Peanut Butter White Chocolate Candy Dreams

Peanut Butter White Chocolate Candy Recipe

1/2 cup peanut butter (crunchy or smooth)
1/2 cup powdered sugar
2 tbsp. heavy cream
12 oz. white chocolate
1/2 cup almonds, toasted and finely chopped
18 whole natural almonds

1. In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.
   
2. In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.
   
3. Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer.
   
4. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer.
   
5. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly.
   
6. Top each cup with a whole almond.
   
7. Refrigerate until firm. Store candies in refrigerator for up to a week.

Peanut Butter Chocolate Rice Krispie Treats

Peanut Butter Chocolate Rice Krispie Treat Recipe

1 cup butter, softened
2 cup sugar
4 eggs
6 tbsp. baking cocoa
1 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar marshmallow cream (7 oz.)
1 cup creamy peanut butter
2 cups semisweet chocolate chips (12 oz.)
3 cups crispy rice cereal

In a mixing bowl, cream butter and sugar. Stir in eggs. Stir in cocoa, flour, vanilla and salt.

Spread into a greased 13x9x2-inch baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool.

Spread marshmallow cream over cooled brownies.

In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.

Peanut Butter Chocolate Rice Krispie Treats

1/2 cup light corn syrup
1/3 cup brown sugar, packed
1 cup peanut butter
3 cups crispy rice cereal
1 cup semisweet chocolate pieces
2 teaspoons vanilla

In a 2 quart saucepan, combine corn syrup and brown sugar. Cook and stir until mixture comes to a full boil. Stir in peanut butter. Remove from heat.

Stir in cereal, chocolate pieces, and vanilla. Press into an ungreased 9x9x2-inch pan. Chill 1 hour. Cut into bars.

Chocolate Peanut Butter Brownies

Chewy Peanut Butter Brownies Recipe

4 oz. semisweet chocolate
1/2 cup creamy peanut butter
1 cup butter
4 eggs
2-1/2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour, sifted
1 cup walnuts, chopped

Melt chocolate, peanut butter, and butter.

In a large bowl beat eggs, sugar, salt, and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add nuts.

Pour into a greased 13x9x2-inch greased pan. Bake at 350 degrees F for 45 to 50 minutes. Let cool, cut into squares.

Swirl Peanut Butter Brownies Recipe

2 oz. unsweetened chocolate
2-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
10 tbsp. unsalted butter
1-1/2 cups sugar
1 teaspoon vanilla
3 eggs
1/2 cup smooth peanut butter
1-1/2 7 oz. milk-chocolate candy bars

Heat oven to 325 degrees F. Butter a 13x9-inch baking pan.

Chop the unsweetened chocolate and melt it.

Combine the flour, baking powder, and salt.

In a large pot, melt the butter. Let cool.

Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture.

Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes.

Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.

Chocolate Peanut Butter Fudge Recipes

Chocolate Peanut Butter Fudge

1 cup semisweet chocolate chips
1/4 cup light brown sugar
2 tbsp. soy milk
1/2 cup oatmeal
1/3 cup peanut butter, room temperature

Combine chocolate, sugar, and soy milk in a steaming bowl and place in a larger pot with some water in it. Cook over low heat until the chocolate has smoothly melted.

Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.

Line a small, shallow baking dish with wax paper. Pat the chocolate mixture using a cake spatula. Refrigerate for several hours until chilled and firmly set. Cut into 1-inch squares.

Quick & Easy Chocolate Peanut Butter Fudge Recipe

12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk

Makes approximately 42 pieces

In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. (Or use a double boiler, stirring.) Stir well.
Add milk and stir until well blended. Pour mixture into 8x8-inch dish lined with waxed paper. Refrigerate to chill.

Chocolate Peanut Butter Oatmeal Cookies

Chocolate Peanut Butter Oatmeal Cookie Recipe

2 cups sugar
4 tbsp. cocoa
1 teaspoon vanilla
1/2 cup milk
1/2 cup butter
3/4 cup peanut butter
3 cups oats

Bring the first 5 ingredients to a boil and remove from heat. Add peanut butter and oats; mix well. Drop by teaspoon on to wax paper. Let cool until set.

Peanut Butter Chocolate Bon Bons

Enjoy this chocolate bon bon recipe.

1-1/2 cup graham cracker crumbs
1 cup peanut butter
1 cup melted butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin

Form crumbs, peanut butter, butter, and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.

Oatmeal Peanut Butter Chocolate Chip Cookies

Yummy…an oatmeal chocolate chip cookie recipe with peanut butter.

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 12-ounce package chocolate chips

1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
   
2. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally.
   
3. Beat in eggs and vanilla until combined. Beat in flour.
   
4. Stir in rolled oats with a wooden spoon. Stir in chocolate chips.
   
5. Drop dough by tablespoonfuls 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned.
   
6. Transfer cookies to wire racks and cool. Store these chocolate chip cookies in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 oatmeal chocolate chip cookies.