PEANUT BUTTER CUP AND PRETZEL TERRINE
This is so simple and so delicious! With the warmer weather fast approaching, this will cool you down! This only has 3 ingredients! It will look like you've been in the kitchen a whole lot longer than this actually takes. It looks so elegant and you will be getting many ccompliments for this! If it's not enough chocolate, lol, just add some chocolate syrup. Source: Real Simple
Provided by FLUFFSTER
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Line a loaf pan with parchment, leaving an overhang. Press 1 1/2 pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1 1/2 pints vanilla ice cream, and 3/4 cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
- To serve, remove from pan and slice. Pour a little chocolate syrup over each serving,if desired. **The cook time is the freezing time.
Nutrition Facts : Calories 386.3, Fat 17.7, SaturatedFat 9.3, Cholesterol 48.2, Sodium 429.2, Carbohydrate 51.9, Fiber 2, Sugar 31.6, Protein 7.7
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.
CHOCOLATE-PEANUT BUTTER TERRINE WITH SUGARED PEANUTS
Provided by Emily Luchetti
Yield Serves 8
Number Of Ingredients 15
Steps:
- To make the terrine:
- Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
- In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
- Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
- In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
- To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
- To make the chocolate glaze:
- In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
- Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
- While the glaze is setting, make the sugared peanuts:
- Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
- Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
- To serve:
- Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.
EASY PEANUT BUTTER PRETZELS
Add a wonderful tastes to pretzels with peanut butter! The not-to-sweet flavor will impress everyone that tries these treats.-Jeannie Berry, Perrysville, Ohio
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a 1-cup microwave-safe bowl, combine peanut butter chips and shortening. Microwave, uncovered, at 50% power until melted, stirring every 15-30 seconds. Dip pretzels in peanut butter mixture. Place on waxed paper and dust with sprinkles if desired. Cool completely.,
Nutrition Facts : Calories 367 calories, Fat 15g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 592mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 12g protein.
PEANUT BUTTER PRETZEL BARS
My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.
Nutrition Facts : Calories 201 calories, Fat 13g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 233mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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