Peanut Butter & Nutella Pastry Puffs

Peanut Butter & Nutella Pastry Puffs

Guys, I’m going to make this short and sweet.

Cause, really, there is only a few things I need to say. And, I’m pretty sure you have better, more romantic, things to do then listen to me on this Saturday. Don’t worry, I won’t hold that against you. How could I?

However, if you don’t have anything better to do then stay tuned, cause I have a very, VERY, important question to ask you. Seriously, it’s like one of the top 5 important questions in the world.

Pretty serious sounding, huh?

Peanut Butter & Nutella Pastry Puffs

Oh. Crap. I almost forgot.

Happy Valentine’s Day you beautiful little person, you.

I feel like today’s the perfect day to tell you how I feel about you. Basically, I adore you to the moon and back. Too corny? Oh well, I’m a hopeless romantic after all, so you’re just going to have to deal with it.

Acceptable? Good, I’m glad we agree. But, really, I love you guys. This blog would be so boring without you. Not to mention, I’d have way less friends if you weren’t around.

So, about that question, I was wondering if maybe you would want to sort of kind of be…

Peanut Butter & Nutella Pastry Puffs

WAIT.

I haven’t told you about the delicious love affair taking place in these pastry puffs.

And, it’s pretty delicious.

Peanut Butter meets Nutella who meets Pastry who meets White Chocolate, and the world was never the same.

Peanut Butter & Nutella Pastry Puffs

Did I mention they are easy to make? Cause they totally are.

Did I mention that I only want to eat peanut butter and nutella now? Cause I totally do.

Oh, and did I ask you to be my Valentine? Cause I totally love you.

Well, you and the pastry puffs. If you’re cool with that then we should hang out. If you’re not there may be something wrong with you. Just saying.

Peanut Butter And Nutella Pastry Puffs
Yields: 18 pastry puffs

Ingredients:
1 sheet puff pastry, thawed
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup nutella
about 2 tablespoons water
granulated sugar & heavy cream (or half and half) for brushing the tops of the pastry
1/4 cup white chocolate chips, melted

Directions:
Thaw puff pastry according to instructions on the box–either let it sit in the fridge over night or at room temperature the day of for about two hours. Once thawed, preheat oven to 400 degrees and gently roll out puff pastry, extending it about an inch on each side, on a well floured surface.
Using a pizza cutter (or, sharp knife) cut the pastry dough in half (vertically or long wise). Stack the two halves on top of each other and cut into 18 squares–I did six strips, cut horizontally, and then cut each strip twice to make three squares total. Remove the top squares from the bottom squares and set aside.
Using 1/4 teaspoon (or, baby spoon) dollop a small amount of peanut butter into the center of each square. Once each square has peanut butter, dollop an equal amount of nutella into the center of each square. Gently swirl the two dollops together. Alternatively, you could mix the nutella and peanut butter together from the start and then dollop a heaping 1/2 teaspoon of the combined mixture into the center of each squares (if I made these again I’d use this method).
Using your finger dampen the edges of each square with a little bit of water, this helps with the sealing. Top each filled square with another pastry square and using your fingers gently seal the square on each side, it’ll look like a ravioli. Use a fork to crimp the edges of the pastry puffs, making sure each one is completely sealed. Brush each square with a little heavy cream and sprinkle with sugar.Bake for 8-10 minutes or until the tops are lightly browned.
Allow pastry puffs to cool slightly before drizzling with white chocolate. Best served immediately while filling is still warm.

 

Peanut Butter & Nutella Pastry Puffs

Bunnny Rice Krispie Pops Dipped In Cookie Butter

Bunny Rice Krispie Pops Dipped In Cookie ButterYeah, I know. Back to back Cookie Butter posts.

Whatya want me to say?

That I tried to make a different, completely in no way related to Cookie Butter recipe last week, and that it didn’t turn out. So, naturally, I turned towards another Cookie Butter recipe because I know for a fact that it wouldn’t let me down. Or, maybe, I could say that I’m just really into this whole Cookie Butter thing at the moment.

Both of those statements, by the way, are true. But, don’t worry. This isn’t going to be a repeat of the pumpkin madness I put you through last fall. I may love me some Cookie Butter, but I also know that I can’t put it into everything.

Bunny Rice Krispie Pops Dipped In Cookie Butter

I just can’t. Trust me. I’ve been trying. It’s kind of becoming a problem. Each time I stick my spoon into the jar for a single—come on, call me out on that lie—bite, another idea pops into my head. Cookie Butter Sticky Buns? Cookie Butter Donuts? Deep Fried Cookie Butter? Yeah, I’m pretty sure I’ve covered it all. And, another thing, no one will take the jar out of my hand or help me eat it. I’m single-handedly devouring the jar of Cookie Butter by myself. And that, my lovely friends, is most definitely not okay.

I mean, it is. But, it’s not. My solution: putting it in recipes, like these adorable Bunny Rice Krispie Pops, so then I can give them away to people, which means less Cookie Butter in the jar for me to eat. Winning, right?

Bunny Rice Krispie Pops Dipped In Cookie ButterEnough about Cookie Butter. Let’s chat about these Bunny Rice Krispie Pops. Super cute, huh? I was originally planning on making something completely different for Easter, but somehow the day managed to creep up on me. It feels like yesterday was the first of April, and now, here we are, two days away from Easter and 18 days into the month. Where has the time gone? I don’t even know.

With the holiday right around the corner, I wanted to make something that was easy, fun, and super adorable. In hops these Bunny Rice Krispie Pops dipped in Cookie Butter. Rice Krispies are, to me, a classic delicious treat. All that crunchy, sticky, marshmallow goodness…who wouldn’t love that? Homemade Rice Krispies, in my opinion, are even better. Sure, they’re not as sweet, but the coating of Cookie Butter in these treats, definitely amps up the flavor. In a good way. A reallyy good way.

Bunny Rice Krispie Pops Dipped In Cookie Butter

Bunny Rice Krispie Pops Dipped In Cookie Butter
Yields: about 15 bunny pops

Utensils:
Bunny cookie cutter
Lollipop sticks
Yellow food coloring

Ingredients:
Rice Krispies
¼ cup unsalted butter
1 10 oz. bag (about 40) marshmallows
6 cup Rice Krispies Cereal

Coating & Decorations
½ cup Cookie Butter
2 tablespoons white chocolate chips

Directions:
Prepare a 13x9x2-inch pan by spraying it with non-stick spray. Set aside.
In a medium-sized saucepan melt butter over low heat. Once the butter has melted, add marshmallows, stirring constantly until completely melted. Remove from heat.
Stir in Rice Krispies until well coated.
Using your hands—run them under cold water first—press the Rice Krispies into the prepared pan. Allow Rice Krispies to cool.
Using the cookie cutter cut out bunny shapes from the cooled Rice Krispies. Stick a lollipop stick in the bottom of each bunny.
In a microwave safe bowl, melt Cookie Butter, in 15 second intervals, until of drizzling consistency. Dip the front of each bunny into the cookie butter or use a spatula to spoon melted Cookie Butter onto each bunny and spread it around. Allow time for the Cookie Butter to harden onto the bunnies.
In a microwave safe bowl, melt chocolate chips, in 10 second intervals, until of drizzling consistency. Stir in yellow food coloring. Use a toothpick to give the bunnies eyes. Transfer the remaining white chocolate into a piping bag with a very small tip or a Ziploc bag with the corner snipped off, and draw on the bow tie.

 

Bunny Rice Krispie Pops Dipped In Cookie Butter

Happy Easter friends. And, just know, some bunny thinks your special :)