Peanutty Chocolate Frosting Food

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• Mix together crisco, coco, salt and vanilla.
• Then stir in milk.
• Add the peanut butter.
• Mix together well.
• Add con.
• sugar one cup at a time.
• Use more milk if needed.
• Is better if it is thick.

CHOCOLATE BROWNIES WITH PEANUT BUTTER AND JELLY FROSTING

Steps:

• For the brownies: Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.
• Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated.
• Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes.
• Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting.
• For the peanut butter frosting: Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese.
• Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve.

PEANUTTY CHOCOLATE DIP WITH DIPPERS

Steps:

• COMBINE milk, pudding and yogurt in medium bowl with an electric mixer on low speed until well combined.
• ADD peanut spread; mix until smooth. Place into a serving bowl; refrigerate. Serve dip with fresh fruit, crackers and/or wafers.

PEANUT BUTTER WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream, confectioners' sugar and peanut butter until stiff peaks form.

PEANUTTY CHOCOLATE BANANA SMOOTHIES

Steps:

• In blender, place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth.
• Pour into 2 glasses. Serve immediately.

PEANUTTY SNOWMEN

Steps:

• Line cookie sheets with waxed paper. Place 1/4 of candy coating in small microwavable bowl. Microwave on High 30 seconds. Stir; continue to microwave in 15-second increments until coating can be stirred smooth.
• Dip each side of 8 cookies into candy coating to coat; place on cookie sheets. Add chocolate chips for eyes.
• Repeat with remaining candy coating and cookies. Decorate as desired with assorted candies. Let cookies stand at room temperature for 30 minutes or until coating is set.

PEANUTTY CHOCOLATE PIE

Steps:

• 1. PREP TIME DOES NOT INCLUDE COOLING/CHILLING TIME.
• 2. I ALSO DON'T LIKE THE ONE CATEGORY IT ALLOWS US TO CHOSE; THIS IS NOT STRICTLY DAIRY. [WE SHOULD HAVE MORE THAN ONE CHOICE]
• 3. YOU'LL NEED A 9 INCH PIE PLATE.
• 4. HEAT OVEN TO 350 DEGREES.
• 5. PIE CRUST:
• 6. MELT THE BUTTER IN SAUCEPAN; REMOVE FROM HEAT.
• 7. WITH A FORK STIR IN THE GRAHAM CRACKER CRUMBS, PEANUT BUTTER AND SUGAR INTO THE BUTTER.
• 8. SPOON MIXTURE INTO A PIE PLATE; PRESS EVENLY AND FIRMLY ONTO THE BOTTOM AND UP THE SIDES WITH A SPOON.
• 9. BAKE FOR 10 MINUTES; COOL COMPLETELY.... [AFTER IT HAS COOLED A BIT, I LIKE TO REFRIGERATE IT BEFORE POURING THE PIE FILLING INTO IT].
• 10. PIE FILLING:
• 11. WHISK OR BEAT THE PUDDING MIXES WITH THE MILK UNTIL SET, ABOUT 2 MINUTES.
• 12. POUR INTO COOLED CRUST AND REFRIGERATE.
• 13. BEFORE SERVING, TOP WITH THE COOL WHIP OR WHIPPED CREAM.
• 14. SPRINKLE TOP WITH THE FINELY CHOPPED PEANUTS.

NO-BAKE PEANUTTY GRAHAM TREATS

Steps:

• Spray a 9x13 inch baking pan with nonstick spray; set aside.
• Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.

PEANUTTY CHOCOLATE COOKIES

Steps:

• In a large bowl, cream peanut butter and oil. Beat in eggs just until combined. Stir in brownie mix and water. Fold in the chopped candy bars and peanuts. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CHOCOLATY PEANUTTY PIE

Steps:

• Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
• Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
• In another bowl, combine pudding mixes with the skim milk.
• Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.