Chocolate Peanut Butter Treats Recipes

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
• In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
• Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.

CHOCOLATE PEANUT BUTTER RICE TREATS RECIPE BY TASTY

Steps:

• In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly.
• Lower the heat and cook until melted. Remove from heat.
• Add in, rice cereal, and chocolate candies. Mix until evenly combined.
• Turn mixture into buttered 9x9 (23x23x5cm) pan.
• Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments.
• Pour melted chocolate over pan and spread evenly.
• Melt 1 cup (240g) of peanut butter and drizzle over chocolate.
• Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours.
• Cut into squares.
• Enjoy!

CHOCOLATE-PEANUT BUTTER COOKIE TREATS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Do not flatten.
• Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
• Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour one-third of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place 3 cookies at a time in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and half of remaining chocolate mixture, rewarming if needed; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

CHOCOLATE PEANUT BUTTER TREATS

Steps:

• In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. , In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.

NO-BAKE CHOCOLATE PEANUT BUTTER TREATS

Steps:

• Combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them).
• Combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil.
• Turn off heat, add chocolate and stir until melted.
• Add peanut butter, stir until the mixture is smooth.
• Add the chopped nuts, stir to coat them with the sticky mixture.
• Drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (Work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable).
• Chill until set.