Tag: healthy peanut butter bars

How to make Chocolate Peanut Butter Ice Cream Cake
Chocolate Peanut Butter Ice Cream Cake – the combination of chocolate and peanut butter creates a great taste. Creamy and very well balanced with a crispy oreo crust and crunchy peanut on top.

Home Cooking Adventure
Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.

July 2, 2021
How to make Peanut Butter Chocolate Thumbprint Cookies
Peanut Butter Chocolate Thumbprint Cookies – an easy cake recipe perfect for the festive season. The combination of peanut butter and chocolate flavor is absolutely divine. Peanut butter isn’t overwhelming, but it gives these delicious cookies a unique flavor.

Home Cooking Adventure
Ingredients
Makes about 30-35 cookies
1 1/2 cups (190g) all purpose flour
1 tsp (5g) baking soda
1/2 tsp (3g) salt
1/2 stick (60g) unsalted butter, room temperature
1 cup (240g) smooth peanut butter
1/2 cup (100g) packed dark-brown sugar
1/2 cup (100g) granulated sugar
2 eggs
1 tsp (5g) vanilla extract
For rolling the cookies
1/2 cup (100g) granulated sugar
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
1. In a bowl whisk together the flour, baking powder and salt. Set aside.
2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
3. Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
4. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
5. Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
6. Use your thumb to make an indentation into the center of each cookie.
7. Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary
8. While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
9. Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
June 15, 2021
No-Bake Chocolate Biscuit Cake Recipe
No – baked Chocolate Cookies, associated with the childhood of many people, with many different shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.

Home Cooking Adventure
Ingredients
Makes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.
June 8, 2021
How to make No Bake Chocolate Peanut Butter Bars Recipe
Have you ever combined chocolate with peanut butter? Even if you don’t like peanut butter, you’ll love these Chocolate Peanut Butter Bars. The flavors combine very well, a little sweet, salty, chocolate, nutty, mmmm… absolutely amazing. It takes no more than 20 minutes to prepare and everyone will love it.

June 1, 2021