PEANUT BUTTER AND CHOCOLATE SYRUP RECIPES

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PEANUT BUTTER CHOCOLATE BARS RECIPE: HOW TO MAKE IT



Peanut Butter Chocolate Bars Recipe: How to Make It image

These chewy peanut butter chocolate bars are the perfect no-fuss contribution to a potluck or bake sale. I've discovered the trick is to get them into the refrigerator to set up before they disappear! —Lorri Speer, Centralia, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 2 dozen.

Number Of Ingredients 5

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups semisweet chocolate chips, melted

Steps:

  • In a large saucepan, combine sugar, corn syrup and peanut butter. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Spread melted chocolate over top; refrigerate until set. Cut into bars.

Nutrition Facts : Calories 302 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 46g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

PEANUT BUTTER-CHOCOLATE POKE CAKE RECIPE - BETTYCROCKER.COM



Peanut Butter-Chocolate Poke Cake Recipe - BettyCrocker.com image

Betty Crocker™ Super Moist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.

Provided by Heather Baird

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chocolate-flavor syrup, at room temperature
1 cup creamy peanut butter
1 container (8 oz) Cool Whip frozen whipped topping, thawed
25 Reese's peanut butter cups miniatures, unwrapped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
  • Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
  • In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
  • Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
  • Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 720 , CarbohydrateContent 79 g, CholesterolContent 55 mg, FatContent 6 1/2 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 50 g, TransFatContent 0 g

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