Dr Pepper Peanut Brittle

i am not one for promoting a brand; however, i thought it was just a super neat ingredient. and the idea of using soda in candy reminded me of a float :)

BY HOMESICK TEXAN (HomesickTexan.blogspot.com)

(makes 1 1/2 pounds)
1 1/4cups of sugar
3/4cups of butter
1 1/2tsp of salt
1/2tsp of cayenne
1/4cup of Dr Pepper
2cups roasted & salted peanuts, shelled
1/2tsp of baking soda
Directions:
1. Line a baking sheet w/parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat & bring to a boil stirring often.
3. When the temperature reaches 290 degrees, remove from heat & stir in soda. Mixture will foam up & double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces & serve.

http://homesicktexan.blogspot.com/2008/06/dr-pepper-and-peanuts.html

Chocolate Peanut Butter Cups

peanut butter cups were always my favorite halloween treat.. and evening treat.. and saturday treat..and .. *blush* i may have had a bit of a problem. can't help that they're delicious ;)

FROM LA BELLA COOK (laBellaCook.blogspot.com)
FOR THE BASE:
2oz (50g) soft dark brown sugar
7oz(200g) icing sugar
2oz (50g) butter, softened
7oz (200g) smooth peanut butter
FOR THE TOPPING:
7oz (200g) milk chocolate
3 1/2oz (100g) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice
Directions:
FOR THE BASE:
1) Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2) Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter).
3) Use 1tsp of the base mixture to fill the bases of the petit four cases.
4) Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
FOR THE TOPPING:
5) Place the milk chocolate & dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl).
6) Melt the chocolate gently while stirring.
7) Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
8) Decorate the tops of the chocolate covered peanut butter cups w/either a gold button or gold star in the middle of each & transfer them to the fridge. Let them set in the fridge, for about 30min
TO SERVE:
9) arrange the chocolate peanut butter cups in their cases on a clean plate.

http://labellacook.blogspot.com/2009/01/chocolate-peanut-butter-cups.html

Chocolate Peanut Butter Bars

Personally, i think step 13 sounds the best..yummy.. but to each their own. :)

FROM FUN AND FOOD CAFE (FunandFoodCafe.com)
(makes 8 Servings)
PEANUT CHOCOLATE BASE:
1tbsp + 1tsp canola oil, plus more for greasing the pan
4oz semi-sweet chocolate, chopped
1/2cup peanuts, toasted and chopped
1/4tsp salt
PEANUT BUTTER CHOCOLATE FILLING:
1/2oz semi-sweet chocolate, chopped
1/2cup + 2tbsp heavy whipping cream
3tbsp cream cheese, at room temperature
3tbsp creamy peanut butter, + 1/2cup for garnish
1/4tsp vanilla
Directions:
1. Lightly grease a 9 x4-inch loaf pan & set aside.
2. Melt the chocolate in a microwave safe bowl in 30secincrements, stirring well between each, until the chocolate is melted.
3. Add the peanuts, salt, oil & stir well.
4. Pour the chocolate mixture into the prepared loaf pan & spread into an even layer. Freeze, uncovered, until hard.
MAKING THE FILLING:
5. Melt the chocolate in a microwave safe bowl in 30sec increments, stirring well between each, until the chocolate is melted. Set aside.
6.Whisk the cream in an electric mixer fitted with the whisk attachment until medium peaks form. Transfer to another bowl & set aside.
7. Put the cream cheese, peanut butter (3 tbsp), & vanilla extract into the bowl of the electric mixer fitted with the paddle attachment. Beat on medium speed until light, fluffy, & doubled in volume, about 7min.
8. Scrape down the sides & bottom of the bowl, turn the mixer speed to low & add the melted chocolate in a slow, steady stream.
9. Once all the chocolate has been incorporated, gently fold in the whipped cream.
ASSEMBLING THE BARS:
10. Spread the filling on the frozen peanut chocolate base in an even layer & freeze until hard, at least 2hrs.
11. To unmold, invert the loaf pan onto a cutting board ^ gently tap the bottom to release the chocolate bar.
12.. Spread the peanut butter on top.Use a sharp serrated knife to cut the loaf crosswise into 1″ wide bars.
13. You can let them come to room temperature, or eat them now!

http://www.funandfoodcafe.com/2008/11/chocolate-peanut-butter-bars.html

Peanut Butter-Milk Chocolate Puddings

FROM BON APPETIT (bonappetit.com)

(makes 6 )

PEANUT BUTTER PUDDING
1/2 cup sugar
5tsps cornstarch
1/8tsp salt
1 3/4cups whole milk
1/2cup heavy whipping cream
1/2cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
1tsp vanilla extract
CHOCOLATE PUDDING

6tbsp sugar
2tbsps cornstarch
2tbsps natural unsweetened cocoa powder
Pinch of salt
1 1/2cups whole milk
1/2cup heavy whipping cream
4oz imported milk chocolate, chopped
1tsp vanilla extract
TOPPING
1cup chilled heavy whipping cream
1tbsp powdered sugar
Directions:

FOR THE PEANUT BUTTER PUDDING:

1. Whisk first 3 ingredients in large saucepan to blend.

2. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30secs.

3. Whisk in peanut butter; boil until thick again, whisking often, about 1min longer.

4. Remove from heat; whisk in vanilla.

5. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
FOR THE CHOCOLATE PUDDING:
6. Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 secs.

7. Add chopped chocolate. Boil until chocolate melts & pudding is thick again, whisking often, 1-2 min longer.

8. Remove from heat; whisk in vanilla. Cool pudding 5min. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2hrs.

FOR THE TOPPING:
9. Whisk cream & powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings & serve.

http://www.bonappetit.com/magazine/2009/01/peanut_butter_milk_chocolate_puddings

Chocolate Peanut Butter Bon Bons

FROM THE ART OF GLUTEN FREE COOKING (theartofglutenfreecooking.com)

(makes 35 One-Inch Bon-Bons.)
2cups milk chocolate chips, melted
1cup creamy peanut butter

¾cup light brown muscovado sugar
¼tsp kosher salt
2 heaping tbsps light corn syrup
Directions:
1. In a medium sized mixing bowl, cream together the peanut butter, kosher salt, & light brown sugar with a wooden spoon until well combined.

2. Add the light corn syrup & stir until the mixture pulls quite easily from the sides of the bowl. Refrigerate until ready to use.
3. Remove the peanut butter mixture from the refrigerator. Roll the peanut butter mixture into one-inch balls & place on a parchment paper lined jellyroll sheet. Refrigerate until the chocolate is ready.
4. Place the milk chocolate chips in the top of your double boiler & gently melt. Whisk half a dozen times to smooth.
5. Take the peanut butter balls from the fridge. Take up your chocolate fork, place a peanut butter ball between the two tines & dip into the melted chocolate. You may need to gently roll the ball back and forth to ensure a nice even coating. Lift from the chocolate and transfer back to your jellyroll pan. Repeat until all your peanut butter balls are covered.

6. Allow the bon-bons to set for at least one day in a cool room (70ºF).

http://www.theartofglutenfreecooking.com/2008/02/naughty-made-nice.html

Peanut Butter Fudge

FROM LEA'S GLUTEN FREE (leaisglutenfree.blogspot.com)

1 1/2cups smooth peanut butter
3/4cup butter
4 1/2cups confectioner's sugar
1 1/2tsp. vanilla extract
3Tbsp. milk
Directions:
1. Coat a 8-9 inch pan with nonstick cooking spray.
2. In a large microwave safe bowl, combine the peanut butter & butter. Microwave on 80% power for 1 to 2 min

3. Remove from the microwave & add the remaining ingredients; mix well & press into the greased pan. Microwave at 80% power for an additional 1 min.
4. Refrigerate for 1 to 2hrs.
5. Cut & enjoy.

http://leaisglutenfree.blogspot.com/2007/12/peanut-butter-fudge.html

Eric's Preacher Cookies

FROM GINGER LEMON GIRL (GINGERLEMONGIRL.BLOGSPOT.COM)

(makes 1-2 dozen depending on size.)
2cups granulated sugar
1/2cup butter

1/2cup milk
1/2cup powdered cocoa
1tsp vanilla (opt.)
1/2cup peanut butter (opt.)
2-2 1/2cups certified gluten-free oatmeal
DIRECTIONS:
1.Melt butter in a medium sized saucepan until sizzling. Add sugar, milk, and cocoa. Stir thoroughly to remove any lumps in the mixture.

2.On medium-high heat, stir constantly as mixture begins to boil. Boil additional 3-5 minutes stirring constantly.

3.Remove from heat and immediately add vanilla and peanut butter. Mix thoroughly. Add oatmeal & stir until combined.

4.Drop by tablespoons onto wax paper and let cool for an hour before serving. (cookies can begin to harden quickly, so drop them on the wax paper fast)

http://gingerlemongirl.blogspot.com/2007/12/christmas-cookie-1-preacher-cookies.html

Over-the-top Peanut Butter Brownies

FROM THE GOING GLUTEN-FREE (goinggluttenfree.blogspot.com)
2cups peanut butter
2cups sugar
4eggs
2tsps vanilla
2tbsps maple syrup (optional, makes them a little "gooey")
1 12oz package milk chocolate chips
Directions:
1. Preheat oven to 350F
2. In a mixing bowl, with mixer set on medium mix peanut butter, sugar, eggs & vanilla. While beating add in the maple syrup. Beat well.
3. Pour into a greased 13 X 9" pan.
4. Bake for 30-45min
5.IMMEDIATELY AFTER taking the pan out of the oven, sprinkle the chips on top. Cover lightly with foil or something to hold the heat in a little. After about 5 mins, the chips should be melted enough that you can spread like frosting.
6. allow to cool completely before trying to cut & serve. I store them in the refridgerator.

http://goingglutenfree.blogspot.com/2007/06/over-top-peanut-butter-brownies.html

Peanut Butter Chocolate Chunk Cookies

FROM MY RECIPES - ALL GLUTEN FREE (glutenfreemama.blogspot.com)
1 cup peanut butter (chunky or creamy)
1/2 cup brown sugar
2 tablespoons honey
1 egg, slightly beaten
1 teaspoon baking soda
dark chocolate chunks!
Directions:
1. Preheat oven to 350°F
2. Mix ingredients together in a large bowl
3. Bake for about 10 minutes

*i'm going with the idea that these are naturally flourless because they don't include flour substitutes .. plus they just sound ridiculously delicious