How To make Chocolate Peanut Butter Crunch Cake
Chocolate peanut butter -swirl: 1 c Semi sweet chocolate chips -
-- melted 1/4 c Peanut butter
Crumbs: 1 1/2 c Unbleached flour
1 c Brown sugar; packed
1 Margarine; softened
1/2 c Peanut butter
Cake: 2 Egg whites; whipped
1/2 c Skim milk; room temp
1 ts Vanilla
1/2 ts Baking powder
1/2 ts Baking soda
Recipe by: Anita A. Matejka
Preheat oven to 350. Prepare a 8" square baking pan with cooking spray and flour. To prepare chocolate peanut butter swirl, melt the chocolate chips and peanut butter in a small saucepan over low heat, stirring often until smooth. Remove from the heat; let cool while preparing the crumbs and batter. To prepare crumbs, combine the flour, brown sugar, margarine, and peanut butter in a mixing bowl until the mixture forms crumbs. Remove 3/4 cup (tightly packed) of the mixture and set aside. To prepare cake, add egg whites, milk, vanilla, baking powder, and baking soda to the remaining crumbs in the mixing bowl until thoroughly moistened. Spread half of the batter in the prepared pan; gently streak half of the chocolate peanut butter mixture over the top. Repeat with the remaining batter and chocolate peanut butter mixture. Scatter the reserved crumbs over the top, pressing them in gently so they adhere to the batter. Bake for about 50 minutes or until crumbs and top of the cake are firm. Cover the pan loosely with aluminum foil, if the cake is getting too dark during baking, loosely cover it with a piece of aluminum foil. Let the cake cool in the pan on a wire rack for 15 minutes. Loosen around the sides of the pan, then carefully invert onto the rack and turn right-side-up. Cool completely before serving. -----
How To make Chocolate Peanut Butter Crunch Cake's Videos
Chocolate Peanut Butter Cake
I truly believe, in my heart of hearts, that there is no better flavor combination than peanut butter and chocolate. I am a total fiend. I love it!
Couple of tips for knocking this recipe out of the park.
Pre-measure everything. This goes for any baking recipe but it really does make life so much easier.
Make sure you use hot coffee. The temperature of the coffee actually blooms the cocoa and invites even more of that delicious chocolate flavour.
Let the cake fully cool before trying to spread the icing on. Just like spreading butter on a hot piece of toast, the icing will start to melt if the cake isn't fully cooled. Sometimes I will cook the cake the night before.
full recipe is on my blog
Chocolate Peanut Butter Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Peanut Butter Bars. I just love the combination of dark chocolate and peanut butter in this three layer bar. The top layer is a smooth and shiny Chocolate Ganache covered with crunchy bits of peanuts. Next comes a no bake Peanut Butter Filling that's deliciously soft and fluffy with a creamy smooth texture. The bottom layer is a sweet and grainy Graham Cracker Crust that contrasts so nicely with the creaminess of the top two layers. My favorite way to eat these bars is cold from the fridge but they are also good at room temperature .
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How to Make a Chocolate Peanut Butter Magic Crunchcake (Live Recipe Demo with Lisa)
Caramel + peanut butter + chocolate + coconut = a MAGICAL dessert recipe! Only 125 calories and it's ready in about 5 minutes… Watch Lisa make it!
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No-Bake Crispy Chocolate Peanut Butter Balls
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS
Servings: 40-50
INGREDIENTS
½ cup salted butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal
2 cups chocolate chunks (preferably dark), for coating
PREPARATION
In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
Using your hands, roll the mixture into approximately 40 1-inch balls. Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
Enjoy!
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Dark Chocolate Peanut Butter Cake | Sally's Baking Recipes
This super moist dark chocolate peanut butter cake marries the flavors of rich dark chocolate and sweet creamy peanut butter. Fill and coat the cake with peanut butter frosting, then cover the whole dessert with semi-sweet chocolate ganache.
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• More of Sally's baking recipes:
Peanut Butter Cake
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
180 grams (1 cup) brown sugar
100 grams (1/2 cup) sugar
250 grams (1 cup) smooth peanut butter*
1 teaspoon vanilla extract
3 large eggs, room temperature
2 teaspoons baking powder
315 grams (2 and 1/4 cups) plain flour or all purpose flour
240 ml (1 cup) full fat or whole milk
Chocolate frosting
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (1 cup) good quality milk chocolate
250 grams (2 cups) powdered sugar
2–3 tablespoons full fat or whole milk
1 tablespoon smooth peanut butter*
180 grams (1 cup) mini M&M’s
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