Chocolate Peanut Freeze Food

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PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES



Peanut Butter-Chocolate No-Bake Cookies image

What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 60 cookies

Number Of Ingredients 8

2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt

Steps:

  • Line a baking sheet with wax paper or parchment.
  • Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
  • Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE



Frozen Peanut Butter and Chocolate Terrine image

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

15 Nutter Butter cookies, crushed (about 2 cups), divided
1 carton (16 ounces) mascarpone cheese
1 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 medium banana, sliced
1 cup semisweet chocolate chips, melted and cooled slightly
1 tablespoon baking cocoa
1 cup chunky peanut butter

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 CLUSTERS



Chocolate Peanut Clusters image

There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 dozen.

Number Of Ingredients 4

2 pounds white candy coating, coarsely chopped
1 package (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
5 cups salted dry roasted peanuts

Steps:

  • In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Nutrition Facts :

CHOCOLATE-PEANUT BUTTER MILKSHAKES (AKA PEANUTTY FREEZE)



Chocolate-Peanut Butter Milkshakes (Aka Peanutty Freeze) image

My husband and I, while we were still dating, used to meet at our local Red Robin after work for our midweek dates. His favorite drink during the sumemr was the Peanutty Freeze. It's basically just a chocolate and peanut butter milkshake. My husband was really disappointed when Red Robin changed their menu many years ago, eliminating the Peanutty Freeze altogether. My husband has missed this milkshake ever since. So I went on a search for the recipe so he would be able to have his favorite milkshake now and then at home. After much begging, I eventually came upon this recipe for the Red Robin Peanutty Freeze (chocolate peanut butter milkshake).

Provided by Northwestgal

Categories     Shakes

Time 5m

Yield 2 milkshakes, 2 serving(s)

Number Of Ingredients 5

1/4 cup water
2 tablespoons creamy peanut butter
1 1/4 ounces chocolate supreme premium hot cocoa mix
1 cup vanilla ice cream
1 tablespoon finely chopped peanuts, if desired

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.

Nutrition Facts : Calories 326.6, Fat 18.2, SaturatedFat 6.9, Cholesterol 29, Sodium 217.9, Carbohydrate 34.4, Fiber 2.5, Sugar 27.4, Protein 8.7

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