Chocolate Peanut Butter Lasagna The Perfect Flavor Combo In One Pan Recipes
EASY ROCKY ROAD
Easy Rocky Road is an easy fudgy treat loaded with chocolate, peanut butter, nuts and marshmallows. A simple and easy no bake treat!
Provided by Holly Nilsson
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Line a 9 x 9 inch pan with foil.
- Melt together the chocolate chips and peanut butter over low heat until smooth.
- Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
- Add marshmallows and stir to coat.
- Spread in pan and refrigerate until firm.
Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 6 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 66 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER LASAGNA: THE PERFECT FLAVOR COMBO IN ONE PAN!
This easy no-bake chocolate peanut butter lasagna is bursting with peanut butter chocolate goodness. It's light, creamy, and incredibly dreamy but isn't overpowering in the flavor department.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Place the Oreos in a food processor until they are fine crumbs. Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13x9 pan. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients.
- Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
- Fold in cool whip until fully incorporated. Set aside.
- Whisk together instant chocolate pudding and milk until thickened.
- Remove the baking dish from the fridge.
- Pour the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.
- Next, add the pudding layer and smooth out.
- Top with Cool Whip. Sprinkle the chopped PB cups on top.
- Warm the peanut butter in the microwave until it reaches drizzling consistency. Drizzle PB over the top. Chill until ready to serve.
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- About an hour before you plan to make the dessert take the cream cheese out of the refrigerator to soften.
- Crush the Oreos in a food processor or put them in a zippered bag and crush them with a rolling pin. Crush the entire cooking including the creamy centers.
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- For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
- Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
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- Mix 1/2 cup of peanut butter, 8 ounces cream cheese, 8 ounces Cool Whip and one cup powdered sugar together. Spread over cooled first layer.
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- Place the OREOs and 3 Tablespoons of the butter in a food processor and blitz until a ball of dough forms. Add additional tablespoon of butter as needed.
- Fold the OREO dough out into the casserole dish and press down to form a even "crust" layer using a spatula or wet hands.
- Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients. (The freezer is even better!)
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- To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
- To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
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