Add teaspoons
of melted peanut butter on top and with a knife create swirls on the surface.
I also just discovered (with a mouthful of muffin as I type) that they taste great with a bit
of melting peanut butter on them.
Not exact matches
I've made long - cooking caramelized onions loads
of times... and my irresistible homemade tomato paste gets all
of its character from a lengthy turn on the stove, so I figured, like chocolate and
peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all
of their natural sugars mingling and
melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.
Let cookies cool on the cookie sheet for a couple
of minutes and then remove them to a cooling rack (but be sure to sneak one or two when they're still warm because nothing beats the taste
of a
peanut butter cookie with a
melted chocolate kiss on top!
Melt a little
peanut butter and drizzle it over the top
of the pie, sprinkle with chunky salt, chocolate chips, and a small amount
of cocoa powder
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted
butter, room temp 3/4 cup creamy
peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate,
melted 1 package candy eyes
Lastly, and this is totally optional, but if I'm feeling decadent, I usually
melt a bit
of peanut butter to drizzle on top.
After you refrigerate them, they firm up but if you made these nachos with a new jar
of these
peanut butters, you wouldn't have to
melt them, just drizzle.
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
To decorate I used Reese's
Peanut Butter Cups, a handful
of mini chocolate chips and a drizzle
of melted chocolate.
I have made crispy treats similar to these - with rice puffs,
peanut butter, honey and rice syrup, and some chocolate chips for flavor - and they set at room temp just fine (on hot days they
melt in your hand, but that's part
of the fun;)-RRB-.
Beyond that, the recipe basically involves
melting together the coconut oil /
butter,
peanut butter, and honey, then stirring the resulting mixture into a bowl
of rolled oats and roasted
peanuts.
Pour the
melted peanut butter chips over the top
of the chocolate, and using a spatula, swirl the two together.
3 Tbsp solid coconut oil (NOT
melted) 1 Tbsp natural
peanut butter or other nut
butter 1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand
of cocoa and your taste buds!)
Pour remaining
melted chocolate over top
of peanut butter layer.
I made this for supper this evening,
melting a scoop
of peanut butter into the mixture when I combined the two pans at the end.
2) For the Sundae eaters: a. Top a few scoops
of the banana
peanut butter ice cream with broken pretzel thins,
peanuts, and drizzle with
melted dark chocolate.
Create a well in the center
of the dry ingredients, and pour in the
melted peanut butter and
butter mixture.
Ours is milk, cocoa,
peanut butter,
melted coconut oil, pinch
of salt, and several frozen bananas.
Trust me when I say, kids will go crazy over this chocolate
peanut butter mug cake as the outer portion
of the cake is dark and when you cut into it, you get to see a whiter portion
of the cake because
of the
melted white chocolate chips and the
peanut butter.
For a Twix version replace the
peanut butter with some homemade caramel or
melt down some Kraft caramels for a caramel pudding and then top with chopped Twix instead
of Snickers.
Melt 3 tbsp
of the
peanut butter.Combine
peanut butter, crushed cereal, and a dash
of salt.
It's just
melting the coconut oil, cacao powder,
peanut butter, maple syrup, and a pinch
of salt together.
Let's start baking...
Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups
of graham cracker crumbs 1 1/4 cups
of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter sandwich cookie crumbs 1 tbsp
of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted
butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter,
melted For the brownies: 1 cup unsalted
butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag
of mini marshmallows Directions: 1.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond
butter (
peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
One
of my go - to versions involves stirring a spoonful
of peanut butter into the cooked oats (this thickens them, so you may need more liquid) and letting it
melt.
Melt the remaining 1/4 c
of peanut butter and make about 5 blobs on top
of the batter and swirl it around with a knife.
A warm swirl
of peanut butter melts into chocolate chips and a chocolate cookie base.
Soak for 3 - 24 hours 1 cup
of cashews in filtered water 2 bananas, super ripe 1/4 cup
of lemon or orange juice — I used oj 1/4 cup
of maple syrup 1/4 cup
of coconut oil,
melted 3 tablespoons
of softened
peanut butter (I prefer Justin's) 1 teaspoon
of vanilla extract
Combine the vanilla wafer crumbs, chopped
peanuts,
melted butter and 2 tablespoons
of powdered sugar.
These cupcakes possess a surprising texture, due to a chunky
peanut butter batter and filling
of melted semisweet chocolate chips.
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth
peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
3 Tbsp coconut oil, softened (warm is ok,
melted is good, but try not to have it hot) 3 Tbsp
of your favorite
peanut butter or other nut
butter a drizzle
of sweetener (I always use a local version
of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash
of sea salt or himalayan crystal salt (I use this)
2 tablespoon maple syrup 2 tablespoon
melted coconut oil 2 tablespoon
peanut butter (or almond
butter for paleo) 1/2 teaspoon vanilla extract pinch
of sea salt
Mix 1/2 cup
of peanut butter, almost
melted butter, powdered sugar, and salt in one bowl.
After the crust was chilling, I mixed the
melted chocolate
peanut butter mixture (reserving some for drizzling on the top
of the finished pie) into the vanilla ice cream.
In a large bowl,
melt 6 tablespoons
of butter along with the
peanut butter until completely liquid.
There's chocolate chips
melted inside along with the taste
of peanut butter in every bite.
Peanut butter and white chocolate
melt beautifully into Honey Nut Chex, corn flakes and honey nut
peanuts then it gets a delightful coating
of powdered sugar and festive sprinkles!
After the pops are chilled, heat the 1/3 cup
of peanut butter and 1 tablespoon
of coconut oil over low - medium heat until
melted and combined.
Cover with a thin layer
of peanut butter, so it
melted against the margarine.
Julie, Jane and Nina: I made this recipe three times using different kinds
of peanut butter (natural - style, and commercial), as well as two brands
of chocolate chips (one a store brand, the other a nationally known brand) and I didn't have any problem with the chips
melting.
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple
of hours) Juice
of 1 lemon 1/8 cup
melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp
peanut butter 2tbsp powdered
peanut butter 4 tbsp
peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
, pouring
melted peanut butter and coconut oil over two kinds
of Chex cereals.
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
2 cups
of your favorite
peanut butter (I used Justin's) 2 large ripe bananas or 3 regular sized 1/3 cup
of maple syrup 1/4 cup
of melted coconut oil 1 tablespoon
of vanilla extract
I
melt a tiny bit
of organic
peanut butter and put that on them!
Non-stick cooking spray 6 tablespoons unsalted
butter,
melted 1/2 teaspoon vanilla extract 4 ounces pretzel sticks, crushed (about 1 cup
of crumbs) 2/3 cup creamy
peanut butter 1 cup confectioners» sugar, sifted 3/4 cup bittersweet chocolate chips Pretzels, any shape, for decorating
For Chocolate
Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mi
Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mi
Butter Frosting,
melt 4 ounces
of semisweet chocolate squares, cool slightly, and add to the
butter and peanut butter mi
butter and
peanut butter mi
peanut butter mi
butter mixture.
Melt chocolate and 2 tbsp (30g)
of creamy
peanut butter over bain marie, over low heat.