Chocolate Peanut Supreme Recipes

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DOUBLE CHOCOLATE PEANUT BUTTER SUPREME

Provided by Food Network

Categories     dessert

Time 52m

Yield 12 to 14 servings

Number Of Ingredients 9



Double Chocolate Peanut Butter Supreme image

Steps:

  • HEAT oven to 350 degrees F. Coat an 8-inch springform pan with no-stick cooking spray.
  • PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
  • PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.

Crisco® Original No-Stick Cooking Spray
1 (15.9 ounce) pkg. Pillsbury® Chocolate Extreme Premium Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
3 tbsps. water
1 large egg
1 cup Jif® Creamy Peanut Butter
1/2 tsp. vanilla extract
1 cup powdered sugar
2 tbsps. Smucker's® Hot Fudge Topping

GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE

Can't decide between cookies and cake? Oversized, double-chocolate cookies stacked between layers of peanut-butter frosting create an indulgent dessert that doesn't make you choose.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16



Giant Chocolate-Peanut Butter Cookie Cake image

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
  • Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
  • For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
  • Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
  • For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
  • Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

4 1/2 cups all-purpose flour (see Cook's Note)
2/3 cup unsweetened dark cocoa powder
2 teaspoons baking soda
2 teaspoons fine salt
3 sticks (24 tablespoons) unsalted butter, at room temperature
3 cups packed dark brown sugar
4 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
1/2 cup honey-roasted peanuts, chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup smooth peanut butter
2 cups confectioners' sugar
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

These little cookies showcase a perfect pairing of peanut butter and chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36

Number Of Ingredients 9



Peanut Butter-Chocolate Chunk Cookies image

Steps:

  • Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
  • Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 119 g, Fat 7 g, Protein 3 g

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

TRIPLE CHOCOLATE CHUNK PEANUT BUTTER BROWNIES

Pile on the sweets to turn packaged brownie mix into eye-popping treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 16

Number Of Ingredients 11



Triple Chocolate Chunk Peanut Butter Brownies image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Top hot brownies evenly with peanut butter cup candies, 4 rows by 4 rows; press down slightly. Cool completely on cooling rack, about 1 1/2 hours. If necessary, refrigerate 30 minutes, until peanut butter cups are firm.
  • In large bowl, beat butter, peanut butter, powdered sugar, milk and vanilla with electric mixer on medium speed until smooth and creamy. Spread evenly over brownies.
  • Top with marshmallows, peanuts and chocolate candies; press down slightly. Refrigerate 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 37 g, TransFat 0 g

1 box (17.8 oz) Betty Crocker™ Supreme triple chunk brownie mix
Water, vegetable oil and egg called for on brownie mix box
16 Reese's peanut butter cups miniatures, unwrapped
1/4 cup butter, softened
2 tablespoons peanut butter
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1/3 cup M&M's® minis chocolate candies

ALEXANDER'S CHOCOLATE-COVERED PEANUTS

This recipe makes 28 amazingly sweet and crunchy clusters of delicious chocolate-covered peanuts!

Provided by Alexander Petrie

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h17m

Yield 28

Number Of Ingredients 3



Alexander's Chocolate-Covered Peanuts image

Steps:

  • Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts.
  • Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny.
  • Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 21.2 g, Fat 22.8 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 199.4 mg, Sugar 7.9 g

18 ounces white almond bark, broken into pieces
2 cups chocolate chips, or more to taste
24 ounces lightly salted peanuts, or more to taste

PEANUT CREAM PIE SUPREME

A wonderful peanut butter-chocolate pie, although quite rich - have small pieces!! I got this recipe from my cousin quite a few years ago. She comes from a large family that spent a lot of time in the kitchen - she knows her stuff!! I have since made this pie a Thanksgiving tradition in our home. It's always loved!!

Provided by Auntie Angel

Categories     Pie

Time 40m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12



Peanut Cream Pie Supreme image

Steps:

  • Combine chocolate filling ingredients and mix well.
  • Spread half of mixture on bottom of crust.
  • Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
  • Sprinkle with chopped peanuts.
  • Chill for a few hours before serving and keep refrigerated.
  • *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
  • Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.

Nutrition Facts : Calories 415.2, Fat 29.5, SaturatedFat 15.4, Cholesterol 76.4, Sodium 243, Carbohydrate 35, Fiber 1.4, Sugar 27.6, Protein 6.3

9 inches pie crusts, baked or 9 inches prepared graham cracker crusts
chopped peanuts, for topping
1/2 cup softened butter
1/2 cup sugar
1 egg (or egg-replacer equivalent)
3/4 cup melted chocolate chips
3/4 teaspoon vanilla
8 ounces softened cream cheese
1/2 cup peanut butter (I've found the natural, sugar-free chunky varieties actually taste best)
1 cup powdered sugar
1 egg (or egg-replacer equivalent)
1 1/2 cups thawed Cool Whip

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