Chocolate Peanut Butter Log Recipes

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CHOCOLATE-DIPPED PEANUT LOGS



Chocolate-Dipped Peanut Logs image

A cookie exchange introduced me to these fancy peanut butter treats. They're eye-catching for the holidays and bake sales.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 8-1/2 dozen.

Number Of Ingredients 12

1 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces dark chocolate candy coating, coarsely chopped
2/3 cup ground salted peanuts

Steps:

  • In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip of. Dip into peanuts. Place on waxed paper to set.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY PEANUT BUTTER CHOCOLATE LOG



Crispy Peanut Butter Chocolate Log image

Delicious variation of the Rice Krispies® treat.

Provided by Tours71

Categories     Desserts     Cookies     Bar Cookie Recipes     Crispy Rice Treat Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6

1 (10 ounce) package large marshmallows
¼ cup butter
¼ cup peanut butter
5 ½ cups crispy rice cereal (such as Rice Krispies®)
1 ⅓ cups semi-sweet chocolate chips
¾ cup butterscotch chips

Steps:

  • Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
  • Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
  • Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
  • Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
  • Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 50 g, Cholesterol 10.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 182.2 mg, Sugar 32.1 g

CHOCOLATE PEANUT BUTTER CAKE ROLL



Chocolate Peanut Butter Cake Roll image

Made with Betty Crocker™ Super Moist™ milk chocolate cake mix, every slice of our chocolate peanut butter cake roll is filled with rich and crunchy peanut butter buttercream.

Provided by Cheri Liefeld

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
1/2 cup water
1/4 cup canola oil
6 eggs
2 tablespoons powdered sugar
1 cup crunchy peanut butter
1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons whipping cream
1/2 to 3/4 cup Reese's peanut butter cups miniatures, unwrapped
1 bag (12 oz) milk chocolate chips (2 cups)
1 cup whipping cream

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.
  • In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.
  • Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.
  • Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.
  • Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.
  • In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.
  • Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.
  • Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.
  • To serve, remove from refrigerator 30 minutes before serving. Cut into slices.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER LOGS



Peanut Butter Logs image

These peanut butter logs have definitely stood the test of time. My husband has been enjoying them since he was a toddler! -Micky Faginkrantz, Ft. Bliss, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1 cup chunky peanut butter
1 cup creamy peanut butter
3-3/4 cups confectioners' sugar
6 cups crisp rice cereal
2 cups semisweet chocolate chips
Chopped salted peanuts, optional

Steps:

  • In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRISPY PEANUT BUTTER CHOCOLATE LOG



Crispy Peanut Butter Chocolate Log image

This is a delicious and unique treat! Who dosen't like rice-crispy treats and the combination of peanut butter and chocolate! This dessert yields pretty pinwheel slices sure to satisfy your sweet tooth!

Provided by Harley Seashell Pri

Categories     Dessert

Time 15m

Yield 30 serving(s)

Number Of Ingredients 6

1 (10 ounce) bag marshmallows
1/4 cup butter or 1/4 cup margarine
1/4 cup creamy peanut butter
6 cups Rice Krispies or 6 cups other crisp rice cereal
1 can fudge frosting
additional peanut butter

Steps:

  • Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
  • In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
  • Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
  • Press this mixture evenly into your prepared pan.
  • Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
  • Top with frosting.
  • Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
  • Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
  • Cut into 1/2-inch slices.

Nutrition Facts : Calories 78.2, Fat 2.7, SaturatedFat 1.2, Cholesterol 4.1, Sodium 81.6, Carbohydrate 12.9, Fiber 0.2, Sugar 6.2, Protein 1.1

PEANUT BUTTER CUPS



Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 pieces

Number Of Ingredients 3

1 pound milk chocolate, tempered or coating milk chocolate
1 cup peanut butter, creamy or chunky
1/4 cup confectioners sugar

Steps:

  • To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
  • Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
  • Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
  • Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

CHOCOLATE PEANUT BUTTER LOG



Chocolate Peanut Butter Log image

My daughters have a fun time making this. I usually use soy milk powder for a dairy-free vegan dessert.

Provided by Mirj2338

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

3 tablespoons peanut butter
3/4 ounce quick-cooking oats
2 teaspoons unsweetened cocoa
1 teaspoon vanilla extract
2 tablespoons water
1 1/2 teaspoons water
3 teaspoons sugar
1/3 cup non-fat powdered milk (or soy milk powder)

Steps:

  • In a small bowl, combine all ingredients and mix well.
  • Place mixture on wax paper and shape into a log.
  • Roll up wax paper and chill in the refrigerator at least 30 minutes.

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