PEANUT BUTTER TRIFLE
This is something I put together on the fly. It tastes just like a peanut butter cup so if you love Reese's® you are going to love this dessert. You can even make this pretty low fat using sugar-free pudding and fat-free cool whip.
Provided by Tenny Sharp
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 6h30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.
- Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.
- Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 62.1 g, Cholesterol 7.3 mg, Fat 27.2 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 11.4 g, Sodium 619.1 mg, Sugar 40 g
CHOCOLATE PEANUT BUTTER TRUFFLE PIE
Make and share this Chocolate Peanut Butter Truffle Pie recipe from Food.com.
Provided by Pinay0618
Categories Pie
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
- Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
- In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 608.2, Fat 45.2, SaturatedFat 19.4, Cholesterol 61.6, Sodium 346.2, Carbohydrate 46.1, Fiber 3.6, Sugar 23.5, Protein 10.6
CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
PEANUT BUTTER TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 40 truffles
Number Of Ingredients 13
Steps:
- Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
- Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.
PEANUT BUTTER TRUFFLE BROWNIES
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g
PEANUT BUTTER TRUFFLE TART
This was the $10,000 winner in the "Weekends Made Special" category. It was submitted by Laura Stensberg from Marshfield, Wi. for the Bake-Off 42(Orlando, 2006). She also won a GE Profile "Oven with Convection". Cooling time at least 2 hours or longer.
Provided by Manami
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- In large bowl, break up cookie dough.
- Stir or knead in crushed granola bars until well mixed.
- Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan.
- Bake 12-17 minutes or until light golden brown.
- With back of spoon, press down crust on bottom and sides; bake 3-5 minutes longer or until golden brown.
- Press down crust again with spoon.
- Cool 3 minutes.
- Meanwhile, in large microwavable, bowl, microwave chocolate chips and whipping cream on HIGH 1 minute.
- Stir; microwave 1-2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until chocolate is completely melted and smooth.
- In small microwavable bowl, microwave peanut butter on HIGH 1 minute or until melted; stir.
- Spread warm peanut butter in bottom of crust.
- Pour chocolate mixture over peanut butter mixture.
- Sprinkle peanuts evenly over top.
- Refrigerate at least 2 hours or until serving time.
- For easier cutting, let tart stand at room temperature 15 minute before serving.
- Store in refrigerator.
- Enjoy!
- NOTE:* To crush granola bars easily, do not unwrap; use rolling pin to crush bars.
Nutrition Facts : Calories 296.1, Fat 21.1, SaturatedFat 7.4, Cholesterol 29, Sodium 172.8, Carbohydrate 23.7, Fiber 1.7, Sugar 4.7, Protein 5.9
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PEANUT BUTTER TRUFFLE TART RECIPE - PILLSBURY.COM
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3.5/5 (12)Category DessertServings 16Total Time 3 hrs
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. In 10-inch tart pan with removable bottom or 13x9-inch pan, press dough in bottom and up side. Bake 12 to 17 minutes or until light golden brown.
- With back of spoon, press down crust on bottom and side; bake 3 to 5 minutes longer or until deep golden brown. Press down crust again with spoon. Cool 3 minutes.
- Meanwhile, in large microwavable bowl, microwave chocolate chips and whipping cream on High 1 minute. Stir; microwave 1 to 2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until completely melted and smooth. In small microwavable bowl, microwave peanut butter on High 1 minute or until melted; stir.
- Spread warm peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Sprinkle peanuts evenly over top. Refrigerate at least 2 hours or until serving time. For easier cutting, let tart stand at room temperature 15 minutes before serving. Store in refrigerator.
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