CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES
Chocolate Marshmallow Peanut Butter Squares are an easy no-bake bar with marshmallows, chocolate, peanut butter and peanuts in 30 minutes!
Provided by Sabrina Snyder
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Spray an 8x8 inch baking pan with vegetable oil spray or line with parchment paper.
- Add the condensed milk, peanut butter chips, 1 cup chocolate chips, peanut butter and vanilla into a large dutch oven on medium low heat for about 5 minutes (mixture will be very thick).
- Remove from heat and let sit for 10 minutes.
- Mix in half of the marshmallows, peanuts and remaining chocolate chips then top with the rest of them pushing them in slightly to adhere them to the mixture.
- Refrigerate for 2 hours until fully chilled before slicing.
Nutrition Facts : Calories 262 kcal, Carbohydrate 37 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 144 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
CHOCOLATE-PEANUT BUTTER MALLOW BARS
Experience the perfect combination of fudgy, chocolatey and nutty with our Chocolate-Peanut Butter Mallow Bars. These sweet and savory Chocolate-Peanut Butter Mallow Bars will be a hit at the bake sale table.
Provided by My Food and Family
Categories Home
Time 45m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
- Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
- Bake 18 min. or just until center is set. Cool completely before cutting into bars.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE PEANUT CLUSTERS
There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 dozen.
Number Of Ingredients 4
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.
Nutrition Facts :
CHOCOLATE CANDY BAR ROUNDS
Steps:
- For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
- Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
- For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
- For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
- For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
- Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS
Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 32
Number Of Ingredients 10
Steps:
- Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
- In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
- In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
- In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE PEANUT SWEETIES
Inspired by my passion for peanut butter and chocolate, I combined a trusted recipe for peanut butter eggs with the salty crunch of pretzels. Now our kids have fun helping me make and eat these heavenly treats. -Gina Kintigh, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour. , In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 124mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
PAT'S PEANUT BUTTER MARSHMALLOW CANDY
I named this candy Pat's because a lady at my work brings this in, and all I can tell you is one word NUMMY!!!! ok 2 words nummy & addictive!!! **Just a note I made this myself today. I halved the recipe and I did it in the microwave. I melted the chocolate and peanut butter in a huge measuring cup, then had all the other ingredients in a bowl and added the melted ingredients to that. Turned out great!
Provided by Shirl J 831
Categories Candy
Time 20m
Yield 9 dozen
Number Of Ingredients 5
Steps:
- Melt together the white chocolate and the peanut butter in a pan in the oven at 200°F Then stir in:.
- peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
- ** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.
Nutrition Facts : Calories 1379, Fat 93.9, SaturatedFat 32.5, Cholesterol 17.6, Sodium 896.2, Carbohydrate 114.7, Fiber 8.6, Sugar 88.5, Protein 33.8
CHOCOLATE-PEANUT-MARSHMALLOW BARS
Bring these mix-easy, sweet and salty, gooey and crunchy bars to a potluck, and you're bound to go home with an empty pan!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 60
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat cake mix, butter and egg with electric mixer on low speed until crumbly. Press in ungreased 15x10x1-inch pan using plastic wrap. Bake 10 to 12 minutes or until light golden brown. Sprinkle with marshmallows. Bake 3 to 5 minutes or until marshmallows puff.
- In large microwavable bowl, microwave butterscotch and chocolate chips uncovered on Medium-High (70%) 1 minute; stir. Microwave 1 to 2 minutes longer, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal and peanuts.
- Immediately spoon cereal mixture over hot marshmallow layer. Let stand about 1 hour or until cool and set. For bars, cut into 10 rows by 6 rows. Store loosely covered.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER CHEWS
A chewy bar no-bake bar just like a chocolate candy bar.
Provided by Shirley
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 36.2 g, Fat 16.9 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 207.1 mg, Sugar 25.9 g
PEANUT BUTTER MARSHMALLOW FUDGE CANDY
Make and share this Peanut Butter Marshmallow Fudge Candy recipe from Food.com.
Provided by CandyTX
Categories Candy
Time 15m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
- Fold in marshmallows.
- Pour into greased 9 inch square pan.
- Chill until firm.
- Cut into squares.
CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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