Peanutty Chocolate Pudding 3 Food

CHOCOLATE-PEANUT PUDDING

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Add the chocolate chips and stir until completely melted.
• Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the peanuts and garnishing with peanuts on top as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

PEANUT BUTTER CHOCOLATE PUDDING

Steps:

• In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.

PEANUTTY CHOCOLATE DIP WITH DIPPERS

Steps:

• COMBINE milk, pudding and yogurt in medium bowl with an electric mixer on low speed until well combined.
• ADD peanut spread; mix until smooth. Place into a serving bowl; refrigerate. Serve dip with fresh fruit, crackers and/or wafers.

CHOCOLATY PEANUTTY PIE

Steps:

• Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
• Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
• In another bowl, combine pudding mixes with the skim milk.
• Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

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.

SOFT CHOCO-PEANUTTY COOKIES

Steps:

• 1. Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
• 2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
• 3. Add eggs and vanilla; continue beating until mixed thoroughly.
• 4. Add baking soda and pudding mix; continue beating until combined.
• 5. Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
• 6. In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
• 7. Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.
• 8. Place 3" apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.
• 9. Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.

PEANUTTY CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray loaf pan with nonstick cooking spray.
• Combine flour, sugar, baking powder and salt in large bowl.
• Combine bananas, milk, peanut butter, oil and egg in small bowl.
• Add to dry ingredients, mixing just until moistened.
• Stir in 3/4 cup chocolate chips.
• Spoon batter into loaf pan.
• Sprinkle peanuts and remaining 1/4 cup chocolate chips evenly over batter.
• Bake 60 minutes or until tested done.
• Cool in pans 10 minutes.
• Loosen sides of loaf from pan; remove, cool on rack.
• Cool completely before slicing.

PEANUTTY CHOCOLATE PUDDING

Steps:

• In a mixing bowl, combine milk and pudding mix.
• Beat on low speed for 2 minutes.
• Beat in peanut butter until smooth.
• Spoon into desert dishes.
• Top with whipped topping if desired.