Peanut Butter Desserts
If you love Peanut Butter Desserts, today's post is sure to please. Check out the Giant Peanut Butter Cup, the Peanut Butter Chocolate Cake, and the rest of today's yumminess. Enjoy!
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.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
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.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
PEANUT BUTTER CHOCOLATE PRETZEL PIE
This yumminess is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy." My response? Yum!!!
Prep Time: 25 minutes; Cook Time: 10 minutes; Cool Time: 20 minutes; Chill Time: 4 hours; Total Time: 4 hours 55 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/peanut-butter-chocolate-pretzel-pie-recipe-11792998.
Ingredients
2-1/4 cups crushed pretzels
1/4 cup white sugar
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
16 ounces whipped topping
1 (5.9 ounce) package instant chocolate pudding
2-1/2 cups cold milk
1/2 cup chopped peanut butter cups and coated peanut butter candies, such as Reese’s Pieces®, or as needed for topping
Directions
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
Spread peanut butter mixture evenly over cooled crust.
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
Sprinkle with chopped candies and refrigerate for at least 4 hours.
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.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
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.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
PEANUT BUTTER CHOCOLATE PRETZEL PIE
This yumminess is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy." My response? Yum!!!
Prep Time: 25 minutes; Cook Time: 10 minutes; Cool Time: 20 minutes; Chill Time: 4 hours; Total Time: 4 hours 55 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/peanut-butter-chocolate-pretzel-pie-recipe-11792998.
Ingredients
2-1/4 cups crushed pretzels
1/4 cup white sugar
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
16 ounces whipped topping
1 (5.9 ounce) package instant chocolate pudding
2-1/2 cups cold milk
1/2 cup chopped peanut butter cups and coated peanut butter candies, such as Reese’s Pieces®, or as needed for topping
Directions
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
Spread peanut butter mixture evenly over cooled crust.
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
Sprinkle with chopped candies and refrigerate for at least 4 hours.
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