Marble Peanut Butter Frozen Chocolate Dessert Recipes

Steps:

• Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
• Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Spread COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• Cream the peanut butter, butter and both sugars until light and fluffy.
• Meanwhile melt the dark cooking chocolate with just a little bit of butter.
• Beat in the eggs.
• Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla.
• Divide the batter into two portions.
• To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired.
• To the other portion, add the chocolate chips.
• Alternately spoon in huge globs of both into a greased 8 inch round baking tin.
• With a knife or toothpick, slowly run through the batter in a swirling motion.
• Bake for 30-40 minutes or until knife comes out clean/done.
• You can add chocolate frosting if you want ;).

Steps:

• Bring corn syrup and water to a boil.
• Remove from heat and stir in chocolate chips and vanilla.
• (Reserve 2 tablespoons to decorate the top later if you wish.) Cool.
• Break up chocolate wafers with your fingers and pulverize in the blender.
• Melt butter and mix well with the crushed wafers in a small bowl.
• Press into an 8" pie plate.
• With an electric mixer, beat cream until stiff.
• Add condensed milk and cooled chocolate mixture.
• Beat mixture until stiff.
• Stir in nuts with a rubber spatula.
• Pour into prepared pie shell.
• Freeze.

Steps:

• Heat oven to 350°F.
• In small bowl, beat brown sugar, 1/2 cup peanut butter, and the butter until light and fluffy. Beat in flour until crumbly. Sprinkle crumb mixture into ungreased 13 x 9-inch glass baking dish. Reserve half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture into bottom of baking dish. Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat cream cheese, sugar, 1/2 cup peanut butter, and vanilla until smooth and creamy. Add 1 egg at a time, beating well after each. Fold in whipped cream. Pour over crumb mixture in baking dish.
• In 1 quart saucepan, melt chocolate chips over low heat, stirring frequently, until melted and smooth. Drizzle chocolate over cream cheese mixture. With table knife, gently cut through both mixtures to marble. Sprinkle with reserved crumb mixture; press in slightly. Freeze at least 2 hours or until serving time. Let sit at room temperature 15 minutes before serving. Cut into squares.