Peanut Chocolate Mud Pie Squares Recipes
PEANUT-CHOCOLATE MUD PIE SQUARES
This chilled mud pie is stacked with chocolate pudding and peanut butter fluff for a crunchy, creamy, icy take on a restaurant favorite.
Provided by My Food and Family
Categories Home
Time 12h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Line 9-inch square pan with plastic wrap, with ends of plastic extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
- Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
- Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over dessert. Top with remaining crumbs and nuts.
- Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to lift dessert from pan before cutting into squares.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PEANUT CHOCOLATE SQUARES
I received this recipe from a friend at our local fire hall's annual quilting bee, where ladies bring in treats to serve at break time. It was a big hit with our family.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small microwave-safe bowl, melt 3/4 cup butter and two ounces of chocolate; stir until smooth. Stir in cracker crumbs and peanuts. , Press into a greased 13-in. x 9-in. pan. Cover and refrigerate for 30 minutes or until set., In a small bowl, beat the cream cheese, sugar and vanilla until fluffy. Spread over chocolate layer. , Melt the remaining butter and chocolate; stir until smooth. Carefully spread over cream cheese layer. Cover and refrigerate until set. Cut into squares.
Nutrition Facts :
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- Preheat oven to 350F, line a 9x-13-inch pan with foil for easier cleanup, spray with cooking spray; set aside.
- To a large bowl, add the cookie dough, cocoa powder, and with a large spoon, mix the cocoa powder into the cookie dough. It will take a bit of time but it will fully incorporate. Tip - This task will be MUCH easier if your cookie dough is extremely soft.
- Press the cookie dough into the bottom of the prepared pan, noting you may not quite have complete full dough coverage and it may be skimpy in parts, which is fine because it will bake together in the oven. Bake for 10 to 12 minutes, or until just set; don't overbake. Set aside to cool for about 15 minutes.
- While cookie crust is cooling, to the same large bowl (just wipe it out with a paper towel), add the pudding mix, milk, and beat on high speed with a handheld electric mixer for about 2 minutes, or until pudding begins to thicken.
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