Langsung ke konten utama

Peanut Butter Brownie Bombs



Ingredients:
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 1 pkg fudge brownie mix, baked and cooled (I like Betty Crocker�s Family sized fudge brownies)
  • 18-oz semisweet chocolate or chocolate candy melts
  • Sprinkles for decorating the tops


Directions:

1. Make the brownies according to the box. Make sure to follow the direction to make fudgy brownies and not cake-like ones. Cook in a 13�9 pan. Cool.

2. While brownies are cooling, make the peanut butter balls. In a bowl, whisk together peanut butter, powdered  sugar, salt and vanilla. Make sure you get all the lumps out.

3. Chill the peanut butter mixture for 15-30 minutes in the freezer to make it easier to roll the balls.

4. Remove from freezer, scoop TBSP of mixture and roll into a ball. Repeat with all the peanut butter mixture.

5. Cut the brownies into small squares, about 1 �� in size. Pick up a square and gently flatten it with your palm.

6. Place a peanut butter ball in the middle of the flattened brownie and gently wrap the brownie around the peanut butter ball. Don�t worry if the brownie starts to break or crack or the peanut butter oozes out the sides. No biggie! Remember, it�s going to be dipped in chocolate and it won�t matter.   Just roll it around in your hands until the brownie completely surrounds the peanut butter ball the best you can. Repeat with remaining brownie squares and return to the freezer for 30 minutes.

7. Melt chocolate in microwave or with a double boiler. Using a fork, dip each brownie peanut butter ball into the chocolate, coat completely, and allow excess to drip off.

8.  Set on a parchment paper covered plate or baking sheet and sprinkle the tops with sprinkles.  Let chocolate harden, refrigerate for at least 3 hours, and enjoy!


This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Cajun Chicken Alfredo

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi
Posting Komentar
Baca selengkapnya

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid. Add the shredded
Posting Komentar
Baca selengkapnya

Chicken and Broccoli Stuffed Spaghetti Squash

Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash
Posting Komentar
Baca selengkapnya