Chocolate Peanut Butter Phyllo Purses Recipes
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
CHOCOLATE-PEANUT BUTTER PHYLLO PURSES
Categories Milk/Cream Mixer Chocolate Nut Dessert Bake Peanut Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For brownies:
- Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
- For ganache:
- Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
- Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.
CHOCOLATE-PEANUT BUTTER PHYLLO PURSES
Make and share this Chocolate-Peanut Butter Phyllo Purses recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Butter a 13x9-inch baking pan.
- Line bottom of pan with parchment paper.
- Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
- Remove from heat.
- Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
- Gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
- Carefully fold egg whites into chocolate mixture.
- Transfer butter to prepared pan.
- Bake until toothpick inserted into center comes out clean, about 15 minutes.
- Press down edges until even with middle of brownies.
- Cool completely.
- Using 2 3/4-inch diameter cookie cutter, cut out 12 rounds.
- Bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat.
- Remove from heat.
- Add chopped chocolate and whisk until completely melted.
- Refrigerate until firm, about 1 hour.
- Preheat oven to 400°.
- Lightly butter rimmed baking sheet.
- Stir peanut butter and 4 teaspoons sugar in small bowl to blend.
- Cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips.
- Place 1 phyllo strip vertically on work surface.
- Brush with melted butter.
- Place 2nd phyllo strip horizontally across first, forming a cross; brush with butter.
- Stack 2 brownies in center of pastry.
- Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture.
- Gather ends of phyllo strips together over brownies to form a purse.
- Twist ends closed.
- Brush purse with melted butter and place on prepared baking sheet.
- Repeat with remaining ingredients to form a total of 6 purses.
- Bake until golden brown, about 15 minutes.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 834.5, Fat 69.9, SaturatedFat 39.9, Cholesterol 215.7, Sodium 210, Carbohydrate 59.5, Fiber 11.6, Sugar 29.7, Protein 16.9
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