Peanut Butter Honey And Chocolate Chip Triangles Recipes

PEANUT BUTTER, HONEY AND CHOCOLATE CHIP WRAP

Peanut Butter, Honey and Chocolate Chip Wrap image

I made this for my 7 year old and 3 year old today. One loved it, and the other said, "Who puts chocolate and peanut butter together?" LOL My 3 year old ate it all, and she never finishes her lunches. I cut mine into little bites and tried adding raisins on top for eyeballs so I could call them "bug wraps." Of course, they didn't stick to the tortilla without the peanut butter mooshing out, and she looked at me like I was slightly off my rocker for all my effort. sniff I wanted my kids to have the protein in peanut butter, and the chocolate chips were meant to entice them to keep eating. This would even work for breakfast, I would think. Amounts are approximate since I went with what looked right at the time. Remember, honey is not safe for kids younger than 3 (botulism risk). I hope you like this!

Provided by Burned Toast

Categories Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 tortilla, 6-inch to 8-inch
1 -1 1/2 tablespoon peanut butter (I use creamy)
1 teaspoon honey
6 -10 semi-sweet chocolate chips

Steps:

Warm the tortilla on a microwave safe plate for 7 seconds. You can skip this, but the tortilla might crack.
Spread peanut butter in a straight line down one side of the tortilla. Do not use too much or it will be a mess to eat.
Drizzle honey over peanut butter. Add a bit to the opposite (not coated in peanut butter) edge of the tortilla to help the wrap stick together.
Sprinkle chocolate chips over peanut butter and honey.
Starting on the peanut butter coated side, tightly roll the tortilla. Press down the edge to seal it closed. Leave whole or cut into bite-size pieces. Enjoy!

Nutrition Facts : Calories 347.1, Fat 14.3, SaturatedFat 3.5, Sodium 519.2, Carbohydrate 46.6, Fiber 3.3, Sugar 10.1, Protein 10

HONEY PECAN TRIANGLES

Honey Pecan Triangles image

After stirring up batches of these tasty bar cookies for many years, I know to include plenty on cookie trays. They have all the goodness of pecan pie and are so easy to serve to a crowd. -Debbie Fogel, East Berne, New York

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

2 teaspoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
TOPPING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup honey
1/2 cup heavy whipping cream
4 cups chopped pecans

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.

Nutrition Facts : Calories 159 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 44mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

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