CHOCOLATE PEANUT BUTTER DESSERT
Satisfy your sweet tooth with this Chocolate Peanut Butter Dessert. Pair together the decadent duo of chocolate and peanut butter and create a delectable, dreamy Chocolate Peanut Butter Dessert that can be made in just 15 minutes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
- Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
- Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
- Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 21 g, Protein 6 g
CHOCOLATE & PEANUT BUTTER RIBBON DESSERT
This is a recipe I found on the Kraft website. It's so good.
Provided by Brandi Kirkpatrick
Categories Chocolate
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
- 2. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
- 3. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
RIBBON FANTASY FUDGE
I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 49 pieces.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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