CHOCOLATE PEANUT BUTTER BOMBES
Kids of all ages are sure to love these creamy frozen bombes with the peanut butter "surprise" inside! The creative combo comes from our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping. , Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm. , Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts.
Nutrition Facts : Calories 270 calories, Fat 8g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER BANANA BOMBS
Came up with this recipe after making Recipe #271753 for my daughter. BF is a peanut butter-banana freak so this seemed like a great idea for the left over frosting. Feel free to use other fruits if desired. Cook time is chill time.
Provided by little_wing
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate over double boiler, stirring almost constantly until smooth.
- Whisk in cream and peanut butter until smooth.
- Dip banana pieces in chocolate mixture and place on baking sheet lined with waxed paper.
- Place in refrigerator and chill for 1 hour or until set.
- If you have left over dipping mixture, you can repeat steps 3 and 4 for double-dipped bombs.
Nutrition Facts : Calories 224.9, Fat 17, SaturatedFat 8.3, Cholesterol 5.5, Sodium 56.2, Carbohydrate 21.4, Fiber 5.3, Sugar 8.4, Protein 5.9
CHOCOLATE PEANUT BUTTER BOMBES
Make and share this Chocolate Peanut Butter Bombes recipe from Food.com.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside.
- In a large bowl, beat cream cheese and chocolate syrup until smooth.
- Beat in confectioners' sugar; fold in whipped topping.
- Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm.
- Invert bombes into dessert dishes; remove cups and plastic wrap.
- Drizzle with hot fudge topping and sprinkle with peanuts.
Nutrition Facts : Calories 298, Fat 12.2, SaturatedFat 7.1, Cholesterol 4.1, Sodium 325.6, Carbohydrate 40.2, Fiber 1.3, Sugar 29.7, Protein 8.1
CHOCOLATE PEANUT BUTTER BLOSSOMS
Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too.
Provided by Maryann S.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
- Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
- Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 35.3 g, Cholesterol 14.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 209.5 mg, Sugar 16.9 g
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5/5 (3)Total Time 20 minsCategory DrinksCalories 537 per serving
- Melt chocolate in a small, microwave-safe bowl in the microwave in 15 second increments, stirring each time, until smooth.
- Add a heaping spoonful of melted milk chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
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Total Time 45 mins
- Line six 6-ounce custard cups with plastic wrap. In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons butter and the peanut butter; stir to combine.
- In a double boiler, whisk the egg yolks until frothy. Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes. Let cool.
- Beat the cream with the remaining 2 tablespoons sugar until soft peaks form. Fold the peanut butter mixture into the egg yolk mixture, then fold in the whipped cream. Divide among the prepared custard cups; tap lightly to settle. Cover with plastic wrap; refrigerate for 4 hours.
- In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons melted butter.
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