NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES
Provided by Trisha Yearwood
Categories dessert
Time 1h17m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
CHOCOLATE PRETZEL PEANUT BRITTLE SUNDAES
Make and share this Chocolate Pretzel Peanut Brittle Sundaes recipe from Food.com.
Provided by Smuckersreg Toppings
Categories Frozen Desserts
Time 10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 3
Steps:
- LINE baking sheet with wax paper.
- COMBINE topping and peanuts in small bowl. Pour onto prepared baking sheet.
- FREEZE 15 minutes. Break into pieces. Serve over ice cream. Store in freezer just until ready to serve.
- Nutritional information (amount per servings): Total Calories: 140. Sodium 140mg. Fat: 28g. Carbohydrates: 37g. Cholesterol: 30mg. Protein: 7g. Fiber: 3g.
Nutrition Facts : Calories 110.8, Fat 9.4, SaturatedFat 1.3, Sodium 153.9, Carbohydrate 4.1, Fiber 1.5, Sugar 0.8, Protein 4.5
CHOCOLATE PEANUT SWEETIES
Inspired by my passion for peanut butter and chocolate, I combined a trusted recipe for peanut butter eggs with the salty crunch of pretzels. Now our kids have fun helping me make and eat these heavenly treats. -Gina Kintigh, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour. , In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 124mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS
My "crispers" are the ultimate combination of salty and sweet. They never last long because-trust me-they're addictive! Make the recipe the way it's written or sprinkle on any treats you like. -Jennifer Butka, Livonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 146 calories, Fat 9g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 99mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE
Categories Ice Cream Machine Chocolate Dairy Egg Dessert Freeze/Chill Frozen Dessert Peanut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For Peanut Brittle:
- Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
- For Ice Cream:
- Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
- For Chocolate Sauce:
- Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
- Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.
SUPER CHOCOLATE ICE CREAM SUNDAE
Make and share this Super Chocolate Ice Cream Sundae recipe from Food.com.
Provided by Fitz4
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat hot fudge to taste.
- When fudge is hot, put ice cream in serving dish or bowl.
- Top with hot fudge.
- Dollop on whipped cream.
- Sprinkle chocolate jimmies on top.
- Enjoy!
Nutrition Facts : Calories 266, Fat 6.8, SaturatedFat 3, Cholesterol 0.8, Sodium 263, Carbohydrate 47.8, Fiber 2.1, Sugar 26.5, Protein 3.5
PEANUT SUNDAE WITH PEANUT SAUCE AND PEANUT BRITTLE
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.
- In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
- To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.
- In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.
- In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
- To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
- To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.
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