Chocolate Peanut Butter Candy Dessert Recipes

Steps:

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet. , In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm., Break into pieces. Store in an airtight container in the refrigerator.

Steps:

• Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
• In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm.
• Use foil to lift candy from pan; remove foil. Cut into 8 rows by 8 rows. Line cookie sheet with waxed paper. In 1-quart heavy saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm.
• In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, until thin enough to drizzle.
• Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.

Steps:

• Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.
• Add milk gradually to peanut butter in large bowl, stirring with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in 1 cup COOL WHIP. Spread onto crust; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Top with peanut butter pieces.

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
• Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.