Frozen Peanut Butter Treats Food

FROZEN PEANUT BUTTER DESSERT

Steps:

• Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
• Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Spread COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

SKINNY FROZEN PEANUT BUTTER WHIPS

Steps:

• Fold together the peanut butter and 1/2 c. Fat Free whipped topping. Add the remaining Cool Whip in two seperate portions, folding well after each addition.
• Scoop or pipe the mixture using a resealable bag with a small slit, into mini muffin liners.
• Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer for up to 2 months.

FROZEN PEANUT BUTTER TREATS

Steps:

• Mix cool whip and peanut butter together until well blended and smooth.
• Drop into a 12 cup muffin tin lined with foil liners.
• Drizzle chocolate sauce on top of each cup with 1 teaspoons of chocolate sauce.
• Best served cold, so chill in freezer for 30 minutes.

PEANUT BUTTER AND BANANA FROZEN DOG TREAT

Steps:

• In a bowl, mash bananas until completely smooth. Mix in remaining ingredients, and stir until well incorporated.
• Pour mixture into ice cube molds, or small dixie cups and freeze overnight. Store in an air tight container, in freezer.
• Notes.
• Microwave peanut butter briefly, to make it easier to work with.

FROZEN PEANUT-BUTTER AND BANANA BARS

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.
• Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.
• Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.
• To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.
• Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.

WW FROZEN PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
• Top with a drizzle of syrup and freeze
• That's it!

EASY FROZEN PEANUT BUTTER RICE KRISPIE TREAT BARS

Steps:

• Combine first three ingredients and microwave until it melts
• Mix it all together and add in enough cereal to make a slightly wet mixture (I don't know if 2 cups is the right amount. I never measured)
• Press it into a foiled lined 8x8 metal pan.
• Freeze for at least an hour
• Cut into four pieces.