Chocolateandpeanutbutterribbondessert Recipes

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CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT



Chocolate and Peanut Butter Ribbon Dessert image

Peanut cookies form the crust of this light layered frozen dessert with chocolate and peanut layers, topped with a garnish of cookies and whipped topping.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 4h15m

Yield 12

Number Of Ingredients 8

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
½ cup creamy peanut butter
½ cup sugar
2 teaspoons vanilla
1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Crush 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
  • Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
  • Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30 g, Cholesterol 26.2 mg, Fat 19.6 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 190.8 mg, Sugar 14.8 g

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT



Chocolate and Peanut Butter Ribbon Dessert image

Just love Nutter Butters and so when I found this recipe that included my little passions, I just had to give it a try. Fabulous!!

Provided by CoffeeB

Categories     Frozen Desserts

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 8

12 Nutter Butter sandwich cookies
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
12 ounces Cool Whip, divided
2 ounces semi-sweet chocolate baking squares, melted

Steps:

  • Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan.
  • Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups cool whip.
  • Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside.
  • Spoon 1/2 of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm.
  • Invert onto plate. Remove foil and then reinvert onto serving platter so that crumb layer is on the bottom.
  • Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT



Chocolate and Peanut Butter Ribbon Dessert image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 8

12 units peanut butter
2 tablespoons butter
8 ounces cream cheese
0.5 cups creamy peanut butter
0.5 cups sugar
2 teaspoons vanilla
12 ounces whipped topping
2 squares baking chocolate

Steps:

  • CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
  • MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
  • FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipped topping and cookies.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes unbelievable on most cakes and cupcakes-- see above for inspiration!

Provided by Sally

Categories     Dessert

Time 5m

Number Of Ingredients 7

1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
  • Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
  • Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

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