How To make Peanut Butter Crunch Cake
1 pk Yellow cake mix; with
-pudding 1/2 c Brown sugar
1 c Chunky peanut butter
1 c Water
1/4 c Oil
3 Eggs
1/2 c Semisweet chocolate chips
1/2 c Peanut butter chips
1/2 c Peanuts; chopped
Recipe by: Sue Klapper
Heat oven to 350. Grease and flour 9 x 13 pan. In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly. Reserve 1/2 cup peanut butter mixture; set aside. To remaining peanut butter mixture, add water, oil and eggs; blend at low speed until mostened. Beat 2 minutes at high speed. Stir 1/4 cup of the chocolate chips and 1/4 cup of the peanut butter chips into batter. Pour batter into greased and floured pan. In small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts. Sprinkle over batter. Bake at 350 for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with remaining peanut butter chips; gently press into top of cake. Exchanges: 3 starch, 4 fat. -----
How To make Peanut Butter Crunch Cake's Videos
Peanut Butter Crunch Cupcakes Disney Recipe
#disneyrecipe #disneycupcakes
A copycat version of Disney’s Peanut Butter Crunch Cupcake found at Walt Disney World! Decadent chocolate cupcakes, filled with rich chocolate ganache, topped with creamy peanut butter frosting and a Butterfinger candy coating.
Disney World and Disneyland have some of the most amazing cupcakes! When I visit the parks, I always load up on snacks and treats, this includes cupcakes.
Right now, it is back as the Peanut Butter Crunch Cupcake and it is available at Rosie’s All American Cafe at Disney’s Hollywood Studios!
Disney’s Peanut Butter Crunch Cupcakes is described on the menu as a Chocolate Cupcake topped with Buttercream and covered with a Peanut Butter Candy Shell
Sounds good to me! You will find the recipe below so that you can make it right in your own kitchen!
Get the printable recipe here:
Cupcake Ingredients
1 Box Chocolate Cake Mix
3 Eggs
3/4 Cup Milk or Buttermilk
1/2 Cup Oil
1/2 Cup Sour Cream
2 Teaspoons Vanilla Extract
Ganache Filling Ingredients
1 Cup Semi Sweet Chocolate Chips
1/2 Cup Heavy Cream
Peanut Butter Frosting Ingredients
1 Cup Softened Butter
1 Cup Creamy Peanut Butter
3-3 1/2 Cups Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Salt
2-3 Tablespoons Milk or Cream
Butterfinger Crunch Topping
2 Butterfinger Candy Bars
Cupcake Instructions
1. In a large mixing bowl, whisk together the eggs, milk or buttermilk, oil, sour cream, and vanilla extract.
2. Add in the chocolate cake mix, and mix until lumps disappear.
3. Place cupcake liners in a muffin pan.
4. Add 3 tablespoons of cake mix to each cup.
5. Bake the cupcakes at 350 degrees for 14-17 minutes or until a toothpick inserted comes out clean.
6. Remove from the oven and allow to cool while you prepare the filling and frosting.
Chocolate Ganache Filling
1. Add the chocolate chips to a microwave safe bowl.
2. Pour the cream over the top of the chocolate chips.
3. Microwave the chocolate and cream at 50% power for 1 minute.
4. Remove and stir. Continue to microwave at 50% power in 30 second increments, stirring in between, until the chocolate is smooth. Set aside.
Creamy Peanut Butter Frosting
1. Add the softened butter and creamy peanut butter to the bowl of a stand mixer. Beat them together until light and fluffy.
2. Mix in the vanilla extract and salt.
3. Add the powdered sugar, one cup at a time, mixing in between.
4. Add 1 tablespoon of milk or cream and beat the frosting for 1-3 minutes. If the frosting is still too thick, add more milk or cream one tablespoon at a time until you reach your desired consistency. Set aside.
Peanut Butter Crunch Candy Coating
1. Unwrap the Butterfinger candy bars and place them in a food processor.
2. Process until the candy bars become fine crumbs.
Cupcake Assembly
1. Use a sharp knife or cupcake corer to remove the middle of each cupcake and discard.
2. Add the chocolate ganache to a large piping bag or ziplock bag.
3. Snip off the end of the bag and fill each cupcake hole with ganache.
4. Use a cookie/ice cream scoop, about 1/4 cup, to scoop peanut butter frosting on to each cupcake.
5. Carefully cover the frosting in candy bar crumbs.
6. Use your fingers to re-shape the frosting dome, if necessary.
Baking & Baking: Episode 8 Chocolate Peanut Butter Crunch Cake!
Hey guys sorry for the late upload! I hope you guys enjoy and thank you to Chef Dominique Ansel for the recipe! It doesn’t look the same but I tried and it taste pretty good! Enjoy the video and my attempt!
For the recipe:
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Chocolate Peanut Butter Crunch Truffles | No Bake
A simple, no - bake recipe that will delight all of the peanut butter + chocolate fans this holiday season! These rich, decadent truffles are filled with a creamy, crunchy filling and coated in Ghirardelli Dark Chocolate. Make them as a gift to share, or keep them for yourself!
Full recipe here:
an attempt at a ✨ peanut butter + chocolate crunch cake ✨
today, we attempt to make a peanut butter + chocolate crunch cake!
here is the recipe that we used:
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chocolate caramelized puffed rice:
- 2 cups|70 grams puffed rice
- 2 tablespoons|35 grams light corn syrup
- 1 tablespoon + ¾ teaspoon|18 grams granulated sugar
- 2 ½ ounces|70 grams milk or dark chocolate
peanut butter mousse:
- 1 tablespoon + ½ teaspoon|11 grams unflavored powdered gelatin
- ¼ cup|60 ml cold water
- ⅔ cup|160 grams whole milk
- 5 large egg yolks
- ½ cup|100 grams granulated sugar
- 1 cup|225 grams creamy peanut butter
- 1 ⅔ cups|400 grams heavy cream
dark chocolate ganache:
- ¾ cup + 3 tablespoons|220 grams heavy cream
- 3 tablespoons|45 grams whole milk
- 7 ¼ ounces|220 grams semisweet or bittersweet dark chocolate, chopped
- 1 ½ tablespoons|45 grams unsalted butter, at room temperature
Caramel Crunch Cake from Scratch | Easy Caramel Crunch Cake Recipe | The Home Maker Baker
Let’s make caramel crunch cake from scratch at home! It might seem like a tedious task but I will be guiding you every step of the way on how to divide the steps and do some parts in advance. Once you divide things; this or any cake or even chore does not feel like a burden and ends up as an easy caramel crunch cake recipe to follow. It becomes so much more fun and not to forget quick!
But hey, if you don’t want to make everything at home, in the video I’ll show you things you can easily find at most grocery stores that can be easily used.
- Recipe for Vanilla Cake:
- Recipe for Caramel Crunch:
1 cup Sugar
2 tbsp Water
To make praline Crunch, add 1/2 cup of Chopped Almonds & pecans in the end before spreading it out to dry
- Recipe for Caramel Sauce:
1 cup Sugar
1/4 cup Water
3/4 cup Heavy Cream
1 tsp Vanilla
Pinch of Salt (optional)
- For Caramel Butter Cream: 1/2 to 3/4 of the Caramel Sauce + 1 batch of my Swiss Meringue ButterCream (
- For Drip:
Chocolate Drip : 1/4 cup Cream + 1/4 cup Semi Sweet Chocolate Chips
Butterscotch Drip: 1/4 cup Cream + 1/4 cup Butterscotch Chips
- Simple Syrup: 1/2 cup Water + 1/2 Sugar : Cooked on low heat till sugar dissolves & then cooled
CHOCOLATE PEANUT BUTTER CRUNCH BARK
Chocolate Peanut Butter Crunch Bark
Find the full recipe here:
What ingredients are in these peanut butter chocolate crunch cups:
Dark chocolate chips
Peanut butter – creamy or crunchy both work!
Brown rice crisp cereal
How to make chocolate peanut butter crunch cups:
Melt chocolate chips in microwave or stovetop
Mix in the peanut butter and stir together
Add in cereal and mix well then spread the chocolate mixture evenly on a baking sheet
Add the tray to the freezer to set for about an hour if not longer then remove and break into pieces