Ingredients
-
1/2
-
3/4
-
3/4
-
1/3
-
1
-
1
-
1/4
-
1/3
-
1/4
-
3/4
-
1/3
-
2
-
-
-
Directions
Chocolate-Peanut Butter Casserole, I got this from BHGs holiday baking magazine I haven’t tried it yet, but plan on doing so very soon Looked too good to pass up , Yummy! I followed the recipe exactly as written, except that I didn’t have peanuts and chocolate-covered grahams to garnish it with It was divine right out of the oven, sort of like a pudding cake The cocoa/sugar/water mixture made a gooey sauce that sank to the bottom of the pan, and the peanut butter mixture rose to the top It wasn’t as sweet as I’d expected, not a sugar overload Very easy, and very tasty, I’ll be making it again Thanks, NurseDi!, I got this from BHGs holiday baking magazine I haven’t tried it yet, but plan on doing so very soon Looked too good to pass up
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Steps
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1
Done
|
In a Mixing Bowl, Combine Flour, 1/4 Cup of Sugar, and Baking Powder. |
|
2
Done
|
Add Milk, Oil, and Vanilla. |
|
3
Done
|
Using a Wire Wisk, Stir Mixture Until Smooth. |
|
4
Done
|
Add Peanut Butter and Semisweet Chocolate Pieces; Stir In. |
|
5
Done
|
Pour Batter Into an Ungreased 1-Quart Casserole Dish; Set Aside. |
|
6
Done
|
in the Same Mixing Bowl, Mix Together 1/2 Cup Sugar, and the Cocoa Powder. |
|
7
Done
|
Gradually Stir in the Boiling Water. |
|
8
Done
|
Pour Mixture Over the Batter in the Casserole. |
|
9
Done
|
Bake, Uncovered, at 350 Degrees For 35-40 Minutes or Until Pick Comes Out Clean. |
|
10
Done
|
Take Out of the Oven; Top With Peanuts and Graham Cracker Crumbs. |
|
11
Done
|
Serve Warm With Whipped Cream. |
