Heart Shaped Chocolate Peanut Butter Dip Recipes

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FOOTBALL CHOCOLATE PEANUT BUTTER DIP



Football Chocolate Peanut Butter Dip image

Provided by Food Network

Time 45m

Yield 12 to 16 servings

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1 cup creamy peanut butter (do not use natural peanut butter)
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup chocolate sprinkles
1/2 cup white chocolate chips
Assorted dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries, for serving

Steps:

  • Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight.
  • Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes.
  • To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football.
  • Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries.

HEART-SHAPED CHOCOLATE-PEANUT BUTTER DIP



Heart-Shaped Chocolate-Peanut Butter Dip image

Try chocolate-peanut butter dip for a tasty treat that's great year-round. Serve Heart-Shaped Chocolate-Peanut Butter Dip on Valentine's Day, Galantine's Day and more. Pair with your favorite crunchy dippers!

Provided by My Food and Family

Categories     Valentine's Day Recipes

Time 2h45m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
2/3 cup creamy peanut butter
2 tsp. vanilla
1 cup powdered sugar
1/4 cup heart-shaped sprinkles
4 thin vanilla creme-filled chocolate sandwich cookies, crushed

Steps:

  • Mix cream cheese, melted chocolate, peanut butter and vanilla in medium bowl until blended. Gradually stir in sugar.
  • Refrigerate 30 min. or until firm enough to easily handle.
  • Shape cream cheese mixture into heart shape on serving plate.
  • Combine sprinkles and cookie crumbs; sprinkle over top of cream cheese mixture. Press gently into cream cheese mixture to secure.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.9106 g, Sugar 0 g, Protein 3 g

CHOCOLATE PEANUT BUTTER HEART COOKIES



Chocolate Peanut Butter Heart Cookies image

Hearts will melt after biting into this chocolate peanut butter delight.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Oil, water and egg called for on cookie mix pouch
5 tablespoons coarse white sparkling sugar
36 Reese's peanut butter filled hearts, unwrapped

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Place sugar in small bowl. Shape dough into 36 (1-inch) balls; roll balls in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool 5 minutes; gently press heart onto top of each cookie. Cool completely. Store in tightly covered container.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g

HEART-SHAPED CHOCOLATE ÉCLAIRS



Heart-Shaped Chocolate Éclairs image

These crisp, heart-shaped pastries filled with a luxurious, vanilla-flavored pastry cream and topped with a decadent ganache are perfect for Valentine's Day or any special celebration. Even first-time pastry makers will have success with this éclair recipe, and master three easy pastry techniques at the same time!

Provided by Chef John

Categories     Pastries

Time 4h10m

Yield 4

Number Of Ingredients 18

1 vanilla bean
½ cup white sugar
5 tablespoons cornstarch
½ teaspoon kosher salt
1 large egg
2 large egg yolks
2 cups whole milk
4 tablespoons cold unsalted butter, cubed
4 tablespoons unsalted butter, cubed
½ cup water
½ teaspoon kosher salt
½ cup all-purpose flour
2 large eggs
½ cup heavy cream
¾ cup dark chocolate chips
½ cup fresh raspberries, or to taste
1 teaspoon cocoa powder, or to taste
1 teaspoon powdered sugar, or to taste

Steps:

  • Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
  • Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
  • Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
  • Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
  • Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
  • Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
  • Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
  • Use a serrated knife to slice the hearts in half horizontally.
  • Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
  • Heat cream in a saucepan until simmering.
  • Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
  • Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
  • Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)

Nutrition Facts : Calories 823 calories, Carbohydrate 80.1 g, Cholesterol 355.9 mg, Fat 52.7 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 32 g, Sodium 604 mg

CHOCOLATE HEART PEANUT BUTTER COOKIES



Chocolate Heart Peanut Butter Cookies image

Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons sugar
36 heart-shaped milk chocolate candies

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 7 g, TransFat 0 g

WAY TOO EASY WARM PEANUT BUTTER - CHOCOLATE DIP/SPREAD



Way Too Easy Warm Peanut Butter - Chocolate Dip/Spread image

This was a pregnancy-induced creation during one of my hormonal late night snacking periods. I was craving a peanut buttery and chocolate dip for sliced bananas and came up with this. It's very creamy and delicious. Serve warm and dip your favorite accompaniments to your hearts delight, or cool and serve as a cracker spread. It's yummy either way!

Provided by MarthaStewartWanabe

Categories     Nuts

Time 1m

Yield 2 serving(s)

Number Of Ingredients 2

3 tablespoons peanut butter, creamy (I used Jiff)
1 1/2 tablespoons chocolate syrup (I used Hershey's Chocolate Syrup)

Steps:

  • In a small bowl, place peanut butter in one large "glob".
  • Make a well in the center of the glob and pour in the chocolate syrup.
  • Microwave for 20 seconds.
  • Carefully stir to thoroughly combine and serve immediately.

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