et aside.
Combine water, butter and cocoa in a heavy
tmeg and almonds.
Combine butter, rum and vanilla, and
sugar, and 1 cup peanut butter in a bowl until well
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Whip milk and coconut (or peanut butter if you're making peanut butter pie).
Add pudding mix and powdered Dream Whip; blend well.
Equally divide into 3 pie shells.
Put Cool Whip on each pie.
rom burner.
Place the chocolate peanut butter in a small bowl and
Mix ice cream and peanut butter together on low speed for 1 minute. Put into crust and freeze until firm. Drizzle chocolate topping over pie, and return to freezer for a few more minutes. When serving, drizzle more chocolate topping on each piece so that it runs off the sides. Put Cool Whip on top of each piece.
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
ine crumbs. Pour the melted butter over the top and stir
ass bowl, combine the chocolate and butter and microwave at high
f pan.
Melt white chocolate in a small heatproof bowl
rmly into a 9-inch pie pan and bake for 15
f
the
butter,
the melted chocolate and
the
Peanut butter layer:
Heat peanut butter in micro just to soften.<
Peanut Butter Filling: with a hand mixer or food processor, mix peanut butter, cream
Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.
Mix crust ingredients and press into a 9x13 greased baking pan (or use 2 8-inch pie pans). Bake at 350 for 10 minutes. Remove and cool.
Microwave peanut butter and butter until soft, mix until well blended. Stir in powdered sugar until soft dough forms. Carefully spread over cooled crust.
In small bowl, mix milk and pudding mix. Spread over peanut butter layer. Chill until firm, several hours or overnight.
Top with whipped topping. Garnish with shaved chocolate, if desired.
May substitute pre-made graham cracker crust if desired.
ith 3/4 cup butter, the melted chocolate and the sugar for
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
Beat eggs with 3/4 cup butter, melted chocolate and sugar for 5 full minutes until smooth and thick.
In separate bowl, beat peanut butter with remaining 1/4 cup butter.
While you are beating, add up to 1/3 cup of the cream in order to make the peanut butter spreadable consistency that will swirl readily into the mixture.