Easy Chocolate Peanut Butter Parfaits Recipes

PEANUT BUTTER CHOCOLATE PARFAITS

Steps:

• Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small heavy saucepan, heat the milk, sugar, peanut butter and butter until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture and vanilla. Quickly transfer to a bowl; place in ice water and stir for 10 minutes or until cold and thickened., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold half into peanut butter mixture., Spoon 1 tablespoon ice cream topping into each of six parfait glasses. Top with 1/4 cup peanut butter mixture. Repeat layers. Top with remaining whipped cream; sprinkle with peanuts and chocolate curls. Chill until serving.

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

EASY CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• Prepare 6 stemmed glasses (use a glass that will hold at least 1/2-cup).
• In the microwave heat 1/2 cup whipping cream until steaming hot; add in the peanut butter chips; whisk until melted and smooth.
• Add in the remaining 1/2 cup whipping cream; whisk until blended, then chill until cold.
• When the mixture is cold beat using an electric mixer until soft peaks form (do not overbeat!).
• Spread about 2 tablespoons peanut butter mousse into the bottom of each stemmed glass.
• Spread with about 2 tablespoons chocolate pudding; repeat the layers once.
• Top with whipped cream or Cool Whip topping.

CHOCOLATE PEANUT BUTTER PARFAIT

Steps:

• Mix together crust ingredients until crumbly and press into 9x13 pan.
• Bake at 350° for 20 minutes, then cool completely.
• Combine peanut butter and cream cheese, add powdered sugar and mix well.
• Blend in Cool Whip and spread over cooled crust.
• Sprinkle chopped nuts on top (reserve some for topping).
• Mix together well pudding mix and cold milk and spread over layer 1.
• Spread Cool Whip over top and sprinkle with reserved peanuts.
• Chill overnight.

PEANUT-BUTTER CHOCOLATE PARFAIT

Steps:

• Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
• Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
• To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.