Chocolate Peanut Butter Witches Recipes
CHOCOLATE-PEANUT BUTTER WITCHES
Add these wonderful witches made with peanut butter and chocolate to your Halloween dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- In small bowl, mix frosting, peanut butter and powdered sugar until well blended. Shape mixture into 1 1/4-inch balls. Gently press 1 cracker onto top of each ball.
- Place chocolate chips in small microwavable bowl. Microwave on HIGH for 30 seconds. Stir; repeat until mixture is smooth.
- Dip open end of each corn snack in melted chocolate; place in center of each cracker. Hold for about 10 seconds to set slightly. Let candies stand at room temperature until completely set, about 30 minutes. Decorate as desired.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 100 mg, Sugar 11 g
PEANUT BUTTER CHOCOLATE BITES
Steps:
- For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
- For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.
PEANUT BUTTER PUDDINGWICHES
If you like frozen ice cream sandwiches, you'll love the homemade goodness of these peanut buttery pudding treats. The filling is smooth and scrumptious, and the graham crackers stay crisp. They're handy to have in the freezer for when the munchies strike.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 sandwiches.
Number Of Ingredients 6
Steps:
- Line two 13x9-in. pans with foil; set aside. In a large bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping. , Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm., Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.
Nutrition Facts : Calories 216 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE PEANUT BUTTER HI HAT COOKIES
Wow your guests with these decadently delicious cookies filled with a mini surprise!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch without pressing with fork; cool 2 minutes on cookie sheets; transfer to cooling rack. Cool another 3 minutes, then place 1 peanut butter cup minis in center of each cookie. Cool completely on cooling rack, about 45 minutes.
- In medium bowl, beat softened butter and peanut butter with electric mixer on medium speed until well blended. Beat in powdered sugar, milk and vanilla until smooth. Place frosting in decorating bag fitted with tip.
- On top of each cookie, pipe frosting around and over peanut butter cup, getting as much height as possible, making cone shape with peak in center. Place cookies in refrigerator while making chocolate coating, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
- Dip cone-shaped frosting on each cookie into chocolate coating to coat most of frosting, letting excess chocolate drip off. Sprinkle with sea salt.
Nutrition Facts : Calories 263.7, Carbohydrate 38.2 g, Cholesterol 5.4 mg, Fat 2, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 5.2 g, ServingSize 1 Cookie, Sodium 165.6 mg, Sugar 14.2 g, TransFat 0 g
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