Peanut Butter Desserts
Many of us grew up eating plenty of peanut butter. When you add desserts to that, as in Peanut Butter Desserts, it becomes almost magical.
To that end, here are six peanut butter desserts to help you through the day, including Chocolate and Peanut Butter Bars with Brûléed Marshmallow and Easy Vegan Peanut Butter-Maple Ice Cream. Enjoy!
NO-BAKE PEANUT BUTTER PIE
This is from Megan5 at AllRecipes, and begins, "This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser."
Prep Time: 20 minutes; Additional Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 15; Yield: 2 (9-inch) pies
To view this online, go to https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/.
Ingredients
1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
Directions
Gather the ingredients.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
Add peanut butter and milk; beat until smooth.
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
Cover and freeze until firm.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
CHOCOLATE AND PEANUT BUTTER BARS WITH BRULEED MARSHMALLOW
This is from Michael Symon at the Food Network. For this yumminess, Michael wrote, "Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of."
Active Time: 30 minutes; Total Time: 2 hours 30 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/michael-symon/chocolate-and-peanut-butter-bars-with-bruleed-marshmallow-18267741.
Ingredients
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1-1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1-1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1-1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow crème
Special equipment: a kitchen torch
Directions
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
To that end, here are six peanut butter desserts to help you through the day, including Chocolate and Peanut Butter Bars with Brûléed Marshmallow and Easy Vegan Peanut Butter-Maple Ice Cream. Enjoy!
NO-BAKE PEANUT BUTTER PIE
This is from Megan5 at AllRecipes, and begins, "This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser."
Prep Time: 20 minutes; Additional Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 15; Yield: 2 (9-inch) pies
To view this online, go to https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/.
Ingredients
1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
Directions
Gather the ingredients.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
Add peanut butter and milk; beat until smooth.
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
Cover and freeze until firm.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
CHOCOLATE AND PEANUT BUTTER BARS WITH BRULEED MARSHMALLOW
This is from Michael Symon at the Food Network. For this yumminess, Michael wrote, "Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of."
Active Time: 30 minutes; Total Time: 2 hours 30 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/michael-symon/chocolate-and-peanut-butter-bars-with-bruleed-marshmallow-18267741.
Ingredients
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1-1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1-1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1-1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow crème
Special equipment: a kitchen torch
Directions
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
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