Chocolate Covered Peanuts Recipes Recipe For Zucchini

ALEXANDER'S CHOCOLATE-COVERED PEANUTS

Steps:

• Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts.
• Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny.
• Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.

CHOCOLATE COVERED PEANUTS

Steps:

• Melt chocolate over low heat until smooth.
• Pour in peanuts, and mix well.
• Spoon out by the tablespoon onto wax paper.
• Let candy cool about 45 min.
• until hardens.
• You can add or take away from this easy recipe as desired.

PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

LISA'S HOMEMADE CHOCOLATE COVERED PEANUTS

Steps:

• This is a two to one for the chocolate covering.
• Melt the chocolate in double boiler with the butterscotch chips Or you can use a large micro safe bowl (50% power for 30 secs) at a time till melted.
• Pour in the peanuts.
• Stir till coated.
• Drop by tablespoon full on to parchment paper.
• Cool till hard.
• Store in airtight container at room temperature.
• Mine never lasted longer than a week but I don't recommend that you serve them much after a week of shelving.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

CHOCOLATE-COVERED PEANUTS

Steps:

• Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
• Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
• Mixing Them In
• Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.
• Variation
• You can substitute Salt-Roasted Peanuts (page 188) or Pralined Peanuts (page 196) for the roasted peanuts in this recipe.
• Storage
• Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.

PEANUT BUTTER OATMEAL ZUCCHINI COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Stir in peanut butter, margarine, and egg. Add shredded zucchini and mix thoroughly.
• Drop spoonfuls of cookie dough onto ungreased cookie sheets.
• Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool for 3 minutes before transferring to wire racks.

DOUBLE CHOCOLATE PEANUT BUTTER ZUCCHINI BREAD

Steps:

• Preheat oven to 350.
• Line loaf pan with foil (saves clean up time).
• Mix together eggs, sugar, brown sugar, applesauce, vanilla, and zucchini.
• In a separate bowl sift together flour, baking soda, and salt.
• Add cocoa powder to zucchini mixture.
• Stir flour mixture into zucchini mixture and mix well.
• Stir chocolate and peanut butter chips into batter.
• Pour batter into loaf pan.
• Bake for about 60 minutes.
• Remove from oven, leave bread in loaf pan for about 10 minutes.
• Remove from loaf pan to cool on rack (can leave in foil).