Best Peanut Butter Puffs Recipes

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CARAMEL CREAM PUFFS WITH CHOCOLATE-PEANUT BUTTER SAUCE



Caramel Cream Puffs with Chocolate-Peanut Butter Sauce image

Enjoy these light, creamy puffs topped with chocolate and peanut sauce - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 18

1/2 cup granulated sugar
2 tablespoons water
2 cups whipping (heavy) cream
1 teaspoon vanilla
3/4 cup water
6 tablespoons butter
2 teaspoons granulated sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
2 eggs
1 egg white
3 tablespoons packed dark brown sugar
1 tablespoon butter
1 tablespoon light corn syrup
1/2 cup whipping (heavy) cream
2 oz bittersweet baking chocolate, chopped
1 oz unsweetened baking chocolate, chopped
2 tablespoons creamy peanut butter

Steps:

  • In 3-quart saucepan, mix 1/2 cup granulated sugar and 2 tablespoons water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke. (Do not allow to burn.)
  • Immediately add 2 cups whipping cream, stirring constantly with wooden spoon. (Be careful-mixture will bubble furiously and be very hot.) Reduce heat to low. Stir constantly until any lumps of sugar melt. When mixture is smooth, remove from heat and add vanilla. Pour into large bowl. Cover and refrigerate at least 2 hours or until cold.
  • Adjust oven rack to lowest position. Heat oven to 400°F. Line cookie sheet with cooking parchment paper if desired.
  • In heavy 3-quart saucepan, heat 3/4 cup water, 6 tablespoons butter, 2 teaspoons granulated sugar and the salt to boiling over medium heat. Quickly stir in flour. Mixture will form a sticky paste. Cook about 1 minute, stirring vigorously, until mixture is stiff and smooth and forms a ball. Remove from heat.
  • Add 1 of the eggs and stir vigorously with spoon until smooth (it will look like the egg will not blend in, but keep stirring and it will). Once egg is blended, add remaining egg and the egg white. Stir vigorously until dough is smooth and thick.
  • Spoon about 3 tablespoons dough into a mound on parchment-lined or ungreased cookie sheet. The mound should be about 2 inches wide and 1 1/2 inches high (you can also use pastry bag to pipe dough into mounds). Repeat with remaining dough, making 8 equal mounds placed at least 2 inches apart. If the mounds have peaks, wet your fingertips and smooth them down.
  • Bake dough 35 to 40 minutes or until puffs are very crisp and dark golden brown. Cool puffs on wire rack, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, heat brown sugar, 1 tablespoon butter and the corn syrup over medium heat, stirring constantly, until brown sugar melts and mixture bubbles. Add 1/2 cup whipping cream and stir until brown sugar dissolves and cream simmers. Remove from heat and stir in bittersweet and unsweetened chocolates until smooth. Stir in peanut butter.
  • Beat cold cream mixture with electric mixer on high speed until stiff peaks form.
  • Use serrated knife to cut each cream puff in half horizontally. Divide whipped cream evenly among puffs and replace tops. Place cream puffs on serving plates and spoon sauce over tops.

Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 165 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 26 g, TransFat 1 1/2 g

PEANUT BUTTER PUFFS



Peanut Butter Puffs image

These are a different twist on peanut butter cookies; easy and very good!

Provided by Stephanie Dodd

Categories     Candies

Time 25m

Number Of Ingredients 4

4 egg whites
1 dash(es) salt
2 c sugar
1 c peanut butter (any kind)

Steps:

  • 1. Beat egg whites with salt until soft peaks form. Gradually add sugar until stiff peaks form. Stir in peanut butter. Drop from teaspoonful one inch apart onto ungreased cookie sheet. Bake at 325 degrees for 15 minutes or until lightly browned. Cool before removing from cookie sheet. Makes four dozen.

PEANUT BUTTER PUFFS



Peanut Butter Puffs image

"With just three ingredients, these satisfying snack bites are no fuss and no mess," relates Vickie Gray of Kimberly, Wisconsin. "It's a fun combination that goes well with a glass of milk and a good movie."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 20 snacks.

Number Of Ingredients 3

3 to 4 tablespoons peanut butter
20 vanilla wafers
80 miniature marshmallows

Steps:

  • Spread about 1/2 teaspoon peanut butter on each wafer. Place on a foil-lined baking sheet. Top each with four marshmallows. Broil for 2-3 minutes or until the marshmallow are lightly browned. Serve warm.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER AND JELLY PUFFS FOR SMALL (AND BIG) KIDS



Peanut Butter and Jelly Puffs for Small (And Big) Kids image

My kids love these! They also love to help me make them. I let them put the dollops of peanut butter and jelly inside. What fun, and yummy too!

Provided by OhSheila

Categories     Lunch/Snacks

Time 40m

Yield 12-14 Puffs, 4 serving(s)

Number Of Ingredients 4

1 (10 ounce) can refrigerated pizza dough
1/4 cup peanut butter
1/4 cup jelly
1 tablespoon cinnamon-sugar mixture (optional)

Steps:

  • Preheat oven to 375°F.
  • Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough).
  • Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking.
  • Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.

Nutrition Facts : Calories 150.7, Fat 8.1, SaturatedFat 1.7, Sodium 80.3, Carbohydrate 17.8, Fiber 1.2, Sugar 12.2, Protein 4.1

PEANUT BUTTER PUFFS (ONLY 3 INGREDIENTS)



Peanut Butter Puffs (Only 3 Ingredients) image

Make and share this Peanut Butter Puffs (Only 3 Ingredients) recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 12m

Yield 5 serving(s)

Number Of Ingredients 3

4 tablespoons peanut butter
20 vanilla wafers or 20 Ritz crackers
80 miniature marshmallows

Steps:

  • Spread 1/2 tsp peanut butter on each vanilla wafer.
  • Top with 4 mini marshmallows.
  • On foil-lined baking sheet, broil for 2-3 minutes.

Nutrition Facts : Calories 224.4, Fat 11.1, SaturatedFat 2.5, Sodium 141.2, Carbohydrate 28.7, Fiber 1.3, Sugar 7.6, Protein 4.5

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