CHOCOLATE PEANUT BUTTER TRIANGLES
These peanut butter bar cookies are packed with chocolate chunks.
Provided by Splenda
Categories Splenda® Brown Sugar Blend, Splenda® Sugar Blend
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl using an electric mixer, combine peanut butter, butter, Splenda Brown Sugar Blend, and Splenda Sugar Blend. Beat on medium speed until creamy. Beat in egg and vanilla extract.
- Add flour and baking soda and mix on low speed to combine. Mix in chocolate chunks.
- Press into an ungreased 13" x 9" baking pan.
- Bake for 18-20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars, then slice each bar in half diagonally.
Nutrition Facts : Calories 110 calories
PEANUT BUTTER CHOCOLATE BARK
I just recently tried this recipe, and everyone in the family loved it! They call it Reese's® Peanut Butter Bark! It's very good!
Provided by supson7
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 41m
Yield 36
Number Of Ingredients 4
Steps:
- Grease a baking sheet and line with parchment paper.
- Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
- Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
- Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
- Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 13.1 g, Cholesterol 2.6 mg, Fat 11.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 63.2 mg, Sugar 11.4 g
PEANUT BUTTER CHOCOLATE CHUNK BARS
An amazing treat that will satisfy any craving for peanut butter and chocolate.
Provided by KBL
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
- Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
- Spread the batter into a 13x9-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 11.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 91.2 mg, Sugar 6.5 g
PEANUT BUTTER-CHOCOLATE BARK TRIANGLES
Categories Candy Chocolate Nut Dessert Christmas Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 40 pieces
Number Of Ingredients 6
Steps:
- Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
- Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
- Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
- Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
DOUBLE CHOCOLATE PEANUT BUTTER BARK
Categories Chocolate Nut Dessert Christmas Kid-Friendly Peanut Winter Chill Bon Appétit Small Plates
Yield Makes about 2 1/4 pounds
Number Of Ingredients 3
Steps:
- Butter 15x10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.
- Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
- Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.
CHOCOLATE PEANUT BARK
Loaded with salted peanuts and loads of peanut candies, this chocolate peanut bark will send any peanut lover over the edge. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 140 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER BARK
Make and share this Chocolate Peanut Butter Bark recipe from Food.com.
Provided by M. G.
Categories Dessert
Time 13m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 3
Steps:
- Line a cookie sheet with foil or parchment paper and set aside.
- In 1 sauce pan, melt 1 3/4 cups chocolate chips over low heat, stirring frequently until smooth.
- At the same time, melt all of the peanut butter chips in a separate saucepan over low heat, stirring frequently until smooth.
- Remove the chocolate mixture from heat and add remaining chocolate chips -- stir well.
- Pour chocolate mixture into prepared pan.
- Remove peanut butter mixture from heat and pour over chocolate mixture in pan.
- Using a fork or toothpick, make swirls in the mixture.
- Refrigerate pan for approximately 1 hour until hardened.
- Remove from fridge and break into pieces.
- Store in a tightly sealed container.
Nutrition Facts : Calories 65.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 0.4, Sodium 27.6, Carbohydrate 6, Fiber 0.6, Sugar 5.1, Protein 2.1
NO-BAKE CHOCOLATE COOKIE TRIANGLES
When you need a special treat but time is short, try these no-bake bars. They take only a few minutes to make. They are rich, chocolaty and so good. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 32 cookies.
Number Of Ingredients 4
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Stir in wafer crumbs and pecans. Transfer to a greased, foil-lined 8-in. square pan. Cover and refrigerate for 2 hours or until firm., Using foil, lift chocolate out of pan. Discard foil; cut into 32 triangles. Refrigerate leftovers.
Nutrition Facts :
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