oz of semi sweet chocolate in the top of a
et aside.
Combine water, butter and cocoa in a heavy
ull size makes a better cookie.
Preheat oven according to
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
f pan.
Melt white chocolate in a small heatproof bowl
o 350 degrees.
Remove cookie dough from wrapper.
With
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.
ough and flatten on a cookie sheet.
Press the rest
Make the chocolate peanut butter mousse--------------------.
Lightly grease the
ups of the cake crumb peanut mixture to be used later
Heat oven to 375\u00b0.
Stir peanut butter bar mix, margarine, water and egg together thoroughly in a medium bowl.
Drop by spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes, until light golden brown.
Cool completely on wire rack.
Squeeze packet of frosting about 10 seconds and frost each cookie with packet of frosting.
Makes 2 dozen 2 1/2-inch cookies.
Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.
nto small bowl.
Place peanut butter and butter into large bowl.
sugar, and 1 cup peanut butter in a bowl until well
50 degrees.
Generously butter the bottom and sides
he heat, stir in the butter and pour the mixture over
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.