CHOCOLATE PEANUT BUTTER BOMBES
Kids of all ages are sure to love these creamy frozen bombes with the peanut butter "surprise" inside! The creative combo comes from our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping. , Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm. , Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts.
Nutrition Facts : Calories 270 calories, Fat 8g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
BANANA GHOSTS WITH PEANUT BUTTER DIP
These frozen banana ghosts are a fun Halloween snack that's also super easy. They're great with the sweet and creamy peanut butter dip made extra spooky with a spider web piped from melted chocolate. Feel free to add apple and pear slices as well as graham crackers to round out the platter with more dipping options. The ghosts and dip can be made ahead but the dip will firm up when chilled, so be sure remove it from the fridge about 30 minutes before serving.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
- Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
- Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
- Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.
CHOCOLATE PEANUT BUTTER BLOSSOMS
Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too.
Provided by Maryann S.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
- Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
- Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 35.3 g, Cholesterol 14.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 209.5 mg, Sugar 16.9 g
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
More about "chocolate peanut butter bombe recipes"
DESSERT RECIPES - CHOCOLATE-PEANUT BUTTER BOMBE …
From womansday.com
Servings 16Total Time 30 minsCategory Father's Day, Feed a Crowd, DessertCalories 491 per serving
- Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl.
- Cut ice cream in 3⁄4-in.-thick rounds. Place slices in bowl to cover bottom and side to 1-in from top, cutting slices to fit.
CHOCOLATE-PEANUT BUTTER BOMBES | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 45 mins
- Line six 6-ounce custard cups with plastic wrap. In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons butter and the peanut butter; stir to combine.
- In a double boiler, whisk the egg yolks until frothy. Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes. Let cool.
- Beat the cream with the remaining 2 tablespoons sugar until soft peaks form. Fold the peanut butter mixture into the egg yolk mixture, then fold in the whipped cream. Divide among the prepared custard cups; tap lightly to settle. Cover with plastic wrap; refrigerate for 4 hours.
- In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons melted butter.
10 BEST CHOCOLATE PEANUT BUTTER BOMB RECIPES | YUMMLY
From yummly.com
HOT CHOCOLATE BOMBS WITH PEANUT BUTTER CANDY + VIDEO
From momskoop.com
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS RECIPE - AVERIE COOKS
From averiecooks.com
CHOCOLATE PEANUT BUTTER CRISPY BARS - COOKIE AND KATE
From cookieandkate.com
ULTIMATE CHOCOLATE PEANUT BUTTER BROWNIES | BIGGER BOLDER BAKING
From biggerbolderbaking.com
PEANUT BUTTER HOT CHOCOLATE BOMBS | JULIE BLANNER
From julieblanner.com
HOMEMADE CHOCOLATE PEANUT BUTTER BALLS RECIPE - CHEF BILLY PARISI
From billyparisi.com
40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
From allrecipes.com
ROBINHOOD | PEANUT BUTTER CHOCOLATE ICE CREAM BOMBE
From robinhood.ca
45 CHOCOLATE PEANUT BUTTER DESSERT RECIPES
From tasteofhome.com
EASY CHOCOLATE PEANUT BUTTER FAT BOMBS - CREATIONS BY KARA
From creationsbykara.com
CHOCOLATE PEANUT BUTTER FAT BOMBS (KETO) - THE BEST KETO …
From thebestketorecipes.com
EASY CHOCOLATE PEANUT BUTTER BARS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHOCOLATE PEANUT BUTTER SQUARES - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE PEANUT BUTTER FAT BOMBS (5-INGREDIENTS) - LOW CARB YUM
From lowcarbyum.com
10 BEST CHOCOLATE PEANUT BUTTER BOMB RECIPES | YUMMLY
From yummly.com
BEST CHOCOLATE PEANUT BUTTER DESSERTS - FOOD.COM
From food.com
CHOCOLATE PEANUT BUTTER FAT BOMBS (KETO BUCKEYES) - WHOLESOME …
From wholesomeyum.com
CHOCOLATE PEANUT BUTTER FAT BOMB RECIPE - SHRIMP SALAD CIRCUS
From shrimpsaladcircus.com
CHOCOLATE PEANUT BUTTER - MY MONTANA KITCHEN
From mymontanakitchen.com
CHOCOLATE PEANUT BUTTER FAT BOMBS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
OVER 50 INSANELY DELICIOUS CHOCOLATE & PEANUT BUTTER RECIPES
From lovefromtheoven.com
CHOCOLATE PEANUT BUTTER BOMBE
From pinterest.ca
CHOCOLATE PEANUT BUTTER BARK RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
THE CHEW: CARLA HALL FROZEN CHOCOLATE PEANUT BUTTER BOMBE RECIPE
From recapo.com
PEANUT BUTTER CHOCOLATE FAT BOMBS RECIPE | LOW CARB MAVEN
From lowcarbmaven.com
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
PEANUT BUTTER CHOCOLATE FAT BOMBS RECIPE - DIVAS CAN COOK
From divascancook.com
BEST KETO FAT BOMB RECIPE - KETOGENIC CHOCOLATE PEANUT BUTTER …
From charmai.unihockeystats.ch
CHOCOLATE PEANUT BUTTER FAT BOMBS – THYME & JOY EASY KETO FAT …
From thymeandjoy.com
KETO CHOCOLATE PEANUT BUTTER FAT BOMBS RECIPE
From dessertsonadime.com
CHOCOLATE PEANUT BUTTER FUDGE RECIPE - EATING ON A DIME
From eatingonadime.com
PEANUT BUTTER CUP HOT CHOCOLATE BOMBS - HOT CHOCOLATE BOMB …
From frugalmomeh.com
CHOCOLATE PEANUT BUTTER CUPS RECIPE - EATING ON A DIME
From eatingonadime.com
KETO RECIPE: CHOCOLATE PEANUT BUTTER BOMBS | KETO-MOJO
From keto-mojo.com
CHOCOLATE PEANUT BUTTER FAT BOMBS FOR A KETO DIET
From myketorecipes.com
CHOCOLATE PEANUT BUTTER HOT COCOA BOMBS - THE COUNTRY COOK
From thecountrycook.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love