For peanut butter mousse: Line 6-cup loaf pan
otor running, add the butter, then the peanut butter, and process until smooth
d sifted flour mixture to butter mixture alternately with buttermilk,
br>Test for doneness.
PEANUT BUTTER MOUSSE: In the bowl of an
In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
Mix in confectioner's sugar.
Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
Divide evenly between the two prepared crusts.
Top with whipped cream or more Cool Whip topping.
Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
Chill for a minimum of 4 hours before serving.
Combine milk chocolate, peanut butter, heavy cream in a large
inutes.
beat in the peanut butter.
in a medium bowl
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
ven to 350 degrees. Ceam butter, sugar and vanilla to a
cup whipping cream and peanut butter morsels in a small saucepan
hile preparing mousse.
Using an electric mixer, beat peanut butter, sugar and
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In a bowl combine the peanut butter with confectioners sugar and graham
pray. Blend graham crackers, melted butter, and 2 tablespoons sugar in
In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
Cover and refrigerate until chilled.
Beat mixture until soft peaks form.
Spoon into dessert dishes.
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Soften cream cheese at room temperature for about 2 hours. Beat softened cream cheese and sugar; mix in peanut butter.
Whip cream until very stiff and fold into other ingredients carefully, a little at a time.
Chill.
Spoon into individual graham cracker crusts and top with Reddi-Wip at serving time.
Garnish with shaved chocolate or chocolate sprinkles, if desired.
This recipe does 6 individual crusts nicely.
Preheat oven to 350\u00b0.
Combine milk, peanut butter, egg and vanilla.
Beat until smooth.
Add biscuit mix and mix well. Chill 1 hour.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes or until lightly brown.
You can make Peanut Blossoms from this recipe.
Follow directions as directed except do not flatten.
Bake as directed.
Press a solid milk chocolate candy drop in center immediately after baking.
Make the chocolate peanut butter mousse--------------------.
Lightly grease the bottom