Chocolate N Peanut Butter Strudel Recipes

CHOCOLATE AND PEANUT BUTTER STREUSEL CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.
• Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• 1. In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.2. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE AND PEANUT BUTTER STREUSEL CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• 1. Stir together first five ingredients. Set aside.2. In large mixing bowl, beat together remaining ingredients until thoroughly combined. Add KELLOGG'S CORN FLAKES cereal mixture, mixing thoroughly. Drop by rounded tablespoon onto baking sheets coated with cooking spray.3. Bake at 350°F about 12 minutes or until lightly browned around edges. Cool on wire racks. Store in airtight container.

CHOCOLATE N PEANUT BUTTER STRUDEL

Steps:

• Preheat oven to 400º. Grease a baking sheet.
• Unfold one pastry sheet on baking sheet. Sprinkle with 2/3 cup chips to 1/2-inch of the edges.
• Combine cream cheese, peanut butter, egg, powdered sugar and flour in a small bowl until smooth.
• Dollop mixture over chips and pastry, and carefully spread to within 1/2-inch of the edges.
• Dampen the edges of pastry with water using a pastry brush.
• Cut remaining pastry sheet into 1-inch strips. Placing them in a lattice fashion one inch apart. Trim off the excess where needed.
• Press ends of lattice to seal.
• Bake for 20-25 min or until golden brown.
• Place remaining 1/3 cup chips over filling between lattice strips while still hot out of the oven.
• Let stand for 10 minute Cut into pieces and serve warm.