CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE-PEANUT BUTTER DREAM BARS
Make and share this Chocolate-Peanut Butter Dream Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 1h12m
Yield 25 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F
- Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
- In small bowl, combine graham cracker crumbs and granulated sugar.
- Mix in melted butter.
- Press crumb mixture into prepared pan.
- Bake until golden, about 5 to 7 minutes.
- Cool on wire rack.
- Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs).
- Fold in chopped nuts.
- Pour batter into crust-lined pan.
- Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes.
- Cool completely in pan on a wire rack.
- With electric mixer in medium bowl, beat cream cheese until smooth.
- Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy).
- Add milk; beat lightly to loosen mixture.
- In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture.
- Spread mousse evenly over cooled brownie.
- Refrigerate 1 hour.
- Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling.
- Remove from heat; add corn syrup and chocolate chips.
- Cover and let stand 5 minutes.
- Stir until smooth.
- Pour glaze over chilled mousse and spread to cover completely.
- Return to refrigerator for at least 1 hour.
- Run a small knife around inside of pan and lift out brownie.
- Heat knife under hot running water and trim edges.
- Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide.
- Cut each strip into 5 pieces about 1-1/2 inches square.
- Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.
Nutrition Facts : Calories 315.3, Fat 21.7, SaturatedFat 8.2, Cholesterol 53.9, Sodium 171.6, Carbohydrate 28.6, Fiber 1, Sugar 7.9, Protein 5.1
PEANUT BUTTER DREAMS
These are different than the usual peanut butter balls in that they use cream cheese, white chocolate and peanut praline (recipe included). This recipe comes from my local newspaper and I haven't tried it, but I didn't want to lose it! Use a good quality white chocolate.
Provided by Cookin-jo
Categories < 60 Mins
Time 40m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 ounces of the white chocolate in a double boiler over barely simmering water.
- In mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth.
- Refrigerate until firm enough to roll with your hands into balls.
- Melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat.
- Place on racks to firm.
- For praline:.
- Place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour.
- Mix in peanuts and pour onto a greased rimmed cookie sheet.
- Let harden and cool, then chop in food processor until quite fine but not powdered.
- Preparation and cook times are a guess.
Nutrition Facts : Calories 218.1, Fat 14.3, SaturatedFat 5.8, Cholesterol 11.9, Sodium 71.8, Carbohydrate 20.7, Fiber 0.8, Sugar 18.4, Protein 3.8
CHOCOLATE PEANUT BUTTER DREAM COOKIES
YUM, you can't go wrong with Chocolate and peanut butter!! Note: When I first made these cookies I added 1/4 cup more of flour. The dough looked like it would spread all over the pan.
Provided by Nikki Kate
Categories Drop Cookies
Time 30m
Yield 4 dozen, 2 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 325°F
- COMBINE flour, cocoa, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in 1 cup morsels and peanuts.
- Drop by well-rounded teaspoon onto ungreased baking sheets. Press down slightly. Top with remaining morsels.
- BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PEANUT BUTTER DREAMS
These remind me of the Girl Scout peanut butter sandwich cookies--they're wonderful and "healthy" too with the oat flour! This recipe comes from an old Quaker Oats recipe booklet that I've had for over 15 years.
Provided by Leslie in Texas
Categories Drop Cookies
Time 35m
Yield 54 cookies
Number Of Ingredients 10
Steps:
- Ground oat flour: Place 1 to 1 1/2 cups oatmeal (quick or old-fashioned) in blender or food processor.
- Blend or process for about 60 seconds.
- Makes about 1 cup oat flour.
- Beat together butter, peanut butter and sugars.
- Blend in eggs and vanilla.
- Add combined dry ingredients: mix well.
- Stir in peanuts.
- Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a fork dipped in sugar to form a crisscross pattern.
- Bake in a preheated oven (350°) for about 10 minutes or until edges are golden brown.
Nutrition Facts : Calories 119.2, Fat 7.9, SaturatedFat 1.9, Cholesterol 7.8, Sodium 84.5, Carbohydrate 10.7, Fiber 1, Sugar 6.5, Protein 2.8
CHOCOLATE PEANUT BUTTER DREAM BARS
This recipe is from Cooking Thin TV show on lifetime and its a low fat version of a decedant dessert.
Provided by couponmommy123
Categories Bar Cookie
Time 30m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
- 2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.
- 3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
- 4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.
Nutrition Facts : Calories 135.2, Fat 7.4, SaturatedFat 4.1, Cholesterol 14.6, Sodium 202.9, Carbohydrate 15.6, Fiber 0.9, Sugar 8.6, Protein 2
CHOCOLATE PEANUT BUTTER DREAM BARS (COOKIE MIX)
Source: Betty Crocker "Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge." The cook time doesn't include cooling or refrigeration time.
Provided by Mom2Rose
Categories Bar Cookie
Time 25m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- In large bowl, stir cookie base ingredients until soft dough forms.
- Spread dough in bottom of ungreased 13x9-inch pan.
- Bake 12 to 15 minutes or just until set.
- Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth.
- Fold in whipped topping and candies.
- Spread over cooled cookie base.
- In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth.
- Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling.
- Drizzle mixture over filling.
- Drizzle with melted chocolate.
- Sprinkle with peanuts.
- Refrigerate about 1 hour or until set.
- For bars, cut into 6 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 205.9, Fat 15.9, SaturatedFat 6.4, Cholesterol 20.2, Sodium 80.4, Carbohydrate 13.4, Fiber 1, Sugar 10.8, Protein 4.4
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