Maple Peanut Delights Recipes
MAPLE PEANUT DELIGHTS
Meet the Cook: This wonderful candy recipe makes a big batch - enough to fill several Christmas gift boxes and still have treats left for my husband, Albert, and our grandchildren. One of our daughters-in-law shared the recipe a few years ago. -Katie Stutzman, Goshen, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 8 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, butter, confectioners' sugar and flavoring until smooth. Cover and refrigerate for 1 hour. , Shape into 1-in. balls. In a microwave, melt candy coating, stirring often. Dip balls in coating; sprinkle with peanuts. Place on waxed paper-lined baking sheets. Refrigerate.
Nutrition Facts : Calories 208 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 46mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE PEANUT BUTTER DELIGHTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Halve the muffins and spread a heaping tablespoon of peanut butter on each half. Layer the apple slices on the peanut butter. Mix the sugar, cinnamon and nutmeg together in a small bowl and sprinkle about 2 teaspoons on top of each muffin half.
- Put the muffin halves on a baking sheet and bake for 10 minutes. Set the oven to low broil and cook until bubbly and caramelized, about 3 minutes.
MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE
A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!
Provided by calabash0420
Categories Desserts Cakes Sheet Cake Recipes
Time 1h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
- Sift white sugar and flour together in a bowl.
- Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
- Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
- Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
- Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
- Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 47.1 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 218.2 mg, Sugar 36.3 g
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