Chocolate Peanut Butter Casserole Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Steps:

• Preheat oven to 350°.
• In a medium mixing bowl, combine the flour, 1/4 cup sugar and baking powder.
• Add the milk, oil and vanilla extract; whisk until smooth.
• Stir in the peanut butter and chocolate chips.
• Pour mixture into ungreased 1 quart casserole; set aside.
• In bowl, combine the remaining sugar and cocoa.
• Gradually stir in boiling water.
• Pour mixture over batter in dish.
• Bake uncovered for 35-40 minutes or until a toothpick in cake portion comes out clean.
• Remove and sprinkle with peanuts and graham cracker crumbs.
• Serve warm with ice cream or whipped cream.

Steps:

• In a mixing bowl, combine flour, 1/4 cup of sugar, and baking powder.
• Add milk, oil, and vanilla.
• Using a wire wisk, stir mixture until smooth.
• Add peanut butter and semisweet chocolate pieces; stir in.
• Pour batter into an ungreased 1-quart casserole dish; set aside.
• In the same mixing bowl, mix together 1/2 cup sugar, and the cocoa powder.
• Gradually stir in the boiling water.
• Pour mixture over the batter in the casserole.
• Bake, uncovered, at 350 degrees for 35-40 minutes or until pick comes out clean.
• Take out of the oven; top with peanuts and graham cracker crumbs.
• Serve warm with whipped cream.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
• Refrigerate 8 hours.