Sentences with phrase «over the peanut butter until»

Not exact matches

To make the dressing, place the peanut butter and water into a saucepan and stir over a gentle heat until mixed.

Then I melted some peanut butter — until it was super runny — and drizzled it all over the apples.

In a small saucepan set over medium heat, melt together honey, peanut butter, and coconut oil / butter, stirring until smooth and blended.

Drizzle peanut butter mixture over the top and stir well until all oats are evenly coated.

Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

Just pour the lightly sweetened peanut butter «sauce» over the dry ingredients and refrigerate until set.

Melt 1 1/2 cups chocolate chips with 1 / 4 - cup peanut butter in a saucepan, or just microwave them, pour over caramel and spread until even.

Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough.

When you are ready to serve, microwave a cup of peanut butter until runny, drizzle over apples.

In a small saucepan, heat the butter, peanut butter, and maple syrup over low heat until melted and combined.

Melt the butter in a large, high sided fry pan or sauce pan over low heat and stir in the peanut butter until combined.

Melt chocolate chips and peanut butter in a small saucepan over low heat, stirring frequently until smooth.

In a small pot set over medium - low heat, stir together peanut butter, coconut oil, and honey until just melted and blended.

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.

Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth.

Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth.

Reduce the heat to medium and continue to boil, while stirring, until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge.

In a saucepan, melt the remaining peanut butter and dark chocolate together with all the brown sugar over a low heat, until the sugar has just dissolved.

Make the peanut sauce: combine soy sauce, peanut butter, broth, garlic - chile sauce, honey, salt and lime juice in a medium saucepan over medium heat, mixing and stirring well until sauce is smooth and blended.

In a medium saucepan, add your peanut butter, coconut oil and brown rice syrup and heat over a low heat, stirring until everything is melted and combined.

In a medium sauce pan over very low heat, melt together brown rice syrup, peanut butter, coconut oil and vanilla extract until creamy and pourable.

In a small pot over low heat, warm the peanut butter, margarine, and brown sugar until smooth and melted.

Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.

In a double boiler over medium heat, gently melt the white chocolate and peanut butter, stirring until smooth.

Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking.

In a saucepan over medium heat, melt the butter with the peanut butter, salt, and cinnamon, stirring until combined.

Place peanut butter, milk, and semisweet chocolate chips in a saucepan; cook over low heat until chips melt (about 3 minutes).

Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.

In a small saucepan, combine coconut oil, maple syrup or honey, and peanut butter, and heat over a low heat for about 5 minutes, until everything is warmed and melted.

In a small sauce pan over low heat whisk together peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy.

In small saucepan over medium - low heat, combine the rice, coconut milk, agave, sea salt, and peanut butter and heat until warm and creamy.

3 In a small saucepan, melt the butter, peanut butter and chopped chocolate over a gentle low heat, stirring occasionally, until mixture is smooth and well combined.