Chocolate Peanut Butter Bombe Recipes

PEANUT BUTTER CHOCOLATE FAT BOMBS (KETO + LOW CARBS)

Steps:

• Heat a medium size sauce pan to medium low heat.
• Add the coconut oil first and wait until it has completely melted.
• Then add the sugar substitute, peanut butter and chocolate chips.
• Stir the mixture continuously until it has completely melted.
• Remove from heat and allow mixture to cool 5-10 minutes.
• Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
• Sprinkle with sea salt if desired.
• Freeze until firm.

CHOCOLATE PEANUT BUTTER BOMBE

Steps:

• 1. coat 12 cup bowl with nonstick cooking spray. Line with plastic wrap, extending wrap over sides by at least the width of the bowl.
• 2. Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3/4 inch thick rounds. place slices in bowl to cover bottom and to 1 inch from top, cutting slices to fit. With spatula, fill in gaps. Freeze 20 minutes or until firm. Meanwhile, refrigerate dulce de Leche ice cream to soften slightly.
• 3. Cut candy bars into 1/4 inch thick slices, for a total of 1 cup. With potato masher or large spoon stir dolce de Leche ice cream to soften evenly. Stir in candy. Spoon ice cream into bowl. Spread level. Sprinkle crushed cookie crumbs over top. Press into ice cream. Fold plastic wrap over ice cream to cover. Freeze bombe overnight or up to two weeks.
• 4. Up to one day ahead, cut cardboard or paper plates to fit on crumbs. Invert bombe and cardboard together onto wire rack over rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe. Use spatula to spread evenly. Transfer bombe to plate, and drizzle with remaining shell coating, freeze until serving. Makes 16 servings

CHOCOLATE PEANUT BUTTER BARS IV

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.