Yummysnackgrahamcrackerswithpeanutbutterandchocolate Recipes

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GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING



Graham Cracker Cake with Peanut Butter Frosting image

If you've ever had a snack of graham crackers smeared with peanut butter, then this cake is perfect for you. We added graham flour and a touch of cinnamon to the vanilla cake layers for the quintessential graham-cracker flavor. It's then stacked high with creamy peanut butter frosting for a fun and nostalgic treat.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 18

Nonstick cooking spray
2 cups graham flour (see Cook's Note)
1 1/2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
1 tablespoon pure vanilla extract
3 large eggs plus 2 large yolks, at room temperature
2 cups buttermilk, well-shaken
2 cups confectioners' sugar
2 cups creamy peanut butter
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 cup heavy cream

Steps:

  • For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
  • Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
  • To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.

AWAKE PEANUT BUTTER SNACK BITES



Awake Peanut Butter Snack Bites image

Try our super easy and super yummy recipe for Awake Peanut Butter Snack Bites. Ground coffee and chunks of white and semi-sweet chocolate create a wonderful mocha flavour.

Provided by Kraft Peanut Butter

Categories     Trusted Brands: Recipes and Tips     KRAFT Peanut Butter

Time 40m

Yield 10

Number Of Ingredients 6

1 cup large flake rolled oats
½ cup KRAFT All Natural Peanut Butter
¼ cup honey
2 tablespoons MAXWELL HOUSE Original Roast Coffee
2 ounces BAKER'S Semi-Sweet Chocolate, chopped
2 ounces BAKER'S White Chocolate, chopped

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 189.2 calories, Carbohydrate 19.7 g, Cholesterol 2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 6.9 mg, Sugar 13.9 g

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Top Asked Questions

How do you make peanut butter and graham crackers?
In a large bowl, cream together peanut butter, butter, and powdered sugar. Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes. In a large microwave-safe bowl, add chocolate chips and shortening.
What kind of Candy can you make with graham crackers?
Classic peanut butter balls made with graham cracker and dipped in chocolate taste just like reese's peanut butter cups are an easy, no bake candy recipe that's perfect for Christmas and the holidays. Line cookie sheet with parchment paper or wax paper.
What to do with leftover peanut butter and graham cracker balls?
You want to dip your peanut butter and graham cracker balls into the chocolate and place them on a cookie sheet until it firms up. My post for buckeyes has some great tips for dipping in chocolate. If you have any leftovers, place them in an airtight container so they can maintain their freshness over a few days.
How do you eat graham crackers?
Eat responsibly! Lay out 8 graham crackers on a plate and coat each one generously with peanut butter. After grinding it as finely as possible, sprinkle weed onto the peanut butter on top of four out of the eight crackers. Try to keep it in an even layer towards the center of the cracker.

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