Peanut Butter Tarts Recipe

PEANUT BUTTER TARTS



Peanut Butter Tarts image

If you are a peanut butter lover be sure to try these! You will need a mini muffin pan.

Recipe From allrecipes.com

Provided by Gina Fletcher

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 6

Number Of Ingredients: 11

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ cup peanut butter
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
12 miniature chocolate covered peanut butter cups, unwrapped
1 cup frozen whipped topping, thawed
Calories638.6 calories
Carbohydrate70.4 g
Cholesterol31.9 mg
Fat36.9 g
Fiber2.6 g
Protein10.9 g
SaturatedFat11.2 g
Sodium463 mg
Sugar46.8 g

Steps:

  • In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  • Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
  • While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.


PEANUT BUTTER TARTS



Peanut Butter Tarts image

This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.-Sheryl Christian, Watertown, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients: 6

1 carton (8 ounces) frozen whipped topping, thawed, divided
10 to 12 individual graham cracker tart shells
1 cup cold milk
2/3 cup peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 tablespoons grape jelly
Calories 283 calories
Fat16g fat (6g saturated fat)
Cholesterol3mg cholesterol
Sodium309mg sodium
Carbohydrate30g carbohydrate (17g sugars
Fiber1g fiber)
Protein5g protein.

Steps:

  • Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping. , Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen.


PEANUT BUTTER TART



Peanut Butter Tart image

The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h20m

Yield Makes one 13 3/4-by-4 1/4-inch tart

Number Of Ingredients: 7

10 graham crackers, broken into pieces
6 tablespoons unsalted butter, melted
3 ounces best-quality milk chocolate, finely chopped, plus more for curls
1 3/4 cups heavy cream
3/4 cup creamy peanut butter
1/2 cup cream cheese (4 ounces)
1/3 cup sweetened condensed milk

Steps:

  • Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
  • Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
  • Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
  • Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
  • Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.


CRUNCHY PEANUT BUTTER TARTS



Crunchy Peanut Butter Tarts image

For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients: 8

2 ounces cream cheese, softened
1/4 cup chunky peanut butter
2 tablespoons sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
2 individual graham cracker tart shells
2 tablespoons whipped topping
Chopped peanuts, optional
Calories 500 calories
Fat34g fat (12g saturated fat)
Cholesterol32mg cholesterol
Sodium375mg sodium
Carbohydrate39g carbohydrate (24g sugars
Fiber3g fiber)
Protein11g protein.

Steps:

  • In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.


PEANUT BUTTER CUP COOKIES (TARTS)



Peanut Butter Cup Cookies (Tarts) image

I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.

Recipe From food.com

Provided by Roxygirl in Colorado

Categories     Dessert

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients: 10

36 reese's miniature peanut butter cups, unwrapped
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream peanut butter, butter, sugar and brown sugar until fluffy.
  • Add egg, vanilla, flour, baking soda and salt' mix well.
  • Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
  • Bake 8-10 minutes at 375°F.
  • When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
  • Allow to cool completely before removing cookies from the tin.


PEANUT BUTTER CUP TART



Peanut Butter Cup Tart image

Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients: 15

35 chocolate wafers (8 ounces), broken into pieces
6 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
Pinch of kosher salt
1 1/4 cups confectioners' sugar
6 tablespoons unsalted butter, cut into pieces
3 tablespoons heavy cream
3/4 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
10 ounces semisweet (55 to 61 percent cacao) chocolate, chopped
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream
Lightly sweetened whipped cream, for serving (optional)
Peanut brittle, chopped, for serving (optional)

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
  • Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
  • Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
  • Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.


PEANUT BUTTER CREAM TART



Peanut Butter Cream Tart image

Recipe From epicurious.com

Categories     Milk/Cream     Mixer     Chocolate     Nut     Dessert     Bake     Christmas     Peanut     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients: 10

Crust
1 1/2 cups finely ground chocolate wafer cookies (about 24)
5 tablespoons unsalted butter, melted
Filling
6 ounces cream cheese, room temperature
3/4 cup creamy peanut butter, room temperature
1 cup chilled whipping cream
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 ounce semisweet chocolate, chopped

Steps:

  • For crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.
  • For filling:
  • Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.
  • Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold. (Can be made 2 days ahead. Keep chilled.) Cut tart into wedges and serve cold.


PEANUT BUTTER BANANA TART



Peanut Butter Banana Tart image

This is sinful! Three of my favorite food groups--peanut butter, chocolate and bananas team together in this wonderful dessert. Don't look at the nutritional information and for once have a good time! The recipe is from Wilton Industries, Inc.

Recipe From food.com

Provided by PaulaG

Categories     Tarts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients: 9

1 cup graham cracker crumbs
1/4 cup butter, melted
1 1/2 cups milk
1 (3 ounce) package banana cream pudding and pie filling mix (not instant) or 1 (3 ounce) package vanilla pudding mix (not instant)
plus 1/4 teaspoon banana flavoring
1 cup crunchy peanut butter
1/4 cup orange juice
1 -2 medium sliced banana
1/4 cup semi-sweet chocolate chips, melted
Calories356.3
Fat26.2
SaturatedFat8.4
Cholesterol21.7
Sodium280.7
Carbohydrate24.7
Fiber3.6
Sugar11.3
Protein10.5

Steps:

  • Preheat oven to 325 degrees.
  • Mix the graham cracker crumbs and melted butter together.
  • Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
  • Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
  • Cool completely.
  • Prepare the pudding with milk and cook according to package directions.
  • Remove from heat and allow the pudding to set up slightly, about 10 minutes.
  • Stir peanut butter into cooled pudding then pour into prepared crust.
  • Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
  • When ready to serve, slice bananas and dip into orange juice to prevent browning).
  • Arrange sliced bananas on top of tart and drizzle with melted chocolate.
  • Serve and sit back and watch your guests enjoy.




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Bake the tarts for 10-12 minutes in preheated oven, or until the edges of the pastry are golden and filling is puffed and bubbly. Let stand on a wire rack for 1 minute, then run a knife around the edge of each tart to loosen and gently lift out of the tin. Let the unmolded tarts … ...
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Recipe From : sallysbakingaddiction.com
2020-11-04  · Make the filling: Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth … ...
4.6/5
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Total Time: 5 hrs
  1. Stir the graham cracker crust ingredients together. Pour into a 9 inch tart pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart. I recommend using the bottom of a measuring cup to pack it into the bottom and around the sides. Bake for 13-15 minutes or until very lightly browned around the edges. Remove from the oven and allow to cool for at least 20 minutes before adding the filling.
  2. Stir the graham cracker crust ingredients together. Pour into a 9 inch tart pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart. I recommend using the bottom of a measuring cup to pack it into the bottom and around the sides. Bake for 13-15 minutes or until very lightly browned around the edges. Remove from the oven and allow to cool for at least 20 minutes before adding the filling.
  3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.
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Chocolate Peanut Butter Tart - Once Upon a Chef

Recipe From : onceuponachef.com
2009-12-18  · Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, … ...
5/5
Category: Desserts
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  1. Make the chocolate crust: Preheat the oven to 375°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
  2. Make the chocolate crust: Preheat the oven to 375°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
  3. Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
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  5. To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve chilled.
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Creamy Peanut Butter Tart Recipe | Mel's Kitchen Cafe

Recipe From : melskitchencafe.com
2018-11-28  · Spread the ganache over the bottom of the prepared crust and refrigerate until set, about 10-20 minutes. In a blender, food processor, or with a handheld mixer, combine the peanut butter, … ...
4.5/5 (53)
Total Time: 2 hrs 20 mins
Category: Pies
Calories: 672 per serving
  1. In a medium bowl, combine the graham cracker crumbs and the butter. Mix until combined. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while proceeding with the recipe.
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Recipe From : jocooks.com
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Total Time: 27 mins
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  2. In the mean time, whisk together the peanut butter, cream cheese and icing sugar in a bowl until smooth.
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Recipe From : cookieandkate.com
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  1. To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
  2. To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
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  2. Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.
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2018-04-10  · Chill for at least 30 mins. Preheat the oven to gas 6, 200°C, fan 180°C. Bake the tarts for 10-12 mins until the pastry is golden and the jam bubbling. Carefully lift the tarts from the tin and leave to cool on a wire rack. ...
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Recipe From : thevanillabeanblog.com
2020-09-19  · Pour the chocolate topping over the filling and spread into an even layer. Return the tart to the refrigerator for 20 to 30 minutes, or until the chocolate topping has set. Sprinkle with a little flaked … ...
Reviews: 7
Servings: 10
Cuisine: American
Category: Pies + Tarts
  1. Place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white, and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes.
  2. Place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white, and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes.
  3. Beat the peanut butter, butter, confectioners’ sugar, and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.
  4. Pour the chocolate topping over the filling and spread into an even layer. Return the tart to the refrigerator for 20 to 30 minutes, or until the chocolate topping has set. Sprinkle with a little flaked sea salt (if desired) and cut into thin slices to serve. This peanut butter chocolate tart is best served on the day it’s made.
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Do-Si-Do Peanut Butter Tart Recipe by Angela Carlos

Recipe From : thedailymeal.com
2016-03-29  · Combine the cream cheese, ¾ cup confectioners’ sugar, and creamy peanut butter in a bowl. Beat with a hand mixer until light and fluffy, about 5 minutes. Whip the cream with the remaining confectioners’ sugar and vanilla extract to stiff peaks. Fold the whipped cream into the peanut butter … ...
4/5 (1)
Estimated Reading Time: 50 secs
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  1. Combine the cookie crumbs, melted butter, and sugar in a bowl. Mix to combine. Then, press the cookie mixture evenly into a 9-inch pie pan.
  2. Combine the cookie crumbs, melted butter, and sugar in a bowl. Mix to combine. Then, press the cookie mixture evenly into a 9-inch pie pan.
  3. Combine the cream cheese, ¾ cup confectioners’ sugar, and creamy peanut butter in a bowl. Beat with a hand mixer until light and fluffy, about 5 minutes. Whip the cream with the remaining confectioners’ sugar and vanilla extract to stiff peaks. Fold the whipped cream into the peanut butter and cream cheese mixture. Spread evenly in the cooled pie shell, and freeze for at least 4 hours. Drizzle chocolate fudge sauce over the pie before slicing and serving.
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Peanut Butter Cookie Recipes | Eat Smarter USA

Recipe From : eatsmarter.com
Here are EAT SMARTER, we have plenty of the best peanut butter cookie recipes. Whether you want an easy peanut butter cookie recipe or something more adventurous like peanut butter chocolate chip cookies, chocolate peanut butter cookies , peanut butter oatmeal cookies, or even vegan peanut butter cookies , we’ve got the perfect recipe for you. ... Show details


Peanut Butter Treats - Country at Heart Recipes

Recipe From : countryatheartrecipes.com
2021-06-14  · You may need to add in 2 1/2 cups of cereal if there seems to be excess peanut butter in the pan. Drop by teaspoonfuls onto the prepared waxed paper and allow to cool. It may take up to an … ...
Ratings: 1
Category: Cookies, Dessert
Cuisine: American
Total Time: 33 mins
  1. Gather your ingredients so that you have everything close at hand on the counter or table. Lay out a piece of waxed paper, about 24" long. Coat with butter to prevent the cookies from sticking. Premeasure the ingredients for a smooth cooking experience.
  2. Gather your ingredients so that you have everything close at hand on the counter or table. Lay out a piece of waxed paper, about 24" long. Coat with butter to prevent the cookies from sticking. Premeasure the ingredients for a smooth cooking experience.
  3. In a medium saucepan, combine the light corn syrup and granulated sugar, mixing well. Bring to a rolling boil.
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Recipe From : newsbreak.com
2021-07-15  · The return of summer concerts has Sirphey throwing it all the way back to the days of summer camp and Oreos with peanut butter: introducing the OPB, Sirphey’s chocolate and peanut butter mousse tart topped with crumbled Oreos. Sirphey is at 1793 Deacon St. Visit sirphey.com. #worklosalamos #wherediscoveriesaremade. Courtesy/Sirphey. ... Show details


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Recipe From : healthy-recipes-snacks96.blogspot.com
2021-06-19  · Tart apple with sweet peanut butter is a. With its high fat and protein content peanut butter is perfect for this type of diet. Peanut butter is packed with the nutrients protein and fat that you need when youre on a keto diet. Ingredients 1 ¼ Cups 80 Dark Chocolate Chips ⅓ Cup Natural Creamy Peanut Butter 2 Tablespoons Keto Powdered Sugar 1 Teaspoon Coconut Oil. Best flourless keto peanut ... ... Show details


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