mooth.
Frost cake with Chocolate-Peanut Butter Frosting.
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
Melt milk chocolate chips, butterscotch chips, peanut butter and paraffin in a double boiler over boiling water.
Add roasted peanuts.
Dip onto waxed paper.
Makes approximately 80 clusters.
f pan.
Melt white chocolate in a small heatproof bowl
In double boiler, melt chocolate morsels.
Stir in Eagle Brand milk.
Remove from heat and stir in nuts and cereal.
Spoon teaspoons on wax paper.
Chill for 2 hours or until firm.
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.
oz of semi sweet chocolate in the top of a
confectioners' sugar, and 1 cup peanut butter in a bowl until
nto small bowl.
Place peanut butter and butter into large
nd fluffy.
Add the peanut butter and beat until thoroughly
ayer.
For the milk chocolate peanut butter layer:
In a
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.
mooth.
Beat in melted chocolate, peanut butter, egg substitute and vanilla
Make the chocolate peanut butter mousse--------------------.
Lightly grease
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.
Combine milk chocolate, peanut butter, heavy cream in a
ool.
To make the chocolate peanut butter cream:.
Whip the
Melt chocolate chips in a double-boiler