We were introduced to these by Craig Olson at our volunteer fire fighter bbq. They are to DIE for, and we were lucky enough that he made us another batch at Christmas time AND included the recipe.
Ingredients:
1/2 cup melted butter
2 cups peanut butter (crunchy is best)
1 lb powdered sugar
3 cups Rice Crispies
Mix well. Using your hands, roll into balls about 1 inch across in size.
Dip them in the following after melting in a double boiler:
1/2 bar parafin
8 ox Hershey bar
12 oz semi-sweet chocolate chips
I have actually never made these myself, so I have no idea how difficult it is or how long it takes. And, we forgot to take a picture before we ate them all.
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Saturday, December 29, 2012
Monday, December 17, 2012
Creamy Peanut Butter Dip~by Kelsey
So this is a "healthy" recipe. Don't make it to serve at a party and impress everyone. It IS good for your own snack or lunch when you are watching what you eat. I made it for apple dip, and I did like it. It's just not as good as the cream cheese and marshmallow apple dip. ;)
Ingredients:
5 oz nonfat greek vanilla yogurt
2 tbspoons peanut butter
1/2 tbspoon honey
dash of cinnamon
Dip apples, bananas, etc in it. I thought it tasted better after sitting overnight in the fridge.
Ingredients:
5 oz nonfat greek vanilla yogurt
2 tbspoons peanut butter
1/2 tbspoon honey
dash of cinnamon
Dip apples, bananas, etc in it. I thought it tasted better after sitting overnight in the fridge.
Friday, February 3, 2012
Peanut butter-filled brownie cupcakes~by Kelsey
I recently found this recipe in the Country magazine. And I immediately tried it out. It was very easy and delicious. I ended up with about 15 cupcakes, plus had enough filling left over to make a whole cupcake out of just the peanut butter filling!
Ingredients:
1 pkg fudge brownie mix (you will also need the ingredients listed on the back, usually just eggs and oil)
1/2 cup miniature semisweet chocolate chips (I used regular size)
1/3 cup creamy peanut butter
3 Tbsp cream cheese, softened
1 egg
1/4 cup confectioner's sugar
Prepare brownie batter according to package directions, stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. Fill paper-lined muffin cups one third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes on a wire rack before removing. Dust tops with confectioners sugar. Store in refrigerator.
Ingredients:
1 pkg fudge brownie mix (you will also need the ingredients listed on the back, usually just eggs and oil)
1/2 cup miniature semisweet chocolate chips (I used regular size)
1/3 cup creamy peanut butter
3 Tbsp cream cheese, softened
1 egg
1/4 cup confectioner's sugar
Prepare brownie batter according to package directions, stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. Fill paper-lined muffin cups one third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes on a wire rack before removing. Dust tops with confectioners sugar. Store in refrigerator.
Tuesday, December 20, 2011
Chocolate-Dipped Peanut Butter Cookies~by Kelsey
Lydia found this recipe in Grace's Williams-Sonoma Cookbook for Kids. I am a sucker for chocolate and peanut butter!
Ingredients:
1/2 cup butter at room temperature
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup peanut butter
1 large egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 tablespoons vegetable shortening
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In large bowl, beat the butter, brown sugar, white sugar, and peanut butter with electric mixer on medium speed until blended. Add the egg and vanilla and beat until blended. Add the flour, baking soda, and salt and beat on low speed until blended. Shape the dough into 1 1/2 inch balls, placing 12 balls at least 2 inches apart on the baking sheet. Dip fork in flour and press each cookie twice to make a criss-cross pattern. Bake until golden, about 8-10 minutes. Let the cookies cool on the pans for five minutes, then transfer to wire racks to cool completely. Meanwhile, add the chocolate chips to a microwave-safe bowl. Add the shortening. Microwave on high for one minute, stir, then microwave again for 30 seconds longer or until melted. One at a time, dip half of each cookie into the chocolate, then place on a baking sheet lined with parchment paper. Place the cookie sheet in the refrigerator just until the cookies set, about five minutes. Store in an airtight container at room temperature for up to five days. Makes 24 cookies.
Ingredients:
1/2 cup butter at room temperature
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup peanut butter
1 large egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 tablespoons vegetable shortening
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In large bowl, beat the butter, brown sugar, white sugar, and peanut butter with electric mixer on medium speed until blended. Add the egg and vanilla and beat until blended. Add the flour, baking soda, and salt and beat on low speed until blended. Shape the dough into 1 1/2 inch balls, placing 12 balls at least 2 inches apart on the baking sheet. Dip fork in flour and press each cookie twice to make a criss-cross pattern. Bake until golden, about 8-10 minutes. Let the cookies cool on the pans for five minutes, then transfer to wire racks to cool completely. Meanwhile, add the chocolate chips to a microwave-safe bowl. Add the shortening. Microwave on high for one minute, stir, then microwave again for 30 seconds longer or until melted. One at a time, dip half of each cookie into the chocolate, then place on a baking sheet lined with parchment paper. Place the cookie sheet in the refrigerator just until the cookies set, about five minutes. Store in an airtight container at room temperature for up to five days. Makes 24 cookies.
Monday, September 5, 2011
Peanut Butter Corn Flake Cookies~by Kelsey
These are super good. Seriously. And so easy.
1 cup sugar
1 cup karo syrup
1/2 stick butter
Stir until blended, then let come to a boil and boil for 45 seconds
add:
1 cup peanut butter
7 cups corn flakes
Drop by spoon full onto wax paper OR press into a jelly roll pan. Let them harden, and enjoy!
1 cup sugar
1 cup karo syrup
1/2 stick butter
Stir until blended, then let come to a boil and boil for 45 seconds
add:
1 cup peanut butter
7 cups corn flakes
Drop by spoon full onto wax paper OR press into a jelly roll pan. Let them harden, and enjoy!
Sunday, October 10, 2010
Chex Muddy Buddies~by Kelsey
I absolutely LOVE these! You can't beat chocolate and peanut butter! I didn't get a picture of them, so I guess I will have to make another batch soon so I can get a picture! They are fast, easy, and only dirty one bowl.
Ingredients:
9 cups Chex cereal (I buy generic rice and corn Chex-like cereals)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
In a large microwave-safe bowl, add chocolate chips, peanut butter, and butter. Cook 30 seconds, stir, cook 30 seconds, stir. Repeat this process until the mixture is smooth. Add vanilla. Add the cereal to the bowl, and stir very carefully until all the cereal is coated. Now, you can either add the powdered sugar to the bowl and stir, OR you can put the cereal in a ziplock bag, add the powdered sugar, and shake. Store in an air tight container in the fridge. They are awesome. Trust me.
Ingredients:
9 cups Chex cereal (I buy generic rice and corn Chex-like cereals)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
In a large microwave-safe bowl, add chocolate chips, peanut butter, and butter. Cook 30 seconds, stir, cook 30 seconds, stir. Repeat this process until the mixture is smooth. Add vanilla. Add the cereal to the bowl, and stir very carefully until all the cereal is coated. Now, you can either add the powdered sugar to the bowl and stir, OR you can put the cereal in a ziplock bag, add the powdered sugar, and shake. Store in an air tight container in the fridge. They are awesome. Trust me.
Sunday, March 21, 2010
Bricks ~ by Sarah
Don't let the name fool you, these babies are delish! (I think the name stems from the fact that it takes a sharp, sturdy knife to get them out of the pan.) A teacher at my school always brings these to potlucks and I always eat more than my fair share. (Sorry, fellow TDMS teachers.)
Ingredients:
1 c. white Karo syrup
1 c. sugar
1 1/2 c. peanut butter (creamy or chunky)
6 c. Special K cereal
1 1/2 bags chocolate chips
1 bag butterscotch chips*
Directions:
Bring Karo syrup and sugar just to a boil and then remove from heat immediately. Add peanut butter. Mix well. Add cereal and mix well. Press mixture into the bottom of a 9x13-inch, buttered pan.
Ingredients:
1 c. white Karo syrup
1 c. sugar
1 1/2 c. peanut butter (creamy or chunky)
6 c. Special K cereal
1 1/2 bags chocolate chips
1 bag butterscotch chips*
Directions:
Bring Karo syrup and sugar just to a boil and then remove from heat immediately. Add peanut butter. Mix well. Add cereal and mix well. Press mixture into the bottom of a 9x13-inch, buttered pan.
Melt chips over boiling water.
Pour evenly over cereal mix. Refrigerate at least an hour to solidify the chocolate layer.
These are VERY rich, so a little piece will go a long way!
*My partner teacher's mom makes these, also, but she uses peanut butter chips instead of butterscotch chips, so you might give that a try. I really love butterscotch, so that's what I used.
Saturday, January 23, 2010
Peanut Butter Cocoa No-Bake Cookies ~ by Kelsey
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
2 teaspoons vanilla extract
Combine sugar, butter, milk, cocoa and peanut butter in medium saucepan. Cook over medium heat until mixture comes to rolling boil. Remove from heat, cool one minute. Add oats and vanilla. Stir to mix well. Quickly drop mixture by heaping teaspoons onto foil on cookie sheet. Cool in refrigerator.
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
2 teaspoons vanilla extract
Combine sugar, butter, milk, cocoa and peanut butter in medium saucepan. Cook over medium heat until mixture comes to rolling boil. Remove from heat, cool one minute. Add oats and vanilla. Stir to mix well. Quickly drop mixture by heaping teaspoons onto foil on cookie sheet. Cool in refrigerator.
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