MONKEY CHOW
This sweetly addictive snack mix is a crowd favorite. The perfect bite is a few of the chocolate-peanut buttery pieces of cereal with a piece of butterscotch and a banana. Make ahead and store in an airtight container for up to 3 days, although it won't last long!
Provided by Food Network Kitchen
Time 22m
Yield 11 cups
Number Of Ingredients 8
Steps:
- Combine the chocolate chips, peanut butter, butter and malted milk in a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Put the cereal in a large bowl, pour in the melted chocolate-peanut butter and stir until evenly coated.
- Allow the cereal to cool slightly, and then tranfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, bananas and butterscotch chips. Tightly close or seal the bag and toss to coat well. Store in an airtight container for up to 3 days.
FROM THE PANTRY: CHOCOLATE, PEANUT BUTTER AND CORN CHIP CHOW
Chances are you have all these ingredients in your pantry, so get ready for your new favorite sweet and salty snack. Inspired by the classic kid's party treat, this combo of semisweet chocolate, salty peanut butter and toasty corn chips is completely addictive. And it keeps well in an airtight container at room temperature (though there might not be any left to store).
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 11 cups
Number Of Ingredients 7
Steps:
- Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the corn chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.
- Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days.
PEOPLE CHOW
Steps:
- Melt butter, peanut butter and chips together in saucepan over medium heat or melt in bowl in microwave. Pour chocolate mixture over cereal in a large bowl. Stir to coat. Put powdered sugar in brown grocery bag and pour cereal into bag and shake to coat. Cut open bag to lay flat and spread out coated cereal. Sprinkle with extra sugar if necessary.
DESSERT QUESADILLAS WITH PEANUT BUTTER, CHOCOLATE, AND MARSHMALLOW
Perfect, easy follow-up for any Mexican meal.
Provided by Jenni
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Prepare a large skillet with cooking spray and heat over medium heat.
- Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
- Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 732.2 calories, Carbohydrate 109.6 g, Fat 26.1 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 7.8 g, Sodium 1017.1 mg, Sugar 26.6 g
THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
CHOCOLATE PEANUT BUTTER NO-BAKE HAYSTACKS
I've had this recipe for years, but I don't remember where I got it. But its quick, chocolatey and best of all NO-BAKE!
Provided by Kim Brooks
Categories Chocolate
Time 15m
Number Of Ingredients 3
Steps:
- 1. Measure noodles into large mixing bowl and set aside In 4 qt dish, microwave at 50% power melt chips & peanut butter [3-5] minutes
- 2. Stir and add to chow mein noodles. Drop onto wax paper and put in refrigerator for a fast set or you can leave on the counter until set.
- 3. For a yummy almond joy flavor you can substitute the peanut butter for almond butter and add 1/2 cup of shredded coconut. You can also use any flavor of chips instead of semi-sweet chips...Butterscotch, mint, white chocolate, peanut butter etc
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