CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CHOCOLATE-PEANUT BUTTER FUDGE
Provided by Food Network Kitchen
Time 1h5m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
- Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
- Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.
PEANUT BUTTER CHOCOLATE S'MORES FUDGE CAKE
I had this at my parents house today. My Daddy made it and we all loved it. If you love peanut butter and chocolate, You WILL love this!!! Great for Church socials and other gatherings. ***Note*** Wherever you see "(*optional)", that is where my Daddy added that little something extra into the original recipe. I hope you try it and like it!
Provided by Chef Mommie
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
- Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
- In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
- Pour over dry ingredients and mix well.
- Bake 25 minutes, until center bounces back when lightly touched.
- Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
- Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
- Allow frosting to set 5-10 minutes before serving.
Nutrition Facts : Calories 641.8, Fat 31.5, SaturatedFat 11.2, Cholesterol 57.5, Sodium 444.9, Carbohydrate 84.5, Fiber 2.6, Sugar 63.9, Protein 9.9
S'MORES FUDGE
Whipped this up for a birthday present and it was too excellent not to share! This is an excellent treat for your next holiday party or backyard barbecue! The amount of graham crackers and marshmallows used is based on personal preference. Feel free to experiment using more or less!
Provided by Melissa K.
Categories Desserts Chocolate Dessert Recipes
Time 3h20m
Yield 30
Number Of Ingredients 6
Steps:
- Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
- Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
- Refrigerate until solid, 3 hours to overnight.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 27.8 g, Cholesterol 8.5 mg, Fat 7.6 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 64.2 mg, Sugar 22.3 g
PEANUT BUTTER FUDGE CAKE
A decadent chocolate/peanut butter cake like none you have ever had before. My old buddy Bob from Austin Texas shared this recipe with me many moons ago!
Provided by SharleneW
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in small saucepan.
- Add cocoa powder and stir until smooth.
- Stir dry ingredients together in large bowl.
- In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip.
- Pour egg mixture over dry ingredients; mix together until blended.
- Add hot cocoa mixture and beat at medium speed for 2 minutes.
- Pour into greased and floured 13 x 9-inch cake pan.
- Bake in preheated 350 degree oven for 25 minutes or until done.
- Cool thoroughly.
- Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl.
- When cake is thoroughly cool, spread over cake.
- Frosting: Put sugar and vanilla in medium mixing bowl.
- Melt butter in small saucepan.
- Add cocoa powder; stir until smooth.
- Add milk and heat over low heat until hot (just as it starts to bubble).
- Pour hot mixture over sugar and beat until smooth.
- Spread over peanut butter layer.
- Let cake sit for at least an hour before serving so frosting has time to firm up.
EASIEST CHOCOLATE PEANUT BUTTER FUDGE
This tastes like the old-fashioned, watched over fudge but takes no more than 5 minutes to make....you will love it!! You can also leave out the cocoa and it makes delicious peanut butter fudge.
Provided by Baknpies49
Categories Candy
Time 6m
Yield 40 pieces, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares.
- Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.
Nutrition Facts : Calories 267.8, Fat 11.3, SaturatedFat 2.5, Cholesterol 1.4, Sodium 104, Carbohydrate 38.8, Fiber 1.5, Sugar 35.2, Protein 6
OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE
How can you go wrong with Peanut Butter and Chocolate? My mom got this recipe from the church we went to when I was a kid.. brings back lots of memory's.
Provided by darstrst
Categories Candy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, cocoa, milk, salt and vanilla in saucepan.
- Mix well, bring to boil over low heat.
- Let boil until definite ball forms in cold water.
- Remove from heat.
- Add butter and peanut butter.
- Stir well, pour into pan, cut in squares. Cool.
PEANUT BUTTER FUDGE CAKE
This cake also came from an old Kraft Peanut Butter ad. It is so good. Its deep chocolate cake is complemented by the peanut butter glaze, which is more like an icing.
Provided by Irmgard
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 16
Steps:
- To make cake: Generously grease and flour a 12-cup bundt pan.
- Cream the margarine with the peanut butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the chocolate and vanilla.
- Sift together the flour, soda and salt; add to the creamed mixture alternately with the water, mixing well after each addition.
- Pour into the prepared pan.
- Bake at 350°F for 1 hour and 10 minutes.
- Cool 5 minutes.
- Remove from the pan.
- Cool thoroughly.
- Top with Peanut Butter Glaze.
- Garnish with chopped nuts if desired.
- To make peanut butter glaze: Cream the butter with the peanut butter, vanilla and salt.
- Add the sugar alternately with the milk, beating until light and creamy.
Nutrition Facts : Calories 6331.9, Fat 301.6, SaturatedFat 142.3, Cholesterol 1011.2, Sodium 6947.8, Carbohydrate 859.5, Fiber 32.8, Sugar 615.4, Protein 108.4
PEANUT BUTTER CHOCOLATE FUDGE SAUCE
A dessert recipe to die for... this is the easiest, yummiest sauce ever for ice cream. Have it over plain vanilla or go all out with vanilla, caramel and chocolate for a real choc peanut indulgence. I promise-- you will not be disappointed!! A Nigella Lawson recipe from Delicious. magazine.
Provided by Mrs. Danger_horse
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
- Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
- Pour sauce over ice cream and top with chopped roasted peanuts.
- Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).
Nutrition Facts : Calories 457.8, Fat 33.8, SaturatedFat 14.8, Cholesterol 55.3, Sodium 159.9, Carbohydrate 33.7, Fiber 2.4, Sugar 19.6, Protein 9.2
More about "peanut butter chocolate smores fudge cake food"
PEANUT BUTTER S'MORES CAKE - THE CANDID APPETITE
From thecandidappetite.com
Servings 9-12Total Time 55 minsEstimated Reading Time 6 mins
- Preheat oven to 350°F. Line a 9-inch square baking pan, with high sides, with parchment paper and grease lightly with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside. In a separate bowl, whisk together the buttermilk, eggs, and vanilla and add to the dry ingredients, stirring until just combined.
- In a medium saucepan, combine the water, butter and peanut butter and set over moderate heat. Cook, stirring often, until melted through and smooth. Remove from heat and allow to cool. Add to the batter and whisk until smooth and well combined. Transfer the batter to the prepared pan and give it a few taps on the counter to remove any air bubbles. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 30 to 35 minutes. Remove from the oven and allow to cool for 10 minutes in the pan. Use the parchment paper to lift the cake from the pan. Set on a wire rack to cool completely.
- To make the ganache, warm the heavy cream either on the stove in a saucepan or in a glass measuring cup in the microwave. Pour over the chocolate and allow to sit for 5 minutes before stirring until smooth and glossy. Pour the ganache over the top of the cake and spread out slightly.
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