Best Chocolate Peanut Butter Classic Bacon Skewers Recipes

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
• Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
• Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
• Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
• Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

PEANUT BUTTER- CHOCOLATE CHIP- BACON COOKIES

Steps:

• Preheat oven to 350°F Line two (2) baking sheets with parchment paper. Combine dry ingredients in large bowl.
• Cook bacon until crisp, reserve two (2) tablespoons drippings. Crumble bacon and throw away the still chewy pieces.
• Beat the butter, and reserved bacon drippings in a large bowl using a mixer. Beat in the peanut butter until smooth. Slowly add the sugars and beat until creamy (approx 4 minutes with an electric mixer). Then add the egg and vanilla and beat until light and fluffy.
• At low speed, add the flour mixture in two (2) portions, scraping the bowl as needed, until just combined. Stir in the peanuts and all but two (2) tablespoons of the chocolate chips and bacon.
• Form the dough into twelve (12) balls and place on baking sheets. Flatten with your fingers as the cookies will not 'spread' in the oven.
• Press the reserved chocolate chips and bacon onto the tops of each cookie. Bake until golden, 12- 14 minutes. Let cookies cool two (2) minutes on sheet, then transfer to cooling rack.
• Store in airtight container up to 3 days.

CHOCOLATE COVERED BACON STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
• Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
• Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
• Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
• Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

PEANUT BUTTER BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
• Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

CHOCOLATE-COVERED BACON

Steps:

• Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.

PB AND J S'MORES

Steps:

• Build an open fire in a fireplace or in an outdoor firepit.
• Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar.
• Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks.
• Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm.

PEANUT BUTTER CHOCOLATE BACON COOKIES

Steps:

• Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool.
• Break apart chocolate squares, set aside.
• Preheat oven to 350 degrees.
• Mix peanut butter and sugar well.
• Add beaten egg and baking soda.
• Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork.
• Bake about 10 minutes, until puffy and golden.
• Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites!
• Eating right away is preferred, or refrigerate leftovers.

CHOCOLATE, PEANUT BUTTER & CLASSIC BACON SKEWERS

Steps:

• Soak skewers in water for 30 minutes.
• Thread cooked bacon onto skewers and place on a parchment-lined baking sheet.
• Microwave peanut butter and chocolate chips in separate bowls on high until melted.
• Drizzle the bacon with chocolate and peanut butter.
• Freeze for 20 minutes. Serve and enjoy!