1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers 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 warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
1 cup crushed crunchy peanut butter cookies
1 3/4 cup Reese’s® peanut butter chips – divided
2 Tbls. granulated sugar
1/3 cup melted butter OR margarine
1 3/4 cup milk
1/2 cup granulated sugar
2 egg yolks
.25 oz. pkt. unflavored gelatin powder
1 tsp. vanilla extract
1 cup chocolate chips
2 egg whites
1 Tbls. powdered sugar
Chop cookies and 3/4 cup peanut butter chips in a blender. Add 2 Tbls. sugar and butter and process until mixed thoroughly. Press mixture into the bottom and sides of a 9″ pie plate; set aside.
Cook milk, 1/2 cup sugar, egg yolks, and gelatin over medium-low heat, stirring constantly, until gelatin is dissolved and mixture lightly coats a spoon. Remove from heat and stir in vanilla.
Measure 1 cup of the hot mixture into a separate bowl; stir in chocolate chips until melted; pour mixture into prepared crust; refrigerate until needed.
Stir remaining peanut butter chips into remaining hot mixture until melted; refrigerate for 15 minutes.
Beat together egg whites and powdered sugar until soft peaks form. Fold egg mixture into chilled peanut butter mixture; spread evenly over chocolate mixture in pie plate.
Refrigerate until ready to serve.
* Top with whipped cream and sprinkle with peanut butter chips.
16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips
Preheat oven 325 F.
Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp.
In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.
Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2″ apart on un-greased baking sheet.
Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.
2 cups (12 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 cup (6 ounces) peanut butter chips
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and vanilla, stirring frequently.
Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture.
Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.