Peanut Butter Cup Dessert Pizza Recipe 455 Food

PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH PIZZA

Steps:

• Preheat oven to 350°F (175°C).
• Place a piece of parchment paper on a 12-inch round pizza pan.
• In a medium bowl, stir peanut butter and sugars together until smooth. Beat in the egg. Then stir in the baking soda, vanilla, and salt.
• Place the cookie dough on parchment paper-lined pizza pan. Get out another piece of parchment paper and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove the top piece of parchment paper.
• Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is okay, as you will be placing it back into the oven.) As the crust is finishing baking, make the peanut butter sauce.
• In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted.
• There will be chunks in the bottom of the pan, this is okay. Set aside to cool slightly.
• Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust.
• Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden.
• Pour peanut butter sauce over marshmallows.
• Pizza can be served immediately. (Best served warm or at room temperature)

PEANUT BUTTER CUPS

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

FROSTED BROWNIE PIZZA

Steps:

• In a small saucepan over low heat, melt the butter, chocolate and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-in. pizza pan. , Bake at 350° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a bowl, beat the sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans.

PEANUT BUTTER DESSERT PIZZA

Steps:

• Combine peanut butter, sugar and egg; blend until smooth.
• Press into a 10-inch pizza pan.
• Prevent dough sticking to fingers by dipping fingers in flour first.
• Bake at 325 for 20 minutes.
• Cool 10 minutes, then sprinkle on chocolate chips, marshmallows and nuts over entire pizza.
• Arrange cherry halves arond the outer edge and in centre of pizza.
• Broil for 1-2 minutes or until marshmallows puff up a little and brown a bit.
• Let stand 20 minutes before cutting into wedges to serve.

PEANUT BUTTER BROOKIE DEEP-DISH DESSERT PIZZA

Steps:

• Heat oven to 350°F. Grease 10-inch springform pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out almost clean. Cool completely on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, 1/2 cup of the powdered sugar, the whipping cream and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base, leaving a 1/2-inch border around the edge. Top with peanut butter cups.
• In small bowl, beat peanut butter, milk and remaining 1/4 cup powdered sugar. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of pizza. Cut into 16 wedges, and serve. Store loosely covered in refrigerator.

PEANUT BUTTER AND JELLY DESSERT PIZZA

Steps:

• Place pizza dough on cookie sheet or in pizza pan.
• Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency.
• Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough.
• Take strawberry preserves and put in a bowl.
• Break preserves up so they are easily spreadable.
• Spread preserves over top of peanut butter.
• Place pizza in oven at 375F for about 8-10 minutes, keeping and eye on it.
• When the crust is golden brown and the jelly is bubbling, the pizza is done.
• Let cool some; cut and serve while still warm.

EASY PEANUT BUTTER CUPS

Steps:

• Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
• Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
• Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

CHOCOLATE PEANUT BUTTER PIZZA

Steps:

• Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.

PAMPERED CHEF STYLE PEANUT BUSTER DESSERT PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Prepare brownie mix according to package directions.
• Line a 15-inch round baking stone with a circle of parchment paper and spread brownie batter on top, leaving a 1 inch border around the edge (parchment is needed to keep batter from running off the stone- don't skip).
• Bake 20-25 minutes or until set, then remove from oven to cool completely.
• Mix together cream cheese, sugar, and peanut butter until creamy.
• Spread over cooled brownie crust, then sprinkle with nuts and chopped candy.
• Layer sliced bananas decoratively over the crust.
• Melt the semi-sweet chocolate and butter together in the microwave for about 1 1/2 minutes, then stir until smooth.
• Drizzle over pizza, slice into squares with a pizza cutter, and serve.