Decadent Peanut Butter Hot Chocolate Food

DECADENT PEANUT BUTTER PIE

Steps:

• 1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined.
• 2. Gently mix in 3 cups whipped topping until thoroughly combined.
• 3. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• 4. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag.
• 5. Microwave remaining topping, on HIGH , for 1 minute. Stir.
• 6. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set.
• 7. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• 8. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping.
• 9. Refrigerate until ready to serve

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

DECADENT HOT CHOCOLATE

Steps:

• Pour the milk into a heavy bottomed deep small saucepan.
• Dissolve the sugar in the water and add to the milk.
• Add the chocolate and whisk over gentle medium heat until the chocolate is melted and the milk is hot but not boiling.Be careful because you don't want to burn the chocolate.
• Remove from heat and with a stick blender froth the milk. (This is why you need a deep pot!).
• This will give the milk a smooth texture and prevent a skin forming.
• Pour into small cups or mugs and top with whipped cream for a truly decadent chocolate 'fix' :).

COPYCAT SHAKE SHACK SALTED PEANUT BUTTER HOT CHOCOLATE

Steps:

• In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes.
• Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.

DECADENT CHOCOLATE-PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Combine crackers, melted butter, and 2 tablespoons of sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl, beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
• In saucepan, stir chocolate pieces over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
• Bake for 45 minutes or until top is set when lightly shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Use small sharp knife to loosen crust from sides; cool 30 minutes. Remove sides of pan; cool completely on rack. Cover; chill 4 hour. Let stand at room temperature 15 minutes before serving. If desired, sprinkle with peanuts.

DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE

Steps:

• Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
• Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
• Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
• Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
• Blend the cream cheese until it's creamy.
• Gradually add the sugar.
• Add eggs, one at a time, and only blend until each egg is incorporated.
• Add the sour cream, whipping cream and vanilla.
• Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
• Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
• Pour the peanut butter batter over the chocolate layer and spread evenly.
• Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
• Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
• Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
• Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.