CHOCOLATE COATED PEANUT BUTTER CRACKERS
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Barb
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.3 g, Cholesterol 9.5 mg, Fat 24 g, Fiber 1 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 213.9 mg, Sugar 28.5 g
CHOCOLATE PEANUT BUTTER CRACKLES
"I make these every year and they disappear fast," writes Giovanna Kranenberg from Cambridge, Minnesota. "They have a lovely snowy look, making them perfect for the holidays!" The make-ahead dough is an added bonus
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the first five ingredients. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to egg mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. , Roll dough into 1-in. balls. Flatten each ball and wrap around a peanut butter cup half; reshape into a ball. Roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly., Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
PEANUT BUTTER CRACKLES
These cookies pack the double-whammy of rich creamy peanut butter and mini chocolate chips all in one decadent bite. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined.
- Put the granulated sugar and confectioners¿ sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
- Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners' sugar, if desired.
CRACKLE TOP PEANUT BUTTER COOKIES
An old fashioned favorite- the sugar coating makes the top of the cookie crackle while cookies are baking. Kraft 75 year anniversary cookbook. I have made these many times- delicious!!
Provided by Pat Duran
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cream margarine, and sugars until light and fluffy. Blend in peanut butter, egg and vanilla. Add combined dry ingredients; mix well. Shape rounded teaspoonfuls of dough into balls; roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375^, 10-12 minutes.
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4/5 (3)Total Time 3 hrs 30 minsCategory DessertCalories 112 per serving
- Melt the chocolate, butter, and peanut butter in a small saucepan over medium heat or in microwave-safe bowl. (If microwaving, heat in 15-second bursts and stir between each.) Once the butter has melted, remove the bowl from the heat and stir until the chocolate melts completely and the mixture is smooth.
- In a large mixing bowl, beat together the sugar, eggs, vanilla extract, and espresso powder until well combined. Pour in the chocolate mixture, baking powder, and salt, then stir to combine. Stir in the flour just until it disappears. The dough will seem very, very soft. Cover the bowl and chill the dough for at least 3 hours or overnight (it will firm up considerably).
- When ready to bake, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside. Place 1 cup powdered sugar in a wide, shallow bowl.
- With a small cookie scoop or spoon, scoop out heaping teaspoon-sized portions of dough and roll into balls that are 1 1/4 inches in diameter. Place 4-6 balls of dough in the powdered sugar, then gently roll and toss the balls to coat completely (if you do too many balls at once, they will stick together). Shake of excess sugar, then place on the prepared baking sheet, leaving 1 1/2 inches between each (the cookies will spread as they bake). Repeat with remaining cookies.
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