PEANUT BUTTER CHOCOLATE DESSERT
The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
REESE'S NO BAKE PEANUT BUTTER BARS
Delicious homemade Reese's Peanut Butter Cups in the form of a bar!
Provided by Alyssa Rivers
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Combine melted butter, finely ground graham cracker crumbs, confectioners' sugar and 1 cup peanut butter. Spread in a 9x13 inch pan.
- In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn't burn. Spread on top of the peanut butter layer.
- Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.
Nutrition Facts : Calories 387 kcal, Carbohydrate 38 g, Protein 6 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 33 mg, Sodium 261 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
REESE'S CUP NO BAKE PEANUT BUTTER PIE RECIPE
A super simple no bake peanut butter pie recipe, amped up with chocolate fudge and a TON of Reese's cups. It maximizes on chocolate and peanut butter, and it's ridiculously quick and easy to throw together!
Provided by Sarah @ The Gold Lining Girl
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
- Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
- Arrange the snack-size Reese's cups over the chocolate fudge in the bottom of the crust.
- In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
- Beat until smooth.
- Fold in the remaining whipped topping.
- Spread evenly over the Reese's cups in the pie crust.
- Refrigerate until thoroughly chilled, about 1 hour.
- Sprinkle with chopped Reese's minis, and a drizzle of chocolate syrup.
- Cut and serve. Store in refrigerator.
REESES SQUARES - 5 INGREDIENTS & NO BAKE (REESE'S)
These bars are EXTREMELY RICH and not for people with a fear of CHOCOLATE and PEANUT BUTTER (if those people actually exist)!!! Very easy no bake 5 ingredient recipe!
Provided by Karen..
Categories Bar Cookie
Time 15m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Combine graham crumbs, sugar and peanut butter and mix well.
- Blend in melted butter until well combined.
- Press mixture evenly into a 9 x 13 inch pan.
- Melt chocolate chips in microwave or in double boiler.
- Spread over peanut butter mixture.
- Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
REESE'S™ PEANUT BUTTER PIE
Who doesn't love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
- In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
- In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
- Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.
Nutrition Facts : Calories 800, Carbohydrate 56 g, Cholesterol 120 mg, Fat 10, Fiber 2 g, Protein 11 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1 g
NO-BAKE CHOCOLATE PEANUT BUTTER BARS
These no-bake chocolate peanut butter bars are incredibly decadent and made from only 5 ingredients.
Provided by Sally
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
- Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
- Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
- Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
- Cover leftover bars tightly and refrigerate for up to 1 week.
REESE'S PEANUT BUTTER CUP-CHOCOLATE DESSERT (NO-BAKE)
Plan ahead this dessert needs to be chilled for about 4 hours before serving, cooking time is chilling time -- for easier slicing chill or partially freeze the peanut butter cups firstly, feel free to use Reese's Caramel Peanut Butter Cups :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 29m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a 9-inch pan.
- Coarsely chop all of the peanut butter cups; set aside.
- For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
- Press into the bottom of the pan; place in refrigerator while preparing the filling.
- In a mixing bowl beat cream cheese with peanut butter until smooth.
- Add in 1 cup confectioners sugar and beat until combined and smooth.
- Fold in HALF of the thawed Cool Whip topping.
- Spread over the crust.
- Sprinkle with half of the chopped peanut butter cups.
- In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
- Spread over the chopped peanut butter cups.
- Sprinkle the remaining chopped peanut butter cups over the top.
- Cover and chill a minimum of 4 or more hours.
NO-BAKE REESE'S PEANUT BUTTER PIE
Decadent and rich, silky and smooth, this pie is incredible and so easy to throw together.
Provided by Maria
Categories No-bake Dessert
Time 15m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Combine the softened cream cheese and the creamy peanut butter in a medium-sized mixing bowl. Use a hand mixer to mix until well blended.
- Add the powdered sugar and mix again until combined.
- Next, add the heavy cream and vanilla. Mix well.
- Chop 5 Reese's Peanut Butter Cups and fold them into the peanut butter mixture.
- Pour mixture into the pre-made pie crust.
- Spread an even layer of Cool Whip over the pie and then decorate with remaining Reese's Peanut Butter Cups.
- Refrigerate for 12-24 hours before serving.
- Enjoy!
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Estimated Reading Time 3 mins
- CrustIn a food processor, combine cookies, peanut butter and butter and process until smooth and combined.
- Press into the bottom of a 9" Springform, top with a single layer of large peanut butter cups and set aside.
- Combine chocolate chips and canola oil and melt in the microwave in 20 second intervals on high, stirring each time. Set aside to cool slightly.
NO BAKE REESE'S PEANUT BUTTER LUSH | THE DOMESTIC REBEL
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5/5 (4)Category Dessert, No Bake Desserts, No-BakeCuisine American, DessertTotal Time 6 hrs 10 mins
- Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
- Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
- Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.
NO BAKE REESE PEANUT BUTTER CHOCOLATE BANANA CREAM PIE
From thereciperebel.com
Estimated Reading Time 4 mins
- Stir together graham crumbs and melted butter and press firmly into the bottom and up the sides of a 9" pie plate.
- In a medium bowl, combine chocolate chips, cream and peanut butter. Microwave on high in 20 second intervals, stirring each time, until melted.
NO BAKE CHOCOLATE PEANUT BUTTER DESSERT - CAKESCOTTAGE
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Estimated Reading Time 2 mins
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Estimated Reading Time 4 mins
- In a mixing bowl combine the ingredients for the chocolate pudding layer, and beat on high until smooth, creamy and thickened.
- Add the peanut butter and butter to a microwave safe bowl, and heat at 15 second intervals until the butter is melted and the ingredients are combined.
- Place 3 Tbsp. Swerve confectioners sugar substitute, ½ cup almond flour and 1 tsp vanilla extract into the bowl with the peanut butter mixture, and stir to combine completely.
REESE'S CHOCOLATE PEANUT BUTTER TART | THE BEST PEANUT ...
From lifeloveandsugar.com
Estimated Reading Time 5 mins
- 2. Press cookie mixture evenly into the bottom and up the sides of a greased 9 inch tart pan, with removable bottom, then set aside.
- 4. Add 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover the peanut butter chips.
NO BAKE REESE'S PEANUT BUTTER CHEESECAKE - CINCYSHOPPER
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NO BAKE REESE'S PEANUT BUTTER BARS - CRAZY FOR CRUST
From crazyforcrust.com
Estimated Reading Time 5 mins
- Stir melted butter, cracker crumbs, 3/4 cup peanut butter, and powdered sugar in a large bowl until smooth. Mixture will be thick. Stir in chopped peanut butter cups and Reese’s Pieces. Press into prepared pan.
- Melt chocolate chips with remaining 2 tablespoons peanut butter. Heat on high for 30 second increments, stirring between each, until melted and smooth. Spread over the top of the bars. If desired, sprinkle with additional peanut butter cups and/or Reese’s Pieces.
REESE‘S PIECES PEANUT BUTTER CHOCOLATE LASAGNA - SWEET ...
From sweetspicykitchen.com
Estimated Reading Time 4 mins
- To make the crust: crumble Oreo cookies in the food processor. In a medium size dish combine Oreo cookie crumbs with melted butter. Spread in 9x13 inch dish and press with hands or some firm object to make a layer.
- To make the peanut butter layer: Put ¼ of Reese‘s pieces in the food processor and crumble. Set aside. In a large dish beat cream cheese, sugar and a spoonful of milk, at medium speed until creamy. Add peanut butter and beat until well combined. Fold in the Reese‘s pieces crumbs and 1 ½ cup of cool whip. Spread evenly over the Oreo layer.
- To make the chocolate layer: in a medium dish whisk 3 cups of milk and instant chocolate pudding mix until it thickens. The mixture will be really thick. Spread over peanut butter layer. Put rest of the cool whip on top and sprinkle with a ¼ cup Reese‘s pieces and chocolate syrup.
NO-BAKE PEANUT BUTTER CHOCOLATE BARS | BAKE OR BREAK
From bakeorbreak.com
Servings 24Estimated Reading Time 2 minsCategory BarsTotal Time 10 mins
- Combine the confectioners' sugar, graham cracker crumbs, peanut butter, and melted butter until well-mixed.
- Place the chocolate chips in a microwave-safe bowl. Heat in the microwave at half-power in 30-second intervals until the chocolate melts when stirred.
CHOCOLATE PEANUT BUTTER LASAGNA - OMG CHOCOLATE DESSERTS ...
From omgchocolatedesserts.com
- 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.
- Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
- Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.
PEANUT BUTTER CUPS RECIPE (REESE'S COPYCAT) | RECIPES.NET
From recipes.net
- Add powdered sugar and vanilla. Mix well, then freeze for 15 minutes. Grab a small ball of PB mixture, roll into a ball and then flatten. Set aside.
- Melt chocolate in a pot on low heat until smooth (stirring the entire time). Pour 1 - 2 tbsp of melted chocolate into a cupcake liner in a muffin tin. Add the rounded, flattened peanut butter and top with 1 - 2 more tbsp melted chocolate. Help flatten chocolate by lightly banging on counter.
- Refrigerate 10 minutes or until your chocolate has set. Decorate with extra drizzled chocolate, sprinkles or any other toppings.
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