NATIONAL PEANUT BUTTER DAY!

 

NATIONAL PEANUT BUTTER DAY!

see our collection of PEANUT BUTTER DESSERT RECIPES

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No Bake Peanut Butter Chocolate Cream Pi

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No Bake Peanut Butter Chocolate Cream Pie

Yields: one  9″pie

INGREDIENTS:

25 Oreo Cookies

6 tablespoons butter, melted

1 (14 ounce) can sweetened condensed milk, divided

4 ounces semi-sweet baking chocolate

3 teaspoons vanilla extract , divided

1/2 cup peanut butter (I use Skippy Naturals)

2 cups heavy whipping cream, cold

3 tablespoons powdered sugar

8a

Directions:

  1. Crush your Oreo cookies in a plastic bag with a rolling pin or in a food processsor. Mix the crumbs and melted butter with a fork in a medium sized bowl. Press into a 9” pie plate and chill until ready to fill.
  2. Melt the baking chocolate in a medium sized bowl according to package directions for melting. Typically, chocolate will take about 1-2 minutes on high power, but make sure you stir every 30 seconds.
  3. Stir 1/2 of the can of sweetened condensed milk (about 5 ounces volume) into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir it occasionally so it doesn’t turn into fudge.
  4. Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla. Stir until smooth.
  5. Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it’s mixing.
  6. Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don’t break the cream. Spread in the bottom of the prepared crust.
  7. Stir up the chocolate mixture until it’s smooth. Fold in 1 cup of whipped cream carefully so you don’t break the cream. Spread on top of peanut butter layer.
  8. Top with remaining whipped cream and chocolate shavings. (Chocolate shavings can be made by using a potato peeler on an ounce of chocolate.)
  9. Chill for at least 4 hours or overnight before cutting. Store loosely covered in the refrigerator and eat within 3 days.

source : crazyforcrust

 

 

No Bake Peanut Butter Cheesecake

 

6

No Bake Peanut Butter Cheesecake with Nutter Butter Crust

Yields: one  9″pie

INGREDIENTS:

Crust:

  • 24 Nutter Butter Cookies, finely crushed (about 3 cups) or a similar amount of any peanut butter sandwich cookie
  • 6 tablespoons unsalted butter, melted

Cheesecake:

  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup creamy peanut butter (Skippy Naturals is what I use)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 container (8 ounces) Cool Whip (fat-free, regular, or light), thawed

Topping (all optional):

  • 1/2 recipe chocolate whipped cream
  • 1/4 cup hot fudge, warmed
  • 1/4 cup peanut butter, warmed
  • Chopped Peanuts
  • Mini Nutter Butters

6a

Directions:

  1. Make the Crust: In a medium sized bowl using a fork, stir together the crushed cookies and the melted butter. Press into the bottom and about 1/2” up the sides of a 9” or 9 1/2” springform pan. Chill until ready to fill.
  2. Make the filling: beat the cream cheese in a large bowl with a hand mixer until smooth, about 30 seconds. Mix in sweetened condensed milk and peanut butter, blend until smooth. Mix in vanilla, and lemon juice. Fold in Cool Whip.
  3. Spread filling in prepared pan. Cover with plastic wrap and freeze for at least 4 hours.
  4. Before serving: remove from freezer and remove plastic wrap and springform pan ring. You may need to loosen the sides with a butter knife before removing the ring so the cheesecake doesn’t tear. Depending on how long it’s been in the freezer, you want to let it sit at room temperature for 5-10 minutes so it’s not too hard to cut.
  5. To decorate: place hot fudge and peanut butter in separate ziploc sandwich bags. Cut off the tips of the bags and pipe onto the top of the cheesecake. Pipe whipped cream around the edges (or use more Cool Whip), place Mini Nutter Butters around the edges, and sprinkle with peanuts.
  6. Cake can be decorated and then re-frozen, if desired.
  7. This cheesecake also tastes great refrigerated (that is, not frozen). So you can totally skip the freezing part and eat it just as a no-bake cheesecake!

Notes:

You can substitute fresh whipped cream for the Cool Whip. Use 1 cup of heavy whipping cream and beat until stiff peaks form. This has not been tested, but I believe it will work.

source : crazyforcrust

 

Peanut Butter Cookie

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Peanut Butter Cookie

Yield :12 brownie bites

INGREDIENTS:

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup peanut butter. I used chunky
3/4 cup white sugar
1/2 cup firmly packed light brown sugar
1 egg, room temperature
1 tablespoon milk (I used half-and-half)
1 teaspoon vanilla extract

DIRECTIONS:

Set aside a small bowl with 1/4 cup white sugar, for sprinkling.

Preheat oven to 350 F, no need to grease cookie sheet. I lined pan with wax paper.

Add all dry ingredients, mix as you go. Add remaining ingredients. I use my hands to mix the dough well, I prefer hands versus a mixer.

Form 1″ balls of dough, then roll in the white sugar, then place on cookie sheet. Bake 8-10 min, or until the cookie is slightly firm to the touch. Remove from cookie sheet, allow to cool.

 

 

Frozen Oreo Peanut Butter Cake

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Frozen Oreo Peanut Butter Cake

Yield: one 8″ cake

INGREDIENTS:

Oreo Crust

  • 1 package oreos
  • 1/4 cup butter, melted

Peanut Butter Layer

  • 1 cup peanut butter
  • 4 oz cream cheese, softened
  • 1 container cool whip

Oreo Layer

  • 10 oreos, pulsed but not into fine crumbs
  • 8 oz cream cheese, softened
  • 2 cups cool whip

Chocolate Ganache

  • 1 & 1/2 cups chocolate chips, chopped finely
  • 1 cup of heavy cream
  • Powdered sugar, optional

Oreo Buttercream

  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-2.5 cups powdered sugar
  • 2 tbsp oreo crumbs, reserve from the oreo crust

Directions:

Oreo Crust

  1. In a food processor, pulse 1 package of oreos into crumbs. Reserve 2 tbsp of oreo crumbs to make the oreo buttercream. Combine the rest of the oreo crumbs in a bowl with the melted butter. Mix until the oreo crumbs are thick. Press the oreo crumbs into the bottom of an 9 inch round springform pan, making the oreo crust as even as possible. Place the pan in the freezer.

Peanut Butter Layer

  1. In a mixing bowl, combine the peanut butter and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the peanut butter layer on top of the oreo crust, making it as even and smooth as possible. Place the pan in the freezer.

Oreo Layer

  1. In a mixing bowl, combine the roughly pulsed oreos (not crumbs) and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the oreo layer on top of the peanut butter layer, making it as even and smooth as possible. Cover the pan in plastic wrap and return to the freezer for at least 3-4 hours, or overnight.

Chocolate Ganache

  1. Chop the chocolate chips into fine pieces. Place them in a heat proof bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Pour the heavy cream over the chopped chocolate. Allow it to set for a few minutes. Then gently stir until smooth. If the chocolate seems too runny, allow it to sit at room temperature for a few minutes, this will help it thicken up. If it continues to be too runny, whisk in 1 tbsp of powdered sugar at a time until you have the right consistency.

Oreo Buttercream

  1. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the 2 tbsp of reserved oreo crumbs.
  2. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
  3. Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny. I used a piping bag fit with a wilton 2D tip.

To assemble

  1. Remove the cake from the freezer. As this time, remove the sides of the springform pan. Place the cake on a cake stand. Allow the cake to stand at room temperature for 10 minutes.
  2. Pour the chocolate ganache on top of the cake, spreading it evenly around the top of the cake with a spatula and allow it to drizzle down the sides.
  3. Pipe dollops of oreo buttercream around the edges of the cake.
  4. Place oreos in some of the dollops of buttercream if you desire.
  5. Leftover cake should be wrapped in plastic wrap and stored in the freezer for up to 2 days.

source : thefirstyearblog

Caramelized Banana Peanut Butter Blender Ice Cream

Banana peanut butter Ice Cream2

CARAMELIZED BANANA PEANUT BUTTER BLENDER ICE CREAM

Prep time: 10 mins
Cooking time: 5 mins

INGREDIENTS:

1 tablespoon coconut oil

3 medium ripe bananas, sliced in half lengthwise

2 tablespoons peanut butter

¼ cup plain, unsweetened almond milk

Banana peanut butter Ice Cream

DIRECTIONS:

  1. Heat the coconut oil in a large saute pan over medium heat. Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don’t burn. The bananas may fall apart a bit, which is fine. Remove the pan from the heat and allow to cool for several minutes.
  2. Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor). Freeze the bananas.
  3. Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!

source:  savorysimple

Peanut Butter Pie

37

 

Peanut Butter Pie

Yield : 9″ pie

INGREDIENTS:

Crust:
  • 20 fun size Peanut Butter Creme Nestle Crunch Girl Scout Candy Bars (2 boxes)
Peanut Butter Filling:
  • 8 oz package cream cheese – softened
  • 1 cup powdered sugar
  • 1 cup peanut butter and chocolate Jif Whips
  • 1 tsp vanilla
  • 16 oz container thawed whipped topping (this is the large size)
Topping:
  • ¾ cup peanut butter and chocolate Jif Whips
  • 4 fun size Peanut Butter Creme Nestle Crunch Girl Scout Candy Bars

DIRECTIONS:

Crust:
  1. Finely chop candy bars in a food chopper or food processor.
  2. Press the mixture into a 9 inch springform pan and press some of the mixture up the sides a bit
  3. Place the pan in the freezer to harden while making the filling.
Peanut Butter Filling:
  1. Beat softened cream cheese until light and fluffy.
  2. Add Jif Whips, sugar and vanilla. Beat until smooth.
  3. Fold in a large container of whipped topping.
  4. Remove the crust from the freezer and fill the springform pan with the chocolate and peanut butter filling.
  5. Spread it out in an even layer in the pan.
  6. Place it in the freezer to harden.
Topping:
  1. Before serving, remove the crust from the freezer and remove the springform pan.
  2. Melt the Jif Whips and spread it over the top of the Peanut Butter Silk Pie letting it drizzle down the sides.
  3. Roughly chop the remaining four peanut butter creme Nestle Crunch Girl Scout Candy Bars and sprinkle them on the top of the pie.
  4. Store leftover pie in the refridgerator.

source : thegunnysack