2 c Chocolate chips 1/3 Box graham crackers (22 -crackers) 1 c Creamy peanut butter 1 lb Powdered sugar 1 c MELTED butter Melt chcolate chips in top of a double boiler over low heat. Crush graham crackers. Combine with peanut butter and sugar. Pour butter over and mix well. Press into a greased 9x13" glass pan. Spread with melted chocolate. Cut before choclate hardens completely. Shared by Ellen Cleary
How To make Peanut Butter Delights's Videos
PEANUT BUTTER DELIGHTS
Friend of POK Lauren stops by to share her PEANUT BUTTER DELIGHTS in this special episode of Purple Onion Kitchen! Filled with creamy peanut butter, chocolate chips, and a crunchy peanut butter cookie topping, each bite is a wild dessert ride!
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RECIPE HERE:
PEANUT BUTTER DELIGHTS SERVES 10 – 12 1 package French vanilla cake mix 1 stick of butter, softened 1 egg 1 cup chocolate chips 1⁄2 cup peanut butter, creamy 1 14 oz. can sweetened condensed milk 2 tsp vanilla extract 8 peanut butter sandwich cookies, roughly chopped
Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish.
In a bowl, combine cake mix, egg, and softened butter. Mix thoroughly until dough is formed. Press dough into prepared dish.
In separate bowl, combine peanut butter, condensed milk, and vanilla. Gently fold until just combined. Set aside.
Sprinkle chocolate chips over pressed crust. Spoon peanut butter mixture over chocolate chips, then, spread evenly over crust. (The chocolate chips and peanut butter mixture will combine during this step). Once evenly spread, sprinkle over peanut butter cookies in an even layer.
Bake in oven for 20 – 25 minutes. Allow to cool for an hour before serving.
Nut Butter Delights
The recipe for nut butter delights is up on my blog here:
Peanut Butter Delights
These peanut butter delights will go down a treat what ever the weather for all chocolate and peanut lovers! With there hard chocolate coating and soft peanut butter inside you just won't be able to stop yourself from eating and making more.
You will need: 100g plain or milk chocolate 3 tablespoons of peanut butter 2 table spoons of sugar Small paper cases Chocolate sprinkles
Method:
1. Melt 50g of the chocolate until running, then spoon the mixture in to the paper cases and refrigerate for 15 minutes
2. Mix the sugar and peanut butter together, and spoon onto the chocolate once its set, and then put this into the refrigerator for a further 30 minutes.
3. Melt the rest of the chocolate until runny.
4. Once the peanut butter and chocolate has set run the melted chocolate all over the peanut butter until completely covered.
5. Add chocolate sprinkles and ENJOY!!
Peanut butter delights
Peanut Butter Fudge
This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too.
RECIPE:
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3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
More cookie recipes you may like: Classic Butter Cookies: Fudgy Brownie Cookies: Chocolate Crinkle Cookies: 3-Ingredient Peanut Butter Cookies: Thumbprint Cookies: Almond Cookies:
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Makes about 25 cookies Ingredients: 1 cup (230g) Butter, softened 2 cups (250g) Flour 2/3 cup (85g) Powdered sugar Optional additions: Vanilla extract Salt Sugar for coating
Directions: 1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside. 2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour 3. 2 ways to shape the cookies: A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle). B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices. 4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden. 5. Allow to cool.
Notes: • Cookies can be stored in an airtight container up to 3 days. • If the cookies are too soft, refrigerate for 30 minutes before baking
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