BROILED PEANUT BUTTER DOUBLE-DECKER DELIGHT
This recipe is a variation on a sandwich that my Dad used to make for me and my sisters when we were kids. My daughter Sheriden and I added the third piece of bread to make it a club sandwich, and then we toasted that third (middle) slice so that it would be crispy like the 2 outside pieces.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Preheat oven or toaster oven to broil or highest setting.
- Toast 1 slice of bread in toaster until golden brown. Spread half of the peanut butter on 1 of the untoasted slices of bread. Place the banana slices on top of the peanut butter. Drizzle the honey evenly over the bananas. Place the toasted slice of bread on top. Spread the other half of the peanut butter on top of the toasted slice. Sprinkle the chocolate morsels evenly over the peanut butter. Sprinkle the brown sugar evenly over the chocolate chips. Top with the remaining untoasted slice of bread. Place the sandwich on a cookie sheet. Place under the broiler (or in the toaster oven) and toast until golden brown. Carefully flip the sandwich over with a spatula and toast the other side until golden brown. Remove from the oven and immediately spread the butter evenly over the top of the sandwich. Cut in half and serve immediately with a cold glass of milk.
PEANUT BUTTER DELIGHT
Just got this out of the lastes Taste of Home and they'really yummy. Taste like a Peanut Butter Cup.
Provided by Diane Hathaway
Categories Drop Cookies
Time 5h55m
Yield 4 doz
Number Of Ingredients 20
Steps:
- Cream butter, peanut butter, 1 c sugar and brown sugar.
- Add eggs one at a time, beating well after each addition.
- Combine flour, soda and salt, gradually add to creamed mixture.
- Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
- Place 2" apart on ungreased baking sheets.
- Using end of wooden spoon handle make an indentation in center of each cookie.
- In small mixing bowl beat Peanut Butter and cream cheese until smooth.
- Add sugar, egg yolk and vanilla and mix well.
- Spoon about 3/4t of filling into the center of each indentation.
- Bake at 350 for 12-15 minutes.
- Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
- Melt chips in microwave and stir until smooth.
- Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
- Refrigerate until set.
- For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
- Gradually add water, whisk until smooth.
- Stir in vanilla.
- Drizzle over cookies, chill until set.
- Store in air tight container, keep in refrigerator.
Nutrition Facts : Calories 2160.2, Fat 104.7, SaturatedFat 40.1, Cholesterol 256.9, Sodium 1167.1, Carbohydrate 286.1, Fiber 9.7, Sugar 200.2, Protein 35
SUGAR FREE PEANUT BUTTER DELIGHT (SOUTH BEACH DIET FRIENDLY)
Make and share this Sugar Free Peanut Butter Delight (South Beach Diet Friendly) recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 5m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 4
Steps:
- Blend.
- Chill.
- Serve.
PEANUT BUTTER DELIGHT CAKE (FOR DOGS)
Make and share this Peanut Butter Delight Cake (For Dogs) recipe from Food.com.
Provided by puppyloveing
Categories Dessert
Time 55m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.
- Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.
Nutrition Facts : Calories 1741.7, Fat 94.5, SaturatedFat 15.7, Cholesterol 211.5, Sodium 1711.4, Carbohydrate 204.2, Fiber 21.8, Sugar 105, Protein 40.3
SMART-CHOICE PEANUT BUTTER-STRIPED DELIGHT
COOL WHIP LITE Whipped Topping and sugar-free instant pudding team up to make this peanut butter dessert a treat the whole family can enjoy.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat Neufchatel, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well.
- Spread Neufchatel mixture over crust. Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over Neufchatel layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PEANUT BUTTER STRIPED DELIGHT
Make and share this Peanut Butter Striped Delight recipe from Food.com.
Provided by Chef.Jules
Categories Dessert
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
- Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
- Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
- Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
- Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
- Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.
Nutrition Facts : Calories 239, Fat 15.5, SaturatedFat 7.8, Cholesterol 35.5, Sodium 270.2, Carbohydrate 22.7, Fiber 0.6, Sugar 15.8, Protein 3.7
PEANUT BUTTER CHOCOLATE DELIGHT
This is a great dessert, kids and adults go wild over it. Although the original recipe calls for whipped topping, I use real whipped cream, LOTS of whipped cream!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients; press into a 13-x 9-inch pan.
- Bake at 375 degrees for 15 minutes; cool.
- Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
- Spread over prepared crust, and chill.
- Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
- Spread over cream cheese layer.
- Spread remaining whipped topping over pudding layer, and chill.
- For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
PEANUT BUTTER DELIGHTS
With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE DELIGHT PEANUT BUTTER COOKIES
It was love at first bit! A co-work made these the other day and they were delicious. The recipe she brought in shows the recipe was created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest.
Provided by Debbwl
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
- In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
- Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
- Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
- Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.
Nutrition Facts : Calories 139.2, Fat 8, SaturatedFat 1.7, Cholesterol 4.5, Sodium 109.8, Carbohydrate 14.8, Fiber 0.7, Sugar 5.1, Protein 3.3
JAPANESE PEANUT BUTTER DELIGHT (MOCHI)
Make and share this Japanese Peanut Butter Delight (Mochi) recipe from Food.com.
Provided by Member 610488
Categories Candy
Time 1h
Yield 40-60 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven: 350 degrees.
- Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
- In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
- Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
- When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.
Nutrition Facts : Calories 124.3, Fat 3.8, SaturatedFat 0.9, Cholesterol 1.3, Sodium 43.3, Carbohydrate 20.8, Fiber 0.7, Sugar 10.6, Protein 2.6
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