peanut butter chips

4-Ingredient DIY Peanut Butter Chips perfect for adding to baked goods or eating straight out of the bag.

DIY Peanut Butter Chips

peanut butter ((I love Trader Joe’s brand))

Tbsp sugar

Tbsp agave nectar

coconut oil ((melted))

Place a sheet of parchment paper on a rectangular baking pan (as original recipe is written // adjust if altering batch size). Set aside.

To a mixing bowl, add peanut butter, powdered sugar, and agave and stir.

Add coconut oil and mix until thoroughly combined. It should be thin and pourable.

Pour mixture onto parchment-lined baking sheet and spread with a spatula or spoon until uniformly thin. You don't want it too thick in any one area, so try your best to make sure it's even.

Pop in the freezer until very firm - at least 30 minutes, but up to overnight or 4-6 hours. The longer it sets, the easier it will be to cut up and break apart.

Once firm, use a knife or pizza cutter to break it into chips. Loosen with a spoon or spatula to help break apart once cut.

At this point, especially if your kitchen is warm, the chips will start to soften. These chips need to stay in the freezer!

Transfer chips to a freezer safe Tupperware container or bag and store in the freezer until ready for use. When adding to a recipe, keep in the freezer until adding to your batter. And if you batter is too warm (if it's been heated or cooked in some way) it will melt the chips. So be sure to add the chips to a room temp, preferably chilled dough.

They will bake as regular baking chips do flavor wise, but because they contain no additives or preservatives to help them keep their shape during baking, they will melt a bit more than store bought. But because these are much more wholesome and natural, I much prefer them to store bought.

Will keep in the freezer for 1 month or more. Yields ~2 cups chips.

Easy Chocolate Peanut Butter Swirl Fudge

bag (2 cups semisweet chocolate chips)

butter

sweetened condensed milk, divided)

peanut butter baking chips

Grease an 8x8x2-inch square baking pan with butter or shortening and line with parchment paper that overhangs all four sides of the pan (the grease will make the paper stick to the pan).

Combine the semisweet chips, 2 tablespoons of the butter and 1 cup of the milk in a large microwave-safe bowl. Heat at 30 second increments at 100% power until the mixture can be stirred smooth, about 1 minute 30 seconds.

In a separate bowl, combine the peanut butter chips, the remaining 2 tablespoons butter, and the remaining sweetened condensed milk. Use a small rubber spatula to efficiently remove all of the milk from the can. Heat in the microwave in 30 second increments at 100% power until the mixture can be stirred smooth, about 1 minute.

Pour the chocolate mixture into the prepared pan followed by the peanut butter mixture on top. Use a butter knife to swirl the peanut butter portion into the chocolate portion.

Refrigerate until firm, about 2 hours. Lift the candy from the pan using the overhanging parchment paper. Cut into 2-inch squares.

Package in a festive air-tight tin or in cellophane bags tied with ribbon for gift-giving.

These Wyoming Cowboy Cookies are everything you could want in a cookies—and more! They&#39;re packed full of toasted pecans and coconut, chocolate and peanut butter chips, chewy oats, and crunchy cornflakes. They&#39;re crispy on the edges with a deliciously chewy center.

Wyoming Cowboy Cookies

pecans

coconut flakes

butter (softened (2 sticks))

white sugar

brown sugar

eggs

vanilla

flour

old fashioned oats ((not quick cooking))

baking powder

baking soda

salt

corn flakes

chocolate chips

Preheat the oven to 350˚F.

On a baking sheet spread the pecans and coconut into a single layer. Toast in oven for 4-6 minutes or until the coconut starts to get golden brown. Remove and let cool.NOTE: Carefully watch this to ensure you don&#39;t burn the coconut. It will happen fast!

Combine the butters, sugars, eggs, and vanilla in a large bowl. Beat until light and fluffy.

Stir in the flour, oatmeal, baking powder, baking soda and salt. Mix to combine.

Add the pecans, coconut, corn flakes, chocolate chips, and peanut butter chips and stir gently until combined.

Place rounded tablespoonfuls on a cookies sheet about 2 inches apart. (These cookies will spread, so give them some room!)

Bake for 11-13 minutes or until the edges are golden brown. The centers will still be a bit soft but will continue to set as they cool.

Let set on the cookie sheet for 2 minutes then move to a wire cooling rack.

This toffee like Chocolate Peanut Butter Ritz Cracker Christmas Crack is a special indulgence especially during the holiday season. You&#39;ll love the caramel coated Ritz crackers and the rich chocolate and peanut butter spread. It&#39;s the perfect irresistible treat you and your guests will absolutely love.

Chocolate Peanut Butter Ritz Cracker Christmas Crack

54 Ritz crackers, almost 2 full sleeves

Lay Ritz crackers in a single layer on prepared sheet pan and set aside.

Melt butter and brown sugar in a small pot over the stove on medium low heat. Stir often until melted. Once melted and bubbling, allow to bubble for 3-4 minutes until thickened and resembles a dark caramel color. Keep an eye on the heat as it can burn easily.

Pour hot toffee mixture evenly over Ritz crackers. Use a small spatula to spread over each cracker. This sets up fast so work quickly. Place in the oven for 5-minutes. Turn off the oven and remove the pan.

While the crackers and toffee are hot, sprinkle the top evenly with the chocolate and peanut butter chips. Allow to sit for 5-minutes. You can also pop this back in the warm oven that’s been turned off for 2-3 minutes to help melt the chips faster.

Once the chips are soft, use a small knife or spatula to spread evenly over the crackers. Top with chopped pecans and allow to sit at room temperature for 30-minutes. Place in the fridge or freezer to harden. Once it’s firm, remove the foil and break into large or small pieces. Keep refrigerated until ready to eat.

Heat oven to 400℉ and line a large sheet pan (11×17) with foil and spray generously with non-stick cooking spray, making sure to get around the edges.

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Easy Chocolate Peanut Butter Swirl ...

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