375 g unsalted peanuts (or dry roasted peanuts)
375 g salted peanutsLine 1-2 large baking sheets with parchment paper (baking paper).
all of the chocolate into a heavy based pot or pan over low heat.
while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.
a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).
a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner.
in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally -- every 20-30 minutes or so -- to avoid burning the chocolate on the bottom of the cooker bowl.)
With a little Easter candy to use up, I pressed chocolatepeanut butter eggs, Reese's peanut butter cups, chocolate chips and Reese's Pieces into the hot cookies right after baking, so they could melt right into the center
Peanut Butter Chocolate Fudge CakeCake. Stir in chocolate chips. I wasn't going to blog about this cake, but I've converted many a cake-hater with this little number (unless you hate peanut butter, then you're out of luck
Stir in chocolate chunks. And these could really be considered healthy – peanut butter, oats…. 1/2 cup butter, soft1/2 cup creamy peanut butter1/2 cup brown sugar, packed1/4 cup granulated sugar1 egg1 tsp vanilla1 1/2 cups rolled oats (flakes)1/2 cup flour1 tsp baking soda1 cup (6oz (180gr) good, dark or milk chocolate chunks. Pre-heat oven, 350F (180C)Cream butter, peanut butter, brown sugar, and sugar
Immediately sprinkle the chocolate chips and peanut butter chips over the top of the shortbread. Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly mixed