anybody have good recipes for desserts with chocolate/peanut butter combination (my favorite!!!)???

Question

i`m looking for some new recipes to try, also some years ago i made a chocolate/peanut butter dessert, some of the ingredients included chocolate pudding, brownie chunks, cool whip, & reese`s peanut butter cups, & it was made in a large trifle bowl, but i don`t remember the full list of ingredients...can anyone help??? that was a heavenly dessert!!!

Answer 1

Here it is:

Reese's Trifle

1- 9 x 13 size package of Brownie Mix, prepared and baked according to directions on box
20 peanut butter cups (can use less)
Large box vanilla instant pudding mix
2- 2/3 c cold milk
½ c creamy peanut butter
2 c frozen whipped topping, thawed


Cut cooled brownies into one inch squares, set aside. Coarsely chop the peanut butter cups and set aside.

In a large mixing bowl, combine pudding mix with milk and beat on low with an electric mixer for two minutes or
until thickened. Add peanut butter; beat until smooth. Gently fold in half of the whipped cream.

Place half of the brownies in the bottom of a 3 quart glass bowl or trifle dish. Top with half the pudding and half of
the chopped candy; Repeat. Top with remaining whipped cream.

Refrigerate for at least two hours before serving.

Answer 2

These are like Reese's Peanut Butter Cups

Peanut Butter Squares

Ingredients
For the base:

quarter cup brown sugar
1 and three quarter cups powdered sugar
half stick unsalted butter
three quarters cup smooth peanut butter

for the topping:
7oz milk chocolate
3oz semi-sweet chocolate
1 tablespoon unsalted butter

1 x 9 inch square brownie tin, lined, preferably, with Silpat

Method
Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich.

Makes approximately 48.

Answer 3

Hot Fudge Ice Cream Bar Dessert
INGREDIENTS
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts
DIRECTIONS
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Answer 4

Super easy and super yummy. different twist on a classic dessert favorite.

Rice Crispy Peanut Butter chocolate log
1 10ounce pack marshmallows
1/4 cup butter or margarine
1/4 cup creamy peanut butter
6 cups rice krispies
about one bag melted chocolate morsels

In a large pan melt the butter then add in the peanut butter and marshmallows heat and stir until smooth.

Add in rice krispies mix until cereal is coated.

Press onto a flat baking sheet lined with waxed paper.
Until about 1/2 inch thick

Then pour on melted chocolate to cover surface.
Roll up the edge of waxed paper and keep rolling to form a log.
Wrap the roll in the waxed paper seam side down and chill for at least one hour.
slice and serve

Answer 5

Both of Mrs. Sexy's sound really good. There is a recipe my bf makes that he loves, don't know things exactly but-

You get an oreo crust (premade), and then you combine like half a jar of peanut butter and a package of cream cheese and a tub of whipped topping. Then you freeze it and coat it with that chocolate shell stuff.

That might not be it exactly but it's close!

Answer 6

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 7

I have a great website you can go to to get some great recipes allrecipes.com they have tons there and they are always great I have tried many from there, hope this helps :O}

Answer 8

there are tons lol have fun

Answer 9

not sure about the one you're looking for (i'll keep searching) but i found this one that sounds divine!

The Ultimate Peanut Butter Pie


Gingersnap Cookie Crust
1¼ cups fine gingersnap cookie crumbs
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons granulated sugar
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ cup (½ stick) unsalted butter, melted

Chocolate Ganache
½ cup heavy cream
4 ounces bittersweet chocolate, chopped


Peanut Butter Streusel 1½ tablespoons confectioners' sugar
2½ tablespoons creamy peanut butter
2 tablespoons finely chopped unsalted roasted peanuts
1 ounce finely chopped bittersweet chocolate

Peanut Butter Filling 1¼ cups confectioners' sugar
1¼ cups creamy peanut butter
8 ounces cream cheese, softened
2 teaspoons ground ginger
2 teaspoons pure vanilla extract
1 1/3 cups chilled heavy cream, whipped to stiff peaks

Peanut Butter Glaze/Garnish 3 tablespoons heavy cream
2 ounces white chocolate, chopped
3 tablespoons creamy peanut butter
¼ teaspoon pure vanilla extract
1 ounce shaved bittersweet chocolate
unsalted roasted peanut halves

Crust
Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8-10 minutes until crust firms up and is set. Cool on wire rack.

Ganache
Combine cream and chocolate in glass measure or bowl. Microwave on HIGH 1 to 1½ minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel.

Streusel
Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes.

Filling
Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard.

Glaze and Garnish
Combine cream and white chocolate in 2-cup glass measure. Microwave on HIGH for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.

Makes 16-18 servings.

OMG, THEN THERE'S THIS ONE!!!!!!!!!

Peanut Butter Pudding Cake


1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 package (8 oz.) cream cheese
1 cup confectioner's sugar
1 container (4.5 oz.) frozen whipped topping
1 package (3 oz.) instant vanilla pudding
1 package (3 oz.) instant chocolate pudding
2 3/4 cups milk
1 container (9 oz.) frozen whipped topping
1 ounce chocolate, grated

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours. Makes 12 servings.