CRUNCHY COATED PEANUTS RECIPE
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This Cruchy Coated Peanut is so good and makes you crave for more and more. The Recipe is below
2 Cups Raw Peanuts
2 ½ Cup Flour
2 tbsp Powder Milk
1 tsp Salt
2 Eggs
½ Cup Sugar but you can reduce it, if you don't want it too sweet
#coatedpeanuts #peanutsnacks #peanuts
Peanut Butter Chocolate Magic Shell Copycat
This Chocolate Peanut Butter Magic Shell Copycat make ice cream fun to eat. Or you can coat a frozen banana for a healthier summer treat.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
To check out my Mint Chocolate Magic Shell Video Click Here:
To check out the my Stovetop Granola Video Click Here:
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used is called Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license
Frozen Cheesecake on a Stick Dipped in Peanut Butter Hard Shell
Have you tried our cheesecake on a stick? It's absolutely delicious!! Get it dipped in any of our 10 flavors!
-Chocolate
-Peanut Butter
-Chocolate Peanut Butter
-Cherry
-Blue Raspberry
-Blue Cherry
-Orange
-Birthday Cake
-Cotton Candy
-Butterscotch
How to Make a GIANT Reese's Peanut Butter Cup | Get the Dish
Why go for mini when you can learn how to make a GIANT Reese's peanut butter cup? Because bigger is always better, right? There is one thing we know for certain, chocolate and peanut butter are a match made in heaven! Luxurious, and decadent chocolate just does wonders when paired with the roasted, salty, nutty flavor of smooth creamy peanut butter, and we're here to show you how easy it is to make your own chocolate peanut butter cups at home . . . with one little twist, we're making them big!
Giant Peanut Butter Cup
From Brett Long, POPSUGAR Food
Ingredients
1 1/2 pounds dark chocolate candy melts
2 cups peanut butter
1 1/2 cups powdered sugar
1/4 cup white candy melts
Special equipment:
8-inch round tart pan
Piping bag
Directions
Melt dark chocolate candy melts in the microwave, in 30-second intervals or until completely melted.
Pour a quarter of the chocolate in the tart pan, completely coating the bottom and the sides. Place in freezer for 5-10 minutes until set. Repeat process 1 more time.
In a large bowl, cream together peanut butter and powdered sugar until combined. Pour mixture into tart pan, spreading it evenly across. Place pan in freezer for 10-15 minutes to set. Pour remaining chocolate on top of peanut butter mixture, and place in freezer for 30 minutes to completely harden.
Melt white candy melts in the microwave, in 30-second intervals, and then pour into a piping bag. Snip the tip, and pipe the symbol π on top of the peanut butter cup.
Information
Category
Desserts, Chocolate
Yield
10 to 12 servings
Total Time
30 minutes
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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Chocolate Peanut Butter Tart | Easy Peanut Butter Tart recipe | How to make Tart | Cookd
Chocolate Peanut Butter Tart is a Tasty & Delicious #EasyTartRecipe. This #ChocolatePeanutButterTart is made with Peanut Butter, Dark Chocolate, Roasted Peanuts, and other ingredients. You can now make this #DeliciousTart with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Chocolate Peanut Butter Tart recipe:
Tart Shell:
Maida - 2 Cups
Powdered Sugar - ¼ Cup
Butter (cubes, chilled) - 150 grams
Cold Water - As Needed
Chocolate Ganache:
Dark Chocolate (chopped) - 200 grams
Fresh Cream - ½ Cup
Other Ingredients
Peanut Butter - ½ Cup
Dark Chocolate (chopped) - 150 grams
Roasted Peanuts - ¾ Cup
Cooking Instructions:
1. Mix the maida and the powdered sugar together. Add the cold butter cubes into the flour and blend it in using a fork to break down the butter pieces.
2. Add the cold water a few drops at a time and mix them gently to form a rough dough. Take care not to knead too much as this will make the tart shell chewy.
3. Cover and refrigerate the dough for 20 minutes.
4. Roll the dough out and line it onto the tart pan evenly. Prick with a fork and refrigerate again for 15 minutes.
5. Lay a sheet of aluminium foil on it. Add rice or any type of dried beans such as rajma to add weight on top. Bake at 180°c for 20 minutes.
6. Remove the beans and bake for another 10-15 minutes, or until golden brown.
Chocolate Ganache:
1. Add the chocolate and cream into a heatproof bowl. Place the bowl over a pot of lightly simmering water. Keep mixing until the chocolate melts. You can also do this by microwaving it for 45 seconds instead, adding more time if needed.
2. Once it has slightly cooled down, add it to the baked tart shell. Freeze it until the next layer is ready.
Other Steps:
1. Melt the peanut butter using the same method used for melting the chocolate ganache. Pour this over the chocolate once it has set slightly. Freeze for a few minutes to slightly set the peanut butter.
2. Arrange the roasted peanuts on top.
3. Melt the chocolate and pour it onto a sheet of butter paper or good quality flexible plastic such as an OHP sheet.
4. Once it starts to set, cut it out into a circle that is the size of the tart pan.
5. Place this over the peanuts on the tart. Melt it using a hair dryer or a heat gun. Alternatively, you can place this in the oven for a couple of minutes just until the chocolate melts slightly.
6. Refrigerate and serve chilled. Slice into portions using a knife dipped in warm water. This gives clean cuts.
Cooking Tips:
1. While making the dough, minimize the use of your hands, as the heat can melt the butter.
2. Make sure that the ingredients and dough are always cold. This ensures a crisp and flaky pastry. If you live in a hot/humid climate, you can refrigerate the ingredients for the dough beforehand to maintain the temperature.
3. The beans/rice that you use for baking cannot be used for boiling later. You can store and use it for the same purpose of baking again.
4. Chilling the tart between each step/layer makes it easier to handle.
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CHOCOLATE PEANUT BUTTER OVERNIGHT OATS | meal prep breakfast | dessert for breakfast
Dessert for breakfast? Don’t mind if I do!
Yesterday Nova asked for this chocolate peanut butter overnight oats and I just so happened to have 2 perfectly ripe bananas.
Here’s what you need for it:
ripe bananas
natural peanut butter
rolled oats
cocoa powder
collagen peptides or plain protein powder
chia seeds
vanilla
cinnamon
sea salt
milk of choice
cacao nibs - optional, but yum!
The full recipe details can be found here: fitmamarealfood.com/chocolate-peanut-butter-overnight-oats/
Let me know if you try it!