AMAZING PEANUT BUTTER CUP BISCOTTI
My family loves biscotti, so I brought together peanut butter chips and chocolate chips to make another flavor for our biscotti jar. Hubby claims that these are amazing, hence the name Amazing Peanut Butter Cup Biscotti. Wrapped in cellophane bags, they are perfect for bake sales.
Provided by SHORECOOK
Categories Desserts Cookies Biscotti Recipes
Time 2h40m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper.
- Mix the milk and vanilla extract together in a small bowl; set aside.
- Combine the flour and baking powder in a separate bowl.
- Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
- Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Fold in the peanut butter chips; mixing just enough to evenly combine.
- Divide the dough into 4 equal parts.
- Roll each section into a 4x5-inch rectangle about 1/2-inch thick.
- Transfer the dough pieces onto the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, about 25 minutes.
- Place biscotti loaves on wire racks to cool.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Cut each loaf into 1/2-inch slices.
- Return the slices to the baking sheets with the cut sides up.
- Bake in the oven until biscotti are dry, about 10 minutes on each side.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
- Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 31.6 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 115.5 mg, Sugar 19 g
PEANUT BUTTER-CHOCOLATE BISCOTTI
A blend of cocoa powder and chopped semi-sweet chocolate gives these peanut butter biscotti their chocolatey appeal.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix peanut butter and butter in large bowl with mixer until blended. Add sugar, cocoa powder and baking powder; beat until light and fluffy. Add eggs and vanilla; beat until blended. Add flour; mix well. Stir in chocolate.
- Place dough on lightly floured surface; divide in half. Shape each half into 9-inch-long roll. Place rolls, 3 inches apart, on baking sheet; flatten rolls slightly to about 2 inches wide.
- Bake 20 to 25 min. or until toothpick inserted near centers comes out clean. Cool on baking sheet 1 hour.
- Heat oven to 325°F. Remove rolls to cutting board. Cut each roll diagonally into 1/2-inch-thick slices, using serrated knife. Place on baking sheets. Bake 10 min. Turn over; bake 10 min. or until dry and crisp. Cool on wire racks.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PEANUT BUTTER BISCOTTI
Make and share this Peanut Butter Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 36 Biscotti
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine the flour, sugar, baking powder, and salt.
- In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
- Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
- Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
PEANUT BUTTER AND CHOCOLATE BISCOTTI
Make and share this Peanut Butter and Chocolate Biscotti recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h25m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Whisk the flour, baking powder and salt together in a large bowl.
- Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
- Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
- Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.
Nutrition Facts : Calories 1323, Fat 85, SaturatedFat 32.9, Cholesterol 172.7, Sodium 954, Carbohydrate 125.8, Fiber 13.3, Sugar 55.5, Protein 34.6
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
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CHOCOLATE PEANUT BUTTER BISCOTTI - MARISA'S ITALIAN KITCHEN
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Reviews 16Servings 30Cuisine ItalianCategory Cookie
- In a large bowl beat the butter, sugar and peanut butter on medium high speed just until fluffy for a minute or two.
CHOCOLATE PEANUT BUTTER BISCOTTI - PRETTY. SIMPLE. SWEET.
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Estimated Reading Time 3 mins
- In a mixer bowl fitted with the whisk attachment, whisk eggs on high speed until light and pale in color, about 2 minutes. On low speed, slowly add sugar, followed by butter, vanilla, and lastly the peanut butter. Continue mixing just until all ingredients are combined. On low speed, add the flour mixture in 2 additions and mix just until combined. Fold in peanuts and chocolate.
- On a lightly floured surface, form dough into a ball. It will be easier if your hands are slightly wet. Divide into 2 equal pieces. Shape each half into a long rectangle around 14x2.5 inch/35x6 cm in size and place them on the baking sheet, spacing them at least 4 inch/10cm from each other. Bake for about 25 minutes, until slightly risen, firm to the touch, brown around the edges, and the top begins to crack. Cool on a wire rack for 30 minutes. Cut logs into slices, around ½-inch thick/1.5 cm (I cut each log into 20 pieces), using a serrated knife. Return slices cut-side up to the pan in a single layer. Place pan in the oven and bake for 10 minutes until crisp and golden brown, then flip slices over and bake for another 10 minutes (the longer they stay in the oven, the harder they become). Allow cookies to cool completely on a wire rack.
CHOCOLATE-PEANUT BUTTER BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 28
- Beat 1/3 cup peanut butter and sugar at medium speed with an electric mixer until creamy. Add eggs, beating until blended.
- Stir together flour, cocoa, baking soda, and salt; add to peanut butter mixture, beating at low speed until blended. Turn dough out onto a lightly floured surface; knead in peanuts and 1/2 cup chocolate mini-morsels.
- Shape dough into a 13" x 3" log on a lightly greased baking sheet. Bake at 325° for 40 minutes or until firm. Remove to a wire rack to cool (about 20 minutes).
- Cut log diagonally into 1/2"-thick slices with a serrated knife, using a gentle sawing motion; place slices on ungreased baking sheets. Bake at 325° for 7 minutes; turn cookies over, and bake 7 more minutes. Remove to wire racks to cool.
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