Chocolate, peanut butter, macadamia nuts, and marshmallows in a decadent brownie. What more could you want? You may wish to cut these cookie bars smaller than usual, because they are quite rich and decadent, almost like eating a candy bar. Feel free to substitute your favorite nuts such as peanuts or cashews.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 24 to 36 servings
Ingredients:
1 package family-style brownie mix
2 cups mini-marshmallows
1 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup crispy rice cereal
1/4 cup macadamia nuts, coarsely chopped
Preparation:
Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch pan with nonstick foil.
Peanut butter makes an interesting addition to this egg souffle made with Monterey Jack cheese. Begin with room temperature eggs, and serve the souffle as soon as it is done. Souffles will collapse if left too long.
With a chocolate cookie base, these bite-sized peanut butter and chocolate chip cheesecake miniature goodies make decadent bon-bons.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
4 ounces (about half a bag) miniature creme-filled chocolate cookies
6 ounces semi-sweet chocolate chips
16 ounces cream cheese
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup peanut butter
Preparation:
Preheat oven to 325 degrees F. Line mini muffin pans with paper cups.
Separate cookies and place one cookie half in each paper cup for bottom crust (half will have creme filling attached and half will not).
Beat cream cheese and sugar until smooth; add eggs and vanilla extract. Beat until just blended; mix in peanut butter. Spoon batter into cups over cookies to 3/4 full. Press 4 chocolate chips in
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Peanut butter and jelly sandwiches, the ultimate comfort food, becomes a fabulous cookie. Choose your favorite jelly, jam, or preserves for the filling.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
2-3/4 cups all-purpose flour
1 cup granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups smooth peanut butter
1/2 cup (1 stick) butter, at room temperature
1/2 cup honey2 Tablespoons milk
1/2 cup (about) fruit jelly, jam, or preserves
Preparation:
Preheat oven to 375 degrees F. Line two baking sheets with silpat baking liners or parchment paper.
In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter and butter. Using a mi
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Traditional no-bake pie crust using graham crackers and peanut butter is perfect for cold fillings such as pudding and ice cream, especially those using chocolate.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1/4 cup smooth peanut butter OR 1/3 cup crunchy peanut butter
2 cups graham cracker crumbs
1/2 cup sugar
2 Tablespoons (about) water
Preparation:Generously butter a 9-inch pie plate or tin.
In a large bowl, whisk together graham cracker crumbs and sugar. Blend in peanut butter until thoroughly combined. Add water, 1 tablespoon at a time, and knead with your hand until mixture sticks together.
Press mixture evenly into the bottom and up the sides of the buttered pie plate. Chill pie crust about 2 hours until set, then add filling.
This pie crust is great for fillings such as pudding and ice cream, especially those using chocolate.
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These bite-sized peanut butter cookies will melt in your mouth. Peanut chunks and miniature chocolate chips give added flavor and texture while the chocolate dip makes them look professional. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.
These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel, and the whole shebang is covered with chocolate. You may use miniature pretzel twists or the newer square shape (as shown in the picture). Set up a production line and let the kids help.
Prep Time: 1 hour, 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 25 minutes
Yield: 48 servings
Ingredients:
1 cup of peanut butter, smooth or crunchy
1/2 cup (1 stick or 8 Tablespoons) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners' sugar
8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)
It's easy to make your own gourmet chocolate peanut butter at home.
Put it in a fancy jar, and it's great for gifts, bake sales, or fund-raisers.
If you love Nutella® you will probably enjoy this tasty treat as well.
It's great on toast, waffles, or on a plain sandwich.
Try using it also as a dip for cookies.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 cups
Ingredients:
1/2 cup semisweet chocolate chips
1-1/2 cups smooth peanut butter
1/4 cup butter or margarine, softened
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 teaspoon hot water
Preparation:Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate. Let cool until barely warm, but still liquid. Scrape me
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1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
For chewier cookies, bake at 300°F for 15 minutes.
Being very high in fat content, peanuts and peanut butter run the risk of getting rancid, so proper storage is of utmost importance.
It is advisable to purchase peanuts still in their shells: you can usually purchase bulk packages at any convenience store.
Pay attention to any external sign of damage: black spots and fungi/molds are obviously not a good sign and the shell should be intact. You might also want to ensure that your store has many clients or the peanuts you purchase might have been sitting there for too long!
A good way to check for quality peanuts is to shake them: a rattling sound indicates that they're too dry, while cracked shells and presence of molds indicates that they're probably already rancid.
Peanut butter should be chosen in light of how natural and unprocessed it is: raw peanut butter, with skin, is much more nutritious (and less likely
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Here's a list of interesting trivia about peanuts and peanut butter: definitely the kind of stuff you want to say at bar or parties to pick up girls!
Peanut Trivia: Did you know?
The two major peanut producers in the US are, in order, Georgia and Texas; peanuts are also Georgia's official state crop, with at least 50% of the production being used for peanut butter
Other minor peanut producers are Alabama, Florida, North and South Carolina, Oklahoma and Virginia
An 18oz jar of peanut butter needs 850 peanuts to be made
The USA produce about 6% of the world's crop of peanuts: by comparison India and China, together, produce about 70%
About 65% of those peanuts are used worldwide for the production of peanut oil; another 20% is used for the production of candy
Peanut oil accounts for 8% of the worldwide edible oil prod
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As many as one-and-a-half million peoples are allergic to peanuts and could be risking their lives with each peanut butter and jelly sandwich.So serious can this allergy be that it accounts for over three-fourths of all deaths related to food allergies each year.SymptomsAn allergy to peanut butter typically manifests at some point during early childhood. In fact, the initial occurrence of symptoms develops by the age of two for most of those peanut allergy sufferers. The initial warning signs of an allergic reaction to peanut butter can be as easy to underestimate as a runny nose or a skin rash that can be found on part of the body.A more uncommon symptom that usually gets one's attention is a tingling sensation on the tongue. The real danger involved in an allergic reaction is that these rather mundane symptoms very rapidly and without warning of the seriousness of the situation evolve into far more dangerous manifestations such as trouble breathing, a swelling of t
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1 pound (454 grams) confectioners' (powdered or icing) sugar
Peanut Butter Fudge: Line the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with aluminum foil or wax paper. Butter the foil or wax paper.
Place the peanut butter, butter, and salt in a large microwaveable bowl and cook in the microwave for two minutes on high. Stir and continue to microwave (if needed) until the ingredients are completely melted. Stir in the vanilla extract and confectioners (powdered or icing) sugar. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon. Cover and place in the refrigerator until cool.
To serve, cut into 1 inch (2.5 cm) pieces. Can be stored in the refrigerator for up to one week.
Makes about 64 - one inch (2.5 cm) pieces of fudge. Preparation time 20
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Vegetarians, vegans and folk on a dairy-free diet appreciate the value of peanut butter. As well as being a tasty alternative to dairy butter and cheese, it's a versatile cooking ingredient in its own right (see, for example, our West African Peanut Stew). More importantly, it's very beneficial nutrition-wise. Peanut butter contains around 30 percent protein, and is also a worthwhile source of iron, niacin (vitamin B3) and fiber.But not all brands of peanut butter are equally healthy. In fact, many contain undesirable additives that do more harm than good. So before you buy your next jar, be sure to check the ingredients.Avoid the additivesThe worst offender is palm oil, a cheap oil that's added to peanut butter to prevent the natural oil from separating out. Unfortunately, palm oil is high in saturated fats. Brands that use palm oil contain 16 to 20 percent more saturated fats than those that don't.As an alternative to palm oil, some brands contain mono- and di-gl
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