CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS
Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.
Provided by Finally a mom
Categories Dessert
Time 11m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
- Add marshmallows and mix.
- Pour in a greased 8inch pan and put in fridge for about 2 hours.
- If you need this quick, put in freezer for about 45 minutes.
Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3
PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS
"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.
Nutrition Facts :
MARSHMALLOW PEANUT BUTTER EASTER EGGS
If you are a peanut butter and chocolate lover you will love these homemade candies! The inside is fluffy, creamy, and full of peanut butter. We did put them in the freezer for a little while, so coating them in chocolate was a breeze. A platter of these at a springtime event or Easter will impress everyone. There were rumblings...
Provided by Deneece Gursky
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. Put the butter and 1 cup of powdered sugar in a bowl. Mix them on medium speed until the mixture is light and fluffy.
- 2. Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts (if using), and vanilla. Mix on medium speed until well-blended.
- 3. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
- 4. Roll a small amount of mixture in your hands until it is an egg shape.
- 5. Put it on a baking sheet lined with aluminum foil and repeat with the remaining candy until all mixture is gone (about three dozen eggs). Put the eggs in the refrigerator to firm up for about an hour.
- 6. Once firm, put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet.
- 7. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts (if desired). Refrigerate for 30 minutes to set the coating. Store in an airtight container for up to one week in the refrigerator. When ready to eat bring to room temperature (they taste better this way).
- 8. HINTS: eggs may be frozen for easier handling. Only remove a few eggs from the fridge at a time so they don't thaw when trying to work with them.
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
PEANUT BUTTER ROCKY ROAD BROWNIES
When people say leave the best for last, they had our peanut butter rocky road brownies in mind. These decadent pieces of chocolate heaven have everything you'd ever want from a sweet-inspired bite. We're talking brownies, peanut butter, marshmallow crème, peanuts, chocolate chips and candies all in one. Yum! Take your brownie game to new heights and keep delicious treats like this coming out of your kitchen.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
- Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with candies and peanuts.
- In small microwavable bowl, microwave chocolate chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 27 g, TransFat 0 g
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