FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Nutrition Facts : Calories 568 calories, Fat 39g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 3g fiber), Protein 10g protein.
FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE
Slightly adapted recipe from the National Honey Board - this decadent dessert is easy to whip together - layering chocolate ice cream, peanut butter parfait and rich, dark chocolate sauce.
Provided by cUte Kitty pUnk
Categories Ice Cream
Time 3h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
- Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
- In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.
FROZEN CHOCOLATE-PEANUT BUTTER DECADENCE
Categories Milk/Cream Chocolate Egg Dessert Freeze/Chill Kid-Friendly Peanut Bon Appétit Small Plates
Number Of Ingredients 12
Steps:
- For peanut butter mousse:
- Whisk sugar, 1/2 cup cream, and yolks in medium saucepan to blend. Place over medium heat and stir until sugar dissolves and sauce thickens and reaches temperature of 180°F, scraping down sides of pan occasionally, about 6 minutes (do not boil). Transfer to medium bowl. Refrigerate brown sugar mixture until cold and very thick, stirring occasionally, at least 3 hours and up to 1 day.
- Line 7 1/2x3 1/2x2 1/4-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, beat butter in large bowl until fluffy. Add peanut butter; beat until smooth. Beat in brown sugar mixture in 3 additions. Beat remaining 1/2 cup cream in medium bowl until peaks form. Fold whipped cream into peanut butter mixture in 2 additions. Transfer mousse to prepared pan. Refrigerate while preparing glaze.
- For glaze and sauce:
- Bring cream, butter, and corn syrup to simmer in heavy medium saucepan, stirring often. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer 1/3 cup glaze to small bowl and cool to room temperature; spread over mousse in pan. Cover loaf pan and freeze mousse overnight. Cover and chill remaining glaze.
- Place rack on rimmed baking sheet. Turn mousse out onto rack, chocolate side down. Peel off plastic wrap. Transfer 1 1/3 cups glaze to small saucepan. Stir over low heat just until warm and pourable but not hot. Gradually pour glaze over mousse, spreading to cover evenly and using any glaze that drips onto baking sheet if needed. Press chopped peanuts onto top of mousse. Transfer to platter and freeze until glaze is frozen, about 30 minutes.
- (Can be made 2 days ahead. Cover loosely when frozen solid and return to freezer.)
- Rewarm remaining glaze to use as sauce. Dip large knife into hot water to warm blade. Cut mousse crosswise into thin slices, rewarming and wiping blade dry before cutting each slice. Place mousse on plates. Spoon some sauce alongside and serve.
FROZEN PEANUT BUTTER BARS
Kerry made this super yummy treat first. Hey, you peanut butter and chocolate lovers! It doesn't get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!
Provided by Salt Lake Meal Swap
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Assembly Directions:.
- In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
- Freezing Directions:.
- Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
- Comments:.
- We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?
Nutrition Facts : Calories 334.5, Fat 23.7, SaturatedFat 9.8, Cholesterol 20.8, Sodium 209.4, Carbohydrate 28.6, Fiber 2.4, Sugar 20.9, Protein 6.8
CHOCOLAT, PEANUT BUTTER DECADENCE
My daughter and I came up w/ this one day when we were in a really big mood for chocolate and peanut butter. It really is decadent!! So yummy!!
Provided by sherry monfils @smonfils
Categories Cakes
Number Of Ingredients 7
Steps:
- Heat oven to 350 Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl make cake as directed on pkg.
- Stir in dark chocolate chips and 1 cup peanut butter pieces. Pour batter into pan. Bake 30-33 min, or until toothpick inserted in center comes out clean. Let cool 10 min. Poke holes in top of cake w/ small wooden handle.
- Pour condensed milk over holes in cake. Pour 1 cup chocolate syrup over holes in cake. Let cool completely. Top cake w/ whipped topping. Drizzle w/ remaining chocolate syrup. Drizzle w/ peanut butter topping and sprinkle w/ remaining peanut butter pieces.
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- Heat oven to 350°F. In medium bowl, mix finely crushed granola and melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes.
- Place peanut butter in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until easy to pour. Drizzle crust with peanut butter. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
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- Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
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