MINT CHOCOLATE PEANUT BUTTER SHAKE
Make and share this Mint Chocolate Peanut Butter Shake recipe from Food.com.
Provided by Vegan Dave
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Grind mint leaves and chocolate in a coffee grinder until finely powdered.
- Pour the mixture into a blender and add crushed ice + peanut butter.
- Give it a quick pulse.
- Pour in soy or hemp milk and blend.
Nutrition Facts : Calories 174.8, Fat 8.7, SaturatedFat 1.4, Sodium 173.7, Carbohydrate 13.7, Fiber 3.7, Sugar 2, Protein 13
COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH
Don't like Burgers? Not a problem! Shake Shack has a chicken sandwich which is a delight! Crisp and full of flavor, this might become your new guilty pleasure.
Provided by EmKenBken
Categories Lunch/Snacks
Time 1h30m
Yield 4 Sandwiches
Number Of Ingredients 18
Steps:
- Marinade:.
- Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
- Buttermilk Herb Mayo:.
- In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
- Dry Mixture:.
- Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
- One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
- Line a baking sheet with paper towels.
- Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
- Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.
Nutrition Facts : Calories 3271.1, Fat 335.2, SaturatedFat 44.8, Cholesterol 48.3, Sodium 4256.1, Carbohydrate 52.8, Fiber 3.2, Sugar 2.5, Protein 22.9
CHOCOLATE PEANUT BUTTER SHAKE RECIPE BY TASTY
Here's what you need: banana, peanut butter, spiced rum, chocolate ice cream, whipped cream, chopped peanut
Provided by Rie McClenny
Categories Desserts
Yield 2 milkshakes
Number Of Ingredients 6
Steps:
- Combine the banana, peanut butter, spiced rum, and chocolate ice cream in a blender. Blend until smooth.
- Top with whipped cream and chopped peanuts.
- Enjoy!
Nutrition Facts : Calories 674 calories, Carbohydrate 70 grams, Fat 33 grams, Fiber 6 grams, Protein 14 grams, Sugar 52 grams
CHOCOLATE PEANUT BUTTER SHAKES
These rich chocolate peanut butter shakes will make you feel as if you're sitting in a 1950s soda fountain. Make it modern with an over-the-top garnish like skewered doughnut holes, chocolate-dipped cookies or fluffernutter sandwich squares. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.
Nutrition Facts : Calories 501 calories, Fat 29g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 262mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 3g fiber), Protein 14g protein.
COPYCAT SHAKE SHACK SMOKESHACK
One cheeseburger...good....two cheeseburger, BETTER. Ever try a "smashie burger"? Shake Shack is famous for making them famous to the cityfolk. Crusty, juicy meat, loaded with delicious fixins' have people standing in line. The ShackSauce is worth the wait alone.
Provided by EmKenBken
Categories Lunch/Snacks
Time 35m
Yield 4 burgers, 3 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 150 degrees F. Place a rimmed baking sheet in the oven.
- After forming hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate.
- Shack Sauce:.
- In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper.
- Heat butter in a cast-iron skillet over medium -ow. Place buns, split side down in skillet until golden, 2 to 3 minutes; transfer to a plate.
- Increase heat to medium-high, working in two batches place patties in the pan, Using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to baking sheet in the oven. Off of the heat, using paper towels if needed, wipe any excess cheese or oil from the skillet. Repeat the process with the remaining burger patties.
- Assemble:.
- Dividing evenly layer buns with a two cheeseburgers, two strips of bacon and chopped cherry pepper. Spread 1 tablespoon of ShakSauce on each top buns. Top burgers and serve hot, with additional ShakSauce on the Side.
Nutrition Facts : Calories 1842.2, Fat 142.1, SaturatedFat 60.5, Cholesterol 410.6, Sodium 4056.1, Carbohydrate 35.6, Fiber 0.7, Sugar 7.1, Protein 103.6
COPYCAT SHAKE SHACK CHOCOLATE FROZEN CUSTARD
Make and share this Copycat Shake Shack Chocolate Frozen Custard recipe from Food.com.
Provided by EmKenBken
Categories Frozen Desserts
Time 35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.
- In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.
- Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.
- Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.
- Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours.
Nutrition Facts : Calories 556.4, Fat 43.5, SaturatedFat 25.1, Cholesterol 408.1, Sodium 159.6, Carbohydrate 36, Fiber 1.8, Sugar 30, Protein 9.8
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