CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
CHOCOLATE PEANUT BUTTER CUPS
Provided by Food Network
Categories dessert
Time 30m
Yield 24 chocolate filled cups, depending on the size of your mol
Number Of Ingredients 3
Steps:
- Prepare the chocolate cups: I cut squares of sponge that measured about 1 1/2-inches square. Wrap each square with plastic wrap. Dip each square into the tempered chocolate. Make sure the chocolate covers at least 1/2-inch up the side of the sponge mold. Set the chocolate square on a parchment paper lined baking sheet. Repeat to make as many chocolate cups as you would like. Wait until the chocolate sets. If necessary, place the chocolate squares in the refrigerator for about 5 minutes.
- When the chocolate has set, gently squeeze the sponge and lift up to remove it from the chocolate. Do not press or pull too hard or you will break the chocolate.
- Prepare the filling: Place a 1-quart saucepan half filled with water over high heat and bring to a simmer. Make a double boiler by setting a medium-size mixing bowl over the simmering water. Place the chopped chocolate in the mixing bowl and heat until completely melted. Stir occasionally and keep an eye on the chocolate as it melts so that it doesn't burn. Once melted, remove the mixing bowl from the heat. Stir the chocolate until smooth and set aside until cool to the touch but not so cold that it begins to harden and set.
- Place the peanut butter in a medium-size mixing bowl. Add the cooled chocolate and whisk together. This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine.
- Place the chocolate peanut butter in a pastry bag with a medium-sized opening (no tip). Fill each chocolate cup to about 1/8 inch from the top. Let the peanut butter cups set at room temperature for about 1 hour, then serve. If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes. They can also be frozen for 2 weeks if well wrapped in plastic wrap. Thaw at room temperature before serving.
- Jacques' tip: To make a lighter dessert, add about 1 cup of crispy rice cereal (recommended: Rice Krispies). Sometimes I garnish this tiny treat with a dollop of whipped cream and fresh peanuts.
CHOCOLATE-PEANUT BUTTER DREAM BARS
Make and share this Chocolate-Peanut Butter Dream Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 1h12m
Yield 25 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F
- Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
- In small bowl, combine graham cracker crumbs and granulated sugar.
- Mix in melted butter.
- Press crumb mixture into prepared pan.
- Bake until golden, about 5 to 7 minutes.
- Cool on wire rack.
- Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
- Fold in chopped nuts.
- Pour batter into crust-lined pan.
- Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
- Cool completely in pan on a wire rack.
- With electric mixer in medium bowl, beat cream cheese until smooth.
- Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
- Add milk; beat lightly to loosen mixture.
- In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
- Spread mousse evenly over cooled brownie.
- Refrigerate 1 hour.
- Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
- Remove from heat; add corn syrup and chocolate chips.
- Cover and let stand 5 minutes.
- Stir until smooth.
- Pour glaze over chilled mousse and spread to cover completely.
- Return to refrigerator for at least 1 hour.
- Run a small knife around inside of pan and lift out brownie.
- Heat knife under hot running water and trim edges.
- Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
- Cut each strip into 5 pieces about 1-1/2 inches square.
- Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.
Nutrition Facts : Calories 315.3, Fat 21.7, SaturatedFat 8.2, Cholesterol 53.9, Sodium 171.6, Carbohydrate 28.6, Fiber 1, Sugar 7.9, Protein 5.1
CHOCOLATE-PEANUT BUTTER DREAM CUPS
Chocolate pudding mix and peanut butter are whisked together with cold milk and spooned over chocolate wafers to make this the dreamy dessert.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place 1 wafer in each of 4 small dessert dishes. Chop remaining wafers.
- Place peanut butter in medium bowl. Gradually whisk in milk until blended. Add dry pudding mix; beat 2 min. Spoon over wafers in dessert dishes.
- Top with chopped wafers.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 29 g, Protein 7 g
CHOCOLATE PEANUT BUTTER DREAM COOKIES
YUM, you can't go wrong with Chocolate and peanut butter!! Note: When I first made these cookies I added 1/4 cup more of flour. The dough looked like it would spread all over the pan.
Provided by Nikki Kate
Categories Drop Cookies
Time 30m
Yield 4 dozen, 2 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 325°F
- COMBINE flour, cocoa, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in 1 cup morsels and peanuts.
- Drop by well-rounded teaspoon onto ungreased baking sheets. Press down slightly. Top with remaining morsels.
- BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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