Chocolate Peanut Butter Dreams Food

CHOCOLATE PEANUT BUTTER DREAM BARS

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.

CHOCOLATE-PEANUT BUTTER DREAM BARS

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.

CHOCOLATE PEANUT BUTTER DREAM COOKIES

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.

CHOCOLATE-PEANUT BUTTER DREAM BARS

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.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

DREAMY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
• Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
• Then spoon peanut butter on top and use a knife to swirl it around.
• Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
• Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!