Sweet Treats on CH Morning Live with Peanut Butter Chocolate Spread
Do you ever want to dip that chocolate bar into a jar of peanut butter? Or perhaps you want to melt those tasty Reese's peanut butter cups to spread on toast? You don't have to now because Reese has a tasty peanut butter chocolate spread that will give you the best of both worlds! You can enjoy it on it's own, or with fruit as a snack or best of all you can whip up some tasty treats to share with family and friends. Go ahead and give some a try with a glass of milk or cup of coffee or tea, they will fix that peanut butter and chocolate craving for sure!
Peanut Butter Chocolate S’mores Dip
1 1/2 cups (275 mL) peanut butter chocolate spread
2 tbsp (30 mL) butter, melted
14 large marshmallows, cut in half (approx)
Stir together peanut butter chocolate spread and butter in 8 inch (20 cm) pie plate and spread evenly. Place marshmallows cut side down over top to cover.
Bake in preheated 425 F (225 C) oven for about 5 minutes or until marshmallows are golden. Serve with crackers.
Makes 8 to 10 servings.
1 cup (250 mL) peanut butter chocolate spread
1 ripe banana, mashed
2/3 cup (150 mL) all purpose flour
Chopped Peanuts or mini chocolate peanut butter cups (optional)
In a bowl, beat together peanut butter chocolate spread, eggs and banana until combined. Gently beat in flour. Scoop into greased or lined mini muffin tins and sprinkle with peanuts or top with peanut butter cups.
Bake in preheated 375 F (190 C) oven for about 12 minutes or until tester comes out clean when tested.
Makes 24 bites.
Peanut Butter Chocolate Oat Squares
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 3/4 cups (425 mL) all purpose flour
1 1/2 cups (375 mL) large flake oats
1/2 tsp (2 L) baking soda
1/4 tsp (1 mL) salt
1 1/3 cups (325 mL) chocolate peanut butter spread
In a large bowl, beat together butter and sugar until smooth. Beat in egg. Stir in flour, oats, baking soda and salt.
Using floured fingers, pat half of the mixture into parchment paper lined 8 inch (1.5 L) baking pan. Spread with chocolate peanut butter spread. Crumble remaining oat mixture over top, pressing lightly.
Bake in preheated 350 F (180 C) oven for about 35 minutes or until lightly browned. Let cool completely before cutting into squares.
Makes 16 squares.
Peanut Butter Chocolate Strawberry Pancakes
1 cup (250 mL) all purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
3/4 cup (175 mL) vanilla yogurt
1 cup (175 mL) milk
2 tbsp (25 mL) butter, melted
1/2 tsp (2 mL) vanilla extract
Peanut Butter Chocolate Strawberry Topping:
3 tbsp (45 mL butter
3 tbsp (45 mL) packed brown sugar
1 1/2 cups (375 mL) sliced strawberries
3/4 cup (175 mL) peanut butter chocolate spread
In a large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together yogurt, milk, egg, butter and vanilla. Pour over flour mixture and whisk gently to combine.
Heat large nonstick skillet or griddle, over medium heat. Pour batter in 1/4 cup (60 mL) mounds onto skillet to form pancake. Cook for 2 to 3 minutes on each side, turning once or until golden. Repeat with remaining batter.
Peanut Butter Chocolate Banana Topping: Meanwhile in another nonstick skillet, melt butter and sugar over medium heat until combined. Add 1 cup (250 mL) of the strawberries; cook, stirring occasionally for about 1 minute or until softened. Stir in peanut butter chocolate spread until melted.
Serve pancakes with Topping and sprinkle with remaining strawberries.
Makes 4 to 6 servings.