Peanutbutterpizza Recipes

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PEANUT BUTTER AND JELLY PIZZA

Provided by Food Network

Time 10m

Yield 1 servings

Number Of Ingredients 6



Peanut Butter and Jelly Pizza image

Steps:

  • SPLIT and toast English muffin. Spread peanut spread on both sides of muffin. Spread or squeeze fruit spread over peanut butter.
  • TOP with banana slices. Drizzle with warmed fudge topping to taste. Sprinkle with coconut, if desired.

1 whole-wheat or multi-grain English muffin
2 tbsps. Jif® Creamy Reduced Fat Peanut Spread
2 tbsps. Smucker's® Strawberry Low Sugar Preserves or Smucker's® Squeeze Strawberry Reduced Sugar Fruit Spread
8 banana slices
Smucker's® Hot Fudge Sugar Free Ice Cream Topping, heated according to package directions
Flaked or shredded coconut (optional)

PEANUT BUTTER PIZZA

Fudge, peanut butter and toasted marshmallows all in one place -- what's not to love? Fun for the kids, sinful for adults! I prefer to use my own peanut butter cookie dough and just measure out the right amount. Cook time includes cookie cooling time.

Provided by Linorama

Categories     Bar Cookie

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 5



Peanut Butter Pizza image

Steps:

  • Cut cookie dough into half inch slices and arrange on greased 12-inch pizza pan.
  • Press together with fingers to make one big cookie, leaving a 1-1/2-inch border all around.
  • Bake at 350°F for 10-12 minutes.
  • Carefully spread peanut butter on hot cookie and leave to cool.
  • Just before serving preheat oven to 400°F.
  • Cover cookie with marshmallows and pop into the oven for 5-8 minutes so the marshmallows toast.
  • Remove and drizzle with hot fudge sauce, then sprinkle with peanuts.
  • Cut into wedges and serve.

Nutrition Facts : Calories 415.7, Fat 22.3, SaturatedFat 4.9, Cholesterol 11.8, Sodium 354, Carbohydrate 48.1, Fiber 2.3, Sugar 15.2, Protein 9.5

1 (15 ounce) package peanut butter cookie dough
1/2 cup creamy peanut butter
3 cups mini marshmallows (more or less)
1/2 cup hot fudge, warmed
1/3 cup dry roasted peanuts, roughly chopped

CHOCOLATE PEANUT BUTTER PIZZA

This is probably the most unusual "pizza" you'll ever see! It's a great dessert for kids, although adults snap it up, too. Everyone loves the chewy crust and the great flavor. Chocolate and peanut butter are a nice combination.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 slices.

Number Of Ingredients 9



Chocolate Peanut Butter Pizza image

Steps:

  • Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.

Nutrition Facts : Calories 220 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 42mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups plus 5 tablespoons all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips

TRIPLE PEANUT PIZZA

The tasty combination of chocolate and peanut butter has been a longtime favorite of mine, and now our son, Blake, enjoys it too. Since most 4-year-olds love pizza, I created this fun fuss-free dessert for his birthday.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-14 slices.

Number Of Ingredients 7



Triple Peanut Pizza image

Steps:

  • Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or until set. , Meanwhile, in a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers.

Nutrition Facts :

1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
1 cup semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups chopped peanut butter cups (about 15 large)

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