Peanut Butter Chocolate Heaven Food

PEANUT BUTTER HEAVEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs, one at a time, then stir in the 3/4 cup peanut butter. Combine the oats, flour and baking soda; stir into the creamed mixture until well blended. Press the dough evenly into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, until firm. In the microwave or over a double boiler, melt chocolate chips and 1/2 cup peanut butter together, stirring frequently until smooth. Spread over cooled bars and allow to set up before cutting into squares.

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.

PEANUT BUTTER CHOCOLATE DESSERT

Steps:

• Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
• Pour crumbs into a bowl; add butter and toss to coat.
• Press crumb mixture into the bottom of an ungreased 9-inch square dish.
• In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
• Fold in half of the Cool Whip.
• Spread over crust.
• Sprinkle with chopped peanut butter cups.
• In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
• Fold in the rest of the Cool whip.
• Spread over the peanut butter cups.
• Crush the remaining cookies and sprinkle over the top.
• Cover and chill for at least 3 hours.

HEAVEN IN A BOWL (PEANUT BUTTER BROWNIE TRIFLE)

Steps:

• Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.