PB/Chocolate Recipes?

scrapbookstar

My husband LOVES peanut butter/chocolate combinations for dessert.

I'm currently attempting to make Reeses brownies (essentially, brownie mix from a box and then sticking Reeses peanut butter cups in the mix once it's poured in a pan), but I'm hoping to have some more PB/Choc. recipes on hand for special occassions.

Any ideas?

Thanks!

MrsLongInSD

This is my girlfriend's recipe and it is WONDERFUL! (and I don't really like peanut butter!) Hope your DH likes it if you try it.

Peanut Butter Cups
Serves: 36

Ingredients:

Cookies:

• 1/2 C. peanut butter
• 1/2 C. butter
• 1 egg
• 1/2 C. sugar
• 1/2 C. packed brown sugar
• 1 C. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 2-3 Tbsp. honey (optional)

Fudge Frosting:

• 1 C. sugar
• 1/3 C. milk
• 1 oz. unsweetened baking chocolate
• 1 Tbsp. butter
• 1/8 tsp. salt

 

Preparation:

1. Preheat oven to 350?F. Grease small cupcake pan.
2. Cream butter and peanut butter together. Add egg. Gradually add sugars; mixing well after each addition. Add vanilla and honey; mix well.
3. In separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet ingredients; mix well. Spoon in to cupcake tins; do not overfill.
4. Bake 12-15 minutes until lightly browned. Remove from oven and immediately depress centers with bottom of measuring spoon or other round tool.
5. Allow to cool 5-10 minutes. Fill indentations with a teaspoon of peanut butter. Ice with chocolate fudge frosting, penuche fudge frosting or peanut butter frosting.

Fudge frosting:

1. Combine all Ingredients: in medium saucepan over medium heat. Stir constantly until chocolate melts and sugar dissolves; cook until soft ball forms (234?F). Let cool.
2. Add 1/2 tsp. vanilla and stir until frosting thickens. Frost peanut butter cookies quickly as the frosting will turn to fudge and become impossible to spread.

Penuche frosting: Make the same way using granulated sugar instead of brown sugar and omitting the chocolate.

mrs.baum

http://www.bettycrocker.com/recipes.aspx/chocolate-stuffed-peanut-butter-brownies These are so good! I just made them last week.

ses1199

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I just made these from TPOX's blog over on WC and they are the best cupcakes I have ever had. 

Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting
Cupcake recipe from Good Housekeeping
Yield: 24 cupcakes

For the filling and cupcakes:
~2/3 cup confectioners' sugar
~1/2 cup creamy peanut butter
~10 tablespoons (1 1/4 sticks) butter or margarine, softened
~1 1/4 teaspoons vanilla extract
~1 2/3 cups all-purpose flour
~3/4 cup unsweetened cocoa
~1 teaspoon baking soda
~1/2 teaspoon salt
~1 cup sour cream
~2 tablespoons milk
~1 1/2 cups granulated sugar
~2 large eggs

For the frosting:
~8 oz. cream cheese, at room temperature
~4 tablespoons butter, softened
~1/2 cup peanut butter
~3 1/4 cups powdered sugar
~1 cup cool whip

1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.