et aside.
Combine water, butter and cocoa in a heavy
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
rom burner.
Place the chocolate peanut butter in a small bowl and
nto small bowl.
Place peanut butter and butter into large bowl.
f pan.
Melt white chocolate in a small heatproof bowl
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
he mixture reaches the soft-ball stage, 235 degrees F. Remove
lace the water and the butter in a small saucepan and
Mix together butter, sugar and peanut butter. Form into balls. Put in refrigerator for 30 minutes. Melt chocolate chips and paraffin in double boiler. Dip balls with toothpick. Place on wax paper to cool.
oz of semi sweet chocolate in the top of a
sugar, and 1 cup peanut butter in a bowl until well
50 degrees.
Generously butter the bottom and sides
Cream sugar and peanut butter together; add all but flour, carrot and chocolate.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full size one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Peanut Butter Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.
Crust: Mix pretzels and butter until pretzel crumbs are moistened
Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.
Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Make the chocolate peanut butter mousse--------------------.
Lightly grease the
Combine milk chocolate, peanut butter, heavy cream in a large