Warm in the microwave for 30 seconds, then briskly stir them together to get a soft,
melted sweet peanut butter.
Not exact matches
Ingredients 1 1/4 cup finely chopped salted
peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi
sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter,
melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted
peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
The result: soft, rich double chocolate cookies sandwiched around perfectly
sweet peanut butter frozen yogurt that literally
melts in your mouth!
1 package firm siken tofu 1/2 cup
melted semi
sweet vegan chocolate chips 2 TS agave nectar 1/3 cup light
peanut butter 1 ts vanilla extract
Chocolate bark doesn't taste great when it's
melted (it's very
sweet), but once it's hardened, it's really what makes these taste like Girl Scout Cookies and not just chocolate
peanut butter Ritz crackers.
The Lemon Bowl: Dark Chocolate Cupcakes with
Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate
Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish:
Melt Hearts with Handmade Chocolate
Sweets — Comfort Food Feast
A few non-holiday versions of this cookie that came to mind while making these... how about a
sweet peanut butter filling in place of the peppermint - then giving the cookie a dunk in
melted chocolate for a coating.
I added equal parts chickpea miso and
peanut butter to the pan, let it
melt together, added garlic,
sweet chili sauce, rice vinegar and hot water.
The Lemon Bowl: Dark Chocolate Cupcakes with
Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate
Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish:
Melt Hearts with Handmade Chocolate
Sweets — Comfort Food Feast
The
melted chocolate swirls into the
peanut butter, and pairs perfectly with the naturally
sweet banana and crunchy graham cracker.
The Lemon Bowl: Dark Chocolate Cupcakes with
Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish:
Melt Hearts with Handmade Chocolate
Sweets — Comfort Food Feast
Stuffed with a
peanut butter filling and dipped in
melted chocolate, these pretzel sammies are crunchy, creamy, nutty, and salty -
sweet.
After experimenting with various dressings (soy sauce, tahini,
peanut butter sauce, I've tried it all), I've landed on this creamy,
sweet yet savory miso - ginger dressing that will
melt like
butter in your mouth.
Pairing it with berries brings out the true flavor of the jelly and adds a
sweet and juicy twist that pairs perfectly with the warm waffles and
melted peanut butter.