Banana peanut butter chocolates

Cut up banana slices and then put a layer of **peanut butter between them. Put them in the freezer for 1 hour. Cover them in melted chocolate and put them back in the freezer for another 2-3 hours!

** Substitute the peanut butter with Nutella or Almond Butter

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour...
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.See More

Peanut butter cup brownies

1. 3/4 cup granulated sugar
   1/4 cup butter, softened...
   1 tablespoon water
   1 cup semi sweet chocolate chips
   1 large egg
   1/2 teaspoon vanilla
   1 cup all purpose flour
   1/4 teaspoon baking soda
   3/4 cup milk chocolate chips
   3/4 cup creamy peanut butter
   
   Preheat oven to 350 degrees.
   
   In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.
   
   Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.
   
   Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
   Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.
   

Peanut butter fudge

1 cup peanut butter

2 sticks butter or margarine or one cup or 16 tablespoons

2 cups confectionery sugar

1/2 cup chocolate chips

1/2 cup walnut pieces

 

In a pan on low to medium heat melt peanut butter, chocolate chips and butter.  Remove from heat and add sugar. Mix well with spoon.  Fold in walnuts.  Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut.