Chocolate Dipped Peanut Butter Horns Recipes

CHOCOLATE PEANUT BUTTER HORNS

Steps:

• 1. Line some parchment paper on counter, warm the peanut butter for 15-20 seconds , pour into a piping bag or ziploc bag with small tip cut off.
• 2. Squeeze peanut butter into the bugles( picked through and only used the whole ones). Place in bowl and put in the freezer for a few minutes.
• 3. Melt chocolate according to package directions , dip each horn into chocolate and place on parchment until set.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

CHOCOLATE DIPPED PEANUT BUTTER S'MORES

Steps:

• Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
• Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
• Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
• Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!

CHOCOLATE DIPPED PEANUT BUTTER BUGLES

Steps:

• Fill plastic food bag with peanut butter.
• Cut small hole in corner of bag.
• Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
• Do not overfill or the filling will leak out.
• In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
• Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
• Chocolate can also be melted in the top of a double boiler.
• Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
• Place on waxed paper to dry.
• Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS

Steps:

• Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.