Best 7 Chocolate Peanut Butter Frogs Recipes

CHOCOLATE PEANUT BUTTER FROGS

Steps:

• Place chocolate and butter in saucepan, cook over low heat until melted, stirring frequently, set aside.
• Spread bottom of each cookie with 1 teaspoon of peanut butter, dip into melted chocolate mixture, immediately press 2 pretzel twists on chocolate for frog legs with wide part of prezels facing outward. Place, pretzel side down, on wax paper lined cookie sheet.
• Attach M & M's for eyes using remaining chocolate mixture or peanut butter.
• Let stand until chocolate is set.

CHOCOLATE FROGS

Steps:

• If using a flimsy silicone mold, place mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
• In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
• Add a spoonful of melted chocolate to each frog mold. Or, use a pastry bag/plastic baggie to pipe the chocolate into the mold. If needed, add a second coat to the sides of your mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
• Meanwhile, add peanut butter and confectioner's sugar to a bowl. Stir until combined - mixture will be thick, like a dough. Add more sugar as desired for a sweeter filling.
• Remove mold from refrigerator. Distribute peanut butter filling evenly between your frogs, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
• Top each frog with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
• Remove frogs from molds. Store in a sealed container at room temperature.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!

COOKIE PEANUT BUTTER FROGS

Steps:

• Cook chocolate and butter in saucepan on low heat until chocolate is completely melted, stirring frequently.
• Spread cookies with peanut butter; dip, peanut butter-sides down, in melted chocolate. Immediately press 2 pretzel twists into chocolate on each cookie for the frog's legs, with the wide part of each pretzel facing outward. Place, pretzel-sides down, on waxed paper-covered baking sheet.
• Add candies to tops of cookies for the eyes, using the remaining melted chocolate to secure candies. Let stand until chocolate is firm.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.