CHOCOLATE PEANUT BUTTER MUNCHIES
Steps:
- Line 2 baking sheets with waxed paper; set aside. Combine cereal and pretzels in large bowl; set aside.
- Combine butter, peanut butter and chocolate chips in bowl. Microwave 45 seconds; stir. Continue microwaving 15-45 secondsuntil butter and chocolate are melted. Stir until smooth.
- Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on prepared baking sheets. Refrigerate 20 minutes to set.
- Break mixture into bite-sized pieces; place half of mixture into each plastic food bag. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag. Seal bags; carefully shake to distribute chocolate pieces.
- Store in sealed bags or container with tight-fitting lid in refrigerator up to 4 weeks.
Nutrition Facts : Calories 260 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 270 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
NUTTY BUTTER MUNCHIES
My sweet tooth flared up, so I had to get baking. Peanuts and pecans are everywhere in Louisiana, so I worked them into my buttery drop cookies. -Zenola Frazier, Tallulah, Louisiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 8 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
NO-BAKE PEANUT BUTTER OATMEAL BARS
I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 3
Steps:
- In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.
Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 4g fiber), Protein 10g protein.
PEANUT BUTTER MUNCHIES
Make and share this Peanut Butter Munchies recipe from Food.com.
Provided by luvmybge
Categories Dessert
Time 56m
Yield 32 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
- In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
- Add egg, milk, and vanilla; beat well.
- Beat in as much of the dry ingredients as you can with mixer.
- Stir in remaining dry ingredients by hand with a wooden spoon.
- Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
- Set aside.
- For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
- Shape mixture into 32 ( 3/4-inch) balls.
- On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
- Shape the chocolate dough over the peanut butter filling, completely covering the filling.
- Roll dough into a ball.
- Repeat with the remaining chocolate dough and peanut butter filling balls.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
- Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
- Let cookies stand for 1 minute.
- Transfer cookies to wire racks; cool.
Nutrition Facts : Calories 127.4, Fat 6.3, SaturatedFat 2.6, Cholesterol 14.3, Sodium 72, Carbohydrate 16.5, Fiber 1, Sugar 10.6, Protein 2.6
CHOCOLATE-PEANUT BUTTER MUNCHIES
Make a no-bake munchie using your microwave and favorite cereal, chocolate and peanut butter.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
- In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
- Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 23 g, TransFat 0 g
PEANUT BUTTER MUNCHIES
10 minutes to yummy, chewy, good-for-you treats! They're similar to Rice Krispie treats, but SO much better -- my husband's favorite!! A very versatile, no-fail recipe. Make a double batch, because they won't last long :)
Provided by Tam D
Categories Other Snacks
Time 10m
Number Of Ingredients 6
Steps:
- 1. Prepare an 8 or 9" square baking dish with food release spray.
- 2. Place butter and peanut butter in a heavy 3qt. saucepan. Stir frequently over low heat until melted and smooth. (about a minute)
- 3. Add marshmallows, cover, and cook, stirring occasionally, until marshmallows melt. (about 5 min.) Remove from heat.
- 4. Stir in cereal and raisins. If you're using them, add the chocolate chips.
- 5. Spread mixture evenly in baking dish. Press lightly. Cool at room temp. Cut into 16 squares.
- 6. NOTES: 1) May sub 2 1/2 cups of granola for the Rice Krispies. 2) May sub butterscotch chips for chocolate. 3) May sub any favorite dried fruit, diced, for raisins. 4) May sub other nut butter for peanut butter, or use honey instead of nut butter.
PEANUT BUTTER CRUNCHIES
Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.
Provided by CBUKER
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.5 g, Cholesterol 6.2 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 65.6 mg, Sugar 5.4 g
MICHELLE'S PEANUT BUTTER MARBLED BROWNIES
These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!
Provided by MISSMR94
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
- In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
- Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
- Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 20.7 g, Cholesterol 39.5 mg, Fat 10.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 98.8 mg, Sugar 15.5 g
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