WHITE CHOCOLATE PEANUT BUTTER SQUARES
People regularly request the recipe once they try my peanut butter fudge dipped in melted white chocolate. It's a nice contrast to typical chocolates on a candy platter. -Tall Pines Farm, Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/4 pounds (about 9-1/2 dozen).
Number Of Ingredients 10
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool., Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm. , In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. , In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 4g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 22mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-SALTED PEANUT CRUNCH SQUARES
What could be more romantic than the cold-pressed oil of a cacao bean-aka cacao butter? Maybe it's the fact that cacao butter isn't just an essential ingredient in chocolate, but also a healthy source of Omega-6 and Omega-9 fatty acids, antioxidants and, yes, mood-stimulating serotonin.
Provided by Silvana Nardone
Categories dessert
Time 2h10m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.
Nutrition Facts : Calories 138 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 0 milligrams, Sodium 104 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams
WHITE CHOCOLATE AND PEANUT BUTTER SWEET AND SALTINE
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly roll pans with aluminum foil, then spray with nonstick spray and arrange the saltines salt-side down in a single layer.
- Melt the butter and brown sugar together in a medium saucepan and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the peanut butter in a microwave-safe bowl and microwave just until slightly loosened, about 20 seconds. Drizzle evenly over the caramel and spread with a small offset spatula. Bake, watching carefully, until just bubbly, 3 to 5 minutes.
- Put the melting wafers in a microwave-safe bowl and melt according to package directions. Spoon dollops over the peanut butter caramel and smooth evenly with an offset spatula. Transfer the pan to the fridge or freezer until completely cold, then break up into pieces. Store in an airtight container at room temperature.
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
WHITE CHOCOLATE PEANUT BUTTER BARS
A cake mix and instant pudding make the base for these yummy peanut butter bars. For extra awesomeness, top with chopped white chocolate and cashews.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
- Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts on crust.
- Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough over dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough to secure.
- Bake 15 min. or until lightly browned. Cool completely. Refrigerate several hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 13 g, Protein 4 g
CHOCOLATE PEANUT SQUARES
If you're a fan of peanut butter cups, you'll enjoy these two-layer treats. A slightly crunchy graham cracker and peanut butter layer is topped with a smooth coating of melted chocolate chips and peanut butter. Yum! -Nicole Trudell Fort Langley, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE-PEANUT BUTTER COOKIE BARS
These White Chocolate-Peanut Butter Cookie Bars take only 15 minutes to prep for the oven, thanks to white cake mix and instant chocolate pudding.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
- Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts on crust.
- Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough over dessert. Remove remaining waxed paper. Sprinkle dough with remaining chocolate and nuts; press gently into dough to secure.
- Bake 15 min. or until lightly browned. Cool completely. Refrigerate several hours or until firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 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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5/5 (4)Total Time 45 minsCategory DessertCalories 307 per serving
- Combine peanut butter,butter and white chocolate in a saucepan. Melt the ingredients together on low heat until combined and smooth.
- Allow the mixture to cool for about 10-15 minutes… this allows the marshmallows and peanut butter to remain evenly distributed throughout the mixture. You should be able to touch the bottom of the pot. Once cool, fold in the marshmallows.
- Pour into a parchment lined pan (I used 9x9). Let cool completely in the fridge. Cut into squares.
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