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
Place the peanut butter and butter in a medium saucepan on
br>Place cake mix, peanut butter, melted butter and eggs in a large
owl, beat brown sugar and butter together until creamy.
Beat
8).
Mix Crisco, peanut butter, both sugars and egg thoroughly
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
Melt Hershey bars.
Melt peanut butter bars.
Melt more Hershey chocolate bars.
Cut down cupcake liners to 1-inch deep and place in cupcake pan.
Use equal amounts of both Hershey chocolate bars and peanut butter bars. Let each layer set for 1/2 hour.
Have ready a 13 x 9-inch baking pan.
Mix confectioners sugar, cracker crumbs, peanut butter and butter in medium-size bowl until blended.
Scrape into ungreased baking pan and press into an even layer.
Spread melted chocolate over top.
Refrigerate at least 2 hours until chocolate is firm.
Let stand at room temperature 15 to 20 minutes before cutting with sharp knife into bars.
Makes 36 bars at 173 calories per bar.
the 1/2 cup melted butter, and the cocoa powder. Press
f pan.
Melt white chocolate in a small heatproof bowl
ugar, 1/2 cup of butter and the egg yolks. Mix
he heat, stir in the butter and pour the mixture over
Use a 13 x 9-inch baking pan.
Mix confectioners sugar, cracker crumbs, peanut butter and butter in a medium size bowl until blended.
Scrape into ungreased baking pan and press into an even layer.
Spread melted chocolate over top.
Refrigerate for at least 2 hours until chocolate is firm.
Let stand at room temperature 15 to 20 minutes before cutting with sharp knife into bars.
Makes 36.
Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.
Mix sugar, crumbs, peanut butter, and butter until well blended.
Scrape into a 9x13 inch ungreased pan; press into an even layer.
Spread melted chocolate over top.
Refrigerate for 2 hours.
Let stand at room temperature 15 to 20 minutes before cutting bars.
Preheat oven to 350\u00b0.
In large bowl, mix peanut butter and butter; beat until smooth.
Add sugar, eggs and vanilla; beat until creamy.
Blend in flour and salt.
Stir in 1 cup chocolate morsels.
Spread into 13 x 9-inch pan.
Bake 25 to 30 minutes or until edges brown.
Sprinkle with remaining milk chocolate. Let stand 5 minutes until chocolate becomes shiny and soft.
Spread chocolate evenly over top.
Cool completely.
Cut into 1 1/2-inch bars.
Makes 48 bars.
Mix together first 5 ingredients.
Pat down in oiled and floured 9 x 13-inch pan.
Bake at 425\u00b0 for 12 minutes or less.
DO NOT OVERBAKE.
Over low heat, melt chocolate chips and peanut butter.
Pour over baked mixture.
Cut in bars when cooled.
Melt margarine; add graham cracker crumbs, sugar and peanut butter.
Mix well.
Spread evenly in buttered 9 x 13-inch pan. Melt chocolate chips; spread over top.
Chill until firm.
Cut into bars.