Idle Hand Bars

Idle Hand Bars (Sweet & Salty)

Added by guiltykitchen on August 24, 2009 in Desserts

Prep Time 30 Minutes Cook Time

Servings 24

Difficulty Easy

Ingredients

• ½ cups Unsalted Butter
• ¼ cups Sugar
• 5 Tablespoons Cocoa
• 1 whole Egg Beaten
• 1-¼ cup Graham Cracker Crumbs
• ½ cups Pecans, Finely Chopped
• ¼ cups Hazelnuts, Finely Chopped
• ½ cups Unsalted Butter, Melted And Cooled Slightly
• ⅔ cups Powdered Sugar
• 1 cup Smooth, Natural Peanut Butter (no Salt Added)
• ½ teaspoons Salt
• 1 teaspoon Vanilla Extract
• 5 ounces, weight Semi-Sweet Chocolate Chips
• 1 Tablespoon Unsalted Butter
• Pink Himalayan Salt

Preparation Instructions

1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the butter, sugar and cocoa.

2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add graham cracker crumbs and nuts.

3. Press into an 8 x 8 cake pan. Set aside.

4. Add peanut butter and butter together in small bowl.

5. Mix in sugar, salt and vanilla to form a thick paste.

6. Dump onto base layer and smooth over, patting down to make a flat, even layer.

7. In double boiler (or microwave), melt butter and chocolate chips together. Stir until completely dissolved and smooth.

8. Pour over peanut butter layer and spread out evenly.

9. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

10. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.

11. Cut into small squares and don’t say I didn’t warn you. These things are addictive.

Nutter Butter Balls

Added by Bakerella on August 2, 2009 in Candy, Desserts

Prep Time 40 Minutes Cook Time

Servings 30

Difficulty Easy

Ingredients

• 1 package Nutter Butter Cookies
• 8 ounces, weight Cream Cheese, Room Temperature
• 1 package Chocolate Candy Coating

Preparation Instructions

Finely crush cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.

Combine with softened cream cheese. Use the back of a large spoon to help mash the two together.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Melt chocolate candy coating as directed on the package and then dip balls into chocolate with a spoon. Tap off excess coating and slide balls on wax paper covered cookie sheet to dry.

Once dry, refrigerate and enjoy!

Magic PB Middles

Magic Peanut Butter Middles

Added by Karly Campbell on January 19, 2010 in Cookies, Desserts

Prep Time 20 Minutes Cook Time 10 Minutes

Servings 24

Difficulty Easy

Ingredients

• FOR THE COOKIES:
• 1-½ cup All-purpose Flour
• ½ cups Cocoa Powder
• ½ teaspoons Baking Soda
• ½ cups White Sugar
• ½ cups Packed Brown Sugar
• ½ cups Butter
• ¼ cups Peanut Butter
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• _____
• FOR THE PEANUT BUTTER FILLING:
• ¾ cups Powdered Sugar
• ¾ cups Peanut Butter

Preparation Instructions

Preheat oven to 375 degrees.

In a small bowl, mix together the flour, cocoa powder, and baking soda. In a large bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Slowly mix in the flour mixture. Set aside.

For the peanut butter filling, combine confectioners’ sugar and 3/4 cup peanut butter. Beat together well. Roll filling into 30 small balls. Try to keep the balls all the same size—around 1 inch.

For each cookie, use 1 tablespoon of chocolate dough and roll into a ball. It helps to flour your hands first. Squish the ball of chocolate dough flat and place a peanut butter ball in the center. Wrap the chocolate dough up and around the peanut butter ball to completely cover. Place 2 inches apart on a baking sheet. Dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. Bake for 7-9 minutes.

(Recipe from Stephanie at allrecipes.com)

PB Buckeyes

Peanut Butter Buckeyes

Added by Angie Arthur on June 26, 2009 in Candy, Desserts

Prep Time 15 Minutes Cook Time 15 Minutes

Servings 15

Difficulty Easy

Ingredients

• ⅜ quarts Creamy Peanut Butter
• 1 stick Butter (room Temp)
• ⅝ quarts Confectionary Sugar (more Or Less)
• 1 bar Melting Chocolate (or Almond Bark)

Preparation Instructions

Mix the peanut butter, butter and sugar together. Use your hands if needed because it will be very thick. Dough should be nice and stiff but not crumbly and definitely not sticky.

Roll the dough into 1″ balls and set them on a cookie sheet covered with wax paper. Store in freezer until very firm.

Melt chocolate (I microwave it in 30 second intervals until smooth and runny stirring in between.)

Get a few of the peanut butter balls out of the freezer (only about 10-20 at a time so that they remain frozen.) Using a toothpick, dip them into the melted chocolate. Make sure to leave a bit of the peanut butter showing at the top.

Place them back on the wax paper and into the freezer until the chocolate is set. Store in the fridge or freezer.