NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS
Steps:
- Line an 8- or 9- inch square baking pan with foil.
- Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
- Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.
OLD-FASHIONED ICE BOX DESSERT
Fresh fruit and toasted coconut top this graham-cracker-pudding dessert to add a new twist to the iconic ice box cake.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 15 servings
Number Of Ingredients 8
Steps:
- Cover bottom of 13x9-inch pan with grahams.
- Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the COOL WHIP; spread over grahams. Cover with remaining COOL WHIP and fruit.
- Refrigerate several hours. Top with coconut just before serving.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.9478 g, Sugar 0 g, Protein 3 g
CHOCOLATE PEANUT-BUTTER ICEBOX CAKE
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
- Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
- Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g
CHOCOLATE PEANUT BUTTER BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
CHOCOLATE PEANUT BUTTER ICEBOX CAKE
Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.
Provided by By Annalise Sandberg
Categories Dessert
Time 8h45m
Yield 12
Number Of Ingredients 9
Steps:
- Bake cookies as directed on pouch. Cool completely.
- In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
- Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
- In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
- Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.
Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
PEANUT BUTTER ICEBOX DESSERT
Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PEANUT BUTTER RICE KRISPIES TREATS
If you like Butterfingers, or any other chocolate & peanut butter combo candy bar, you'll love these!
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray.
- Mix sugar and corn syrup in 3 quart sauce pan until mixture boils.
- Remove from heat. Stir in peanut butter; mix well until melted.
- Add Rice Krispies, stirring until all are coated.
- Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt).
- Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly.
- Cool. Lift foil out of pan and cut into squares.
- I have found a pizza cutter works great for cutting them.
Nutrition Facts : Calories 228.1, Fat 9.8, SaturatedFat 3.7, Sodium 90.5, Carbohydrate 35.4, Fiber 1.6, Sugar 21.2, Protein 3.8
PEANUT BUTTER AND CHOCOLATE ICEBOX DESSERT
This is a tasty dessert if you like chocolate and peanut butter. It is from a QUICK COOKING magazine.
Provided by jean1490
Categories Dessert
Time 28m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crushed cookes, sugar and melted margarine.
- Press into an ungreased 13x9x2 inch baking dish.
- Bake at 350 degrees for 6-8 minutes or til golden.
- brown.
- Cool.
- Beat cream cheese and confectioners sugar.
- Fold in 1 cup whipped topping.
- Spread over cooled crust.
- Beat milk and pudding mix on low speed for 2 minutes.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with cookie pieces.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 300.8, Fat 15.8, SaturatedFat 9.2, Cholesterol 22.7, Sodium 379, Carbohydrate 37.4, Fiber 0.7, Sugar 27.9, Protein 3.4
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