Time 58m Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched. Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken. Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside. Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine. Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding. Loosely cover and refrigerate the remaining whipped cream. Make Double Chocolate Pudding as directed through the addition of the chocolate, butter, and vanilla. Allow the pudding to cool for about 15 minutes. Then stir again thoroughly and spread evenly on top of the chilled peanut butter layer. Cover the pudding with plastic wrap, pressing the wrap directly onto the top surface of the pudding. Refrigerate for at least 2 hours. Before serving, remove the plastic wrap and spread the reserved whipped cream over the top of the chilled pudding. Sprinkle with chopped chocolate and peanuts for garnish.
Time 2h40m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.
Number Of Ingredients 13 Steps:
Mix together crust and press into a greased 9 x 13 inch pan. Mix together the second layer and spoon over the crust with a wet spoon. Mix together the third layer and pour over second layer. Top with cool whip and garnish with the chopped peanut butter cups.
Time 40m Yield about 60 cookies Number Of Ingredients 8 Steps:
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Time 30m Yield 15 serving(s) Number Of Ingredients 10 Steps:
Combine first 3 ingredients; press into a 13-x 9-inch pan. Bake at 375 degrees for 15 minutes; cool. Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended. Spread over prepared crust, and chill. Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer, and chill. For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Time 1h Yield 10 Number Of Ingredients 8 Steps:
In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
Time 55m Yield about 5 dozen. Number Of Ingredients 22 Steps:
In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners’ sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Time 45m Yield 12-15 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the cake mix, butter, milk and egg until well blended. Stir in 3/4 cup of peanuts. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the cream cheese, peanut butter, confectioners’ sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts., In a microwave melt chocolate chips and butter; stir until smooth. Stir in vanilla until smooth; drizzle over the dessert. Refrigerate for 2-3 hours before serving.
More about “peanut butter chocolate delight recipes”
Time 3h20m Yield 12-15 serving(s) Number Of Ingredients 14 Steps:
In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 cup of peanuts. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts. In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over the dessert. Refrigeratr for 2-3 hours before cutting.
