Time 40m Yield about 8-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip of. Dip into peanuts. Place on waxed paper to set.
Time 55m Yield 36 cookies Number Of Ingredients 7 Steps:
Preheat oven to 325*F. Line 2 cookie sheets with parchment paper or leave the sheets ungreased. Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula. Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer. Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide. Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets. When cookies are cool, melt the chocolate in top of double boiler placed over simmering water. Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie. As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
Time 1h20m Yield 3 dozen. Number Of Ingredients 18 Steps:
Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners’ sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.
Time 1h20m Yield 12 Number Of Ingredients 6 Steps:
Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper. Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well. Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan. Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well. Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.
More about “chocolate dipped peanut logs recipes”
Time 45m Yield 14 doz bugles Number Of Ingredients 3 Steps:
Fill plastic food bag with peanut butter. Cut small hole in corner of bag. Twist open end of bag tight and carefully pipe the peanut butter into the Bugles. Do not overfill or the filling will leak out. In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir. Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth. Chocolate can also be melted in the top of a double boiler. Dip the peanut butter filled end of each Bugle halfway into the chocolate coating. Place on waxed paper to dry. Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.
