One of my favorites when I need a quick chocolate fix:
http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html
Posted by: Erika
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Wednesday, June 1, 2011
Friday, May 20, 2011
Peanut Butter Truffle Brownies
I made these for the first time tonight and they are SO GOOD! Cut them small, they are really rich:
http://www.bettycrocker.com/recipes/peanut-butter-truffle-brownies/c5c602e4-007b-43e0-aaab-2f9aed89524c
Posted by: Tabitha
http://www.bettycrocker.com/recipes/peanut-butter-truffle-brownies/c5c602e4-007b-43e0-aaab-2f9aed89524c
Posted by: Tabitha
Chocolate Peanut Butter Fudge Crunch
These are a little bit messy to make, but totally worth it!
6 oz. semi-sweet chocolate, chopped
2 sticks (8oz.) plus 1 tbsp. unsalted butter
1 16oz jar creamy peanut butter
3 c rice krispies cereal
1/4 tsp salt
3 c powdered sugar
Line an 8-inch square pan with parchment paper or foil. In a medium saucepan, melt half of the chocolate and 1 tbsp butter over low heat. Remove from the heat; stir in 1 c peanut butter and 2 c cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the powdered sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 c cereal.
In a small bowl, microwave the remaining chocolate until melted. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 15 minutes. Cut into 16 pieces.
Posted by: Erika
6 oz. semi-sweet chocolate, chopped
2 sticks (8oz.) plus 1 tbsp. unsalted butter
1 16oz jar creamy peanut butter
3 c rice krispies cereal
1/4 tsp salt
3 c powdered sugar
Line an 8-inch square pan with parchment paper or foil. In a medium saucepan, melt half of the chocolate and 1 tbsp butter over low heat. Remove from the heat; stir in 1 c peanut butter and 2 c cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the powdered sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 c cereal.
In a small bowl, microwave the remaining chocolate until melted. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 15 minutes. Cut into 16 pieces.
Posted by: Erika
Puppy Chow
1 box (17.5 oz) Chex cereal (any variety- I use corn or rice; Crispix will also work)
2 cups chocolate chips
1 cup peanut butter
1/2 cup butter
1 pound powdered sugar
1. Melt the peanut butter with the butter and the chocolate. Pour over the cereal and toss until well coated.
2. Place the coated cereal in a large paper bag then add the powdered sugar, fold down the top of the bag and shake to coat. (I use gallon ziplocs and do a little at a time)
Posted by: Tabitha
2 cups chocolate chips
1 cup peanut butter
1/2 cup butter
1 pound powdered sugar
1. Melt the peanut butter with the butter and the chocolate. Pour over the cereal and toss until well coated.
2. Place the coated cereal in a large paper bag then add the powdered sugar, fold down the top of the bag and shake to coat. (I use gallon ziplocs and do a little at a time)
Posted by: Tabitha
Peanut Butter Pie
1 cup peanut butter
1 pkg (8oz) cream cheese
1 cup powdered sugar
16 oz cool whip
1 cup semi-sweet or milk chocolate chips
1 (9 in) graham cracker crust
Cream peanut butter and cream cheese together with mixer. Add sugar. Fold in cool whip and gently add 3/4 cup of the chocolate chips. Pour into pie crust, sprinkle with remaining chocolate chips. Refrigerate until set, about 1-2 hours. Keep refrigerated.
Posted by: Megan
1 pkg (8oz) cream cheese
1 cup powdered sugar
16 oz cool whip
1 cup semi-sweet or milk chocolate chips
1 (9 in) graham cracker crust
Cream peanut butter and cream cheese together with mixer. Add sugar. Fold in cool whip and gently add 3/4 cup of the chocolate chips. Pour into pie crust, sprinkle with remaining chocolate chips. Refrigerate until set, about 1-2 hours. Keep refrigerated.
Posted by: Megan
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