Chocolatepeanutbutterlog Recipes
CHOCOLATE PEANUT BUTTER LOG
My daughters have a fun time making this. I usually use soy milk powder for a dairy-free vegan dessert.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients and mix well.
- Place mixture on wax paper and shape into a log.
- Roll up wax paper and chill in the refrigerator at least 30 minutes.
PEANUT BUTTER LOGS
Make and share this Peanut Butter Logs recipe from Food.com.
Provided by Nyteglori
Categories Bar Cookie
Time 5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. This may be more or less than a cup depending upon how thin your peanut butter and honey are.
- Optional ingredients can be kneaded in as well.
- Shape into logs about 2-3 inches long and 1 inch in diameter.
- Roll in powdered milk, confectioner's sugar or coconut.
PEANUT BUTTER LOGS
These are a favorite of my family. I make them every Christmas, right along with the chocolate covered cherries.
Provided by Alisa Ries
Categories Candies
Time 45m
Number Of Ingredients 5
Steps:
- 1. Melt butter and peanut butter together. (I do this in microwave in a large bowl.). Add 2 cups graham cracker crumbs and one box powdered sugar. Mix together. Shape into logs, about 1 1/2 inches long or you can shape into balls. Place on cookie sheet and refrigerate until set.
- 2. Melt almond bark in microwave. Dip each log into chocolate, place back on cookie sheet and refrigerate again until hardened. I also sling white chocolate over these as an added touch.
- 3. I leave a few of these out on a plate to return to room temperature for eating. But I store the rest in refrigerator until we want more.
NO BAKE PEANUT BUTTER LOGS
Make and share this No Bake Peanut Butter Logs recipe from Food.com.
Provided by HeatherN
Categories Dessert
Time 31m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 6
Steps:
- To toast the oatmeal, preheat oven to 350. Spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
- In a medium bowl, combine the peanut butter and the nonfat dry milk. Stir in the toasted oatmeal and set aside.
- In a small saucepan over medium heat, melt the butter. Stir in the honey. Pour the butter mixture over the peanut butter mixture, and stir until well combined. Allow to cool slightly.
- Shape into about 40 logs, each about 2 1/2 inches long. Place the logs onto a wire rack or parchment lined baking sheet and set aside.
- Melt the chocolate chips, drizzle over peanut butter logs. Serve immediately or store covered in the refrigerator for up to one week.
Nutrition Facts : Calories 89.3, Fat 5.3, SaturatedFat 1.8, Cholesterol 4, Sodium 62.2, Carbohydrate 7.8, Fiber 0.8, Sugar 5, Protein 3.8
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- Peanut Butter Rice Krispie Balls. The recipe above calls for crushed graham crackers. So, there’s a hint of crunch, but they’re not crunchy. So, if you want something with more bite, try this recipe instead.
- Homemade Peanut Butter Cups. Sorry, Reese’s, there’s a new peanut butter cup in town! So, skip the line at your local CVS and try this recipe instead.
- Peanut Butter Blossoms. Peanut butter blossoms are a classic holiday cookie. And for good reason! They’re soft, nutty, and absolutely delicious! Plus, they’re super easy to make.
- No-Bake Peanut Butter Pie. This decadent pie is deceptively simple. So, while it may look and taste like you’ve spent hours in the kitchen, it’ll be ready to freeze in the blink of an eye.
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