For peanut butter mousse: Line 6-cup loaf pan
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and 1
otor running, add the butter, then the peanut butter, and process until smooth
tartar and continue beating for 1 minute or until soft
Combine milk chocolate, peanut butter, heavy cream in a large
inutes.
beat in the peanut butter.
in a medium bowl
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
ven to 350 degrees. Ceam butter, sugar and vanilla to a
cup whipping cream and peanut butter morsels in a small saucepan
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.
ark chocolate and let sit for a 3 minutes.
Add
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.
Make the chocolate peanut butter mousse--------------------.
Lightly grease the bottom
pray. Blend graham crackers, melted butter, and 2 tablespoons sugar in
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!
For the crust: set oven to
ugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom
reezer for at least 20 minutes.
Combine cream cheese, peanut butter, and
ps of the cake crumb peanut mixture to be used later
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.