PEANUT BUTTER DELIGHTS
With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE & PEANUT BUTTER CRISPY BARS
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. -Dawn Pasco, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 390 calories, Fat 27g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 3g fiber), Protein 9g protein.
BROILED PEANUT BUTTER DOUBLE-DECKER DELIGHT
This recipe is a variation on a sandwich that my Dad used to make for me and my sisters when we were kids. My daughter Sheriden and I added the third piece of bread to make it a club sandwich, and then we toasted that third (middle) slice so that it would be crispy like the 2 outside pieces.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Preheat oven or toaster oven to broil or highest setting.
- Toast 1 slice of bread in toaster until golden brown. Spread half of the peanut butter on 1 of the untoasted slices of bread. Place the banana slices on top of the peanut butter. Drizzle the honey evenly over the bananas. Place the toasted slice of bread on top. Spread the other half of the peanut butter on top of the toasted slice. Sprinkle the chocolate morsels evenly over the peanut butter. Sprinkle the brown sugar evenly over the chocolate chips. Top with the remaining untoasted slice of bread. Place the sandwich on a cookie sheet. Place under the broiler (or in the toaster oven) and toast until golden brown. Carefully flip the sandwich over with a spatula and toast the other side until golden brown. Remove from the oven and immediately spread the butter evenly over the top of the sandwich. Cut in half and serve immediately with a cold glass of milk.
PEANUT BUTTER CHOCOLATE DELIGHT
This is a great dessert, kids and adults go wild over it. Although the original recipe calls for whipped topping, I use real whipped cream, LOTS of whipped cream!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients; press into a 13-x 9-inch pan.
- Bake at 375 degrees for 15 minutes; cool.
- Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
- Spread over prepared crust, and chill.
- Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
- Spread over cream cheese layer.
- Spread remaining whipped topping over pudding layer, and chill.
- For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
KRISPY BROWNIE DELIGHTS
These are absolutely divine!! I am always asked to bring these for our school's bake sale and they are always the first to go! If there are any leftovers (which is doubtful) I prefer to keep the in the refrigerator.
Provided by miller5pack
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
- Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
- Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 38.1 g, Cholesterol 15.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 159.8 mg, Sugar 12.7 g
CHOCOLATE-PEANUT BUTTER CANDY DESSERT
Rejoice, chocolate-peanut butter candy lovers! This delicious make-ahead layered Chocolate-Peanut Butter Candy Dessert has the flavor combo you love.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE PEANUT DELIGHT
Peanut lovers will appreciate this yummy dessert I dreamed up. A brownie-like crust is packed with nuts, topped with a fluffy peanut butter layer and covered with whipped topping and more nuts. It was so well received that I made it for a local restaurant where I used to work. -Karen Kutruff, New Berlin, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cake mix, butter, milk and egg until well blended. Stir in 3/4 cup of peanuts. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the cream cheese, peanut butter, confectioners' sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts., In a microwave melt chocolate chips and butter; stir until smooth. Stir in vanilla until smooth; drizzle over the dessert. Refrigerate for 2-3 hours before serving.
Nutrition Facts : Calories 656 calories, Fat 39g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 494mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 3g fiber), Protein 12g protein.
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