Peanut Butter Fudge

 Ingredients

• 2 cups creamy peanut butter
• 1/3 cup coconut oil, melted
• 2/3 cup maple syrup
• 2 tsp vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup dark chocolate chips
• Sea salt

Directions

• Combine the peanut butter, melted coconut oil, maple syrup, and vanilla until mixed well.
• Add in both sizes of chocolate chips and stir.
• Cover a small baking sheet with parchment paper and spread the mixture to your desired thickness. Sprinkle with sea salt.
• Place in freezer for several hours.
• Remove from freezer and cut up, then store in an airtight container in the freezer.

Frito-roos

 Ingredients

• 1 bag of Party Size Fritos Scoops
• 1 cup white sugar
• 1 cup light corn syrup
• 1 + 1/4 cup creamy peanut butter
• 1 + 1/4 cup semi sweet chocolate chips
• 1 + 1/4 cup butterscotch baking chips

Directions

1. Line a 1/2 sheet pan with parchment paper
2. Lay the whole bag of Scoops on the pan with the cups facing up
3. In a sauce pan, combine white sugar, light corn syrup, and creamy peanut butter
4. Stir on medium low heat until everything is melted (BUT NOT BOILING)
5. Drizzle the peanut butter mixture over every Scoop
6. Combine chocolate chips and butterscotch chips in a double boiler (or microwave safe bowl and heat for 30 sec intervals) until fully melted
7. Drizzle chocolate chips and butterscotch chips over the peanut butter mixture
8. Cool until the chocolate mixture is fully set then break into bite size chunks and enjoy!

Source

• https://www.tiktok.com/@jenicaecho/video/7449882622534143275

Peanut Lime Dressing

Ingredients

• 3 Tbsp natural-style peanut butter
• 1 Tbsp brown sugar
• 1 clove garlic, grated
• 2 Tbsp lime juice (juice from 1 small lime)
• 2 Tbsp water
• 2 tsp soy sauce
• 1/4 cup neutral oil
• 1/4 cup ginger dressing

Directions

1. Combine the peanut butter, brown sugar, garlic, lime juice, water, soy sauce, ginger dressing and oil in a bowl. Whisk until smooth.

Peanut Chicken Sheet-Pan Dinner

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
  
• 1/2 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, grated
• 1 lb boneless skinless chicken tenders
• 3 cups fresh broccoli florets
• Fresh lime, chopped peanuts, or diagonally sliced green onions, if desired

Directions

1. Heat oven to 400°F. 
2. Spray sheet pan with cooking spray.
3. In large bowl using a whisk, combine the peanut butter, water, soy sauce, vinegar, ginger and garlic.
4. Add chicken and broccoli to bowl; toss to coat.
5. Spoon chicken mixture evenly onto sheet pan.
6. Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender.
7. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

Notes
- If you don’t have apple cider vinegar, use rice vinegar or white vinegar. You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Source
https://www.pillsbury.com/recipes/peanut-chicken-sheet-pan-dinner/ad39aced-1586-4e8e-b8d6-e9df7e6b057d

Chicken Satay with Peanut Sauce

Ingredients
Chicken:

• 2 pounds chicken tenders
• 1 cup yogurt
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• Kosher salt

Peanut Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Kosher salt
• 1/2 cup hot water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Special equipment: 20 wooden skewers

1. Cut the chicken tenders into 2-inch pieces and put in a large container.
2. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl.
3. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
4. Meanwhile, soak the wooden skewers in water
5. When ready to cook the chicken, heat a grill pan over medium heat.
6. Remove the chicken from the marinade and thread 2 pieces onto each skewer.
7. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

For the peanut sauce:

1. In a small pot, heat the oil.
2. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft.
3. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt.
4. Blend, adding the hot water a little at a time to thin it and make it smooth.
5. Transfer to a bowl, cover and refrigerate.

To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html

Sweet Potato Peanut Soup

Ingredients

• 1 large leek, cleaned and thinly sliced
• 1/3 cup creamy peanut butter
• 2 cloves garlic, peeled and minced
• 1-inch piece fresh ginger , peeled and minced
• 6 cups low sodium vegetable broth
• 1 large sweet potato, small diced
• 2 tbs olive oil
• salt and black pepper to taste
• roasted peanuts, chopped
• flat leaf parsley, chopped
• lime juice (optional)

Instructions

1. Heat the oil in a medium pot over medium heat. Add the leeks season with 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until tender about 1 minute.
2. Add in the garlic and ginger, continue to saute for 2-3 min.
3. Add vegetable broth, sweet potatoes and peanut butter simmer for 20-30 minutes until sweet potatoes are fork tender.
4. Remove pot from heat, remove 1/3 of the veggies and reserve in a bowl. Use an immersion blender to puree what remains in the pot until completely smooth. Return reserved portion and return to heat. Season to taste.

Notes
- serve with rice
- serve with a squeeze of fresh lime juice

Source http://www.shape.com/healthy-eating/healthy-recipes/all-souped

Quick Peanut Sauce

Ingredients

• 2 Tbs peanut butter
• 2 Tbs soy sauce
• 1-2 cloves garlic, minced
• 1/4 cup water
• 1 Tbs brown sugar
• juice from 1/2 a lemon

Directions

1. staring with no heat, whisk to combine all ingredients in a non-stick sauce
2. turn heat on to medium until the peanut butter has melted

Notes
Tastes great over Ramen noodles, veggies, chicken or beef. Can easily be doubled.

Recipe Source
Cooks.com