Peanut Butter and Chocolate Poke Cake

PEANUT BUTTER & CHOCOLATE POKE CAKE

Ingredients:

1 chocolate cake mix (eggs, oil, etc.)
1 recipe peanut butter filling (peanut butter, butter, powdered sugar)
2 cups Whipping cream (whipped)
2 tablespoons Peanut butter and chocolate powder (PB2) (optional)
Butterfingers crumbles

Peanut Butter Filling Recipe:

1 ½ cups smooth peanut butter

1 cup powdered sugar

1 tablespoon butter, softened

Combine all in a mixture until smooth.  Put into a ziplock bag and snip one corner for piping into cake holes.

Need:
13*9 inch pan, wooden spoon or other cylindrical object to make holes in cake.

Directions:

Prepare cake mix as directed.  Pour into a greased 13X9 inch pan.  Cook as directed (about 30 minutes). Prepare the Peanut butter filling   Remove cake from the oven when a toothpick inserted in the center comes out clean. 

Poke holes in the cake with the handle of a wooden spoon  (about 6 per row, about 42 total) .  Pipe peanut butter into holes in cake.  Spread any remaining peanut butter over cake.  Let cool.

Whip Whipping Cream and add Peanut Butter Powder to flavor whipping cream.  Spread whipping cream over cooled cake and sprinkle Butter Finger Crumbles over flavored whipping cream. Gently Press into whipping cream.  Cover with plastic wrap and refrigerate at least 2 hours. Store in the Refrigerator.

CHOCOLATE PEANUT BUTTER SANDWICHES

Ingredients:

1 ½ cups smooth peanut butter

1 cup powdered sugar

1 tablespoon butter, softened

2  (11.5 oz) bags of chocolate chips, divided (I used Ghirardelli milk chocolate chips)

Items needed:

1 baking sheet

Parchment paper

Baking spray

Heavy sauce pan or double boiler

Silicone, plastic or rubber spatula

(a space in the freezer to accommodate the baking sheet)

Directions:

Prepare a baking sheet by lining it with parchment paper.  Lightly spray parchment paper with baking spray.  Melt  1 bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  With a spatula, spread the chocolate into a ¼” layer on the prepared baking sheet.  Place the melted chocolate in the freezer for about 10 minutes or until set.    Meanwhile, in a medium mixing bowl, combine the peanut butter, powdered sugar and butter.  Mix until combined.  Remove the baking pan with the chocolate layer from the freezer.  Spread the peanut butter generously over the chocolate.  Return to the freezer.  Melt  the second bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  Remove the baking sheet from the freezer.  With a spatula, spread the chocolate over the peanut butter layer.  Return to the freezer.  Let set (about 15 minutes).  Cut into squares with a food scraper, kitchen utility scissors, etc.  It will not cut into perfect squares, but do the best you can.  It will taste delicious, though.

Ready to Cut

Individual

Plated

POWDERED PEANUT BUTTER AND CHOCOLATE SMOOTHIE

Ingredients:

¼ cup Almond Milk

2 cups plain Greek yogurt

9 tablespoons chocolate powdered peanut butter (chocolate PB2)

6 tablespoons sugar

Directions:

Mix all ingredients in a blender and blend well.  Pour into a tall glass and enjoy.  For a frostier treat, freeze for about 1 hour in the freezer.

Ingredients

Mixing

Ready to SERVE

PEANUT BUTTER & CHOCOLATE FUDGE FANTASY MOUSSE PIE

ADAPTED FROM: from Cookies and Cups http://www.thesweetslife.com/2012/02/reeses-fudge-pie.html

INGREDIENTS:

Crust

1  9” Keebler Shortbread or Graham Crust

Peanut Butter and Chocolate Fudge
1 (14 oz) can sweetened condensed milk
2 cups milk chocolate chips

1 cup peanut butter and chocolate swirl chips (use milk chocolate chips if swirl is unavailable)

1 teaspoon peanut butter (if swirl is unavailable increase to 1 Tablespoon)
1/4 tsp salt
2 tsp vanilla
1 (8 oz) bag Reese's minis

Peanut Butter Mousse
½  cup creamy peanut butter
½ cup powdered sugar
4 oz cream cheese, softened

1 teaspoon Philadelphia Cream Cheese Milk Chocolate Indulgence Spread (optional)
¾  cup heavy whipped cream, whipped

20 mini Reese’s mini’s coarsely chopped for garnish

DIRECTIONS:

To make the fudge, mix all ingredients together over medium low in a heavy sauce pan. Stir until smooth, and almost completely melted (be sure not to overcook or the texture will not be smooth.  The chips will continue to melt after the pan is no longer on the burner). Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge.

To make the mousse, mix the peanut butter, cream cheeses, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Whipped Cream. Spread over the top of the pie.

Coarsely chop Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.  Before serving let sit for about 10 minutes to allow the fudge to soften.

Ingredients

Making the Peanut Butter and Chocolate Fudge

Melted Fudge

Mini Reese's Pressed Into Fudge Layer

Peanut Butter Mousse

Mousse Layer

Garnished Pie