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
Combine milk chocolate, peanut butter, heavy cream in a large
inutes.
beat in the peanut butter.
in a medium bowl
ipe peanut butter cream filling into center of each cookie.
Peanut Butter Cream Filling: COMBINE
ven to 350 degrees. Ceam butter, sugar and vanilla to a
To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish.
To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well.
Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips.
Mound into the pie shell. Refrigerate for at least 2 hours before serving.
Enjoy!
ugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom
rumbs.
Add in melted butter and blend with on/off
cup whipping cream and peanut butter morsels in a small saucepan
hile preparing mousse.
Using an electric mixer, beat peanut butter, sugar and
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.
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.
Whip cream cheese at low speed until soft and fluffy.
Beat in sugar and peanut butter at medium speed.
Slowly beat in milk; fold Cool Whip into mixture.
Pour half of filling into each shell.
Sprinkle each pie with peanuts.
Freeze until firm, and then cut into wedges.
If stored for any length of time in freezer, wrap pie before freezing to exclude air.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.
emove from heat; stir in peanut butter.
Beat lightly for a