PEANUT BUTTER CHOCOLATE HEARTS RECIPES

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CHOCOLATE PEANUT BUTTER HEARTS - CINCYSHOPPER



Chocolate Peanut Butter Hearts - CincyShopper image

Provided by Jen

Number Of Ingredients 7

1/2 cup Peanut Butter
2 tbsp Butter
1/2 tsp Vanilla
1 cup Powdered Sugar
12 oz Dark Cocoa Melting Chips
Silicone Heart Mold
Heart Cookie Cutter (smaller than mold hearts)

Steps:

  • Melt 4 ounces of chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
  • Pour melted chocolate evenly into the bottoms of the heart molds and place in refrigerator to set.
  • Melt peanut butter and butter for 1 minute in microwave.
  • Stir until blended.
  • Add vanilla and powdered sugar and mix well.
  • Line a baking sheet with parchment paper.
  • Spread peanut butter mixture out on prepared sheet and spread to about 1/4" thickness.
  • Refrigerate for 15 minutes until firm.
  • Use cookie cutter to cut out 6 hearts and place in center of each mold.
  • Refrigerate for 10 minutes.
  • Melt remaining chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
  • Pour melted chocolate into each mold over peanut butter heart to make sure it is covered and even.
  • Refrigerate 10 minutes until chocolate has set.

CHOCOLATE HEART PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM - RECIPES & COOKBOOKS - FOOD, COOKING RECIPES



Chocolate Heart Peanut Butter Cookies Recipe - BettyCrocker.com - Recipes & Cookbooks - Food, Cooking Recipes image

Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons sugar
36 heart-shaped milk chocolate candies

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Nutrition Facts : Calories 80 , CarbohydrateContent 11 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 70 mg, SugarContent 7 g, TransFatContent 0 g

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