CHOCOLATE RIBBON BARS
No one will be able to eat just one of Gail Wiese's yummy Chocolate Ribbon Bars, full of butterscotch, peanut butter and chocolate flavor. Unlike similar crispy cereal treats, these aren't sticky! "Over the years I've accumulated quite a few recipes from my co-workers, and this one is easy to prepare," writes Gail from her home in Athens, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,
Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PEANUT BUTTER DESSERT
Satisfy your sweet tooth with this Chocolate Peanut Butter Dessert. Pair together the decadent duo of chocolate and peanut butter and create a delectable, dreamy Chocolate Peanut Butter Dessert that can be made in just 15 minutes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
- Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
- Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
- Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 21 g, Protein 6 g
CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT
Just love Nutter Butters and so when I found this recipe that included my little passions, I just had to give it a try. Fabulous!!
Provided by CoffeeB
Categories Frozen Desserts
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan.
- Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups cool whip.
- Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside.
- Spoon 1/2 of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm.
- Invert onto plate. Remove foil and then reinvert onto serving platter so that crumb layer is on the bottom.
- Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.
CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT
Steps:
- CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
- MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
- FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipped topping and cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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