Peanut Butter Chocolate Twist Shake Recipes

CHOCOLATE-PEANUT BUTTER SWIRL SMOOTHIE

Steps:

• Put the chocolate and heavy cream in a small bowl set over--not in!--simmering water, and stir until the chocolate melts. Remove from the heat and let cool for 5 minutes.
• Put half of the melted chocolate mixture into a blender along with the bananas, yogurt, milk and peanut butter. Blend until smooth and frothy, about 2 minutes.
• Drizzle the remaining melted chocolate in the bottom and down the sides of two large glasses. Fill each glass with the smoothie and serve immediately.

CHOCOLATE-PEANUT BUTTER SHAKE

Steps:

• Add the ice cream, chocolate syrup, milk and peanut butter to a blender, cover, and quickly pulse on low to combine. Continue pulsing until you see a whirlpool form-that's when you know it's done. Pour or spoon the shake into two tall glasses. Top with any garnish you'd like-cherries, whipped cream, shaved chocolate, Lipitor, whatever you damned well please. It's your party. Own it! Serve with straws and spoons.
• Warm the milk and cream in a medium saucepan over medium heat, stirring frequently, until the mixture begins to steam. Add the sugar and stir until completely dissolved.
• Meanwhile, warm the chocolate in a microwave for about 30 seconds to melt it. Add the chocolate to the saucepan and stir for about 3 minutes, until thoroughly combined. Whisk in the cocoa powder and salt until dissolved. Then reduce the heat and cook at a low temperature, stirring, for 2 to 3 minutes. Remove from the heat and stir in the Grand Marnier, if using.
• Transfer the mixture to a 1-quart container, cover, and refrigerate for at least 6 hours. The chilled mixture will be quite thick, so give it a good whisk before pouring it into your ice cream maker. Freeze according to the manufacturer's instructions. When it is finished, transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Makes 1 quart

CHOCOLATE PEANUT BUTTER SHAKES

Steps:

• In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.

PEANUT BUTTER TWISTS

Steps:

• 1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.

CHOCOLATE PEANUT BUTTER SHAKE RECIPE BY TASTY

Steps:

• Combine the banana, peanut butter, spiced rum, and chocolate ice cream in a blender. Blend until smooth.
• Top with whipped cream and chopped peanuts.
• Enjoy!

PEANUT BUTTER TWISTS

Steps:

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.

EASY FREEZY CHOCOLATE PEANUT BUTTER SHAKE

Steps:

• Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
• Top with another dollop of CocoWhip.
• Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
• Sprinkle with chopped, roasted peanuts.
• If you're in a sharing mood, this makes about 2 12-oz shakes!

RICH CREAMY CHOCOLATE PEANUT BUTTER MILK SHAKE

Steps:

• In a blender, combine ice cream, liqueur, peanut butter, chocolate syrup, milk and ice cubes.
• Blend until smooth.
• Pour into glasses and serve with a straw.
• You can garnish with fresh berries or shaved chocolate.

PEANUT BUTTER TWISTS

Steps:

• Pre-heat the oven to 220 degrees. Unroll the pastry and cut it in half. Set 1 half aside.
• On the remaining half, spread peanut butter all over. You can make this as thick as you like.
• Grate the chocolate over the peanut butter.
• Place the remaining pastry on top of the peanut butter and chocolate pastry half.
• Cut lengthways into 1cm slices. Holding each end, twist the pastry and curl it into a circular shape.
• Egg wash the pastry and put in the oven to bake for 15 minutes or until golden brown.