Triple Peanut Butter Pizza Recipe 55

Steps:

• For the pizza: Preheat the oven to 450 degrees F.
• Grease a 12-inch cast-iron skillet with the oil. Place the pizza dough in the center and spread evenly to cover the bottom and 1 inch up the sides. Spread the peanut butter evenly over the dough followed by the marinara sauce. Sprinkle with the mozzarella followed by the pepperoni and then the jalapeno.
• Bake until the cheese melts and browns and the edges are crisp, about 20 minutes. (This is a good time to start the salad.) Remove from the oven and let sit for 5 minutes, then drizzle with hot honey before serving.
• For the salad: Whisk together the vinegar, garlic, mustard, honey, 1/2 teaspoon salt, pinch of black pepper and the oil in a medium bowl until combined. Set aside and let the garlic infuse the dressing, about 5 minutes. Remove the garlic and add the lettuce, radicchio if using, tomatoes, pepperoncini and onion; lightly toss to coat in the dressing. Serve with the pizza.

Steps:

• Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.

Steps:

• Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or until set. , Meanwhile, in a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers.

Steps:

• SPLIT and toast English muffin. Spread peanut spread on both sides of muffin. Spread or squeeze fruit spread over peanut butter.
• TOP with banana slices. Drizzle with warmed fudge topping to taste. Sprinkle with coconut, if desired.

Steps:

• PIE CRUST:.
• Combine first 3 ingredients; stir well.
• Stir in melted butter.
• Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate.
• Bake at 350°F for 8 minutes or until browned.
• Let cool completely or overnight.
• FILLING:.
• Combine 2/3 cup sugar, cornstarch, and salt in a heavy saucepan.
• Gradually stir in evaporated milk.
• Cook over medium heat until mixture is thick and bubbly.
• Gradually stir about one-fourth of hot mixture into beaten egg yolks.
• Add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly with a wire whisk, 2 minutes or until thickened.
• Remove from heat.
• Stir in peanut butter, morsels, and 1 teaspoon vanilla.
• Stir until morsels melt.
• Pour into prepared crust.
• Cover and chill pie several hours or until firm.
• WHIPPED CREAM.
• Beat whipping cream until foamy.
• Add powdered sugar and 1/4 teaspoon vanilla, beating until soft peaks form.
• Pipe or spoon whipped cream over shilled pie.
• Sprinkle with 1 tablespoon chopped peanuts.

Steps:

• Preheat oven to 350 degrees F.
• Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Fold in Reese's Pieces and peanut butter chips. Roll dough into 1 inch balls and place on ungreased cookie sheets.
• Bake for 10-12 minutes, or until golden brown.