WALKING STRAWBERRY SHORTCAKE SNACK BAGS
Go ahead and hand this strawberry shortcake-in-a-bag to someone you love -- it's sure to bring smiles all around.
Provided by Food Network Kitchen
Time 8h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Open the cookie bags and fold the tops of the bags over the sides.
- Combine the chopped strawberries and honey in a medium bowl. Divide the mixture among the cookie bags, topping the cookies without stirring in the topping. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and sliced strawberries before serving.
WALKING BANANA PUDDING SNACK BAGS
Inside each bag cookies we've made a delightful single serving of this classic dessert.
Provided by Food Network Kitchen
Time 8h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Open the cookie bags and fold the tops of the bags over the sides.
- Add the vanilla pudding to a medium bowl and fold in the whipped cream. Fold in the cookies and half of the banana slices.
- Divide the remaining banana slices among the cookie bags. Top the banana slices with the pudding mixture. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and a cherry before serving.
WALKING CHOCOLATE-CHERRY CHEESECAKE SNACK BAGS
These desserts-on-the-go in convenient individual bags fit the bill if you're craving the classic combination of chocolate and cherry.
Provided by Food Network Kitchen
Time 8h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Open the cookie bags and fold the tops of the bags over the sides.
- Add the cream cheese to a medium bowl and stir with a spatula until smooth and fluffy. Stir in the sour cream, confectioners' sugar and salt. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with the cherry pie filling before serving.
CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER CHOCOLATE SNACK MIX RECIPE BY TASTY
Here's what you need: semi sweet chocolate, creamy peanut butter, rice cereal, powdered sugar, peanut butter chocolate candy
Provided by Hitomi Aihara
Categories Snacks
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the chocolate and peanut butter. Melt in microwave for 60 seconds, stirring every 15 seconds, until smooth.
- Place the rice cereal in large bowl. Pour the melted chocolate over the cereal and stir to coat.
- In a large plastic bag, add the powdered sugar and cereal. Seal the bag and shake until the cereal is well coated.
- Add the peanut butter chocolate candy and shake to incorporate.
- Enjoy!
Nutrition Facts : Calories 694 calories, Carbohydrate 119 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, Sugar 51 grams
CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES
Combine peanuts and chocolate chips for extra flavour and crunch in this Crunchy Chocolate Chip Peanut Butter Snack Bites recipe. Simple and easy to make, this tasty recipe is sure to become a new family favourite.
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
- Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 23.8 g, Fat 12 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 102.6 mg, Sugar 15.4 g
CHOCOLATE PEANUT BUTTER SNACK CAKES
Bask in the nostalgia of old-school snack cakes with this homemade version featuring creamy peanut butter and rich chocolate.
Provided by Zac Young
Categories Dessert
Time 40m
Yield 12 Cakes, 12 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CAKE:.
- Preheat the oven to 325.
- Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
- In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
- FOR THE FROSTING:.
- In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
- FOR THE GLAZE:.
- Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
- Place a wire cooling rack on top of a parchment lined jelly roll pan.
- Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
- Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.
Nutrition Facts : Calories 666.8, Fat 51.8, SaturatedFat 20.2, Cholesterol 32.7, Sodium 596, Carbohydrate 51.7, Fiber 9.5, Sugar 30.3, Protein 17.7
CHOCOLATE PEANUT TREATS
When I was in high school, I took these sweet and crunchy squares to bake sales- and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. -Christy Asher, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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