Time 15m Yield 10 dozen. Number Of Ingredients 4 Steps:
In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Time 1h50m Yield about 11 dozen. Number Of Ingredients 4 Steps:
In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.), Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.
Time 15m Yield 4 1/2 dozen Number Of Ingredients 7 Steps:
Place chocolate chips, butterscotch chips, brown sugar, peanut butter and margarine in large microwave-safe bowl. Microwave on high 1 1/2 to 2 minutes, stirring after 1 minute; stir until smooth (or melt chocolate chips, butterscotch chips, brown sugar, peanut butter and margarine in medium saucepan over low heat, stirring until smooth). Add Cereal and peanuts, stirring until all pieces are evenly coated. Drop by tablespoons onto waxed paper covered baking sheets. Chill 1 hour. Store in airtight container in refrigerator.
Time 30m Yield 7 dozen Number Of Ingredients 6 Steps:
HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
Time 50m Yield 36 Number Of Ingredients 9 Steps:
Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined. Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.
Time 5m Yield 48 cookies, 48 serving(s) Number Of Ingredients 7 Steps:
Heat sugar, milk, vanilla, cocoa and butter to boil. Boil for 3 minutes only (use a timer). Take pot off stove. Mix in remaining ingredients. Drop by spoonful onto ungreased waxed paper. Let cool before eating. Makes 4 dozen.
More about “chocolate peanut drops recipes”
Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F. In large bowl, with mixer at medium speed, combine 1 cup flour and the next six ingredients until well mixed. In small bowl, mix 3 tablespoons of flour and the remaining ingredients until well mixed (mixture will be crumbly). Drop chocolate dough by teaspoonfuls, 1 inch apart, onto cookie sheet. Top each with 1/2 teaspoon of peanut-butter dough. Dip a fork into flour and press gently across top of each cookie. Bake 12 minutes or until firm. Move cookies to racks; cool.
