Peanut Butter Chocolate Snack Mix Recipe By Tasty Food

PEANUT BUTTER CHOCOLATE SNACK MIX RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the chocolate and peanut butter. Melt in microwave for 60 seconds, stirring every 15 seconds, until smooth.
• Place the rice cereal in large bowl. Pour the melted chocolate over the cereal and stir to coat.
• In a large plastic bag, add the powdered sugar and cereal. Seal the bag and shake until the cereal is well coated.
• Add the peanut butter chocolate candy and shake to incorporate.
• Enjoy!

CHOCO PEANUT BUTTER SNACK MIX

Steps:

• Dump everything into a large bowl.
• Mix gently with clean hands.
• Store in ziploc bags.

MINT CHOCOLATE SNACK MIX RECIPE BY TASTY

Steps:

• In a medium bowl, mix coconut oil and chocolate. Melt in microwave for 60 seconds. Stir every 15 seconds until melted.
• Add extract into melted chocolate.
• Place cereal in large bowl. Mix in melted chocolate and stir until evenly coated.
• In a large plastic bag, add powdered sugar and cocoa powder.
• Close and shake until each cereal is coated with sugar. Add in mint chocolate candies.
• Enjoy!

CHOCOLATE PEANUT BUTTER SNACK CAKES

Steps:

• FOR THE CAKE:.
• Preheat the oven to 325.
• Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
• In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
• FOR THE FROSTING:.
• In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
• FOR THE GLAZE:.
• Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
• Place a wire cooling rack on top of a parchment lined jelly roll pan.
• Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
• Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.

CRUNCHY PEANUT BUTTER CEREAL PARTY MIX

Steps:

• In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside.
• In 1-quart microwavable bowl, microwave white chocolate and butter uncovered on High about 1 minute, stirring once, until melted and chocolate can be stirred smooth. Pour over cereal mixture, stirring until evenly coated.
• In large resealable food-storage plastic bag, toss half of the cereal mixture with 1/4 cup of the powdered sugar until evenly coated. Spread on waxed paper to cool. Repeat with remaining cereal mixture and remaining 1/4 cup powdered sugar. Store tightly covered at room temperature.