I have a peanut butter addict on my hands and I want to wow him with a great dessert. Cookies, pies, muffins, tortes, anything...???
PEANUT BUTTER BROWNIES
2 sticks butter
1/3 cup cocoa powder
2 cups granulated sugar
1 1/2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup crunchy peanut butter
Preheat oven to 350. Grease a 13x9x2" baking pan. Melt the butter with the cocoa in a double boiler over hot water. Cool. Blend in the sugar, eggs & vanilla. Combine the flour & salt; add to the first mixture. Bake in the prepared pan 25-30 minutes. Remove from the oven, spoon the peanut butter over the hot cake & spread as it melts.
1 stick butter
1/4 cup cocoa powder
1/3 cup milk
8 large marshmallows
1/4 tsp salt
1 tsp vanilla
1 lb confectioners' sugar, sifted
Melt together the butter, cocoa, milk, marshmallows, salt & vanilla. Beat in the confectioners' sugar until smooth. Spread over the cooled peanut butter.
Here are more.
Easy Peanut Butter Pie
2-9 inch graham cracker crusts
8 oz cream cheese, softened
1 c peanut butter
16 oz cool whip, softened
1 1/2 c confectioners sugar
Cream together cream cheese and peanut butter till fluffy. Alternately beat in cool whip and confectioners sugar. Blend till smooth. Spoon into pie shells and freeze overnight.
***I usually melt some chocolate chips and drizzle over the pies before freezing.
Here's a recipe I posted on another post: (haven't tried this yet)
CHOCOLATE CUPCAKES FILLED WITH PEANUT BUTTER CUPS
7 oz. milk chocolate
3/4 C. butter or margarine
1 tsp. vanilla extract
1 1/3 C. granulated sugar
1 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
12 mini peanut butter cups
Preheat oven to 350ºF. (325 F for dark pans). Line muffin pan with baking cups.
Melt chocolate and butter together; stir in vanilla extract.
In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate mixture. Fill muffin cups half full; place peanut butter cup in center of each and top with remaining batter. Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean.
Chocolate Peanut Butter Dessert
2 cups graham cracker crumbs
1/2 cup butter, melted
2/3 cup chopped peanuts
1/2 cup peanut butter
1 (8-ounce) package cream cheese
1 cup confectioners' sugar
1 (12-ounce) container whipped topping
1 small box instant chocolate pudding mix
1 small box instant vanilla pudding mix
3 cups milk
1 chocolate candy bar
Combine graham cracker crumbs, butter and peanuts. Press into bottom of 13 x 9-inch pan.
Cream Cheese Layer
Cream peanut butter and cream cheese together. Add confectioners' sugar. Mix well. Fold in whipped topping. Spread on crust.
Mix pudding mixes with 3 cups milk. Pour on top of cream cheese layer. Chill for 5 minutes to set. Top with remaining whipped topping. Shave chocolate bar for garnish. Chill for 2 hours.
I just posted a few on my new blog! Peanut Butter brownies, and my favorite Peanut Butter Pie: Peanut Butter Brownies: The Sweetest Accident
RE: LOOKING for: peanut butter desserts
Peanut Butter Meltaways
2 12 oz bags Nestles White Chocolate Morsels
1 18 oz jar peanut butter
1 12 oz bag Nestles Semi-Sweet Chocolate Morsels
In large bowl, melt white morsels in microwave on high power for about 3 minutes, stirring every 40 seconds. When smooth, stir in peanut butter till completely smooth and blended. Pour into well buttered 9 x 13 pan.
Melt Semi-Sweet morsels in microwave till smooth. Pour over peanut butter mixture in pan and marble in well with a spatula. Don't completely blend, but just leave a little 2 color swirl for looks.
Chill for about an hour. It is easier to cut and remove from the pan if not too cold. This could also be dropped by the spoonfull into little paper candy cups while warm.
Here's my contribution:
1 cup graham cracker crumbs
1/4 cup packed brown sugar
6 Tblsp. butter, melted & divided
2 (8 oz.) pkgs. cream cheese, softened
2 cups sugar
2 tsp. vanilla extract
2 cups creamy peanut butter
1-1/2 cups heavy cream, whipped
1 cup unsalted dry roasted peanuts, chopped
4 oz. semisweet chocolate
3 Tblsp. plus 2 tsp. hot coffee
In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan. In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring until melted. Spread over filling. Refrigerate until firm. Makes 16 servings.
This dessert is a bit involved, but totally TO DIE FOR if you love chocolate and peanut butter. I have made this twice for my addicted roommate! It's very elegant and VERY impressive.
Chocolate Peanut Butter Mousse Torte
3 cups sugar
2 2/3 cup all purpose flour
1 cup plus 1 tbs. unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
1 tbs. espresso powder dissolved in 1 ¼ cups of warm water
¾ cup vegetable oil
1 ½ cups buttermilk
3 large eggs (room temperature)
2 tsp. vanilla extract
Peanut Butter Mousse
10 oz. milk chocolate (you can also use semi-sweet)
½ cup creamy peanut butter
¾ cup milk
1 cup heavy cream
8 oz. bittersweet chocolate, chopped fine
1 cup heavy cream
1 tbs. corn syrup
Preheat oven to 375º. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely.
Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined.
Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm.
With a serrated knife, slice cake into three even layers. Smoothly spread ½ of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze
this isn't a bake dessert but I had this Ice cream sunday at a ice cream place and it was to die for
ice cream toped with peanut butter topped with hot fudge (the peanut butter was warmed so it spread out easy) topped with whipped cream!!! so yummy
When we lived in Washington, DC, the mother of one of my son's buddies gave me this recipe........I still make it for him when he comes home so it is really tried and true.
Subject: "Better than Reese's"
2 sticks butter/marg
1 box conf. sugar
1 c peanut butter
2 c graham cracker crumbs
Mix together and press into 9x13" pan
Melt 12 oz pk semi sweet chocolate chips
and spread on top.
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