For more great kosher recipes go to: www.gourmetkoshercooking.com Peanut Butter and Chocolate:
How many times have I written about that combination? It’s just so good that I can’t resist. And neither will anyone in your family. You will see your popularity rise dramatically. Bake some for your friends. Bake for your neighbors. Bake to cheer up those evacuated from their homes. Just bake – you won’t be sorry.Peanut Butter Chocolate BarsActually this recipe doesn’t even require baking – how easy is that?
1 cup sugar
1 cup corn syrup
2 cups peanut butter
3 cups Rice Krispies
3 cups Corn Flakes
1 cup semisweet chocolate chips
¼ cup margarine
In a large saucepan combine sugar and corn syrup. Heat until sugar is dissolved and there is slight bubbling around the edges. Turn off heat and stir in peanut butter and both cereals. Press mixture into bottom of lightly greased 9 x 13-inch pan. Melt chocolate with margarine in microwave and stir until smooth. Spread over peanut butter mixture. Chill until set. Cover and store in refrigerator. Remove from refrigerator about ½ hour before serving and cut into bars.Chocolate Chip Peanut Butter CookiesThis recipe is super delicious – and for minimal effort
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips
Preheat oven to 375 degrees. Beat together margarine, sugars and peanut butter until creamy.
Beat in egg and vanilla. Gradually beat in flour and baking soda. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 7
to 10 minutes or until edges are set. Let stand for a few minutes; then
remove to wire racks to cool completely.
Best Peanut Butter – Chocolate Chip Cookies
These cookies are a little more work but they are worth the effort
6 ounces (170 grams) semi-sweet chocolate, coarsely chopped
1-cup margarine, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1-cup smooth peanut butter
2 teaspoons vanilla
2 cups unbleached flour
1/2 teaspoon baking soda
1 (12 oz., 340gr.) package (2 cups) chocolate chips
Preheat oven to 300 degrees F (148 C). Melt semisweet chocolate until
smooth and allow to cool slightly. Cream together margarine, sugars and
peanut butter. Beat in eggs and vanilla. Add flour and baking soda and
mix and until well combined. Stir in chocolate chips. Carefully stir in
melted chocolate to create marbleized effect (do not completely
combine). Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for approximately 20 minutes. Cool on cookie sheets for 1 –2
minutes; then remove to wire rack to finish cooling.
For more great kosher recipes go to: www.gourmetkoshercooking.com
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