Chocolate Peanut Butter Shake Peanutty Freeze Food

PEANUT BUTTER-CHOCOLATE FREEZE

Steps:

• Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan.
• Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
• Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.

CHOCOLATE PEANUT BUTTER SHAKES

Steps:

• In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.

EASY FREEZY CHOCOLATE PEANUT BUTTER SHAKE

Steps:

• Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
• Top with another dollop of CocoWhip.
• Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
• Sprinkle with chopped, roasted peanuts.
• If you're in a sharing mood, this makes about 2 12-oz shakes!

CHOCOLATE-PEANUT BUTTER MILKSHAKES (AKA PEANUTTY FREEZE)

Steps:

• Place water, peanut butter, dry hot cocoa mix, and ice cream in a blender container. Cover; blend until smooth, about 30 seconds.
• Pour mixture into two tall beverage glasses.
• Garnish with whipped cream or chocolate whipped cream, if desired, and sprinkle the top with the finely chopped peanuts.

CHOCOLATE-PEANUT BUTTER SHAKE

Steps:

• Combine all ingredients in blender. Cover and blend until smooth.
• Pour into 2 small glasses.
• Serve immediately.

CHOCOLATE-PEANUT BUTTER SHAKE

Steps:

• Add the ice cream, chocolate syrup, milk and peanut butter to a blender, cover, and quickly pulse on low to combine. Continue pulsing until you see a whirlpool form-that's when you know it's done. Pour or spoon the shake into two tall glasses. Top with any garnish you'd like-cherries, whipped cream, shaved chocolate, Lipitor, whatever you damned well please. It's your party. Own it! Serve with straws and spoons.
• Warm the milk and cream in a medium saucepan over medium heat, stirring frequently, until the mixture begins to steam. Add the sugar and stir until completely dissolved.
• Meanwhile, warm the chocolate in a microwave for about 30 seconds to melt it. Add the chocolate to the saucepan and stir for about 3 minutes, until thoroughly combined. Whisk in the cocoa powder and salt until dissolved. Then reduce the heat and cook at a low temperature, stirring, for 2 to 3 minutes. Remove from the heat and stir in the Grand Marnier, if using.
• Transfer the mixture to a 1-quart container, cover, and refrigerate for at least 6 hours. The chilled mixture will be quite thick, so give it a good whisk before pouring it into your ice cream maker. Freeze according to the manufacturer's instructions. When it is finished, transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Makes 1 quart

SMART-CHOICE PEANUT BUTTER-CHOCOLATE FREEZE

Steps:

• Combine wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup crumb mixture for later use; press remaining crumb mixture onto bottom of 13x9-inch pan.
• Beat Neufchatel and remaining peanut butter in large bowl with mixer until blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
• Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture.
• Freeze 2 hrs. or until firm.

CHOCOLATE PEANUT BUTTER SHAKE RECIPE BY TASTY

Steps:

• Combine the banana, peanut butter, spiced rum, and chocolate ice cream in a blender. Blend until smooth.
• Top with whipped cream and chopped peanuts.
• Enjoy!