Peanut Butter Chocolate Cake BitesAngie McGowan
This past weekend has been a whirlwind of excitement for me. I’ve been attending Pillsbury’s 45th annual Bake-Off competition. The prize for one lucky home cook is one million dollars. Yesterday I, along with a few other food bloggers and lots of talented food journalists, had the opportunity to meet some amazing people I’ll be introducing you to this week. The first of these amazing people was Kelsey Nixon, host of Kelsey’s Essentials on the Cooking Channel.
On Kelsey’s show she teaches the basics of cooking such as proper techniques, what to stock your pantry with and the best tools to have in your kitchen. Her recipes are perfect for the beginning cook. She breaks down the basics, teaches proper technique and can make anyone feel comfortable in the kitchen.
After we heard Kelsey speak about her life and passion for food, we got to sample one of her favorite recipes, peanut butter chocolate cake bites. If you love peanut butter and chocolate, you’ll fall in love with these delectable little treats.
Peanut Butter Chocolate Cake Bites Recipe
Yield: 50 cake bites
Prep Time: 25 min
Cook Time: 35 min
Crisco® Original No-Stick Cooking Spray
1 cup Jif® Extra Crunchy Peanut Butter, divided
1/4 cup butter, softened
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup milk
1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 cup Pillsbury® Creamy Supreme® Vanilla Flavor Frosting
2 (12 oz.) bags semi-sweet chocolate chips
2 tbsps. Crisco® All-Vegetable Shortening
1/2 cup roasted peanuts, chopped
HEAT oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
BEAT 1/2 cup peanut butter, butter and sugar in large bowl with electric mixer until creamy. Add eggs and vanilla. Beat until blended. Add milk and pancake mix alternately, beating after each addition until just combined. Pour into prepared pan.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then turn cake into a large bowl and set aside. Beat 1/2 cup peanut butter and frosting until smooth. Line two large baking sheets with wax paper.
CRUMBLE cake into fine crumbs with fork in bowl. Add frosting mixture. Mix thoroughly with spatula. Cover with plastic wrap and freeze 30 minutes. Roll mixture into 1 1/2-inch round cake bites using small cookie scoop (one tablespoon cake mixture). Place bites on one prepared baking sheet. Cover with plastic wrap and freeze 1 hour.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on HIGH 2 minutes. Stir. Microwave in additional 10 second intervals until completely melted and smooth when stirred.
REMOVE ten cake bites from freezer at a time, keeping the remaining ones frozen. Drop one cake bite at a time into melted chocolate. Spoon chocolate over each bite until coated. Lift cake bite out of chocolate with a fork, allowing the excess chocolate to drip into bowl. Using toothpick, gently push bite off fork onto other prepared baking sheet. Top each with chopped peanuts immediately. Repeat to coat remaining bites. Chill 5 minutes or until chocolate is set. Allow to come to room temperature before serving.
TIP: If chocolate becomes stiff while dipping bites, heat in microwave for 10 second intervals, stirring until smooth.
Recipe by Kelsey Nixon.
Photos: J.M. Smucker Company
©/TM/® The J.M. Smucker Company. Pillsbury, the Barrelhead logo and the Doughboy character are trademarks of The Pillsbury Company, LLC, used under license.
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