Peanutbuttercuppie Recipes

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

Steps:

• Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
• Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.

Steps:

• Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
• Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
• Sources:
• Just Born, Inc. 1-800-445-5787 Peeps
• California Candy Company 1-888-226-3979
• Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420
• Burlingame Museum of Pez (650) 347-2301 Memoribilia
• Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868
• Hotlix 1-800-EATWORM
• Top Secret Recipes www.topsecretrecipes.com
• Ferrara Pan Candy (708) 366-0500
• Fannie May Candies (312) 432-3417
• Hershey Foods Corporation (717) 534-7648
• Mars, Inc. (908) 850-2281
• See's Candies Inc. (310) 586-7174

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

Steps:

• Whip the butter & peanut butter until light and fluffy.
• Add the sugar & vanilla, whip until combined.
• Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
• Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
• Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
• Top with the pb mixture, refrigerate.
• Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

Steps:

• In a small bowl, place half of the chocolate chips.
• Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
• Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
• Refrigerate until set.
• In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
• Pour the peanut butter into the tart pan and smooth the surface.
• Melt remaining chocolate and pour over the peanut butter.
• Smooth out the chocolate making sure it covers the entire surface.
• Refrigerate until set, about 1 hour.
• Slice and serve.
• Enjoy!

Steps:

• Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust.
• Bake in a 400°F oven 15 minutes, then lower the temperature to 350°F and continue baking 30 to 35 minutes more.
• The center should still be "wiggly" when removed from the oven, but it will set as the pie cools.
• Allow to cool completely before serving.
• Garnish with chocolate Cool Whip and drizzle of chocolate syrup for a fancier presentation.

Steps:

• Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
• Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
• Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
• Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

Steps:

• Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
• Stir in the Cool Whip until well blended.
• Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
• Take out about 10 minutes before serving for easier slicing. Enjoy!

Steps:

• Mix 22 crushed oreo cookies and butter in medium bowl for crust.
• Press firmly on bottom and sides of 9-inch pie plate.
• To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice.
• Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
• Add peanut butter and milk; beat 2 minutes more or until smooth.
• Fold in whipped topping and 1 3/4 cups chopped cookies.
• Spread into pie crust.
• Sprinkle with remaining chopped cookies and peanuts.
• Refrigerate for 4-6 hours or overnight.