53 inch chocolate peanut butter Recipes

pre-baked 9 inch pie shell, peanut butter, powdered sugar, cream cheese, cool whip, chocolate fudge sauce

cook-and-serve vanilla or chocolate pudding, milk, creamy peanut butter, sugar, pastry shell (9 inches), baked, cream

fudge brownie mix (8-inch square pan size), semisweet chocolate chips, creamy peanut butter, cream cheese, softened, egg, sugar, sugar

cream cheese, softened, sweetened condensed milk, creamy peanut butter, prepared chocolate cookie pie crust (oreo) or 1 9 inch vanilla cookie pie crusts or 1 9 inch prepared graham cracker crust

eggs, milk, challah or 4 slices italian bread, cut 3/4 inch thick, semisweet chocolate bars, creamy peanut butter, unsalted butter, powdered sugar

brownie mix , prepared in 13x9 inch pan, cold milk, creamy peanut butter, vanilla flavor instant pudding mix, powdered sugar, cool whip, semisweet baking chocolate, dry roasted peanuts, coarsely chopped

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

semi-sweet chocolate chips, butter, baked deep-dish 9 inch pie shell, caramels, heavy cream, salted peanuts, chopped, milk, semi-sweet chocolate chips, marshmallows, vanilla, heavy cream, caramels, heavy cream, butter

brownie mix (for a 9x13-inch pan), marshamllow cream, peanut butter, chocolate chips, butterscotch chips, rice krispies

peanut butter, sugar, cream cheese, softened, half-and-half cream, pastry shells (9 inches each), baked, semisweet chocolate chips, butter, sugar, half-and-half cream, vanilla extract, chopped peanuts , optional

reduced-fat 9-inch graham cracker crust, fat free cream cheese, peanut butter, vanilla instant pudding mix, splenda sugar substitute, cool whip (fat free), sugar-free chocolate chips

light cream (or half and half), honey, smooth peanut butter, bananas, peeled, sliced into 1 inch chunks (for dipping ), marshmallows (for dipping ), strawberries (for dipping ), granny smith apple, sliced into 1 inch cubes (for dipping ), chocolate chip (for topping ), crushed honey roasted peanuts (for topping ), graham cracker crumbs (for topping )

super chunky peanut butter, dark brown sugar, unsalted butter, room temperature, egg, dark corn syrup, vanilla extract, flour, rolled oats, baking soda, candy bars, with peanuts,peanut butter,chocolate and caramel cut into 1/2 inch cubes (such as nutrageous)

milk chocolate chips, shortening, butter, crunchy peanut butter, sugar, graham cracker crumbs, by 1 1/4 inch) paper cups

pie crusts, baked or 9 inches prepared graham cracker crusts, chopped peanuts, for topping, softened butter, sugar, egg (or -replacer equivalent), melted chocolate chips, vanilla, softened cream cheese, peanut butter (i ve found the natural, sugar-free chunky varieties actually taste best), powdered sugar, egg (or -replacer equivalent), thawed cool whip

chunky peanut butter, vegetable oil, eggs, fudge brownie mix (13-in. x 9-inch pan size), water, milk chocolate candy bars, coarsely chopped, unsalted peanuts

heavy whipping cream, semisweet chocolate chips, cream cheese, sugar, butter, white bread, cut into 1-inch cubes, peanut butter cups, quartered

very hot brewed coffee, sugar, unsweetened dutch-processed cocoa, light corn syrup, semisweet chocolate, chopped, unsalted butter, vanilla bean, milk, heavy cream, lightly packed light brown sugar, divided, eggs yolks, vanilla extract, unsalted butter, melted, chocolate wafers (enough to make 1 1/2 cups crumbs), semisweet chocolate, bananas, peeled and cut into 1-inch chunks, forks, chopped peanuts or toasted coconut