Chocolate And Peanut Butter Ribbon Dessert Food

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT

Steps:

• Crush 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
• Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT

Steps:

• Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan.
• Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups cool whip.
• Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside.
• Spoon 1/2 of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm.
• Invert onto plate. Remove foil and then reinvert onto serving platter so that crumb layer is on the bottom.
• Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT

Steps:

• CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
• FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipped topping and cookies.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• 1. Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.
• 2. In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.) Melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.
• 3. Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.

CHOCOLATE PEANUT BUTTER DESSERT

Steps:

• Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
• Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
• Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

RIBBON FANTASY FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

CHOCOLATE & PEANUT BUTTER RIBBON DESSERT

Steps:

• 1. CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• 2. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
• 3. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE

Steps:

• To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
• Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
• In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.