Pb Ghosties Recipes

PB GHOSTIES

PB Ghosties image

Perfect for Halloween snacking, these slightly soft, not-too-sweet, and ghoulishly good little cut-out crackers are smeared with natural peanut butter for a fun after school snack or wholesome Halloween party refreshment. Form into sandwiches or leave as individuals. Enjoy your spooky snack! Booooooooooooo!

Provided by DEVINT

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 55m

Yield 36

Number Of Ingredients 9

Ingredients

2 ½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 cup margarine
½ cup white sugar
1 egg
2 teaspoons distilled white vinegar
salt to taste
1 (16 ounce) jar natural peanut butter
ghost-shaped cookie cutter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a non-stick baking sheet.
Whisk flour and baking soda together in a bowl. Beat margarine and sugar together in a separate bowl using an electric mixer until smooth and creamy; beat in egg until evenly combined. Stir flour mixture into margarine mixture until dough is just combined; stir in vinegar.
Turn dough onto a floured surface and roll into an 1/8-inch thick rectangle. Cut dough into ghost shapes using the cookie cutter. Arrange ghosts on the prepared baking sheet. Prick holes into each ghost using a clean pin. Sprinkle ghosts with salt.
Bake in the preheated oven until crackers are golden brown, 6 to 10 minutes. Allow crackers to cool completely. Spread peanut butter onto cooled crackers.

Nutrition Facts : Calories 163 calories, Carbohydrate 11.9 g, Cholesterol 5.2 mg, Fat 11.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 153.4 mg, Sugar 4 g

PB & J CUPS

PB & J Cups image

Provided by Valerie Bertinelli

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

12 ounces bittersweet chocolate chips
3/4 cup smooth peanut butter
1/2 cup confectioners' sugar
Nonstick cooking spray
6 tablespoons strawberry jelly
Flaky sea salt, for garnish (optional)

Steps:

Line 8 cups in a 12-cup muffin tin with cupcake liners.
Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

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