Chocolate Peanut Delight Recipes

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.

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

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.

Steps:

• Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
• Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
• Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

Steps:

• Crust:.
• Oven at 375ºF.
• Press mixed ingredients onto the bottom of a 13x9 baking pan.
• Bake for 15 minutes, let cool completely.
• 1st Layer:
• Mix cream cheese, confectioners sugar, and cool whip.
• Pour on cooled crust.
• 2nd Layer:
• Mix chocolate instant pudding, vanilla instant pudding, and milk.
• Combine with a mixer until mixture becomes thick.
• Pour on top of cream cheese mixture.
• Top with Cool whip.
• Chill in refrigerator until ready to serve.

Steps:

• Bake crust as directed and cool before adding each layer in order.
• Crust: Melt butter. Add flour and chopped nuts. Mix well and press into cake pan. Bake crust for 10-15 mintues @ 350 degrees.
• 1st layer: Blend together cream cheese and peanut butter. Add in powdered sugar. Fold in cool whip.
• 2nd layer: Chocolate pudding.
• 3rd layer: Cool whip, cherried and chopped nuts.
• Enjoy!

Steps:

• In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 cup of peanuts. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• In a mixing bowl, beat the cream cheese, peanut butter, 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-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over the dessert. Refrigeratr for 2-3 hours before cutting.

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.