CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS
Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 32
Number Of Ingredients 10
Steps:
- Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
- In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
- In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
- In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER CANDY
This is incredibly easy and oh-so-sinful! Made with graham cracker crumbs, butter-flavored crackers (ritz, etc), peanut butter, chocolate chips, butterscotch chips and more. SOOOO good and NO-BAKE. I cut the recipe in half sometimes and make it in an 8x8.
Provided by KadesMom
Categories Candy
Time 20m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine graham cracker crumbs, sugars, butter & milk.
- Bring to a low boil, stirring constantly; cook and stir 5 minutes longer.
- Place single layer of crackers in a greased 13-in.x 9-in. dish; top with half of crumb mixture.
- Repeat layers.
- Top with remaining crackers.
- In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter.
- Cook on low and stir until smooth.
- Pour over crackers.
- Let stand until set.
CHOCOLATE PEANUT BUTTER CUPS
Peanut butter cups are a classic candy and for good reason! Salty, nutty peanut butter and rich, smooth chocolate are the perfect match.
Provided by Elizabeth LaBau
Categories Cookies and Candy
Time 2h12m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- First, prepare the chocolate cups . You should either temper your chocolate or use chocolate-flavored candy coating. While you can simply melt regular chocolate and use that, I don't recommend it, because untempered chocolate gets soft at warm temperatures and often develops white or gray streaks as it cools. So begin by tempering your chocolate by following these directions or melting your candy coating.
- Fill your cups with a small spoonful of melted chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas. Once all of the cups have been lined with chocolate, set aside the remaining chocolate for later and let the cups sit at room temperature or in the refrigerator until they have hardened.
- While the cups are setting, prepare the filling. Combine the peanut butter, confectioners' sugar, and salt in a bowl and stir them together until they're well-mixed.
- When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
- If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top.
- Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.
- After the chocolate has set, your peanut butter cups are ready to be enjoyed!
Nutrition Facts : Calories 93 kcal, Carbohydrate 11 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 40 mg, Sugar 10 g, Fat 5 g, ServingSize 24 candies (24 servings), UnsaturatedFat 0 g
PEANUT BUTTER & CHOCOLATE CANDY
Make and share this Peanut Butter & Chocolate Candy recipe from Food.com.
Provided by Aroostook
Categories Candy
Time 15m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- First layer: Melt and blend butter and peanut butter.
- Add vanilla.
- Stir in enough powdered sugar to hold together, about 2 cups.
- Press into 8X8 pan.
- Second layer: Melt and blend butter, peanut butter and chocolate chips.
- Pour over peanut butter mixture.
- Chill at least 3 hours.
Nutrition Facts : Calories 178.6, Fat 12.8, SaturatedFat 5.7, Cholesterol 15.2, Sodium 90.9, Carbohydrate 15.4, Fiber 0.9, Sugar 13.7, Protein 3
CHOCOLATE PEANUT BUTTER CANDY
With only three ingredients, these chocolate-swirl treats take just moments to whip up! If you have little ones visiting for the holidays, have them help you with the stirring. -Holly Demers, Abbotsford, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2-1/2 pounds.
Number Of Ingredients 3
Steps:
- In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet. , In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm., Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 21g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
DARK CHOCOLATE PEANUT BUTTER CANDIES
Steps:
- PLACE paper liners on a baking sheet.
- COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar. Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly.
- MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Spoon 1 measuring teaspoon of melted morsels into each cup. Place peanut butter filling onto top of melted morsels. Top each with a measuring half teaspoon of melted morsels. Sprinkle with a few grains of sea salt. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator.
- TIP: To keep melted chocolate warm, place bowl on top of smaller bowl filled with very warm water. Do not allow water to touch bottom of bowl or allow water to get into chocolate.
PEANUT BUTTER CANDY
A quick and easy candy that is very rich.
Provided by Julie Wayment
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Butter an 8x8x2 inch square pan. Set aside.
- In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
- Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 28.7 g, Cholesterol 0.9 mg, Fat 2.9 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 32.4 mg, Sugar 26.7 g
CHOCOLATE PEANUT BUTTER CANDIES
Chocolate and peanut butter come together in these delicious candies - an elegant dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 64
Number Of Ingredients 10
Steps:
- Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
- In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
- Use foil to lift candy from pan; remove foil. Cut into 8 rows by 8 rows. Line cookie sheet with waxed paper. In 1-quart heavy saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm.
- In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle.
- Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g
HANNAH'S PEANUT BUTTER AND WHITE CHOCOLATE CANDIES
Provided by Sue Ellison
Categories Candy Milk/Cream Chocolate Dessert Christmas Peanut Winter Chill Edible Gift Double Boiler Bon Appétit Colorado
Yield Makes about 80 pieces
Number Of Ingredients 5
Steps:
- Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.
- Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.
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