CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Nutrition Facts : Calories 568 calories, Fat 39g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE-PEANUT BUTTER TERRINE WITH SUGARED PEANUTS
Provided by Emily Luchetti
Yield Serves 8
Number Of Ingredients 15
Steps:
- To make the terrine:
- Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
- In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
- Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
- In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
- To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
- To make the chocolate glaze:
- In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
- Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
- While the glaze is setting, make the sugared peanuts:
- Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
- Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
- To serve:
- Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.
CHOCOLATE PEANUT BUTTER PEANUTS
Provided by Food Network
Time 25m
Yield about 4 servings
Number Of Ingredients 5
Steps:
- In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
- In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.
CHOCOLATE PEANUT BUTTER TERRINE
Make and share this Chocolate Peanut Butter Terrine recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the chocolate peanut butter mousse--------------------.
- Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
- Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
- Place the pan in the freezer.
- Fill a medium saucepan one-third of the way with water and bring to a simmer.
- Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
- When melted, set the chocolate mixture aside, keeping it warm.
- In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
- While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
- Remove the bowl from the mixer stand and place over a pot of hot water.
- (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
- Remove the bowl from the heat and whisk the mixture until it is room temperature.
- Using a large rubber spatula, gently fold in the reserved chocolate mixture.
- In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
- Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
- Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
- Smooth the top with the rubber spatula.
- Tap the pan on the counter to eliminate any air bubbles.
- Cover the top of the terrine with the plastic wrap overhang.
- Refrigerate for at least four hours until set.
- Unmold the terrine------------------------.
- Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
- Invert the terrine onto a rack set on top of a cookie sheet.
- Remove the plastic wrap from the terrine.
- Glaze the terrine------------------.
- Melt the chocolate and butter.
- Whisk in the corn syrup.
- Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
- Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
- Refrigerate until set, about 15 minutes.
- To serve--------------------.
- Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
- Place 3 pieces of terrine on each dessert plate.
- Sprinkle with toasted peanuts over the top and sides of the terrine.
- Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 576, Fat 54, SaturatedFat 29.7, Cholesterol 280.8, Sodium 112.2, Carbohydrate 19.5, Fiber 1, Sugar 12, Protein 7.4
CHOCOLATE & PEANUT BUTTER PAVLOVA
Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
- Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
- Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
- Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
- For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
- To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE PEANUT TORTE
A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.
Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
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