Peanuttychocolatefrosting Recipes

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

Steps:

• In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Steps:

• PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Peanut Butter Deluxe Cookie Dough

Steps:

• In a large bowl, cream peanut butter and oil. Beat in eggs just until combined. Stir in brownie mix and water. Fold in the chopped candy bars and peanuts. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to lukewarm.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add lukewarm chocolate mixture, then vanilla extract, beating until smooth. Gradually add powdered sugar, beating until well blended.

Steps:

• Cream together peanut butter and margarine.
• Blend in cocoa and gradually add the icing sugar and milk to the mix, alternating between in two in small amounts.
• Blend until smooth and apply to cooled cake.

Steps:

• Line 12-x9-inch (3 L) baking dish with waxed paper; lightly butter paper. Set aside.
• In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly.
• Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended.
• Turn in to prepared pan.
• Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge.
• Chill until set. Cut into 1 1/2 inch (4 cm) squares.
• Fudge can be frozen in sealed container for up to 1 month.