Chocolate Peanut Butter Munchies Recipes

CHOCOLATE PEANUT BUTTER MUNCHIES

Steps:

• Line 2 baking sheets with waxed paper; set aside. Combine cereal and pretzels in large bowl; set aside.
• Combine butter, peanut butter and chocolate chips in bowl. Microwave 45 seconds; stir. Continue microwaving 15-45 secondsuntil butter and chocolate are melted. Stir until smooth.
• Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on prepared baking sheets. Refrigerate 20 minutes to set.
• Break mixture into bite-sized pieces; place half of mixture into each plastic food bag. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag. Seal bags; carefully shake to distribute chocolate pieces.
• Store in sealed bags or container with tight-fitting lid in refrigerator up to 4 weeks.

CHOCOLATE-PEANUT BUTTER MUNCHIES

Steps:

• Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
• In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
• Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.

CHEWY CHOCOLATE PEANUT BUTTER MUNCHIES

Steps:

• Stir together flour, cocoa, and baking soda. Set aside.
• In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 & 1/4 inches in diameter. Set aside.
• Preheat oven to 350°.
• Beat together confectioners' sugar and peanut butter until smooth. Knead by hand if necessary. Shape into 32 balls.
• Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough.
• Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar.
• Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely.

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
• Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
• In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
• Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
• Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
• The cups will keep in the refrigerator for up to 1 month.
• Enjoy!

PEANUT BUTTER MUNCHIES

Steps:

• Preheat oven to 350 degree F.
• In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
• Add egg, milk, and vanilla; beat well.
• Beat in as much of the dry ingredients as you can with mixer.
• Stir in remaining dry ingredients by hand with a wooden spoon.
• Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
• Set aside.
• For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
• Shape mixture into 32 ( 3/4-inch) balls.
• On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
• Shape the chocolate dough over the peanut butter filling, completely covering the filling.
• Roll dough into a ball.
• Repeat with the remaining chocolate dough and peanut butter filling balls.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
• Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
• Let cookies stand for 1 minute.
• Transfer cookies to wire racks; cool.

CHOCOLATE MUNCHIES

Steps:

• Preheat oven to 350.
• Grease cookie sheet.
• Melt chocolate chips in top of double boiler over hot water.
• Add marshmallows and water.
• Stir until melted.
• Remove from heat and set aside.
• Sift together already sifted flour, sugar, salt and baking soda.
• Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients.
• Mix well.
• Stir oats, pecans and melted chocolate into batter.
• Blend thoroughly.
• Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
• Bake 12-15 minutes.
• Remove from cookie sheet immediately and cool an rack.
• shake off excess Bits 'o Brickle.

COLLEGE MUNCHIES (EDIBLE CHOCOLATE PEANUT BUTTER COOKIE DOUGH)

Steps:

• Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
• Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.