ides of pan.
Melt white chocolate in a small heatproof bowl
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
Put the popped popcorn, cereal, cashews and peanuts in a large bowl.
Melt the white chocolate chips and peanut butter together.
Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
Cool for 15 minutes on jellyroll pan.
Break apart any large pieces and serve.
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.
nd add the peanut butter. Stir vigorously until all the peanut butter is melted
he chocolate over a double-boiler. Using your scoop, top each peanut butter
Crust: Mix pretzels and butter until pretzel crumbs are moistened
ightly grease.
Melt the butter in a saucepan over low
Preheat oven to 350 degrees.
Use a nonstick cookie sheet.
In a large bowl, cream together eggs, water, butter and peanut butter. Stir in cake mix and blend well. Finally fold in white chocolate chips.
Drop by round spoonfuls onto cookie sheet and bake for 10-12 minutes.
Cool on pan for 4-5 minutes.
0 degrees.
Generously butter the bottom and sides
Combine peanut butter, butter, and milk, then mix in
Spray the ice cube tray with cooking spray.
Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Line a baking sheet with parchment paper.
Melt white chocolate in a saucepan over medium-low heat, stirring constantly until the chocolate is melted, about 5 minutes. Remove from heat and stir in peanut butter.
Place crispy rice cereal in a large bowl. Pour the chocolate mixture on top and stir until combined.
Spread the mixture onto the prepared baking sheet. Place in the refrigerator until firm, about 1 hour. Break into pieces by hand.
Line cookie sheet with aluminum foil.
Using mixer, beat peanut butter and butter until smooth and creamy.
Add powdered sugar 1/2 cup at a time until smooth.
Roll mixture into 1 inch balls with damp hands.
Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
Melt white chocolate chips and oil in double broiler.
Remove from heat.
Dip balls in chocolate until completely covered.
Place balls onto wax paper and refrigerate for 30 minutes until firm.
Enjoy!
Melt white chocolate and mix with peanut butter.
Melt Hershey bars and swirl into mixture.
Let cool and cut into small squares.
oz of semi sweet chocolate in the top of a
nto small bowl.
Place peanut butter and butter into large bowl.
sugar, and 1 cup peanut butter in a bowl until well