Peanut Butter Fingers With Salty Milk Chocolate Glaze Recipes

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CHOCOLATEY PEANUT BUTTER FINGERS



Chocolatey Peanut Butter Fingers image

Provided by Food Network

Time 40m

Yield 2 dozen bars

Number Of Ingredients 21

Crisco® Original No-Stick Cooking Spray
1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
or 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup Pillsbury BEST® All Purpose Flour
1 large egg
1 tbsp. water
1/3 cup Jif® Creamy Peanut Butter
1 tsp. vanilla extract
1 cup rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
1 ( 6 oz.) package semi-sweet chocolate chips
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Topping:
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1/4 cup powdered sugar
2 tbsps. Jif® Creamy Peanut Butter
2 tbsps. PET® Evaporated Milk
Milk chocolate English toffee bits (optional)

Steps:

  • HEAT oven to 350 degrees F. Spray a 13 x 9-inch glass baking pan with a no-stick cooking spray.
  • COMBINE shortening, sugar, brown sugar, egg and water in large bowl with electric mixer at medium speed, until well blended. Beat in 1/3 cup peanut butter and vanilla. In a separate bowl, combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread into prepared baking pan.
  • Bake 20 to 25 minutes or until light brown and center is just set. Do not over-bake. Immediately sprinkle with chocolate chips. Let stand 5 minutes or until chips become shiny and soft. Spread to cover evenly. Cool slightly. Cut into bars, about 2 x 1 3/4-inches. Cool completely.
  • COMBINE powdered sugar, peanut butter and evaporated milk in small bowl, mixing until smooth. Drizzle over chocolate. Sprinkle with toffee bits, if desired.

PEANUT BUTTER FINGERS WITH SALTY MILK CHOCOLATE GLAZE



Peanut Butter Fingers with Salty Milk Chocolate Glaze image

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

Provided by Jessie Sheehan

Yield Makes 12 fingers

Number Of Ingredients 18

Cookies:
1 1/3 cups [185 g] bread flour or all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp table salt
1/2 cup [110 g] unsalted butter, at room temperature
1/2 cup [100 g] granulated sugar
1 cup [200 g] packed light brown sugar
6 Tbsp [90 ml] vegetable oil
1 cup [260 g] creamy peanut butter (not all-natural)
1 egg
1 egg yolk
1 Tbsp pure vanilla extract
Glaze:
3 1/2 oz [100 g] milk chocolate
1/8 tsp table salt
1/4 cup [60 ml] heavy cream
Flaky sea salt for sprinkling

Steps:

  • Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
  • For the cookies:
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
  • Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
  • Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
  • Preheat the oven to 350°F [180°C].
  • Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
  • Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
  • Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
  • For the glaze:
  • Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
  • Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
  • Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
  • Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

PEANUT BUTTER FINGERS



Peanut Butter Fingers image

Always a hit with the teenagers in our house, these rich bars are sure to please the peanut butter lovers in your family. They're great for serving at holiday time.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
GLAZE:
3/4 cup creamy peanut butter
1 cup confectioners' sugar
4 to 6 tablespoons milk
1 cup chopped peanuts

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.

Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER FINGERS



Peanut Butter Fingers image

These are soft and slightly chewy with a light peanut butter topping. My mom always made these when we were little.

Provided by ASTEINOUR

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 14

½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
⅓ cup peanut butter
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup rolled oats
1 cup semisweet chocolate chips
½ cup confectioners' sugar
¼ cup peanut butter
3 tablespoons milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.3 g, Cholesterol 18.1 mg, Fat 9.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 112.5 mg, Sugar 15.7 g

CHOCOLATE-PEANUT BUTTER GLAZE



Chocolate-Peanut Butter Glaze image

Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.

Provided by Roxanne J.R.

Categories     Dessert

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

Steps:

  • In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
  • Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9

PEANUT BUTTER SPRITZ FINGERS



Peanut Butter Spritz Fingers image

My family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 milk chocolate candy bars (4 ounces each), chopped
1 cup finely chopped unsalted peanuts

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 85 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS



Peanut Butter-Glazed Salmon and Green Beans image

This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.

Provided by Kay Chun

Categories     dinner, lunch, quick, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
1 tablespoon minced garlic
3 tablespoons neutral oil, such as safflower or canola
Salt and black pepper
1/4 cup smooth peanut butter (either conventional or natural works)
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled ginger
1/2 teaspoon toasted sesame oil
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped unsalted roasted peanuts (optional)

Steps:

  • Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
  • Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
  • Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
  • Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

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