Peanut Butter Parfaits Food

PEANUT BUTTER PARFAITS

Steps:

• In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. , Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.

ELVIS-INSPIRED PEANUT BUTTER "BRUNCH" PARFAIT

Steps:

• Heat 2 3/4 cups of the milk in a large saucepan over medium until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• Preheat the oven to 350 degrees F with a rack set on the middle shelf. Line a baking sheet with parchment paper.
• Place the bacon on a cooling rack set over a baking sheet. Brush both sides of the bacon with the maple syrup. Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20 to 25 minutes. Place on the lined baking sheet and cool completely. The bacon will continue to crisp as it cools. Break each piece of cooled bacon in half.
• Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to soft to medium peaks. Refrigerate until ready to use.
• To assemble, loosen the chilled pudding by whisking it until smooth and creamy. Spoon 1/4 cup of the pudding into the bottom of a 10- to 12-ounce glass. Layer in this order: 1/4 cup crushed waffle cookies, half of a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding and a light sprinkle of additional crushed waffle cookies. Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves.

PEANUT BUTTER CUP PARFAIT (DIABETIC)

Steps:

• Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth.
• Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
• Whisk in 1 cup Cool Whip. Mixture will be quite thick.
• Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
• Add cocoa powder to remaining pudding and mix thoroughly.
• Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
• Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
• Sprinkle half of chopped nuts on top of each.
• Cover with plastic wrap and refrigerate at least 1 hour.
• Serve.

PEANUT CHOCOLATE PARFAIT DESSERT

Steps:

• Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
• In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
• Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.

PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH

Steps:

• Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
• To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
• Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.

JELL-O CHOCOLATE-PEANUT BUTTER PARFAITS

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until blended. Stir in COOL WHIP.
• Spoon half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.

PEANUT BUTTER - CHOCOLATE PUDDING PARFAITS

Steps:

• Beat the peanut butter into the milk in a small bowl.
• Add the pudding mix.
• Beat on low speed of a hand mixer for 2 minutes.
• Fold in 1 cup of whipped topping.
• Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
• Repeat layers, ending with syrup.
• Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
• Chill for about 30 minutes in the fridge.
• Top with chopped peanuts before serving, if desired.

PEANUT BUTTER PARFAIT WITH CHERRY COMPOTE

Steps:

• Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
• To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
• Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
• Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
• To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
• Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.

PEANUT BUTTER & STRAWBERRY PARFAITS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well.
• Spoon about 1/4 cup pudding mixture into each of 6 small jars; top each with 1 Tbsp. each strawberries and COOL WHIP. Repeat layers.
• Refrigerate 1 hour. Sprinkle with nuts before serving.

BETTER-CHOICE CHOCOLATE-PEANUT BUTTER PARFAITS

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.
• Add remaining milk gradually to peanut butter in medium bowl, stirring constantly with whisk until well blended. Stir in COOL WHIP.
• Spoon 1/2 the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.