Chocolate Peanut Butter Ribbon Dessert Recipes

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CHOCOLATE & PEANUT BUTTER RIBBON DESSERT



Chocolate & Peanut Butter Ribbon Dessert image

This is a recipe I found on the Kraft website. It's so good.

Provided by Brandi Kirkpatrick

Categories     Chocolate

Time 4h20m

Number Of Ingredients 8

12 nutter butter peanut butter sandwich cookies, divided
2 Tbsp butter, melted
1 pkg (8 oz.) philadelphia cream cheese, softened
1/2 c creamy peanut butter
1/2 c sugar
2 tsp vanilla
1 tub (12 oz.) cool whip whipped topping, thawed, divided
2 squares baker's semi-sweet chocolate, melted

Steps:

  • 1. CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
  • 2. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
  • 3. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

PEANUT BUTTER CHOCOLATE DESSERT



Peanut Butter Chocolate Dessert image

The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 9

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup 2% milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Steps:

  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT



Chocolate and Peanut Butter Ribbon Dessert image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 8

12 units peanut butter
2 tablespoons butter
8 ounces cream cheese
0.5 cups creamy peanut butter
0.5 cups sugar
2 teaspoons vanilla
12 ounces whipped topping
2 squares baking chocolate

Steps:

  • CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
  • MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
  • FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipped topping and cookies.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE PEANUT BUTTER DESSERT



Chocolate Peanut Butter Dessert image

Satisfy your sweet tooth with this Chocolate Peanut Butter Dessert. Pair together the decadent duo of chocolate and peanut butter and create a delectable, dreamy Chocolate Peanut Butter Dessert that can be made in just 15 minutes.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

12 peanut butter sandwich cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
  • Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
  • Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
  • Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 21 g, Protein 6 g

RIBBON FANTASY FUDGE



Ribbon Fantasy Fudge image

I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 49 pieces.

Number Of Ingredients 7

2 teaspoons plus 3/4 cup butter, cubed, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1 teaspoon vanilla extract, divided
1/2 cup peanut butter

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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