White Chocolate Peanut Butter Apple Dip For 1 Food

PEANUT BUTTER APPLE DIP

Steps:

• Mix peanut butter, brown sugar, cream cheese, and milk together in a bowl until smooth; refrigerate until chilled.

FOOTBALL CHOCOLATE PEANUT BUTTER DIP

Steps:

• Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight.
• Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes.
• To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football.
• Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries.

WHITE CHOCOLATE FONDUE

Steps:

• In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES

Steps:

• Line tray with parchment paper or wax paper.
• Wash apples; dry thoroughly and insert wooden stick into stem end of each apple; place on prepared tray.
• Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl.
• Microwave at MEDIUM (50%) 1 minute; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
• Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl.
• Microwave at MEDIUM 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

APPLES AND PEANUT BUTTER DIP

Steps:

• Put peanut butter in a medium bowl.
• Add about a quarter of the Cool Whip and stir until creamy.
• Add some more Cool Whip, stirring/ folding to further thin the peanut butter.
• Continue to add Cool Whip in batches until the dip is completely mixed.
• The trick is to mix completely but not mash any more of the air out of the Cool Whip than is necessary.
• It will taste great, regardless; but the texture is nicer, the lighter it is.
• The kids won't care, but adults might notice.
• Serve the peanut butter mixture with apple slices and dip away.

WHITE CHOCOLATE CHEESECAKE DIP

Steps:

• In heatproof bowl set over saucepan of hot (not boililng water, melt white chocolate with cream, stirring gently until smooth. Let cool to room temperature.
• In separate bowl, beat cream cheese with sugar until fluffy; beat in orange rind. Stir in chocolate mixture and orange flavoring.
• Make-ahead: Scrape into airtight container and refrigerate for up to 2 days.
• Makes 1-1/2 cups.

CHOCOLATE PEANUT BUTTER DIP

Steps:

• Mix the ingredients together.
• Serve at room temperature as a dip for pretzels or fruit or -- .

PEANUT BUTTER DIP

Steps:

• In a small bowl, combine the yogurt, peanut butter and cinnamon. Stir in chocolate chips. Serve with apples and pretzels.

PEANUT BUTTER APPLE DIP

Steps:

• Add powdered peanut butter and water to a small mixing bowl and use a spoon to stir until combined.
• Add cream cheese, confectioner's sugar, and vanilla extract and stir until well combined. (I used an electric hand mixer, but a large mixing spatula will also work).
• Stir in the chocolate chips and serve with graham crackers, cookies, sliced apples, celery, or eat it straight from a spoon!

WHITE CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool., Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm. , In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. , In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.

PEANUT BUTTER APPLE DIP

Steps:

• In a bowl, combine the first four ingredients; mix well. Serve with apples. Store in refrigerator.

PEANUT BUTTER CARAMEL APPLES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.
• Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.
• Place the unwrapped caramels and the water in a microwave-safe bowl.
• Microwave for 1 minute, then stir; microwave for an additional minute or until completely melted. Continue to heat caramel in short intervals until it is a workable temperature and consistency. It should be smooth and very fluid by the end.
• Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Use a spoon, if necessary, to pour caramel over the top so that the entire apple is covered.
• Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.
• Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
• Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
• Dip the caramel-covered apple in the chocolate, until the caramel is almost entirely covered. Use a spoon if it helps to pour some of the chocolate over the caramel to get even coverage.
• Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.
• Place the apple back on the baking sheet and repeat with remaining apples.
• Place the peanut butter chips and coconut oil in a small microwave-safe bowl and microwave until the chips are melted, stirring after every 30 seconds to prevent overheating.
• Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.
• Drizzle the peanut butter chips in a thin line over the top of each apple, radiating out from the center, for a beautiful finishing touch. Refrigerate the apples until the peanut butter sets-about 15 minutes.
• Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.

PEANUT BUTTER APPLE DIP

Steps:

• Mix first four ingredients; mix well.
• store in the refrigerator.
• Serve with apple wedges.