Archive for the ‘Peanut Butter’ Category

Buckeye Bars

buckeye-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup crunchy peanut butter
  • 22 NILLA Wafers, crushed
  • 2 cups powdered sugar
  • 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
  • 3 squares BAKER’S Semi-Sweet Chocolate
  1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
  2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
  3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

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Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

  • 1/2 cup peanut butter
  • 8 slices bread
  • 1/4 cup mini chocolate chips
  • 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • 2/3 cup grape jam or jelly
  • 1 tablespoon butter
  • Whipped cream, for serving
  1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
  2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
  3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
  4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

Nut ‘N’ Honey Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/2 cup sliced almonds, toasted
  • 1/2 cup whole milk
  • 1/4 cup creamy peanut butter
  • 3 tablespoons honey
  • 1 1/2 cups ice cubes
  1. Using a blender, mix the almonds, milk, peanut butter and honey on high speed until smooth, about 1 minute. Add the ice cubes and blend until slushy, about 15 seconds.

**Personal Review: No Review Yet**

Sweet Dreams

Recipe & picture courtesy of Rachael Ray

Serves 10
Prep Time: 15 min plus cooling
Cook Time: 5 min

  • 1/2 cup creamy peanut butter
  • 1/3 cup confectioners’ sugar
  • 1/3 cup heavy cream
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3 ounces semisweet chocolate, chopped
  1. In a medium bowl, combine the peanut butter, confectioners’ sugar, heavy cream and salt. Divide the peanut butter cream among 10 glasses.
  2. In a medium saucepan, whisk together the milk, granulated sugar, cocoa and cornstarch over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove from the heat and whisk in the chocolate until melted. Spoon the warm chocolate pudding over the peanut butter cream; refrigerate until set, about 2 hours.

**Personal Review: No Review Yet**