PEANUT BUTTER ENERGY BITES RECIPE BY TASTY
Here's what you need: creamy peanut butter, old fashion oat, honey, mini chocolate chips, flax seed
Provided by Tasty
Categories Snacks
Yield 16 balls
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl until well-combined.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once done chilling, roll into approximately 1 inch (2.5 cm) balls. (Cover hands in a light layer of butter or oil to facilitate rolling and avoid getting sticky hands.)
- Lay out a thin layer of oats and chocolate chips on a cutting board or work surface and roll the balls in the mixture. Finish off by rolling each ball between your hands to pack in the oats and chocolate chips.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
OOEY GOOEY PEANUT BUTTER BARS
Are they cookies? Are they candy? These treats are a little bit of everything, and a whole lot of good. Start with Betty Crocker™ Super Moist™ yellow cake mix and pile on the creme-filled peanut butter sandwich cookies, peanut butter chips and candy-coated
Provided by Brooke Lark
Categories Dessert
Time 1h45m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
- In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
- Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
OOEY, GOOEY, PEANUT BUTTER AND CHEWY
Start with vitamin-rich carrots and pumpkin, naturally sweet honey, protein-packed peanuts, and a handy pocket of bread. Heat and stir to create an oh-so-not-healthy chewy candy treat. ("Prep time" includes cooling overnight.)
Provided by realbirdlady
Categories Dessert
Time 11h30m
Yield 24 wedges
Number Of Ingredients 8
Steps:
- In a covered boiler, cook carrots in water until soft. Remove from heat and mash.
- Stir in pumpkin, honey, and cream of tartar.
- Cook uncovered over low to medium heat to soft ball (235F or 115C). Stir.
- occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom. Depending on how much moisture is in your vegetables, this may take a couple of hours. Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
- Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides. At a minimum, smoothly cover the bread surface. If you like peanut butter, a thicker layer is fine.
- When the candy reaches soft ball, remove from heat. Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
- Spread the pumpkin candy inside each pita. It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
- Refrigerate overnight.
- With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
- (Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin. You can also use other winter squash, but the sweetness and the color may be less intense. Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert. Whole or refined wheat pitas are fine.).
Nutrition Facts : Calories 232.8, Fat 8.6, SaturatedFat 1.6, Sodium 139.7, Carbohydrate 36.7, Fiber 1.8, Sugar 25.3, Protein 6
OUTRAGEOUS PEANUT BUTTER COOKIES WITH OOEY GOOEY FILLING
These are a crispy, rich outragiously delicious cookies with a gooey middle!... or for a marbleized look, swirl the sticky part into the batter with a wooden spoon, if you prefer the gooey part distributed throughout the cookie. This is an amazing cookie recipe that every peanut butter lover should try! the gooey filling part of this recipe is made on a food processor. Yield is only estimated, depending on size of cookies. If you do not have any butter-flavour Crisco, then use 1/2 cup butter. Just a tip, you can freeze the remaining sweetened condensed milk for another time, but my advise is better prepare two recipes of these cookies, they won't last long LOL!...just prepare the same ingredients in two seperate bowls.
Provided by Kittencalrecipezazz
Categories Dessert
Time 37m
Yield 15-20 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Line cookie sheets with parchment paper or foil (lightly grease the foil).
- In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
- Add in peanut butter and sugars; blend well.
- Add in eggs and vanilla; beat for about 2 minutes until fluffy.
- Sift together flour, baking soda, baking powder and salt.
- Add/mix in the flour mixture to the creamed mixture.
- Mix in the chocolate chips and the chopped Reese's Cups.
- For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
- Form the cookie dough into large round balls (about the size of a golf ball).
- Press down and make a indentation in the middle (enough to hold the filling).
- Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
- You may also mix in the gooey filling into the cookie dough for a marbleized effect.
- Continue with the balance of the dough and filling.
- Bake for 12-15 minutes.
- Cool on baking sheet before removing to a wire rack.
Nutrition Facts : Calories 501.6, Fat 29.2, SaturatedFat 10.8, Cholesterol 53.9, Sodium 288.1, Carbohydrate 52.4, Fiber 2.6, Sugar 31.7, Protein 11.6
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