How To make Peanut Butter Candy Cake
-Jo Merrill ecgj65b- 1 3/4 c Boiling water
1 c Oats; quick cooking
1/2 c Butter; or margarine
1 c Light brown sugar; packed
1 c Granulated sugar
1 ts Vanilla
2 lg Eggs
1 1/2 c All purpose flour; unsifted
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Cinnamon
1/4 ts Salt
Peanut butter cups; * -FROSTING- 3 tb Butter
3 oz Unsweetened chocolate
3 c Confectioner's sugar; about
1/4 ts Salt
1/2 c Milk
1 ts Vanilla
* Use 5 (.6 ounce size) milk chocolate covered peanut butter cups. Combine water and rolled oats; cool to room temp; set aside. Cream together butter, brown sugar, sugar and vanilla; beat in eggs. Blend in oatmeal mixture. Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture. Beat 1 minute on medium speed. Pour batter into a greased and floured 13x9x2-inch pan. Chop peanut butter cups and sprinkle on top of batter. Do NOT stir. Bake at 350~ for 40-45 minutes or until cake tests done. For Frosting. Melt butter in small saucepan. Add chocolate and stir constantly over very low heat until melted. Pour into small bowl. Add remaining ingredients and beat until well blended. Chill to spreading consistency, about 15 minutes. Frost cake. Recipe from The Best of Country Cooking
Jo Merrill. :
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Peanut Butter Tandy Cake
My friend Olivia takes over my kitchen and shows us just how easy it to make her famous Peanut Butter Tandy Cake recipe.
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3 INGREDIENT HOMEMADE PEANUT BUTTER BROWNIES
I hope you like my recipe for 3 ingredient homemade peanut butter brownies.
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Ingredients
500 Grams of smooth peanut butter
1/2 Cup of self raising flour
2 Eggs Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
How to Make Reese's Peanut Butter Poke Cake
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Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.
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No-Bake Crispy Chocolate Peanut Butter Balls
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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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