Chocolate Peanut Butter Meltaways Recipes

CHOCOLATE PEANUT BUTTER MELTAWAYS

Chocolate Peanut Butter Meltaways image

These little candies have become a staple in my annual Christmas baking, though they are so simple, all you need is a microwave! They literally melt i your mouth and will be adored by any chocolate+PB lover! You can easily change the quantities as the white candy, chocolate candy, and peanut butter are used in equal amounts. I use Wilton brand candy melts but you could probably use chocolate chips or almond bark as well.

Provided by MariaMiller

Categories Candy

Time 25m

Yield 90 candies, 90 serving(s)

Number Of Ingredients 4

Ingredients

24 ounces white chocolate candy melts
24 ounces chocolate candy melts
24 ounces creamy peanut butter (by weight)
mini-muffin paper cups

Steps:

In a large bowl, combine both flavors of candy melts.
Microwave in 30 second increments, stirring frequently with a wooden spoon, until almost melted.
Stir in the peanut butter and continue to microwave and stir in increments until mixture is smooth.
Arrange paper liners on 2 cookie sheets for ease of transport.
Using a small cookie scooper, scoop mixture into paper liners.
Allow to set, and enjoy!
Best enjoyed at room temperature.
I don't recall how many this made, but I believe it was at least 7 dozen! Perfect for Christmas cookie trays.

Nutrition Facts : Calories 89.3, Fat 6.6, SaturatedFat 2.3, Cholesterol 1.6, Sodium 44.7, Carbohydrate 6.1, Fiber 0.5, Sugar 5.2, Protein 2.5

PEANUT BUTTER CHOCOLATE MELTAWAYS

Peanut Butter Chocolate Meltaways image

People are amazed how easy it is to make these impressive-looking chocolate peanut butter cup candies. The recipe makes a big batch for you to share.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 4

Ingredients

1 package (10 to 13 ounces) white baking chips
1 cup semisweet chocolate chips
1 cup creamy peanut butter
2 tablespoons shortening

Steps:

In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

Nutrition Facts : Calories 170 calories, Fat 12g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTER MELTAWAYS

Butter Meltaways image

Beech Grove, Indiana field editor Sue Call suggests, "Add variety to this recipe by substituting lemon flavoring for the vanilla plus a teaspoon of lemon peel."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1/2 cup confectioners' sugar
1 egg
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Additional sugar

Steps:

In a bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. , Preheat oven to 350°. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 13-15 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 146 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER MELTAWAYS

Peanut Butter Meltaways image

Peanut Butter square with caramel and chocolate on top. I don't remember where I got this recipe, but everyone loves it!

Provided by manushag

Categories Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup peanut butter (chunky or smooth)
1 cup sugar or 1 cup Splenda sugar substitute
1 large egg
2 tablespoons water
26 -30 caramels
1/4 cup heavy cream or 1/4 cup half-and-half cream
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped peanuts (optional)

Steps:

Preheat oven to 375°. Grease and flour a 9 x 13 cake pan.
Whisk together all dry ingredients.
Cream butter with sugar. Add peanut butter, egg and water. Add dry ingredients. Press into cake pan and bake 15-20 minutes until brown around the edges. Cool 15 minutes.
In the meantime, melt caramels with cream. Stir and add vanilla. Spread hot caramel over crust and top with chocolate chips and chopped peanuts. After chocolate melts, I chill in refrigerator until chocolate is firm before attempting to cut.

Nutrition Facts : Calories 192.2, Fat 9.7, SaturatedFat 4.5, Cholesterol 23.1, Sodium 154.2, Carbohydrate 25.1, Fiber 0.7, Sugar 18, Protein 3

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