Best 4 Peanut Butter Stuffed Prunes Recipes

PEANUT BUTTER STUFFED PRUNES

Steps:

• Cut a one inch slit in each prune and stuff with 1/2 teaspoon of peanut butter. Chill in refrigerator to allow to firm up a little. These can be made a couple of days in advance and kept chilled until you need them.

PORK LOIN STUFFED WITH PRUNES

Steps:

• Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
• In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
• Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

WALNUT-STUFFED CHOCOLATE-COVERED PRUNES.

Steps:

• Slit prunes with a small sharp knife and remove the stones.
• Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
• Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
• Repeat with all prunes.
• Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
• Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
• Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
• Each piece can be put into a pleated paper cup for an attractive presentation.
• Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.