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Baking 101 Baking 101

Peanut Butter and Chocolate

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 Crumble-Topped Chocolate Peanut Butter Cake

Looking for a new dessert for your family? This cake has the perfect combination of peanut butter, milk chocolate and the crunchiness of candy.



1 2/3 cups (11 ounce package) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels - divided use

1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

2 1/4 cups all-purpose  flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

3/4 cup (1 1/2 sticks) butter or margarine, softened

1 teaspoon

vanilla extract

3 large eggs

1 cup water

2 (2.1-ounce) bars NESTLÉ BUTTERFINGER Candy Bar, coarsely chopped



1. Preheat oven to 325°F (160°C). Grease 13 x 9-inch baking pan.

2. Microwave

1 cup peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;

STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

3. Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla

extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted morsels. Gradually beat in flour mixture alternately with water until smooth. Spread into prepared pan.

4. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels.

Let stand 5 minutes or until morsels are shiny; spread evenly. Sprinkle with BUTTERFINGER® pieces. Cool completely in pan on wire rack.


Makes 15 servings. Enjoy.

by on Apr. 27, 2012 at 12:49 AM
Replies (21-29):
frndlyfn
by on Jul. 21, 2012 at 12:54 AM

Chocolate Banana Cream Pie(Sugar Free)

Filling
1 package Sugar free Chocolate Pudding
2 Bananas
2 1/4 cup skim Milk

Crust
6 tablespoons low fat Peanut butter
1 tablespoons Honey
2 cup Rice Crispies

Topping
1 (8 oz) Light Cool Whip

Mix peanut butter with honey. Then mix in rice crispies. Press in pie plate with metal spoon,build up edge. Slice banana over crust. Then mix pudding with milk and spread over bananas. Top with Cool Whip. Use Sugar free instant chocolate pudding mix.

frndlyfn
by on Jul. 21, 2012 at 12:54 AM

Chocolate Mousse

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

dixiegirl89
by on Aug. 3, 2012 at 6:33 PM

I made these a couple weeks ago. They were a hit with my family. But, instead of making the minis I made them regular size. I just doubled the recipe. I ended up having to make 12 dozen of these because my whole family wanted some to take home! I found that the hershey bars and the Toll house chocolate chips where the best for taste wise. I also found it helpful to use a melon ball scooper for the peanut butter.  I hope you ladies enjoy them as much as I did. :)


Homemade Peanut Butter Cups Recipe

Homemade Peanut Butter Cups Recipe



  • Prep: 20 min. + chilling
  • Yield: 36 Servings

20 20

Ingredients

  • 1 cup creamy peanut butter, divided
  • 4-1/2 teaspoons butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
  • Colored sprinkles, optional

Directions

  • In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
  • In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
  • Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Nutritional Facts 1 piece equals 123 calories, 8 g fat (4 g saturated fat), 2 mg cholesterol, 76 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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melaniecerise
by on Aug. 3, 2012 at 6:35 PM

love it all

MistressMinerva
by on Aug. 3, 2012 at 7:05 PM

How did I miss this post...lol. Thanks

frndlyfn
by on Aug. 3, 2012 at 9:01 PM


Quoting MistressMinerva:

How did I miss this post...lol. Thanks


It probably got buried again in this forum LOL.

frndlyfn
by on Aug. 23, 2012 at 11:14 PM

Frozen Peanut Butter Turtle Pie

 
Peanut butter and chocolate are the driving forces in this frosty pie. A layer of caramel and a sprinkle of pecans make it worthy of the turtle title.
 
time prep: 20 min
total: 4 hr 20 min
servings total: 10 servings
 
  •  

What You Need

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup PLANTERS Creamy Peanut Butter
1/2  cup sugar
2 cups thawed COOL WHIP Whipped Topping
1/4 cup caramel ice cream topping
1 OREO Pie Crust (6 oz.)
1/4 cup coarsely chopped PLANTERS Pecans, toasted
2 oz. BAKER'S Semi-Sweet Chocolate

Make It

 

BEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this frosty pie.
Substitute
Prepare using a HONEY MAID Graham Pie Crust.
Make Ahead
Pie can be stored in freezer up to 24 hours before serving.
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servings
total:
10 servings

nutritional info per serving

Calories
340
20 g
240 mg
24 g
Protein
5 g
Vitamin A
6 %DV
Vitamin C
0 %DV
6 %DV
Iron
8 %DV
frndlyfn
by on Aug. 23, 2012 at 11:21 PM

Chocolate-Peanut Butter Cupcakes

 
Let's face it, the allure of a cupcake with cream filling lasts way past childhood. These are even better than you remember, with a creamy peanut butter-and-pudding center.
 
time prep: 20 min
total: 1 hr 20 min
servings total: 24 servings
 

What You Need

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup PLANTERS Creamy Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 oz. BAKER'S Semi-Sweet Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes still need to be warm to fill.)

BEAT pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy one of these delectable cupcakes.
 
How to Frost with Flair
Dip tops of cupcakes in glaze, then twist slightly before removing from glaze.
 
How to Store
Keep refrigerated.
 

nutritional info per serving

Calories 230
Total fat 14 g
Sodium 210 mg
Sugars 17 g
Protein  4 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron  6 %DV
melaniecerise
by on Aug. 24, 2012 at 8:11 AM

this sounds good, however I dont really like butterfinger

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