Best Sunnys Chocolate Pb And J Shake Recipes

SUNNY'S PB AND J STUFFED APPLES

Steps:

• For the apples and filling: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Halve the apples across the equator. Scoop out the core of the apples, leaving a well in the center. Level the bottoms of the apples if needed.
• In a large bowl, combine the peanut butter, yogurt, peanuts and agave. Fill the apple halves evenly and place them on the prepared baking sheet. Bake until the filling is set and the apples are slightly tender, 20 to 25 minutes.
• For the topping: Add the jelly to a small bowl, then add a few drops of hot water at a time to loosen it, stirring, until you reach a syrup consistency.
• Sprinkle the toast pieces over the top of the apples, drizzle the jelly syrup on top and sprinkle lightly with salt.

SUNNY'S QUICK PB AND J ICE CREAM COOKIES

Steps:

• Put the chopped peanuts on a small plate. Spread the flat side of each peanut butter cookie with jelly. Set the ice cream pints on their sides and use a serrated knife to slice right through the cartons, creating ice cream discs 1 to 2 inches thick. Place 1 disc (peel away the carton) on the jellied flat side of a cookie, then close the sandwich with another cookie, jelly side on the inside as well. Roll the exposed ice cream edge in the chopped peanuts. Repeat with the remaining ingredients. Serve immediately.

SUNNY'S EASY PB AND J FROZEN BANANAS

Steps:

• Line a plate or baking sheet with nonstick aluminum foil. Push an ice pop stick in the center of each piece of banana, but not all the way through to the end. Stir the jam to loosen, then brush it all over each banana. Place the bananas on the lined plate and freeze until solid, about 2 hours.
• Line another plate with nonstick aluminum foil. Pour the ice cream sauce in a coffee mug or small bowl. Remove the bananas from the freezer and quickly dip each in the ice cream sauce to completely coat. Before the shell forms, place the banana on the newly prepared plate and sprinkle each with one of the toppings. Freeze until solid, 5 to 10 minutes.

PB AND J SUNDAE

Steps:

• Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
• Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
• Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.

SUNNY'S EASY PB&J SWIRL BARS

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

PB AND J CHOC-TINI

Steps:

• Spread the jelly and salted peanuts on separate plates. Roll the martini glass rims first in jelly, then press them in the peanuts. Set aside.
• Put the peanut butter, chocolate liqueur, vodka and ice into a blender. Blitz until combined. Pour into the prepared martini glasses and serve.

CHOCOLATE PEANUT BUTTER SHAKES

Steps:

• In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.