Time 17m Yield About 5 dozen bites Number Of Ingredients 6 Steps:
LINE 9-inch pie plate with foil. COMBINE peanut butter, 2 tablespoons shortening, graham cracker crumbs and powdered sugar. Mix well. Mixture will be stiff. MELT chocolate chips and 2 tablespoons shortening in small saucepan over very low heat, stirring constantly or microwave in microwave-safe bowl for 30 seconds. Stir and repeat until smooth. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2-inch up sides. Place in freezer for 10 minutes or until set. REMOVE from freezer. Spread peanut butter mixture over chilled chocolate layer. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator until set. Cut into bite-size pieces. Store in refrigerator.
Time 20m Yield 14 cookies. Number Of Ingredients 5 Steps:
In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add biscuit mix just until blended. Fold in chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Time 2h35m Yield 40 bites Number Of Ingredients 6 Steps:
For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners’ sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours. For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.
Time 31m Yield 24 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F. Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup. Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool. Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts.
Time 30m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Line an 8 inch square pan as follows: Turn the pan over, cover with a 12 inch square of aluminum foil shiny side down, fold down the sides and corners to shape the foil, remove the foil, turn the pan over again and place the foil into the pan, pressing it carefully to fit smooth. Set aside. In the large bowl of an electric mixture (or any large bowl with a wooden spatula), mix the butter with the cookie crumbs, sugar and peanut butter. Turn into the lined pan. With the bottom of a teaspoon, smooth the mixture to make an even layer. Let stand at room temperature. Break up the chocolate and melt in the microwave or on top of a double boiler. Stir until completely melted and smooth. Pour the chocolate on to the peanut butter layer. With the bottom of a teaspoon smooth all the chocolate over the bottom layer, touching the sides of the foil. Refrigerate for an hour (or longer), until firm. Lift the candy from the pan by lifting the aluminum foil. Place the candy, still on the foil, on a cutting board. Fold down the sides of the foil and let stand. If you cut this into squares while cold it will crumble. Let it stand for about an hour, then cut into 32 small squares. Serve at room temperature.
Yield 27 bites Number Of Ingredients 4 Steps:
Place wax paper on a large baking sheet. Slice bananas into ½-inch (1 cm) thick rounds. Spread peanut butter on a slice of banana, then top with another slice. Lay the bites on the prepared baking sheet and freeze until solid, for about an hour. In a small bowl, melt dark chocolate with coconut oil until smooth. Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper. Freeze for an additional hour. Can be stored in an airtight container in the freezer for up to 2 weeks. Enjoy!
Time 2h40m Yield 20 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray. In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan. Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy. Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper. Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.
Time 40m Yield 10 Number Of Ingredients 5 Steps:
Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min. Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.
