White Chocolate And Peanut Butter Sweet And Saltine Recipes

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly roll pans with aluminum foil, then spray with nonstick spray and arrange the saltines salt-side down in a single layer.
• Melt the butter and brown sugar together in a medium saucepan and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the peanut butter in a microwave-safe bowl and microwave just until slightly loosened, about 20 seconds. Drizzle evenly over the caramel and spread with a small offset spatula. Bake, watching carefully, until just bubbly, 3 to 5 minutes.
• Put the melting wafers in a microwave-safe bowl and melt according to package directions. Spoon dollops over the peanut butter caramel and smooth evenly with an offset spatula. Transfer the pan to the fridge or freezer until completely cold, then break up into pieces. Store in an airtight container at room temperature.

Steps:

• Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.
• Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.

Steps:

• Heat milk and sweetener in a saucepan over medium heat. Blend with an immersion blender until frothy.
• Combine peanut butter and white chocolate syrup in a mug. Pour in hot milk, holding foam with the back of a spoon. Add coffee and foam.

Steps:

• Place semi-sweet chocolate squares and white squares in SEPERATE microwave safe bowls. Melt at 30-40 second intervals to stir & to not overcook as the chocolates will dry out. Melt approximately 1-3 minutes (depending on your microwave) until melted. Add peanut butter to the white chocolate & stir.
• Crumble oreos & sprinkle half of crushed cookies over each bowl then mix by stirring through each bowl.
• Drop spoonfuls of mixtures onto wax paper on baking sheet. Alternate the mixtures (colors) as you drop them then "cut" through using dull knife to make marble effect.
• Chill 1 hours Break into about 14 pieces. Store in refrigerator.

Steps:

• Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
• Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
• Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
• Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
• Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
• Place the mold in the freezer to allow the chocolate to harden, about an hour.
• Store in freezer until ready to eat. These can last in the freezer for about a week.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix brown sugar, butter, and eggs together in a bowl until light and fluffy. Add vanilla extract.
• Stir almond flour, baking soda, and baking powder together in a separate bowl. Add to butter mixture until well blended. Stir in white chocolate chips and peanut butter.
• Place tablespoonfuls of batter 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.