Chocolate Peanut Butter Pie Delight Recipes

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Preheat oven to 350°F.
• Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
• Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely.
• Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
• Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside.
• Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine.
• Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding.
• Loosely cover and refrigerate the remaining whipped cream.
• Make Double Chocolate Pudding as directed through the addition of the chocolate, butter, and vanilla. Allow the pudding to cool for about 15 minutes. Then stir again thoroughly and spread evenly on top of the chilled peanut butter layer.
• Cover the pudding with plastic wrap, pressing the wrap directly onto the top surface of the pudding. Refrigerate for at least 2 hours.
• Before serving, remove the plastic wrap and spread the reserved whipped cream over the top of the chilled pudding. Sprinkle with chopped chocolate and peanuts for garnish.

NO BAKE CHOCOLATE PEANUT DELIGHT

Steps:

• Mix together crust and press into a greased 9 x 13 inch pan.
• Mix together the second layer and spoon over the crust with a wet spoon.
• Mix together the third layer and pour over second layer.
• Top with cool whip and garnish with the chopped peanut butter cups.

CHOCOLATE PEANUT DELIGHT

Steps:

• In a large bowl, combine the cake mix, butter, milk and egg until well blended. Stir in 3/4 cup of peanuts. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the cream cheese, peanut butter, confectioners' sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts., In a microwave melt chocolate chips and butter; stir until smooth. Stir in vanilla until smooth; drizzle over the dessert. Refrigerate for 2-3 hours before serving.

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Combine first 3 ingredients; press into a 13-x 9-inch pan.
• Bake at 375 degrees for 15 minutes; cool.
• Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
• Spread over prepared crust, and chill.
• Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer, and chill.
• For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.