Cocoa Peanut Logs Recipes

Steps:

• For the filling: Add the peanut butter, cocoa powder, honey, cinnamon sugar and avocado to a food processor and blend on high until smooth and aerated. Scoop into a piping bag or sealable plastic bag. Refrigerate for 10 to 15 minutes.
• For the logs and insects: Choose a tip for piping or cut a hole in the corner of the plastic bag. Place the celery leaves in the recess of the celery stalks and pipe the filling over them, leaving a bit of the leaves sticking up on the sides of each. Top with one of each "insect"--a raspberry, raisin, dried cherry and pretzel--along the length or make logs to your liking.

Steps:

• Melt peanut butter and chips over low heat. Remove from heat.
• Add cocoa Krispies and pack into 8 x 8 inch buttered pan.
• Put into refrigerator, cut into squares when nearly firm. Keep refrigerated.

Steps:

• 1. In a microwave safe bowl, microwave chocolate chips and peanut butter at HIGH for 2 minutes or until melted. Stir until smooth2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until cereal is well coated with chocolate-peanut butter mixture.3. Spread mixture evenly in 9 x 9 x 2-inch pan coated with cooking spray. Chill until firm. Cut into log-shaped bars.

Steps:

• Separate crescent dough into 8 rectangles;press perforations to seal.
• Combine cream cheese,mushrooms,and salt.
• mix well.
• Spread mixture over dough.
• Starting at long side,roll up jellyroll fashion;pinch seams to seal.
• Slice logs onto 1-inch pieces;place seam side down on ungreased baking sheet.
• Brush each log with beaten egg and sprinkle with poppy seeds.
• Bake at 375 for 10-12 minutes.

Steps:

• Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
• Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
• Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
• Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
• Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.