
- Line 10 muffin tins with cupcake papers.
- Place a sprinkle of nuts in bottoms of each tin.
- Divide chocolate mixture evenly between the 10 tins. Freeze until firm.
LOW CARB PEANUT BUTTER CUPS
Make and share this Low Carb Peanut Butter Cups recipe from Food.com.
Provided by cervantesbrandi
Categories Candy
Time 1h30m
Yield 18 cups
Number Of Ingredients 10
Steps:
- Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.
- While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.
- Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.
- Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.
- Chill the whole thing in the refrigerator for half an hour or so.
- Remove from fridge and run hot water over the bottom of the pan for just a few seconds.
- Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.
Nutrition Facts : Calories 192.3, Fat 11.6, SaturatedFat 4.2, Cholesterol 4.5, Sodium 77, Carbohydrate 21.5, Fiber 2.4, Sugar 16.1, Protein 4.4
QUICK PEANUT BUTTER-CAROB FUDGE
Make and share this Quick Peanut Butter-Carob Fudge recipe from Food.com.
Provided by That is Dr House to
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Combine peanut butter, soymilk, and carob chips in a saucepan.
- Stir over medium-low heat, until chips are melted. Add shredded coconut, mixing well.
- Spread entire mixture in a 9x13 casserole lined with aluminum foil. Chill.
- When firm, remove and cut into pieces. Store in refrigerator.
Nutrition Facts : Calories 58.3, Fat 4.9, SaturatedFat 1.4, Sodium 43.5, Carbohydrate 2.4, Fiber 0.6, Sugar 1.5, Protein 2.2
More about "peanut butter carob cups food"
PEANUT BUTTER CAROB CUPS | MISSYJS CAROB CANDY SHOP …
From missyjs.com
5/5 (2)Price Range $6.75 - $24.95
PEANUT BUTTER CUP CAROB COOKIES (EAT GANGSTER)
From balancedbeyars.com
CAROB PEANUT BUTTER CUPS #SUNDAYSUPPER - PIES AND PLOTS
From piesandplots.net
Estimated Reading Time 4 mins
- Line a muffin tin with paper liners. In a small microwave safe bowl, place 1 cup carob chips and ½ cup peanut butter chips. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Place dollops of the mixture in each paper liner, using all of the carob mixture. Spread out to cover the entire base of the paper liner. Refrigerate for about 20 minutes.
- In a medium bowl, stir together peanut butter, brown sugar and confectioners’ sugar until fully combined.
- Once the carob base has chilled, divide the peanut butter mixture equally among the muffin tins, covering the carob base completely.
- In the same small microwave safe bowl as before, melt the remainder of the carob and peanut butter chips, microwaving on high in 30 second increments, stirring in between.
MISSY JS, CAROB PEANUT BRITTLE CUPS, 0.75 OUNCE - AMAZON.COM
From amazon.com
Reviews 8
PEANUT BUTTER CUPS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Todd WilburSteps 14
3 CLEAN INGREDIENTS HOMEMADE VEGAN PEANUT BUTTER CUPS - PURE …
From pureella.com
CAROB PEANUT BUTTER DOG TREAT RECIPE - FOOD NEWS
From foodnewsnews.com
PEANUT BUTTER BOARD (LIKE A BUTTER BOARD) - FOOD FAITH FITNESS
From foodfaithfitness.com
PEANUT BUTTER CAROB CUPS | FLIPBOARD
From flipboard.com
FUDGEY CAROB PEANUT BUTTER BARS - ABEL JAMES
From abeljames.com
DIY DOG TREAT: CAROB AND PEANUT BUTTER CUPS | BECHEWY
From be.chewy.com
PEANUT BUTTER CUP MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
PEANUT BUTTER CUPS – CAROBOU
From carobou.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love