Peanut Buttermarshmallow Filled Donut Balls Recipes

Steps:

• Spray rectangular pan, 13x9x2 inches, with cooking spray. Place margarine, peanut butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cereal until well coated.
• Press mixture in pan, using buttered back of spoon. Immediately make 24 indentations in rows (6x4) in mixture using handle of wooden spoon. Press peanut butter cups into indentations; cool. Cut into squares.

Steps:

• In the bowl of electric mixer, with the dough hook attached, add milk and yeast, stir and let sit until yeast dissolves, about 1 to 2 minutes. Add flour, 1/3 cup sugar, salt, eggs, and vanilla, mixing on low speed until combined, then on medium-low speed for 2 to 3 minutes. Gradually add in softened butter, mixing until the butter is combined and the dough is soft, about 5 minutes. The dough will probably be sticky, so if needed add in a few teaspoons of flour to remove it from the bowl. Wrap it in plastic wrap and refrigerate for 4 to 6 hours or overnight. PEANUT BUTTER PASTRY CREAM: While the dough is refrigerating, make the pastry cream since it has to chill. In a small bowl, stir together flour, sugar, and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg and flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat and strain through a fine mesh sieve. Then whisk in vanilla and peanut butter. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours or overnight. Remove donut dough and place on a floured surface. Roll it out until it is about 1/2 inch thick, then use a standard size biscuit cutter and cut out as many rounds as you can. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they've doubled in size. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350°F, add the doughnuts 2 to 3 at a time and fry until golden brown, about 2 to 3 minutes per side. Make sure you are using a thermometer, do not allow your oil to get too hot. The doughnuts need nearly 4 to 5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn and the inside won't be all of the way cooked. After frying, transfer each doughnut to a paper towel to let the excess oil drain. Let them cool to the touch, the roll in the remaining sugar. Give the doughnuts another 30 to 45 minutes to cool completely. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. Fold in the peanut butter pastry cream, taking a few good minutes to fold it in completely with a large spatula. Using a pastry bag, a ziplock bag, or even a spoon, poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. To make the chocolate drizzle, heat the heavy cream until warm then pour over the chopped chocolate. Stir continuously until melted and smooth, then cover or drizzle the doughnuts. Serve immediately.

Steps:

• Heat some oil( I used Crisco buttery shortening)in a skillet(I used my electric fry pan); heat to 375^. About 1 1/2 inches deep or less.
• In a bowl combine Bisquick, salt, baking powder, nutmeg and cinnamon. In another bowl combine the sugar, buttermilk and egg. Stir in the melted butter.Combine the two bowls and mix to blend.
• Drop from a teaspoon into hot oil and fry about 2 minutes on each side; until cooked in the center. Drain on paper towels.
• Filling: In a small saucepan, combine the peanut butter and marshmallow and chocolate and mix to combine as it warms up. Remove from heat;Cool slightly then place mixture in a pastry bag with a small tip. Poke a hole in the donuts and fill with the marshmallow/ chocolate/peanut butter mixture. Sprinkle with powdered sugar or drizzles with caramel or chocolate. Serve warm.

Steps:

• Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
• Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
• Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Steps:

• Melt together the white chocolate and the peanut butter in a pan in the oven at 200°F Then stir in:.
• peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
• ** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.

Steps:

• Heat oven to 350°.
• CRUST In a large bowl combine the cake mix, margarine, and egg.
• Mix until crumbly.
• Press into bottom of ungreased 13x9 pan.
• Bake at 350° for 15-20 minutes or until golden brown.
• Remove from oven and immediately sprinkle with 3 cups mini marshmallows.
• Return to oven for 1-2 minutes until marshmallows begin to puff.
• TOPPING In large saucepan, heat corn syrup, margarine, vanilla, and peanut butter chips until chips are melted and mixture is smooth.
• (Stir constantly) Remove from heat and stir in cereal.
• Immediately spread over crust.
• Chill and cut into bars.