Chocolate Butter Recipes

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CHOCOLATE BUTTER



Chocolate Butter image

A delicious butter to serve with warm scones! It is nice on pancakes too, served with a bit of whipped cream. Rich and yummy! If refrigerated, please remove and let stand at room temperature for about 15 minutes to soften before serving. You can use margarine to replace the butter, but butter is best!! Source: Chocolatier magazine

Provided by Elly in Canada

Categories     Low Protein

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

2 tablespoons unsweetened cocoa powder
1/4 cup icing sugar
1/2 cup butter, softened
1/4 teaspoon pure vanilla extract

Steps:

  • In a medium bowl, using a hand-held mixer, beat the butter until creamy.
  • Sift cocoa and icing sugar together, add to butter and mix well.
  • Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth.
  • Put blended mixture into small dish and serve. If not using butter immediately, cover and refrigerate.
  • Enjoy!

CHOCOLATE BUTTER



Chocolate Butter image

This chocolate butter makes a special addition to breakfast or brunch. It is amazing on toast and can even be used as an indulgent spread for pancakes or waffles. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

1/2 cup butter, softened
3 ounces semisweet chocolate, melted and cooled to room temperature
Optional: French bread baguette or toast

Steps:

  • In a small bowl, beat butter until light and fluffy, 2-3 minutes. Gradually beat in melted chocolate until blended. Serve at room temperature and if desired, on a baguette.

Nutrition Facts : Calories 108 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-PEANUT BUTTER DREAM BARS



Chocolate-Peanut Butter Dream Bars image

Prize-Winning Recipe 2008! Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) Reese's peanut butter cups miniatures, chopped
1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
  • In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 20 g, TransFat 0 g

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