Chocolatewalnutbutterbread Recipes

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:

• Preheat oven to 350º.
• Lightly grease and cocoa pans; tap out excess cocoa.
• In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
• In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
• Slowly add in the dry ingredients, beating just until combined.
• Stir in walnuts, chocolate chips, and dates.
• Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
• Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
• Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the crust; in a processer mix the flour, sugar and salt until combined (about 4-5 seconds).
• Add in the butter and process until crumbly.
• Press into bottom of the baking dish.
• Bake for about 15 minutes, or until lightly browned.
• For the filling; in a large mixing bowl whisk the eggs, corn syrup, sugar, melted butter and vanilla until well combined.
• Mix in the chocolate chips and nuts.
• Pour over the crust.
• Bake for about 25-30 minutes or until set.

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Add vanilla.
• Reduce speed to low. Add flour mixture all at once; mix until just combined. Stir in chocolate.
• Halve dough. Transfer each half to a piece of parchment paper, and shape into a log. Roll in parchment to 2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Unwrap, and roll each log in walnuts. Wrap each in plastic, and refrigerate 1 hour.
• Let stand at room temperature 10 minutes. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake until golden brown, about 30 minutes. Transfer cookies to a wire rack; let cool completely.

Steps:

• Coat a 9-inch square baking pan with cooking spray and line with parchment. Lightly spray parchment. Place cereal in a large bowl. In a large pot, melt butter over medium. Add marshmallows, peanut butter, and salt and cook, stirring, until mixture is melted, about 3 minutes. Remove from heat and stir into cereal until combined. Let mixture cool slightly, 4 minutes (mixture should still be pliable), then stir in chocolate chips and peanuts. With a spatula (or your fingers) lightly coated with cooking spray, press into pan. Let stand at room temperature until set, about 20 minutes. Using parchment, lift from pan and cut into 12 bars.

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 5-inch loaf pan.
• Into a large bowl, sift the flour, baking powder and salt. Stir in the chocolate chips Make a well in the dry ingredients and set aside.
• In another bowl, with the electric mixer beat the peanut butter, sugar, egg, milk, and vanilla. Pour these wet ingredients into the well and lightly stir with a fork until combined.
• Combine the crumb topping ingredients in a small bowl. Reserve.
• Spoon 1/2 of the batter into the prepared pan. Smooth the top, then sprinkle with 1/2 of the crumb mixture. Spoon over the remaining batter, smoothing it out, and sprinkle with the remaining crumb mixture. With a round bladed knife draw through mixture to marbelize lightly.
• Bake 50-55 minutes. Tester should come out moist with no uncooked crumbs. Cool on a rack 25 minutes then turn out carefully, top side up. When completely cool, wrap in foil and keep a day before serving.

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
• Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
• Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Steps:

• Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
• Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
• Add mini chocolate chips and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more mini chocolate chips.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

Steps:

• Put the water in a large mixing bowl and sprinkle in the yeast.
• Stir& allow to blend for 5 min to dissolve.
• Add the flour, sugar, salt& eggs to the yeast mixture and beat until well blended.
• Beat the butter in gradually until batter is smooth.
• Cover bowl with plastic wrap and let batter rise until it doubles in size.
• Stir batter down and add walnuts& chocolate.
• Spoon into 2 greased 8x4 loaf pans (pans should be half full).
• Bake in a preheated 350 oven for about 45 minutes.
• Cool in pan for 5 minutes, then turn out onto racks.

Steps:

• In a bowl, cream butter and sugar. Add eggs, chocolate and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts if desired. , Pour into four greased 5x3x2-in. loaf pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.