Best 4 Chocolate Peanut Butter Bagels Recipes

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

EVERYTHING BAGEL PEANUTS

Steps:

• Preheat the oven to 275 degrees F.
• Place the poppy seeds, sesame seeds, onion and garlic flakes in a dry medium skillet. Cook over medium heat, tossing or stirring often to avoid burning, until fragrant and browned. Set the everything bagel seasoning aside.
• Whisk the egg white powder with the water in a large bowl. Whisk in the salt to combine.
• Add the peanuts and everything bagel seasoning to the bowl and fold to combine. Transfer to a large roasting pan or rimmed baking sheet and bake until the peanuts are dry, 30 to 40 minutes.
• Let cool, break the peanuts apart and serve.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

CHOCOLATE PEANUT BUTTER BAGELS

Steps:

• If using bread machine, place everything in the pan following manufacturer's instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
• Then start machine on DOUGH setting. If not using bread machine: follow these instructions up to the first rise: .
• Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
• Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
• Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
• Let bagels rest for 5 minutes.
• In the meantime, bring water in a medium saucepan to a boil.
• preheat oven to 400°F prepare a couple of cookie sheets with parchment paper.
• Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. don't worry if they don't sink, it'll work out just fine.
• Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled.
• Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
• Cool on a cookie rack.