Chocolate Peanut Butter Log Recipes

Steps:

• Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
• Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
• Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
• Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
• Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.

Steps:

• Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
• In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
• Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
• Press this mixture evenly into your prepared pan.
• Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
• Top with frosting.
• Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
• Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
• Cut into 1/2-inch slices.

Steps:

• In a small bowl, combine all ingredients and mix well.
• Place mixture on wax paper and shape into a log.
• Roll up wax paper and chill in the refrigerator at least 30 minutes.

Steps:

• Butter one 9x9 inch pan.
• Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
• Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.