Chocolate Peanut Butter Wedges Dipped In Chocolate And Peanuts Recipes

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CHOCOLATE PEANUT BUTTER BITES



Chocolate Peanut Butter Bites image

Provided by Food Network

Time 17m

Yield About 5 dozen bites

Number Of Ingredients 6

1/2 cup Jif® Creamy Peanut Butter
4 tbsps. Crisco® Butter Flavor All-Vegetable Shortening, divided
or 4 tbsps. Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, divided
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1 cup milk chocolate chips

Steps:

  • LINE 9-inch pie plate with foil.
  • COMBINE peanut butter, 2 tablespoons shortening, graham cracker crumbs and powdered sugar. Mix well. Mixture will be stiff.
  • MELT chocolate chips and 2 tablespoons shortening in small saucepan over very low heat, stirring constantly or microwave in microwave-safe bowl for 30 seconds. Stir and repeat until smooth. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2-inch up sides. Place in freezer for 10 minutes or until set.
  • REMOVE from freezer. Spread peanut butter mixture over chilled chocolate layer. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator until set. Cut into bite-size pieces. Store in refrigerator.

CHOCOLATE PEANUT BUTTER PEANUTS



Chocolate Peanut Butter Peanuts image

Provided by Food Network

Time 25m

Yield about 4 servings

Number Of Ingredients 5

1 cup chocolate chips
1/4 teaspoon cayenne pepper
1 cup peanuts
1 teaspoon honey
1 teaspoon peanut oil

Steps:

  • In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
  • In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.

EASY CHOCOLATE-DIPPED PEANUT BUTTER COOKIES



Easy Chocolate-Dipped Peanut Butter Cookies image

Get gourmet looking sweets in a snap with Easy Chocolate-Dipped Peanut Butter Cookies. Add Chocolate-Dipped Peanut Butter Cookies to your dessert menu!

Provided by My Food and Family

Categories     Nuts

Time 1h35m

Yield 18 servings, 1 cookie each

Number Of Ingredients 5

1 cup creamy peanut butter
1/2 cup sugar
1 egg
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts

Steps:

  • Heat oven to 325°F.
  • Mix peanut butter, sugar and egg until blended. Refrigerate 30 min.
  • Roll peanut butter mixture into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
  • Bake 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
  • Cover baking sheet with parchment or waxed paper. Melt chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on prepared baking sheet. Refrigerate until chocolate is firm.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 5 g

NUTTY CHOCOLATE-DIPPED PEANUT BUTTER COOKIES



Nutty Chocolate-Dipped Peanut Butter Cookies image

Another scrumptious choice for the chocolate and peanut butter fan club: PB sandwich cookies dipped in white chocolate and sprinkled with chopped peanuts.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 3 servings

Number Of Ingredients 3

6 peanut butter sandwich cookies
2 oz. BAKER'S White Chocolate, melted
2 Tbsp. chopped lightly salted dry roasted peanuts

Steps:

  • Dip half of each cookie in chocolate; place on waxed paper-covered plate.
  • Sprinkle with nuts.
  • Let stand until chocolate coating is firm.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

LISA'S HOMEMADE CHOCOLATE COVERED PEANUTS



Lisa's Homemade Chocolate Covered Peanuts image

This is so easy and so impressive. The taste is fantastic. The texture is smooth and creamy. The flavor depends on the quality of chips you buy but the kids enjoy the store brand (cheap ones) the best They make great teacher gifts, if you package them up nicely.

Provided by mollypie

Categories     Candy

Time 5m

Yield 2-3 doz

Number Of Ingredients 3

1 (12 ounce) package semi-sweet chocolate chips
2 (12 ounce) packages butterscotch chips
12 -16 ounces salted peanuts, no skin

Steps:

  • This is a two to one for the chocolate covering.
  • Melt the chocolate in double boiler with the butterscotch chips Or you can use a large micro safe bowl (50% power for 30 secs) at a time till melted.
  • Pour in the peanuts.
  • Stir till coated.
  • Drop by tablespoon full on to parchment paper.
  • Cool till hard.
  • Store in airtight container at room temperature.
  • Mine never lasted longer than a week but I don't recommend that you serve them much after a week of shelving.

CHOCOLATE PEANUT BUTTER CANDIES



Chocolate Peanut Butter Candies image

Chocolate and peanut butter come together in these delicious candies - an elegant dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 64

Number Of Ingredients 10

1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1/4 cup chopped peanuts
1/2 teaspoon vanilla
2 cups powdered sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
4 teaspoons shortening
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
About 1 tablespoon milk

Steps:

  • Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
  • In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
  • Use foil to lift candy from pan; remove foil. Cut into 8 rows by 8 rows. Line cookie sheet with waxed paper. In 1-quart heavy saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm.
  • In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle.
  • Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE-COVERED PEANUT BUTTER CANDIES



Chocolate-Covered Peanut Butter Candies image

Favorite flavors marry in a melt-in-your-mouth, easy homemade candy. Sweet!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 64

Number Of Ingredients 10

1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1/4 cup chopped peanuts
1/2 teaspoon vanilla
2 cups powdered sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tablespoon plus 1 teaspoon shortening
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
About 1 tablespoon milk

Steps:

  • Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
  • In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. (Work in powdered sugar with hands if necessary.) If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows.
  • Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip peanut butter squares, one at a time, into chocolate mixture. Place on waxed paper. Refrigerate uncovered about 30 minutes or until firm.
  • In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. Stir in additional milk, if necessary, 1 teaspoon at a time, until thin enough to drizzle.
  • Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 15 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER FUDGE



Chocolate Peanut Butter Fudge image

This is such an easy and fun recipe to make.

Provided by Jean

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 32

Number Of Ingredients 6

3 cups white sugar
1 cup evaporated milk
¼ cup cocoa
½ cup peanut butter
1 tablespoon margarine
1 tablespoon butter

Steps:

  • Butter one 9x9 inch pan.
  • Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
  • Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

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

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
¼ teaspoon salt
½ cup confectioners' sugar

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 FUDGE BARS



Chocolate-Peanut Butter Fudge Bars image

Peanut butter and chocolate, yum! I got this recipe from a 2005 isuue of Womans Day magazine and its presentation is nice enough for serving to guests or just treating yourself to a bit of indulgence. They're very rich, so don't let the small 9" pan size fool you ;)

Provided by Breezytoo

Categories     Bar Cookie

Time 1h25m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

1 (18 ounce) box brownie mix (Triple Chocolate Decadence)
1/2 cup peanut butter chips
1/2 cup dry roasted peanuts, chopped
3/4 cup creamy peanut butter
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
6 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
6 ounces bittersweet baking chocolate, coarsely chopped
5 tablespoons unsalted butter
1 tablespoon corn syrup

Steps:

  • Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
  • Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
  • Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
  • Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
  • Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
  • Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
  • Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.

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