Full analysis of the making of peanut butter finger bombs!

Peanut butter butter finger bomb 🍫 🥜

Ingredients

1 cup creamy peanut butter

1/2 cup softened unsalted butter

2 cups powdered sugar

1 tsp vanilla extract

1 cup cream finger sugar crumbles

Make a chocolate coating

2 cups chocolate chips

1 tablespoon coconut oil

Preparation method

In a mixing bowl add creamy peanut butter and softened butter and beat until smooth. Gradually add the powdered sugar and vanilla extract and beat until well incorporated. Add the creamy finger sugar crumbles and mix until smooth.

Using your hands, pinch the mixture into balls about 1 inch in diameter and place on a baking sheet lined with parchment paper. After kneading all the mixture into small balls, place in the refrigerator for at least 30 minutes to harden.

While refrigerating the peanut butter balls, prepare the chocolate coating. In a microwave-safe bowl, add the chocolate chips and coconut oil. Heat every 30 seconds, stirring in between until the chocolate is completely melted and smooth.

Remove the refrigerated peanut butter balls from the freezer. Dip each pellet into the melted chocolate, making sure to coat it completely. Place the chocolate-coated peanut butter balls back into the parchment-lined baking dish.

Once all the peanut butter balls are coated in chocolate, return them to the fridge for 15 minutes to set the chocolate.

Eat these delicious treats as a dessert or snack!

Preparation time: 20 minutes | Cooling time: 30 minutes | Total time: 50 minutes

Calories Calories: about 150 kcal per bomb | Serving: 24 servings

🍰 Pecan Pie 🍰

Raw Material:

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

2 cups chopped walnuts

Preparation method:

Start by preheating the oven to 350 ° F (175 °C) and grease a 9 x 13-inch baking dish.

In a large mixing bowl, combine the softened butter and sugar together until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and stir until thoroughly combined. Gently fold in the chopped walnuts.

Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30-35 minutes or until removed clean with a toothpick inserted into the center.

Allow the cake to cool in the pan before cutting it into squares to serve.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Calories: 350 calories | Serving size: 12 servings

Slow-cooked candied nuts 🍯 🍂

Ingredients

2 cups mixed nuts (such as almonds, pecans, and walnuts)

1 cup granulated sugar

1/2 cup unsalted butter

1 tsp vanilla extract

1/2 tsp powdered cinnamon

1/4 tsp salt

Preparation method

Start by preparing the slow cooker. Grease the inner wall of the slow cooker with a little butter or cooking spray to prevent it from sticking.

In a medium stockpot over medium heat, add the sugar, butter, vanilla extract, powdered cinnamon, and salt. Stir the mixture until the sugar is dissolved and the butter is melted, forming a smooth syrup.

Pour the mixed nuts into the slow cooker, then drizzle with the syrup. Mix thoroughly to make sure all nuts are evenly coated with the sugar water mixture.

Cover the slow cooker and reduce to low heat. Allow the nuts to cook for about 2 to 3 hours, stirring at 30-minute intervals to ensure an even coating and prevent burning.

Turn off the slow cooker after the nuts are caramelized and aromatic. Carefully spread the nuts on a baking sheet lined with parchment paper and let cool completely.

Once cooled, break the nuts and store them in an airtight container.

Prep Time: 10 Minutes | Cook Time: 2-3 Hours | Total Time: 2 Hours 10 Minutes

Calories: 300 kcal (per serving) | Serving: 8 servings 8 servings