Best Peanut Butter Delights Recipes
PEANUT BUTTER DELIGHTS
With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER BERRY DELIGHTS
From Hays, Kansas, Rose Harman writes, "These cream-filled, chocolate-dipped berries make a fun snack for a shower or a pretty party dessert that inspires compliments."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 20-25 servings.
Number Of Ingredients 5
Steps:
- Line a baking sheet with waxed paper; set aside. In a small bowl, combine the peanut butter, melted milk chocolate and whipped topping., Beginning at the right of the stem, cut each strawberry in half diagonally. Scoop out the white portion from the larger half of each berry. Spread or pipe peanut butter mixture between the two halves; press gently. , Place on prepared pan; refrigerate for 15 minutes or until set. Dip bottom half of berries in semisweet chocolate. Place on pan. Refrigerate for 15-20 minutes or until set.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER SILK FUDGE DELIGHTS
I love making up new recipes and combining old ones to make new confections. I was in a baking mood one evening and started making a chocolate cake and realized that my peanut butter pie recipe would be really yummy with the cake I had just made. So I started playing, hoping that it would turn out and TADA! A new favorite, It...
Provided by Jennifer Hawkes
Categories Cookies
Time 3h35m
Number Of Ingredients 27
Steps:
- 1. Filling: In a large bowl, beat cream cheese until smooth. Beat in peanut butter and sugar. Fold in whipped topping. Refrigerate until ready to use.
- 2. Cake: Heat oven to 350°F. Grease and flour a 9x13 baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden toothpick or knife inserted in center comes out clean. Remove from oven and cool 10 minutes.
- 3. Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar, milk and cream beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla
- 4. Line two mini cupcake pans with plastic wrap. Take chocolate cake while still hot and crumble in a large bowl, next take crumbled cake and press firmly into plastic lined mini cupcake pans. Cover and place into fridge until cooled. After all are completely chilled, take a small sharp knife and and slice a small triangular cylinder about 3/4 inch in width and depth out of the center of each cupcake setting aside the cylinder of cake next to each cupcake flattening it and saving for top. Next, gently press your finger in the middle making it so there is a smooth hole in the middle of each cupcake (do not make the hole so deep that it goes through to the pan.) Fill a pastry bag with the peanut butter filling and pipe into each cupcake until just below the top of the cupcake. Then take the flattened piece of cupcake from before and place on top covering the pie filling. Next fill a pastry bag with large decorative star tip and pipe chocolate frosting in a spiral onto each cupcake and drizzle with the hot fudge and peanut butter, topping it off with an 1/8 of a Reeses Peanut Butter Cup.
APPLE PEANUT BUTTER DELIGHTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Halve the muffins and spread a heaping tablespoon of peanut butter on each half. Layer the apple slices on the peanut butter. Mix the sugar, cinnamon and nutmeg together in a small bowl and sprinkle about 2 teaspoons on top of each muffin half.
- Put the muffin halves on a baking sheet and bake for 10 minutes. Set the oven to low broil and cook until bubbly and caramelized, about 3 minutes.
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