Oh, My! Frozen Chocolate Peanut Butter Pie

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) Peanut Butter and Chocolate Spread (I used Reese’s)

3 Tablespoons PB2 (Chocolate Peanut Butter Powder), optional

1 Chocolate graham cracker crust or shortbread crust (9 inches)

A small handful unsalted peanuts

A small handful Reese’s Pieces

A small handful peanut butter chips

2 crushed small Nutter Butter Cookies

1 cup milk chocolate chips

¼ cup heavy whipping cream

DIRECTIONS:

In large bowl, beat cream cheese & whipping cream until thickened.  Add Peanut Butter and Chocolate Spread and peanut butter powder (optional); beat just until completely combined.  Spoon into crust.  Sprinkle peanuts, Reese’s Pieces, peanut butter chips, and crushed Nutter Butter Pieces over the filling, covering it with the toppings.    Place 1 cup chocolate chips in a heat safe bowl.  In a small saucepan, cook ¼ cup heavy whipping cream, stirring constantly, until it comes to a rapid boil.  Remove from heat and immediately pour over the chocolate chips.  Let sit for 3 minutes, then stir until smooth.  Spoon chocolate ganache into a ziplock bag, cut a small slit in a corner of the bag and pipe over the toppings in the design of your choice.  Cover and Freeze  overnight.

ALMOND BUTTER & PEANUT BUTTER COOKIES

INGREDIENTS:

1 cup almond butter

1 cup peanut butter                                                                                                                                                                            

2 eggs

1 cup white sugar

1 cup brown sugar

2 tablespoons flour (optional)

2 teaspoons baking soda

1 teaspoon vanilla extract or vanilla paste

1 pinch salt

Chocolate chips (optional)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.  Grease cookie sheets (or use a baking stone).  In a medium bowl  (using a mixer) mix almond butter, peanut butter and sugars together until smooth.  Beat in the eggs, one at a time, then stir in the flour, baking soda, salt and vanilla.  Roll dough into 1 inch balls and place on your baking sheet (or baking stone).  Gently pat them into a disc shape and add a few chocolate chips on top (optional).

Bake for 8 – 10 minutes.  [In my oven, I baked them for 4 minutes, then turned the baking sheet around and baked them an addition 5 minutes (or for a total of 9 minutes of baking time)].  Let the cookies cool on the baking sheet for about 10 minutes.  Using a thin spatula turner, remove from baking sheet and set on a cooling rack to cool completely.  Store in an air-tight container.  Makes approximately 36 cookies.

PEANUT BUTTER AND CHOCOLATE FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

¾ cup refrigerated fat free egg product

Peanut Butter Swirl:

1/3 cup smooth peanut butter (I used Skippy)

¼ cup confectioner’s sugar (powdered sugar)

¼ cup butter, softened

1 drop peanut butter extract (optional)

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Rees’s Pieces, if desired

Heat oven to 450 degrees F.  Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan.  Bake at 450 for 9 to 11 minutes or until light golden brown.  Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool.  In small bowl, beat  ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; blend well.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked shell. 

In a medium bowl, mix peanut butter, ¼ cup butter and confectioner’s sugar until light and fluffy.  Then add 1/8 cup of the egg product.  Mix well.

With a teaspoon, drop dollops of peanut butter mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the peanut butter mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the peanut butter mixture and using the spatula, make shallow swirls with the peanut butter in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and Rees’s Pieces.  Store in refrigerator.  Pie may also be frozen for an  extra firm filling.  Remove from freezer 15 minutes before serving.

PEANUT BUTTER ICE CREAM FANTASY PIE

INGREDIENTS:

Crust:

1 package Nutter Butter

½ cup butter

Filling:

1  (1.5 quart) container Peanut Butter and Chocolate Ice Cream

1 (1.5 quart) Breyer’s Blast Reese’s Peanut Butter Ice Cream or Vanilla Ice Cream

2 (2..1 oz.) Butterfinger Candy Bars (crushed)

1 Reese’s Peanut Butter Cup (cut into small pieces)

Garnish:

Chocolate Sauce (I made ganache by melting milk chocolate chips with a little whipping cream)

1 (2..1 oz.) Butterfinger Candy Bars (crushed)

DIRECTIONS:

Crush the Nutter Butter Cookies(I used a food processor) .  Pour the Nutter Butter cookie crumbs into a 9”springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork (or your clean hand).  Place in the freezer for about 5 minutes.  Meanwhile, let ice creams soften.  Using a mixer, soften peanut butter and chocolate ice cream.  Place over the crust. Place in the freezer for about 10 minutes as you let the vanilla or peanut butter ice cream soften.  Crush the butterfinger candy bars.  Using a blender, soften the vanilla ice cream.   Add the crushed butterfinger.  Mix in.  Remove the pie from the freezer and smooth the vanilla ice cream over the peanut butter and chocolate.  Sprinkle the crushed butterfinger candy bar over the top of the ice cream pie.  Let freeze overnight.  Remove pie from freezer about 5 minutes before serving.  Run a knife around the edge of the springform pan, then release the sides of the pan carefully.  Drizzle Chocolate Sauce over pie to garnish.

Ingredients

Nutter Butter Crumbs

Adding Butter to Nutter Butter Crumbs

Peanut Butter and Chocolate Layer

Softened Peanut Butter Ice Cream

Second Layer

Butterfinger Crumbs

Ready to Freeze

PEANUT BUTTER COOKIE DOUGH BITES (Peanut Butter Powder)

Ingredients:

½ cup butter, softened

1 cup peanut butter

1 2/3 cup powdered sugar

½ teaspoon salt

1 teaspoon vanilla powder or vanilla extract

6 tablespoons powdered peanut butter powder (PB2)

1 ½ - 2 teaspoons Watkins peanut butter extract – to taste, optional (I found it at Walmart)

1/3 cup whole wheat pastry flour

1 ½ cups all purpose flour

¼ cup mini chocolate chips

Directions:

Mix the butter and peanut butter until smooth and creamy.  Add the sugar, salt, peanut butter powder, peanut butter extract (optional) and vanilla.  Mix well.  Mix in the flours.  Mix in the chocolate chips.  Roll into 1 inch balls.  Store in the refrigerator.  Enjoy.

Ingredients

Adding the powdered peanut butter and sugar

Ready for the chocolate chips

chocolate chips

ready to serve

PEANUT BUTTER COOKIE DOUGH BITES

Ingredients:

½ cup butter, softened

1 cup peanut butter

2/3 cup sugar
2 dashes of salt

1 teaspoon vanilla powder or vanilla extract

1 ½ - 2 teaspoons Watkins peanut butter extract – to taste, optional (I found it at Walmart)

1/3 cup whole wheat pastry flour

1 ½ cups all purpose flour

1 cup steel cut oats, (rolled oats will work, too)

½ cup mini chocolate chips

Directions:

Mix the butter and peanut butter until smooth and creamy.  Add the sugar, salt, peanut butter extract (optional) and vanilla.  Mix well.  Mix in the flours.  Mix in the oats, then mix in the chocolate chips.  Roll into 1 inch balls.  Store in the refrigerator.  Enjoy.

Ingredients

Butter and Peanut Butter Ready to Cream

Adding the sugar and Vanilla Powder

Ready to add the flours

Ready to Add the Oats

Oats added, ready for Chocolate Chips

With Mini Chocolate Chips

Ready to Chill

Ready to Serve