CooknSteph
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wadesgirl said:If you look at my pictures I posted I did take a picture of that recipe. You might be able to zoom in and see the recipe!
Dotty said:Here's the recipe
Brenda.the.chef said:i loved the recipe until I read the nutritional information....19.27 g of saturated fat?!?!
Brenda.the.chef said:i loved the recipe until I read the nutritional information....19.27 g of saturated fat?!?!
esavvymom said:But that's also in that large floral cup size. My director and I were wondering if we could make it in the mini-muffin cups instead for the smaller sizes (like a Reese's PB cup). It may not be as pretty, but it would still wow and taste good to make your own PB Cups.
smart2cook said:Thank you so much for sharing and the WW point value too!
ChefBeckyD said:Just an FYI from a Cooking Nerd.
They aren't Bombs. The correct name for them as written in the recipe is Bombe. Which is by definition a frozen ice cream dessert.
Brenda.the.chef said:i loved the recipe until I read the nutritional information....19.27 g of saturated fat?!?!
The ingredients for the Peanut Butter Bombs recipe include peanut butter, powdered sugar, butter, vanilla extract, and chocolate chips.
Yes, you can use a regular pan instead of a floral silicone pan, but the shape of the bombs may be slightly different.
The recipe for the Peanut Butter Bombs can be accessed through a conference or by requesting it from someone who attended the conference and has access to it.
Yes, you can substitute some of the ingredients, such as using almond butter instead of peanut butter or using a different type of chocolate chips. However, the taste and texture may be slightly different.
The Peanut Butter Bombs can stay fresh for up to 1 week if stored in an airtight container in the fridge. They can also be frozen for longer storage.