Old Fashioned Peanut Butter Cup Smoothies Recipes

Steps:

• Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
• Combine the peanut butter with the rye and freeze overnight.
• Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
• Combine the honey and hot water in a container. Add the kosher salt and stir to combine.

Steps:

• Put banana, ice, oats, yogurt, skim milk, peanut butter, honey, and cinnamon, respectively, in a blender; blend until smooth.

Steps:

• Put everything in blender and blend until smooth. Serve immediately.

Steps:

• 1. Melt vanilla almond bark on stove or microwave
• 2. Melt butterscotch chips in with almond bark
• 3. Take off stove after melted and stir in whole jar of peanut butter
• 4. Pour into baking cups
• 5. Let chill for 45 minutes to an hour then enjoy

Steps:

• Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
• Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
• Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.