Peanut Butter Chocolate Delight Recipes

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Preheat oven to 350°F.
• Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
• Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely.
• Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
• Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside.
• Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine.
• Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding.
• Loosely cover and refrigerate the remaining whipped cream.
• Make Double Chocolate Pudding as directed through the addition of the chocolate, butter, and vanilla. Allow the pudding to cool for about 15 minutes. Then stir again thoroughly and spread evenly on top of the chilled peanut butter layer.
• Cover the pudding with plastic wrap, pressing the wrap directly onto the top surface of the pudding. Refrigerate for at least 2 hours.
• Before serving, remove the plastic wrap and spread the reserved whipped cream over the top of the chilled pudding. Sprinkle with chopped chocolate and peanuts for garnish.

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.

NO BAKE CHOCOLATE PEANUT DELIGHT

Steps:

• Mix together crust and press into a greased 9 x 13 inch pan.
• Mix together the second layer and spoon over the crust with a wet spoon.
• Mix together the third layer and pour over second layer.
• Top with cool whip and garnish with the chopped peanut butter cups.

CHOCOLATE PEANUT DELIGHT

Steps:

• In a large bowl, combine the cake mix, butter, milk and egg until well blended. Stir in 3/4 cup of peanuts. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the cream cheese, peanut butter, confectioners' sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts., In a microwave melt chocolate chips and butter; stir until smooth. Stir in vanilla until smooth; drizzle over the dessert. Refrigerate for 2-3 hours before serving.

PEANUT BUTTER DELIGHTS

Steps:

• In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Combine first 3 ingredients; press into a 13-x 9-inch pan.
• Bake at 375 degrees for 15 minutes; cool.
• Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
• Spread over prepared crust, and chill.
• Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer, and chill.
• For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.

PEANUT BUTTER-CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, stir Bisquick mix, milk, sugar and eggs just until dry ingredients are moistened. In small bowl, mix peanut butter and vanilla just until blended; stir in chocolate chips. Stir into batter. Divide batter among muffin cups, filling each two-thirds full.
• Bake 24 minutes or until lightly browned. Remove from pan to cooling rack. Serve warm.