CHOCOLATE PEANUT PUFFS
This is a variation of the chow mein clusters that you often see around Christmas time! It's easy to do with the cereal you have in your cupboard; in fact, that's how I invented the recipe! The Rice Krispies® make it reminiscent of a Nestle® Crunch bar.
Provided by skfritz
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 35m
Yield 25
Number Of Ingredients 6
Steps:
- Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.
- Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture.
- Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal.
- Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 22.2 g, Cholesterol 4.5 mg, Fat 14.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 157.6 mg, Sugar 16.6 g
CHOCOLATE-PEANUT BUTTER WHOOPIE PIES
This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield 12 pies
Number Of Ingredients 12
Steps:
- For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
- Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
- For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
- Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.
STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING
Not like other whoopie pies, these cake cookies are even more chocolaty and cakey!
Provided by Stefanie Sierk
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
- Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
- To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.
Nutrition Facts : Calories 810.9 calories, Carbohydrate 107.1 g, Cholesterol 119.5 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.5 g, SaturatedFat 23.1 g, Sodium 513.2 mg, Sugar 69.9 g
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