Chocolatedippedpeanutbutterbugles Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

Steps:

• Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
• Press into a 9 x 13 inch pan.
• Melt chocolate chips and spread over the top. Cool.

Steps:

• Fill plastic food bag with peanut butter.
• Cut small hole in corner of bag.
• Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
• Do not overfill or the filling will leak out.
• In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
• Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
• Chocolate can also be melted in the top of a double boiler.
• Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
• Place on waxed paper to dry.
• Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.

Steps:

• Melt chocolate in the top of a double boiler or in the microwave, then stir in peanut butter.
• Place peanuts in a wide, shallow dish. Roll 3 to 4 pieces of banana in the melted chocolate and peanut butter mixture, and stir to coat.
• Remove bananas using a fork and place in the dish containing peanuts. Roll chocolate-covered bananas in peanuts and coat as best as you can. Once well coated, place bananas on baking sheet lined with waxed paper.
• Repeat with remaining bananas, re-melting the chocolate mixture if needed. Once complete, place in freezer.
• Once frozen, store in a freezer bag or airtight container. Thaw for 8 to 10 minutes before eating, to ensure banana bites are frozen, but not rock hard.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
• For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
• Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
• Meanwhile, prepare the brownie batter.
• For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
• Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
• To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Cut a small hole in the corner of a plastic bag with peanut butter. Pipe the peanut butter into the Bugles. In a microwave-safe bowl, melt candy coating at 70% power for 1-1/2 minutes; stir. Heat 1 to 1-1/2 minutes longer or until melted; stir until smooth. Dip the filled end of Bugles halfway in coating. Place on waxed paper to dry.

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.