Chocolate Peanut Butter Dessert?
This may be more work than you want to do but they are awesome:
Peanut Butter Mousse in Chocolate Shells
Mini foil cupcake papers
Several bars of your favorite chocolate (I like to use bittersweet chocolate)
Grate and gently melt the chocolate. Place a tablespoon of chocolate in a foil cupcake paper. Place a second foil cupcake paper on top. Gently press together to squeeze chocolate up sides. Repeat. Chill until solid and peel off both papers.
Peanut Butter Mousse
1/3 cup whipping cream
1/2 of an 8-ounce package cream cheese, softened
2/3 cup creamy peanut butter (do not use natural peanut butter)
2 tablespoons milk
1/2 cup sifted powdered sugar (I use 1/4 cup)
1/2 teaspoon vanilla
In a medium mixing bowl beat cream cheese, peanut butter, and milk with an electric mixer until combined. Beat in powdered sugar and vanilla until mixture is smooth. Gently fold in beaten whipped cream, half at a time, until mixture is smooth. Cover and chill for 2 hours or up to 24 hours.
Fill a pastry bag with the mousse and pipe into chocolate cups. Or drop in with a spoon. Chill until ready to serve (or consume, as the case may be).
i guess buckeyes and homemade reeses are of the no bake cookie variety (graham crumbs + pb + melted chocolate) that you don't want?
pb cookies sandwiched w/nutella: http://www.sweetestkitchen.com/2009/0...
any pb cookie recipe and add chocolate chips
chocolate sugar cookies and sandwich with pb
homemade chocolate peanut butter - i think chocolate and zucchini has a recipe on her blog
Peanut butter fudge topped with a layer of dark chocolate ganache. I'm pretty sure I got think super easy fudge recipe on this board years ago:
Peanut Butter Fudge
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Make your favorite ganache recipe (can be as simple as microwaving dark chocolate and heavy cream together) and pour over the fudge. Chill and cut into squares.
Get a box of famous chocolate wafers (very chocolatey, crisp, thin wafer cookies by Nabisco, I think). Make a PB filling (per my other post. Get a loaf pan. Line with wax paper or parchment. Dip wafer into PB, lay it vertically in loaf pan. Repeat, lining them up one after another, stacking as necessary. Refrigerate, freeze, whatever. But wait one day. Then take out. slice and serve.
Make 2 batches of brownies from a mix. (Or one batch, divide in half and bake in 2 smaller than called for pans). Cool. Mix peanut butter with powdered sugar, some vanilla, a little heavy cream. Spread PB mix on top of one pan of brownies, top with the other to make Brownie PB sandwiches.
I make a pretty easy one that is flexible.
Setup a double boiler (I use a pot and a stainless mixing bowl)
I use these ingredients but this recipe is adaptable to your taste so use anything you prefer:
Ghirardelli Chocolate (I use milk chocolate but substitute your favorite) 2 pounds
1 cup favorite peanut butter (You can use as much as you like, but remember you want the chocolate to harden later)
Melt these two together in the double boiler, when you have the consistency you like spread parchment paper or plastic wrap over a sheet pan/cookie sheet (was a half sheet pan in my case). Pour your peanut butter and chocolate onto the sheet pan and use a spatula to even it out on the pan.
This next step is all according to what you like but this is what I add:
Pretzels (busted up a bit but not ground into dust) the salt from the pretzels enhances the chocolate nicely
Almonds (I actually use salted and roasted almonds ( I like salt))
Try to spread the add-ins evenly but feel free to use the spatula to redistribute as you see fit.
Now I usually set the sheet pan in the freezer or refrigerator until the bark sets up nice. Once the chocolate is set break up into the size pieces you prefer. Put all the pieces in a nice bowl and voila!
It's not the fanciest of desserts by any means. But I found it nearly universally loved and it is very easy to make. The best thing is how customizable it is to your tastes or the group you are making it for.
Grahm cracker crust, use a vanilla pudding mix you have to cook (1 regular size) prepare per directions addind 3/4 cup of melted peanut butter during last part of cooking. pour into pieshell and refrigerate for 2 hours uncovered. Prepare any type of instant chocolate pudding (I prefer the dark fudge) and pour on top of the PB pie. Chill for another hour, whipped cream on top if you like.