Chocolate Peanut Butter Bombes 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 BOMBES

Steps:

• Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside.
• In a large bowl, beat cream cheese and chocolate syrup until smooth.
• Beat in confectioners' sugar; fold in whipped topping.
• Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm.
• Invert bombes into dessert dishes; remove cups and plastic wrap.
• Drizzle with hot fudge topping and sprinkle with peanuts.

GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
• Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
• Let cool completely before cutting into squares. Serve room temperature.