FROZEN PEANUT BUTTER CUPS
Steps:
- Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
- Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
- Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
- Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.
FROZEN PEANUT BUTTER BITES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 20 bites
Number Of Ingredients 4
Steps:
- Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
- Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
- With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.
WW FROZEN PEANUT BUTTER CUPS
These don't taste like it, but they're actually not a sin to eat! 1 points plus per cup for all you WW junkies!
Provided by Ethans Mom
Categories Frozen Desserts
Time 5m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Combine Cool Whip and peanut butter.
- Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
- Top with a drizzle of syrup and freeze
- That's it!
Nutrition Facts : Calories 32.2, Fat 2, SaturatedFat 0.4, Sodium 20.6, Carbohydrate 2.8, Fiber 0.3, Sugar 1.9, Protein 1.1
FROZEN WHIPPED PEANUT BUTTER CUPS
My wife likes them with the chocolate. I always make a couple without for me since I am on a low fat and sugar diet.
Provided by David04
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine Cool Whip and peanut butter.
- Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
- Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
- Freeze for two minutes so chocolate is hardened.
- Spoon in peanut butter mixture.
- Top cups with remaining chocolate.
- Freeze.
- Optional: Remove chocolate from recipe and serve without chocolate coating.
Nutrition Facts : Calories 241.9, Fat 16.3, SaturatedFat 9.7, Sodium 55.1, Carbohydrate 25.6, Fiber 2.1, Sugar 20.6, Protein 3.7
FLUFFY FROZEN PEANUT BUTTER PIE
I had no idea how quickly you could make a peanut butter pie. If you don't want to spend a lot of time in the kitchen, this is the recipe for you. You can make this ahead of time and leave it in the freezer until guests arrive. I topped with finely chopped Reese's Peanut Butter Cups instead of peanuts because I didn't have any. Recipe courtesy of Boise Schools Presents: A Collection of Culinary Delights, 1993 and Wilma Haratyk. Thank you WIlma! Serving size is estimated. Cook time is freezing time.
Provided by AmyZoe
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream cheese at low speed until soft and fluffy.
- Beat in sugar and peanut butter at medium speed.
- Slowly beat in milk.
- Fold topping into mixture.
- Fold into pie shell and sprinkle with chopped nuts.
- Freeze until just firm.
- Cut into wedges and serve.
Nutrition Facts : Calories 291.4, Fat 18.6, SaturatedFat 7.5, Cholesterol 18.1, Sodium 131.9, Carbohydrate 27.6, Fiber 1.4, Sugar 24.1, Protein 6.7
FROZEN PEANUT-BUTTER CREAM CUPS
These are so delicious....for all you peanut butter lovers, this is one you will love. Note; plan ahead, these need to stay in the freezer for 3 or more hours
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 25m
Yield 8-12 dessert cups
Number Of Ingredients 5
Steps:
- beat whipping cream until stiff.
- in a large bowl, with the same beaters, beat the marshmallow cream, cream cheese and peanut butter until smooth.
- fold in gently the whipped cream into the peanut butter mixture.
- line muffin cups with muffin cup papers.
- separate the mixture evenly into the muffin cups.
- cover and freeze for 3 or more hours, or until firm.
- sprinkle with grated chocolate if desired.
- Note: If storing these in the freezer for more than 3 hours, cover with foil.
Nutrition Facts : Calories 314.4, Fat 22.9, SaturatedFat 10.9, Cholesterol 52.5, Sodium 136.6, Carbohydrate 23.9, Fiber 1, Sugar 13.2, Protein 5.7
MARBLE PEANUT BUTTER FROZEN CHOCOLATE DESSERT
Make and share this Marble Peanut Butter Frozen Chocolate Dessert recipe from Food.com.
Provided by Katzen
Categories Frozen Desserts
Time 3h40m
Yield 15 Squares, 15 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In small bowl, beat brown sugar, 1/2 cup peanut butter, and the butter until light and fluffy. Beat in flour until crumbly. Sprinkle crumb mixture into ungreased 13 x 9-inch glass baking dish. Reserve half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture into bottom of baking dish. Bake 10 to 15 minutes or until golden brown.
- In small bowl, beat cream cheese, sugar, 1/2 cup peanut butter, and vanilla until smooth and creamy. Add 1 egg at a time, beating well after each. Fold in whipped cream. Pour over crumb mixture in baking dish.
- In 1 quart saucepan, melt chocolate chips over low heat, stirring frequently, until melted and smooth. Drizzle chocolate over cream cheese mixture. With table knife, gently cut through both mixtures to marble. Sprinkle with reserved crumb mixture; press in slightly. Freeze at least 2 hours or until serving time. Let sit at room temperature 15 minutes before serving. Cut into squares.
Nutrition Facts : Calories 358.5, Fat 24.8, SaturatedFat 12.4, Cholesterol 74.7, Sodium 145.4, Carbohydrate 30.7, Fiber 1.7, Sugar 21.2, Protein 6.9
FROSTY PEANUT BUTTER CUPS
With their creamy smooth texture and peanut butter flavor, these cups are addictive! Graham cracker crumbs make up the simple crust. They freeze will in muffin cups for cute individual servings.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon each into 12 paper-lined muffin cups., In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 277mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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