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Posts tagged ‘peanut butter’

Easy Holiday Chocolate-Peanut Butter Cupcakes

PREP: 20 min. plus baking and cooling MAKES: 24 servings

What you need

For the Cupcakes

For the Filling

For the Glaze

  • 1-1/2 cups thawed Cool Whip Whipped Topping
  • 4 squares Semi-Sweet Chocolate

For the Topping

  • 1/4 cup Dry Roasted Peanuts, chopped

Make It

  1. Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
  2. Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
  3. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
  4. Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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Creamy Peanut Butter Chocolate Bars

If you like Reese peanut butter cups, you will love this recipe.

CRUST

  • one stick butter [1/2cup]
  • one 9-inch pie crust

CHOCOLATE LAYERS

  • 15 ounces milk chocolate chips
    (about 2½ cups)

PEANUT BUTTER FILLING

  • 1½ cups creamy peanut butter
  • 1 stick (½ cup) salted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 325°
  2. Open the pie and crumble it.
  3. Add butter and mix together completely.
  4. Press the crumb mixture into the bottom of an 8-by-8-inch baking pan and bake for 10 minutes.
  5. Cool to room temperature.
  6. Melt chocolate in double boiler over slightly simmering water. Or microwave the chocolate, stirring every 30 seconds, until completely melted.
  7. Pour half of the melted chocolate into the pan and smooth evenly over crust.
  8. Place pan in refrigerator Keep remaining chocolate warm.
  9. Prepare the peanut butter filling: mix peanut butter and butter together until smooth using spoon.
  10. Slowly beat powdered sugar and then add vanilla. Beat until smooth. Spread peanut butter filling over the chilled chocolate layer.
  11. Finish by pouring remaining warm chocolate over filling and spreading smooth.
  12. Chill in refrigerator for 1 hour or until firm.
  13. Cut into bars to serve.

Yield: 24 to 36 bars

Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

baking, Candies, Recipes

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Peanut Butter Chocolate Cookies

Prep time 20-Minute

Ingredients:

  • 1 cup all-purpose flour
  • 6 tablespoons HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips

Directions:

  1. Heat oven to 350°F.
  2. Stir together flour, cocoa, baking soda, and salt.
  3. Beat butter and sugar in large bowl with mixer until well blended.
  4. Add egg and vanilla; beat well.
  5. Gradually add flour mixture, beating well.
  6. Stir in peanut butter chips. Drop by rounded teaspoons onto an ungreased cookie sheet.
  7. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

    Makes about 3 dozen cookies.
Fun and Easy Recipes for Every Baker

Category:

baking, cookies, Recipes

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Peanut Butter Patties

Active Time: 30 minutes Total Time: 1½ hours Amount: about 30 patties

INGREDIENTS:

  • 1 sleeve of Snacker Crackers
  • 1 cup Creamy Peanut Butter
  • 1 (12 ounce) package Semi-Sweet Chocolate Chips
  • ½ cup butter, cubed

DIRECTIONS:

  1. Spread crackers with peanut butter; set on baking sheet.
  2. Refrigerate until peanut butter is solid (about 1 hour).
  3. Using a double boiler or a heat-proof bowl over the top of a saucepan, fill halfway with water; bring to a boil. Reduce heat to simmer.
  4. Add chocolate chips and butter to top of double boiler or bowl. Continue heating until chocolate is melted, stirring occasionally. Remove from heat.
  5. Dip crackers in chocolate; allow excess chocolate to drip off of crackers. Place on wire rack over wax paper or directly on wax paper.
  6. Allow to cool completely. Store in an airtight container.
Quick and Delicious Cooking Ideas

Category:

Candies, Recipes

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