Crispy Peanut Butter Chocolate Log Recipes

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.

Steps:

• Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

Steps:

• Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
• In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
• Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
• Press this mixture evenly into your prepared pan.
• Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
• Top with frosting.
• Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
• Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
• Cut into 1/2-inch slices.

Steps:

• Place the cereal in a bowl. In a saucepan combine the brown sugar and corn syrup and bring to a boil. Boil for 1 minute then turn off the heat. Stir in the peanut butter then pour it over the cereal and stir immediately to combine and coat. Press into greased mini muffin tins (you'll probably need 3 tins) and let cool to set about 15 minutes. Pop out and store at room temperature.

Steps:

• Line a 15x10 pan with waxed paper.
• Grease the paper and set aside.
• In large saucepan, melt marshmallows, butter and peanut butter.
• Stir in cereal until well-coated.
• Spreae into prepared pan.
• Melt chocolate and butterscotch chips together, spread over cereal mixture to within 1" of edges.
• Roll up jelly-roll style, starting with a short end, peeling waxed paper away while rolling.
• Place seam side down on a serving plate.
• Refrigerate for 1 hour or til set.
• Cut into 1" slices.

Steps:

• In a medium sauce pan over medium-low heat, combine the corn syrup, peanut butter and sugar. Melt together stirring repeatedly until the sugar is dissolved and the mixture is smooth and creamy. If the sugar does not completely dissolve but you feel the mixture is smooth enough you can take off of the heat.This may take 5-10 minutes.
• In a large mixing bowl combine the peanut butter mixture and the Rice Crispies. Work quickly to coat the cereal completely.
• Turn out the mixture onto a large greased cookie sheet or onto a silicone baking sheet liner ( SILPAT -you can google it ).
• At this point you can place the mixture into a 9x13 casserole dish and later cover it with the chocolate icing or you can proceed as follows for some cute swirls!
• Work fast to spread out the mixture into a 1/2 flat rectangle -- following the contours of the cookie sheet as much as possible.
• Cool off the mixture in the fridge or freezer for 5 mins or so ( you don't want to over cool it because you still have to roll it ).
• While the mixture is cooling you can quickly assemble the chocolate glaze. In a small mixing bowl combine the butter and the milk. Heat up in the microwave for 1-2 mins, melting the butter. Now add the cocoa powder and mix well with a whisk to get out all the lumps. Add the powdered sugar *you may need more than the recipe calls for to obtain a nice thick glaze, add more by the tablespoon. I followed the recipe and was fine.
• Take out the cooled off cereal mixture from the fridge and drizzle your chocolate glaze. I only needed 1/4 of the chocolate glaze and we loved the result -- but to each his own so add as much or as little as you want. But remember the more you add the more chance you have of it leaking out the sides.
• Using your greased hands ( if you don't have a SILPAT you might want to grease your hands ) or the edges of your SILPAT, roll the cereal mixture into a log. You can compress the mixture and seal up any cracks along the way -- it is very easy to work with.
• Refrigerate for 30 mins to an hour before slicing into swirls.

Steps:

• In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.