Chocolate and Peanut Butter Snacks
There is no better combination than Chocolate and Peanut Butter.
“You got your peanut butter in my chocolate, no, you got your chocolate in my peanut butter.”
Who cares, I’m just glad they got together!
And lately I’ve seen a lot of this team showing up on Pinterest and Link Parties from bloggers. And of course I’ve got chocolate around the house, and who doesn’t have a jar or two of peanut butter in the cabinet?
So in the interest of science, I figured I’d better do some research. It’s a terrible job but someone has to do it.
Both of these bloggers did a variation on this treat but after experimenting (the sacrifices I make for science)
This is the best!
1 sleeve Ritz crackers
1/2 cup peanut butter
1/4 cup powdered sugar
candy bark or candy melts
Combine peanut butter and powdered sugar until smooth.
Spread a generous amount onto the unsalted side of the cracker
Place onto unsalted side of a plain cracker. (salted sides out for both crackers)
repeat with remaining crackers.
You’ll have one cracker left over. I think Ritz does this on purpose because they know one cracker is likely to get broken or chipped in shipping. Take this sad, lonely cracker and dip in the peanut butter
and eat it.
Place sandwiches in the fridge or freezer for 10-20 minutes, just to make sure peanut butter is firm.
Melt your candy bark or melts, using either a double boiler or the microwave. Or a small crock pot (that’s what I usually use. You all know how to do this.
And dip your cracker sandwiches in the chocolate. Give them a good coating. you know you want too.
Place on baking sheet lined with waxed paper and let set up.
Now if I haven’t convinced you yet to go out and get a few of these bottles, go back to this post .
With a few quick waves of your hand, you turn plain into pretty, in seconds.
These crackers are a WINNER! Fast easy and they taste really, really good! You might want to make 2 sleeves because these babies disappeared really fast!
Reese’s Peanut Butter Cups
adapted from Flour me with Love
Lisa over at Flour me with Love made some beautiful heart shaped peanut butter candies for Valentine’s. And they looked so good. And I love Reese’s, especially the shaped ones for holidays. I think they are fresher than the regular ones in the paper cups.
So I started out following her recipe, but the peanut butter dough seemed really dry to me.
And I stopped before I put the full 4 cups of sugar in (I stopped at 3)
But I’d made this stuff so I continued. Using a one teaspoon and a 1 tablespoon spoons to make mounds of the mixture
I then lined mini muffin tins with liners, placed a teaspoon full of the melted candy bark in the bottom
Then added the peanut butter mound
Then covered with more chocolate
They were dry, in my opinion.
So I mixed up
1 cup of peanut butter
and 3/4 cup of powdered sugar
and I placed that into each of the muffin cups lined with paper and already filled with the starter chocolate
You can see this peanut butter mixture is much softer. I let it sit for about 5 minutes (the peanut butter flattened out) before covering with more chocolate.
Peanut Butter Pretzel Bites
curiosity peaked by What Megan’s Making
Ok, I have to be honest on this one. I probably didn’t give this combination a fair try.
I tried 2 different versions.
The first one using the leftover peanut butter from the Ritz Crackers.
Peanut butter was too soft, so it was messy trying to cover them in chocolate.
The second one was the leftover peanut butter mixture from the Reese’s cups.
These didn’t thrill me, not so much due to the thickness of the peanut butter mixture, but the peanut butter taste didn’t stand out against the pretzel. Megan’s recipe has brown sugar in it, so I’ll be revisiting this idea later.
Chocolate Peanut Butter Sandwiches
adapted from Picky Palate
You want to make these for someone you care about. Like yourself.
I understand why Disney sells these. And why people buy them.
Graham Crackers-broken in half
1 cup peanut butter
1 cup powdered sugar
candy bark or candy melts
Melt your chocolate.
Place graham crackers on a wax paper lined cookie sheet.
Yes, I used both honey and chocolate graham crackers. I had to be thorough.
The chocolate ones didn’t break as nicely, but don’t let that stop you.
Proceed to dip crackers, one at a time in the chocolate
I left the small corner I used to hold the cracker without chocolate for the whole process. It made everything easier.
Be sure to let excess chocolate drip off.
Place back on wax paper and continue dipping the rest of your crackers.
If you want the chocolate to set up faster, place in the refrigerator. NOT THE FREEZER!
Combine your peanut butter and powdered sugar. then proceed to spread generously over the tops of your chocolate covered crackers.
Now spoon chocolate over the tops of your crackers.
Make sure to let excess chocolate drip off. Place back on waxed paper to set up.
And if I still haven’t convinced you to go out and get some of those little bottles…just look at the difference a little drizzled chocolate makes.
I really loved these, and they were best with the chocolate graham crackers.
A few quick notes.
Every brand of peanut butter will handle differently so gradually add your powdered sugar until you get the consistency you want. I used Skippy for all of these.
The same will be true of using candy bark or melts. If your melted chocolate feels thick, add a bit of shortening. Just a teaspoon at a time to thin it.
Oh and that leftover chocolate in the pot. I usually grab the dry roasted peanuts and make peanut clusters but this time I grabbed the pretzel sticks.
Fast, easy, and no chocolate was wasted in this experiment.