Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins Recipes - Quick Breads Recipes - Chocolate Muffins Recipes

Chocolate Peanut Butter Muffins are a delicious and rich quick bread for breakfast, brunch, and snacks.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp. vanilla
1-3/4 cups flour
1/4 cup cocoa
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup milk
1-1/2 cups chocolate chips
2 Tbsp. peanut butter

Preparation:
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined. Add brown sugar and sugar and beat until light and fluffy. Add eggs and vanilla and beat well.

In sifter or sieve, combine flour, cocoa, baking powder, and baking soda. Sift into peanut butter mixture; add milk, and stir until batter is smooth. Fold in 1 cup chocolate chips. Spoon batter into prepared muffin cups.

Bake for 20-25 minutes or until muffins spring back when touched in center. Remove to wire racks to cool.

In small bowl combine 1/2 cup chocolate chips with 2 Tbsp. peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth. Frost muffins. Makes 12 muffins

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Many thanks about.com!

Another recipe:
http://17andbaking.com/2009/04/10/peanut-butter-and-chocolate-chunk-muffins/

Peanut Butter and Chocolate Chunk Muffins
Source:17 and baking 

Adapted from Baking Bites
Makes 12 standard muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (I used natural, smooth pb)
2 large eggs
1 cup milk
3/4 cup dark chocolate chunks *
Preheat the oven to 375 degrees and line 12 standard muffin tins.
Whisk together flour, baking powder, salt, and brown sugar in a large bowl. In another bowl, mix the butter, peanut butter, eggs, and milk until smooth. Pour the peanut butter mixture into the flour mixture and stir until just combined. Stir in the chocolate chunks.
Fill each muffin tin to the top to ensure a rounded dome top. Bake 20 minutes or until a tester comes out clean and the tops spring back when lightly tapped. (I just slightly underbaked mine because that’s how I like them.) Cool on a wire rack.
* To make chocolate chunks instead of using chocolate chips, I used a serrated knife to chop up a bar of dark chocolate.


Many thanks 17 and baking!

Peanut Butter Truffle Brownies

Photo Courtesy of  In Katrina's Kitchen:

In Katrina's Kitchen: Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies
Source: Sweet Pea's Kitchen

For the Brownies:
1 cup butter
2 cups sugar
3 eggs
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder

For the Peanut Butter Filling:
1/2 cup butter, softened
1/2 cup peanut butter
2 cups powdered sugar
1-3 teaspoons milk

For the Ganache Topping:
1/4 cup peanut butter
2 cups chocolate chips
1/4 cup butter
2 tablespoons heavy whipping cream

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.

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Many thanks to In Katrina's Kitchen!

Chocolate Peanut Butter Crispy Bars

Photo Courtesy of  The Galley Gourmet

The Galley Gourmet: Chocolate Peanut Butter Crispy Bars

Chocolate-Peanut Butter Crispy Bars
makes 24 2x2-inch bars

For the bottom layer
3 1/2 cups crisped rice cereal
1/2 cup water
1/2 cup granulated sugar
6 Tablespoons light corn syrup
6 Tablespoons (3 ounces) unsalted butter, melted and browned, browning is optional, but good

For the middle layer
7 1/2 ounces milk chocolate, chopped
1 1/2 cups creamy peanut butter

For the top layer
6 ounces good quality dark chocolate, chopped
1 teaspoon light corn syrup
8 Tablespoons (4 ounces) unsalted butter

Method:
Line a 9x13-inch baking pan with parchment paper leaving excess hanging over the side for easy removal. Place the cereal in a large bowl and set aside. In a medium saucepan, pour in 1/2 cup water; add the sugar and corn syrup and gently stir to combine. Using a candy thermometer placed in the pan, bring the the mixture to a boil over medium-high heat. Cook until the candy thermometer reaches the soft-ball stage, 235º F. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick spray or wrapping a piece of plastic wrap around your hand, evenly press the mixture into the bottom of the pan. Allow the layer to cool to room temperature.


In a large heat-proof bowl, combine the chocolate and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. Using an rubber spatula, stir until the chocolate has melted and the mixture is completely smooth. Remove the bowl from the pan and continue to stir to cool the mixture slightly, about 30 seconds. Pour the mixture over the cooled crust. Place the pan in the refrigerator for at least one hour or until the top layer hardens.


In another large heat-proof bowl, combine the dark chocolate, corn syrup and butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. Using a rubber spatula, stir until the chocolate and butter have melted and the mixture is completely smooth. Remove the bowl from the pan and continue to stir to cool the mixture slightly, about 30 seconds. Pour the mixture over the chilled peanut butter layer and spread into an even layer using an off-set spatula. Place the pan in the refrigerator for at least one hour or until the chocolate layer hardens.


Using the parchment overhang, carefully lift the bars out of the pan. Cut into squares and serve chilled. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. Enjoy!


Source: Adapted from Baked: New Frontiers in Baking

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Many thanks to The Galley Gourmet!

Peanut Butter Carcinogenic? You May Be Surprised - Planet Green

Brand X Pictures

Peanut Butter Carcinogenic? You May Be Surprised - Planet Green: "- Sent using Google Toolbar"

Buckeyes

Peanut Butter-Chocolate Buckeyes | Serious Eats : Recipes

Photo Courtesy of [Flickr: CH®iS]

PEANUT BUTTER-CHOCOLATE BUCKEYES

Makes around six dozen buckeyes.
Ingredients

* 1 1/2 cups salted butter, at room temperature
* 3 cups unsweetened peanut butter
* 6 cups confectioner's sugar
* 1 tablespoon fleur de sel or Maldon sea salt (optional, to taste)
* 4 cups chopped dark chocolate or semisweet chocolate chips, for dipping

Procedures

1.Combine the butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment, cream on medium speed until well combined and fluffy, about 4 minutes (You can do this by hand by stirring vigorously with a spatula until fluffy)
2.Turn the mixer to medium low. With the mixer running, add the confectioner's sugar 2 cups at a time waiting until each addition is incorporated before adding the next. Add the salt and mix well.
3.Once the mixture has come together, transfer bowl to freezer until mixture is chilled and firm, about 10 minutes. Roll tablespoon-sized lumps into 1-1/2' balls and place on a baking sheet lined with waxed paper or parchment, refreezing mixture as needed if it begins to melt. Inser a toothpick into the top of each ball and place baking sheet in freezer until buckeyes are firm, about 30 minutes.
4.While the peanut butter balls are chilling, melt the chocolate in a bowl placed on top of a saucepan filled with simmering water, stirring occasionally; or in the microwave in 15-second intervals, stirring and scraping down sides with rubber spatula between each zap until the chocolate is melted (be careful not to burn). Allow to cool slightly.
5.Remove chilled peanut butter balls from freezer and dip in chocolate using the toothpicks, leaving a circle of exposed peanut butter on top. Place back on wax paper to set. Once they're all dipped, remove the toothpicks and smooth out the toothpick hole with a finger (alternatively, put a crystal or flake of fancy sea salt on top to hide it.)

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Many thanks SeriousEats.com

Peanut Butter Cupcake | Panlasang Pinoy

Peanut Butter Cupcake | Panlasang Pinoy