Chocolate Fondue With Fresh Strawberry Skewers Peanut Butter And Fluff Sandwiches Pretzels And Swedish Fish Recipes

PEANUT BUTTER AND FRESH PEACH

Steps:

• Toast bread, add peanut butter, and then add thinly sliced peaches to sandwich.

PEANUT BUTTER STRAWBERRY SHORTCAKE SKEWERS

Steps:

• Slice mini muffins in half and top with Betsy's Best. Start with marshmallow at the base of the skewer and add muffin so the side with the Betsy's best touches the marshmallow. Add strawberry and repeat so strawberry is last. Repeat with the rest of the skewers. Drizzle with chocolate sauce.
• You can easily swap one of the other Betsy's Best Nut or Seed Butter for this recipe, or alternate a different butter for each skewer. Different fruits, such as blackberries, pineapple, or bananas, offer a unique twist.

CHOCOLATE, PEANUT BUTTER & CLASSIC BACON SKEWERS

Steps:

• Soak skewers in water for 30 minutes.
• Thread cooked bacon onto skewers and place on a parchment-lined baking sheet.
• Microwave peanut butter and chocolate chips in separate bowls on high until melted.
• Drizzle the bacon with chocolate and peanut butter.
• Freeze for 20 minutes. Serve and enjoy!

PEANUT BUTTER FONDUE

Steps:

• Stir brown sugar, corn syrup, and butter together in a small saucepan over low heat until butter is melted and mixture is combined, about 5 minutes.
• Add peanut butter, evaporated milk, and marshmallows; cook, stirring constantly, until marshmallows are melted and mixture is smooth, 3 to 5 minutes more.
• Stir vanilla into peanut butter mixture, remove from heat, and transfer mixture to a fondue pot.

TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES

Steps:

• Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
• Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.