any good peanut butter/chocolate recipes?

Question

any good recipes you know involving chocolate and peanut butter as the main ingredients?

Answer 1

Chocolate and Peanut Butter Candy Pie

1 9-inch pie crust
CHOCOLATE FILLING:
1 cup whipping cream
5 tablespoons butter
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
2 tablespoons light corn syrup

PEANUT BUTTER FILLING:
2/3 cup peanut butter
4 ounce cream cheese, softened
3 tablespoons butter, softened
3 ounce white baking bar or almond bark, melted
1 cup powdered sugar

GARNISH, IF DESIRED
1/2 cup coarsely chopped unsalted dry roasted peanuts

Heat oven to 450'F. Prepare pie crust according to recipe directions for one-crust baked shell using 9-inch pie pan. Bake at 450'F. for 9 to 11 minutes or until lightly browned. In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 l/4 cups of the chocolate filling over baked crust; set aside remaining chocolate filling. Refrigerate pie 30 minutes or until set. In small bowl, combine all peanut butter filling ingredients; beat until smooth. Drop by tablespoonfuls over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around outer edge of pie. Refrigerate at least 2 hours or until firm. Store in refrigerator.

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Chocolate Frosted Peanut Butter Fudge

2 cup sugar
3 tablespoon butter
1 cup evaporated milk
1 cup miniature marshmallows
1 jar (12 oz.) chunk-style peanut butter (1 1/3 cup )
1 teaspoon vanilla extract
3/4 cup finely chopped salted peanuts
1 pkg. (6 oz.) semi-sweet chocolate pieces

In a heavy 2 quart saucepan, combine sugar, butter and evaporated milk. Stirring constantly, bring mixture to a full rolling boil over medium heat. Continue cooking and stirring 5 minutes. Remove from heat. Add marshmallows, peanut butter, vanilla and 1/2 cup of the chopped peanuts. Stir vigorously until marshmallows and peanut butter are melted and mixture blended. Turn into a buttered 8-inch square pan. Cool a few minutes until top "sets". Sprinkle chocolate over top. Let stand until chocolate melts, then spread over fudge with a spatula. Sprinkle remaining 1/4 cup chopped peanuts over chocolate and press in lightly. Cool, then cut into 1-inch squares. Refrigerate until ready to serve.

Makes approximately 2-1/2 pounds fudge.

To make Peanut-Butter Chocolate-Marbled Fudge:
Follow recipe for Chocolate Frosted Peanut Butter Fudge except add semi-sweet chocolate pieces to fudge just before turning it into pan. Stir just a few times to secure a marbled appearance. Turn into pan as directed previously. Sprinkle remaining 1/4 cup chopped peanuts over top and press nuts down gently into fudge.

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Bun Bars

12 ounce package Chocolate Chips
12 ounce package Butterscotch Chips
18 ounce jar Creamy-Style Peanut Butter
16 ounce jar Dry-Roasted Peanuts
1 cup Butter or Margarine
2/3 cup Milk
1 small package Vanilla Pudding (NOT Instant)
2 lbs. Confectioner's Sugar

Makes one 10-inch by 15-inch Pan

Melt chocolate chips, butterscotch chips, and peanut butter in a non-stick saucepan over low heat, stirring occasionally to blend ingredients. Spread half of the mixture in a lightly buttered 10-inch by 15-inch jelly roll pan, reserving the rest. Chill pan to firm.
While the reserved half of the creamy mixture is still warm, add dry-roasted peanuts and blend with a wooden spoon to combine evenly. In a separate non-stick saucepan, combine butter or margarine, milk, and pudding over medium heat. Bring the mixture to a boil, stirring constantly. Add confectioner's sugar and blend while boiling. Remove from heat, let cool for about 5 minutes, then spread this creamy filling over the refrigerated portion of the chip mixture. Spread or spoon the still-soft peanut-and-chip mixture evenly over the top of the creamy center. You may need to re-heat the chip-and-peanut mixture in the microwave if it's not soft enough to evenly distribute over the creamy center filling. Chill to harden bars. Use a sturdy knife to cut into bars or about 1-inch squares, and serve. Refrigerate to store.

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Chocolate Peanut Butter Swirl Cheesecake

2 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
sugar
8 1 ounce semisweet chocolate square

32 ounces cream cheese, at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter

In 10 x 3 springform pan, mix graham-cracker crumbs, butter, and 1/4 cup sugar. Press mixture onto bottom and up side of pan. Refrigerate. In small saucepan over low heat, heat chocolate until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1-1/4 cups sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. Remove 1 cup batter to small bowl; stir in peanut butter until well blended. Into batter remaining in large bowl, with mixer at low speed, beat melted chocolate until blended. Pour chocolate batter into pan. Preheat oven to 475 deg. Spoon dollops of peanut-butter mixture onto batter. With knife or small metal spatula, cut and twist through mixtures to obtain marbled effect. Bake cheesecake 10 minutes. Reduce heat to 300 deg. Bake 50 minutes. Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar. Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or overnight.

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Chocolate Peanut Butter Bread

1-1/2 teaspoons active dry yeast
1-3/4 cups warm water
1/2 cup active Sourdough Starter
5 scant cups unbleached all-purpose flour or bread flour
1/2 cup powdered milk
2 teaspoons sea salt or plain salt
2 tablespoons unsweetened cocoa powder
1-1/2 cups semisweet chocolate chips
1/2 cup smooth peanut butter
1 tablespoon cornmeal

Proof yeast in 1/4 cup water. Add sourdough starter and remaining water, and beat until well blended. Combine flour, powdered milk, salt, cocoa powder, and chocolate chips in separate bowl. Blend thoroughly into yeast mixture, about 2 minutes with an electric mixer or 4 minutes by hand. If using mixer, knead with dough hook about 4 minutes, then finish by hand until taut, about 20 seconds. If blending by hand, knead 8 to 10 minutes, until smooth and elastic. Place in large bowl, and cover with plastic wrap. Let rise until tripled, about 3 hours. Turn dough out onto lightly floured surface, and knead briefly (if making 2 loaves, divide dough in half). Flatten dough out, then spread peanut butter in center. Roll dough up into oval shape, pinching seams. Pick off chocolate chips on outside. Place on baking sheet sprinkled with cornmeal, and let rise again, covered, in warm place until almost doubled in size, about 30 to 45 minutes. Preheat oven to 450 degrees F. Sprinkle dough with flour, and slash loaf before baking. Bake until bottom of loaf sounds hollow when tapped, about 60 minutes for large loaf and 35 to 40 minutes for 2 loaves. Let cool on rack at least 2 hours before slicing.

Sourdough Starter
1/4 teaspoon active dry yeast
1/4 cup warm water
3/4 cup plus 1 tablespoon cool water
2-1/2 cups all-purpose flour

Proof yeast in warm water. Add remaining water and flour, and mix well in a large container - it may triple in size. Cover. Let rise 6 to 24 hours at room temperature.

Makes nearly 2 cups. Unused portion can be refrigerated in airtight container for up to 2 weeks.

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Chocolate Chip Peanut Butter Muffins

2 cups flour
1 cup miniature chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter
1/4 cup butter or margarine, melted
2 eggs
1 cup milk
1 teaspoon vanilla extract

SUGAR GLAZE:
1/2 cup powdered sugar
2 teaspoons warm water

Heat oven to 400. Paper-line 24 muffin cups. In large bowl, stir together flour, chocolate chips, baking powder, baking soda and salt; set aside. Stir together sugar, peanut butter, butter and eggs. Add milk and vanilla; stir until well blended. Add all at once to flour mixture; stir until just moistened. Fill muffin cups about 3/4 full. Bake 15 minutes or until lightly browned. Cool 5 minutes. Meanwhile, prepare sugar glaze. Stir together powdered sugar with 3 to 3 teaspoon of warm water; stir until smooth and of desired consistency. Drizzle over cupcakes. Serve warm or cool.

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Chocolate Peanut Butter Fondue

1 (7 1/2 ounce) jar Marshmallow Crème
1/2 cup heavy whipping cream
12 ounces semisweet chocolate pieces
1/4 cup creamy peanut butter

Place Marshmallow Crème in 2-quart microwave-safe bowl. Gradually stir in heavy cream; add chocolate pieces. Microwave on HIGH for 2 minutes; stir well. Add peanut butter and stir until well blended. Pour into fondue pot or small chafing dish and keep warm while serving.

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Chocolate Peanut Logs

2 tablespoon butter
3 cups puffed wheat cereal
1/4 cup peanut butter
16 large marshmallows
7 ounce pkg. semi-sweet chocolate bits

Preheat oven to 350 deg. F. Place cereal in shallow pan and heat in oven 10 minutes. Pour into large greased bowl. Melt butter, peanut butter and marshmallows over hot water. Stir until smooth. Pour over cereal, stirring until kernels are all evenly coated. Shape into logs. Chill. Melt chocolate over hot not boiling water; dip ends of logs into chocolate. Place on waxed peper. Chill.

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Chocolate Peanut Butter Frosting

1/2 cup butter or margarine
1/4 cup plus 2 tablespoons milk
1/4 cup cocoa
4 1/4 cups (1 16-ounce bag) powdered sugar
1 teaspoon vanilla extract
1/2 cups chopped peanuts, optional
1/4 peanut butter

Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.

Yield: 2-3/4 cups.

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After School Mix

9 cups Chex Cereal; Wheat, Rice, and Corn
1 cup Semi-sweet Chocolate Chips
1/2 cup Creamy Peanut Butter
1/4 cup Butter or Margarine
1/4 teaspoon Vanilla Extract
1-1/2 cup Confectioner's Sugar

Pour cereals into a very large mixing bowl. Stir with a wooden spoon or toss with freshly cleaned hands to mix the cereals.
In a 1-quart microwave-safe bowl, combine chocolate pieces, peanut butter, and margarine. Microwave on high 1 to 1-1/2 minutes or until smooth, stirring after one minute. Add vanilla and stir again. Pour chocolate chip and peanut butter mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture and confectioner's sugar into a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool. Store in a resealable plastic bag or other airtight container.

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Chocolate Caramel Candy

1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup whipping cream

ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2-in. pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator.

Yield: about 8 dozen.

Answer 2

My favourite recipe for peanut butter chocolate chip cookies is very simple and it takes longer to preheat the oven than make these. I have made these a million times. 1 cup of natural peanut butter 1/2 cup of sugar (any kind you like, so free to use brown sugar) 1 egg 1 cup of chocolate chips (or more or less if you like) Mix together the peanut butter and sugar. Then add the egg and stir until it forms a dough. Add the chocolate chips and stir until combined. Flatten on a cookie sheet thick if you like soft cookies and thin if you like crunchy cookies. Bake 8-10 minutes at 350 degrees. Less time if they are thinner and more time if they are thicker. Makes about a dozen cookies. Beware that they are impossible to remove from the sheet when they first come out of the oven because they are so soft, but as they cool they will firm up.

Answer 3

This is one of my favorite chocolate and peanut butter recipes they are sooooo good.

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
DIRECTIONS:
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Answer 4

"Sweet Marie Bars" (If you like rice krispie squares you'll LOVE these) Quick n simple

1/2 cup corn syrup
1/2 cup chunky peanut butter (you can use smooth too but the chunky is best)
1/2 cup brown sugar
3 - 4 cups rice krispies (depends on how hard you want it - add the full 4 for a more formed square)
1/2 cup melted choco chips

Combine all ingredients except krispies and choco in a large pot over medium - high heat and constantly stir until mixture is smooth. Turn heat off. Add the krispies and stir until mixture is evenly distributed. Pour into square pan. Pour melted choco chips over top and spread. Let sit to cool for about 1 hr. cut into squares. VOILA!!! Very yummy

Answer 5

Betty Crocker Super moist chocolate cake. Follow directions. Add 4 eggs instead of 3. Icing. Peanut butter and Cream cheese, mix them together. Oh so good!

Answer 6

Ohio Buckeyes!

1 cup creamy peanut butter
1/4 cup butter, room temperature
1 teaspoon vanilla extract
1/2 cup confectioners sugar
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
PREPARATION:
With a hand-held electric mixer, beat peanut butter, butter and vanilla until smooth. Gradually beat in sugar and flour until well blended. Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and refrigerate one hour or until firm.
Melt chocolate chips; one at a time, spear balls with toothpick and dip ball into the chocolate to cover most of it.
Place chocolate side down on cookie sheet, smoothing over or filling in toothpick gaps with more chocolate, if necessary. Refrigerate buckeyes for about 15 minutes longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator.
Makes about 5 dozen buckeyes candies.

Answer 7

Yes, these peanut butter & chocolate balls are delicious. I make them every Christmas and they're gone before I blink. You can eat them as soon as they're frosted, but I personally like to chill them for an hour or two so the chocolate hardens. They're extremely yummy.

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Peanut Butter and Chocolate Balls

1 can of Pillsbury vanilla frosting supreme
1 cup peanut butter
1/4 cup margarine or butter, softened
2 cups graham cracker crumbs (about 14 rectangles)
1 can Pillsbury chocolate fudge frosting (optional)

In a large bowl, combine vanilla frosting, peanut butter and margarine with fork until well blended. Stir in crumbs until well mixed. Form into one-inch balls. Chill one hour.

In a small saucepan, melt chocolate frosting over low heat, stirring occasionally (can also be microwaved). Dip chilled balls in melted frosting. Allow excess to drip off. Place on wire rack over waxed paper. Let stand at room temperature until dry (about 6 hours).

* OR: use 1 1/2 cups of chocolate chips or bar chocolate, melt them in the microwave, and dip chilled balls in the chocolate. *

MAKES 5 - 5.5 DOZEN BALLS

Answer 8

1 cup sugar
1 cup dark karo syrup
disolve sugar into karo on the stove
1 1/2 cups peanut butter
6 cups of rice krispies
mix with karo/sugar mixture
move to 9x13 baking pan
melt a little bit of butter with several handfuls of chocolate chips.
spread on top of rice krispies.

Answer 9

IT'S NOT A RECIPE, BUT THIS IS WHAT I ENJOY...WE SMEAR PEANUT BUTTER , ANY KIND WILL DO, ALL AROUND THE BOWL,,AND THEN ICE CREAM ON TOP..THEN CHOCOLATE SYRUP..THE BEST SNACK

Answer 10

The best recipe!!!Its for peanut butter mousse. you can get it at epicurious.com

Answer 11

go to allrecipes.com!