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
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
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.
Make the chocolate peanut butter mousse--------------------.
Lightly grease the bottom
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
Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.
inutes.
Combine cream cheese, peanut butter, and confectioners' sugar together in
rumbs.
Add in melted butter and blend with on/off
n bowl. Slowly stir in butter until mixture resembles wet sand
Prepare brownie mix according to directions on package, baking batter in a spring-form pan.
Cool brownies completely in pan.
Combine cream cheese and peanut butter and mix well.\tAdd powdered sugar and mix well.
Whip heavy cream until soft peaks form.
Fold whipped cream into peanut butter mixture.
Spoon over cooled brownies.
Cover and refrigerate overnight.\tRemove spring-form pan side and serve.
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.