Items tagged "peanut butter":
CHOCOLATE PEANUT BUTTER KRISPY BARS
- 1 3/4 cups crisped rice cereal
- ¼ cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- 5 ounces good-quality milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
- 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
- ½ teaspoon light corn syrup
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter
1. Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan. Put the cereal in a large bowl and set aside.
2. Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
3. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
4. Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
5. Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
6. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Peanut Butter Cups in a jar
- 12 pint-sized canning jars with lids
- canola oil spray
- 8 ounces peanut butter
- 1 1/2 cups powdered sugar
- 1 recipe Devil’s food cupcakes or cake mix
- 8-10 ounces dark chocolate
- Preheat oven to 350 degrees F. Spray the inside of the canning jars with the canola oil. Mix together powdered sugar and peanut butter until smooth. Roll into 1.5-2″ balls. Scoop 3-4 tablespoons of cake batter into the bottom of each jar using a large scoop. Place a peanut butter ball into the center of each jar and add an additional 2-3 tablespoons of batter. Wipe up any batter that hit the outside of the jar or around the rim.
- Bake at 350 degrees on a baking sheet for 15-20 minutes or until tops spring back when touched. Remove from oven. Immediately place 1/2 ounce of chocolate on top of the hot cake. Seal with ring and lid and wait for them to pop. Using a towel, pick up the jar and turn to coat the entire top of the cake with chocolate. Store in the fridge for up to a week.
- Makes 12 cupcakes in a jar.
Peanut Butter Tart
For The Crust
- Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces
For The Filling
- 6 tablespoons unsalted butter, melted
- 3 ounces best-quality milk chocolate, plus more for curls
- 1 3/4 cups heavy cream
- 3/4 cup creamy peanut butter
- 1/2 cup cream cheese (4 ounces)
- 1/3 cup sweetened condensed milk
- Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
- Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
- Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
- Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
- Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
Peanut Butter Balls
- 1 lb powdered sugar
- 2 cups creamy peanut butter
- 1/4 lb butter (warm)
- 1 teaspoon vanilla extract
- 1 (12 ounce) package chocolate chips
- 1 gulf paraffin wax block (3 in x 3 in)
- Mix powdered sugar, peanut butter, butter, and vanilla together and chill for one hour.
- Melt chocolate chips and wax in double boiler.
- After filling has chilled, form into golf ball sized balls and drop into chocolate.
- Remove with a fork or toothpick and place on wax paper. Store in refrigerator. Enjoy!
Peanut Butter Brownies
- 3/4 C sweetened condensed milk, divided (fat-free is fine)
- 1/4 C butter, melted and cooled (1/2 stick)
- 1/4 C non-fat milk
- 1 box devil’s food cake mix (18.25 oz)
- 1 large egg white, lightly beaten
- cooking spray
- 1 7 oz jar marshmallow creme (about 1 3/4 C)
- 1/2 C peanut butter morsels
- Preheat oven to 350 degrees.
- With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes
- Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for 20-30 minutes. (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25). Remove from oven and cool before cutting into squares.
Crock pot Peanut Butter Cup cake
- 1 (18.25 oz) pkg chocolate cake mix
- 1 1/2 cups sour cream
- 1/2 cup peanut butter
- 1 (3 or 4 oz) pkg of instant chocolate pudding mix any size will be fine
- 1 cup mini peanut butter cups, or 1 cup chopped peanut butter cups
- 3/4 cup vegetable oil
- 4 eggs
- 1 cup water
- Spray crock pot with non stick spray. I used my 8 qt crock pot.
- Mix all ingredients together and pour in crock.
- Cover and cook on low for 6 1/2-7 hours until center is set.
- Serve warm with ice cream.
Itty Bitty Peanut Butter Blossoms
- 1 cup room temp butter (I use salted)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups creamy peanut butter
- 2 1/2 cups AP flour
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- reserve 1/2 cups granulated sugar
- Cream butter and sugars together on medium speed. Add peanut butter, mix. Add eggs and vanilla, mix until combined.
- Slowly add dry ingredients. Stir until just combined.
- Chill dough for at least 2 hrs.
- Preheat to 350
- When dough is chilled remove it from fridge and roll into 1/4 teaspoon sized balls. Roll each ball in reserved granulated sugar.
- Place each rolled cookie on baking sheet. I fit about 60 on my sheet.
- Bake 5 minutes until bottoms gets slightly golden and tops JUST start to crack.
- As soon as they come out of the oven, quickly press pb cup into cookie. They cool quickly based on their size.
- Transfer to wire cooling rack until pb cup sets, approx 20-30 minutes.
The Ultimate Cookie Cup
- 1 package Ready to Bake Sugar Cookie Dough (makes 24 cookies), room temperature
- 1 package Ready to Bake Chocolate Chip Cookie Dough (makes 24 cookies), room temperature
- 24 full sized peanut butter cups
- Preheat oven to 350°
- Let you cookie dough sit out of the refrigerator for approximately 30 minutes. If it is room temperature it will be easier to spread around your peanut butter cup.
- Line a muffin tin with cupcake liners.
- Place on portion of the sugar cookie dough on the bottom of the peanut butter cup, spreading to completely cover the bottom. Place one portion of your chocolate cookie dough on top of peanut butter cup, spreading to cover top of peanut butter cup. Make sure that entire peanut butter cup is covered.
- Place in liners and bake for 13-15 minutes.
- Let cool in muffin pan for 10 minutes and then transfer to a wire rack to continue cooling
- (You can use homemade dough for these, just measure out dough into tablespoon sized portions to use.)
No Bake Peanut Butter S’mores Squares
- makes one 9×13 pan
- 2 cups creamy peanut butter
- 1/2 cup unsalted butter
- 1 1/2 (11-ounce) bags of chocolate chips
- 2 10.5-ounce bags mini marshmallows
- 1 sleeve of graham crackers, coarsely chopped and crushed
Heat a large pot over low heat and add peanut butter, butter and 1 bag of chocolate chips. Constantly stir until totally melted – this will take about 10 minutes, but eventually everything will melt. Remove from heat and set aside to cool for about 15-20 more minutes. I find this works when the mixture is really completely cool, but not solid.
Fold in marshmallows, graham crackers and remaining chocolate chis until evenly coated and distributed – some of it may melt, and that’s fine. Spray a 9×13 pan with nonstick spray, then spread mixture in the pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. Note: mine are a bit thicker because I used a 11×6 pan.
Reeses Squares - 5 Ingredients & No Bake (Reese’s)
- 1 1/2 cups graham cracker crumbs
- 1 lb confectioners’ sugar (3 to 3 1/2 cups)
- 1 1/2 cups peanut butter
- 1 cup butter, melted
- 1 (12 ounce) bag milk chocolate chips
1) Combine graham crumbs, sugar and peanut butter and mix well.
2) Blend in melted butter until well combined.
3) Press mixture evenly into a 9 x 13 inch pan.
4) Melt chocolate chips in microwave or in double boiler.
5) Spread over peanut butter mixture.
6) Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.