Rich Creamy Chocolate Peanut Butter Milk Shake Food

CHOCOLATE PEANUT BUTTER SHAKES

Steps:

• In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.

CHOCOLATE, PEANUT BUTTER & BANANA MILKSHAKE

Steps:

• Place all ingredients in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended.
• Pour into 4 glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)

THE PERFECT PEANUT BUTTER MILKSHAKE

Steps:

• Place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Steps:

• In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve.

CHOCOLATE MILK SHAKE

Steps:

• add all ingredients in blender
• blend for about 30 seconds
• stir well and then enjoy!

RICH CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

RICH CREAMY CHOCOLATE PEANUT BUTTER MILK SHAKE

Steps:

• In a blender, combine ice cream, liqueur, peanut butter, chocolate syrup, milk and ice cubes.
• Blend until smooth.
• Pour into glasses and serve with a straw.
• You can garnish with fresh berries or shaved chocolate.

PEANUT BUTTER CUP SMOOTHIE

Steps:

• Place all ingredients into a blender. Blend until smooth.

PEANUT BUTTER ICE CREAM

Steps:

• Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
• In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
• Add the milk and peanut butter to a saucepan over medium heat. Whisk together until combined. Bring the milk mixture to a simmer and then remove from the heat. Be sure not to boil.
• Add about 1/2 cup of the hot milk mixture to the egg and sugar mixture and whisk constantly until combined.
• Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
• Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
• Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
• Add the heavy cream, vanilla extract, and salt and stir to combine.
• Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
• Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
• Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Steps:

• Add the ingredients to the blender jar in the order listed.
• Blend until combined.
• Serve immediately.