Chocolate Peanut butter Pie

Originally posted at:
https://chefsavvy.com/chocolate-peanut-butter-pie/

Ingredients:

Oreo Crust
20 Oreos (about ¾ of a full package)
5 Tablespoons unsalted butter, melted

Peanut Butter Filling
1½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Chocolate Ganache
1 cup semi sweet chocolate chips
2 tablespoons creamy peanut butter
½ cup heavy whipping cream

Directions:

Oreo Crust
Add Oreos to a food processor and pulse until you have fine crumbs.
Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.

Peanut Butter Filling
In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
Add in powdered sugar and vanilla and beat on low speed until incorporated.
Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.

Chocolate Ganache
Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
Place back in the refrigerator for at least 1 hours to set.

Hot Mama Grade: B

Hot Mama Notes:
I originally had this recipe at a Pie Party. It was so amazing that I asked for the recipe. However, when I made it for my family, we found it to be too rich. I think if I make it again in the future, I would adjust it in the following ways:

* use milk chocolate chips
* use half as much Ganache
* make twice as much crust
* potentially cut the peanut butter layer down by 25% or 30%

I think these improvements would make for a much better pie. That being said, we did enjoy it very much, and found it to be very tasty! :)

Peanutbutter Graham Cracker Sandwiches

I made my own recipe adapted from these two:

http://sprinklesomesunshine.blogspot.com/2012/08/peanut-butter-sandwich-treat-party.html

and

http://picky-palate.com/2011/06/30/chocolate-peanut-butter-sandwiches-from-disneyland/print/

I used:

1c milk chocolate chips melted with 1 T shortening.
1 c creamy peanutbutter 
1 c powdered sugar
Graham Crackers, halved

I used as many graham crackers as were needed to use up the filling.  I cannot recall if I used 3c or 2c of peanutbutter, but whatever I used it was too much.  I also skipped also the refrigeration steps because I was in a rush, which is also a mistake.  So, my sandwiches were a sloppy mess, but tasty!  ;)  I put them in the freezer to harden them up.  I am not sure I would make these again.  They are a bit of work and very messy.  Plus, they are super rich.  I would almost rather just have chocolate covered PB balls or chocolate PB Bars.  

Hot Mama Grade: B

Chocolate Peanut Butter Sandwich…Picky Palate’s Version

• 3 cups good quality chopped milk chocolate
• 4 tablespoons shortening
• 12 halved graham crackers
• 2 cups creamy peanut butter

Directions

1. Melt chocolate and shortening over a double boiler, stirring to melt.  I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.
2. Dip each graham cracker into chocolate and let set up on wax or parchment paper.  Stick in the freezer for a few minutes to speed this up.  Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes.  This step is important.   While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch. Slowly and carefully spoon melted chocolate over tops and sides of peanut butter.  This is where the patience and work comes in.  Use a small spoon working the chocolate around the edges and sides.  You’ll then use a little plastic knife to run the chocolate around the edges and clean it up a little.  Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the “lines” you see in the pictures above.  (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit).
3. My reviews…Definitely keep these chilled just like Disneyland does, they melt rather quickly once your fingers get on them.  It was tricky to get mine to look quite as pretty as the Disneyland ones, but with a little patience you can do it!  Have fun and keep them chilled!

Makes 12 sandwiches

Peanut Butter Sandwich Treat

makes 6 treats

6 graham crackers

1/2 cup peanut butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

Chocolate for dipping (I used chocolate Candiquik today) but you could also use the chocolate chip/shortening combo (12 oz. semi sweet chocolate chips & 2 tablespoons shortening, melted together).

1.  Mix peanut butter, powdered sugar & vanilla with a fork in a bowl & stick it in the freezer to firm up a bit.

2. Melt chocolate (Candiquik melts beautifully in the microwave) & brush one side of the graham crackers with melted chocolate using a pastry brush. 

3. Scoop peanut butter mixture on top of chocolate side of the graham crackers. I used about 2 tablespoons of pb mixture per cracker. Spread pb evenly to edges of cracker.

4. Place crackers in freezer for a bit to firm up the pb.

5. Reheat the chocolate if needed. Dip the pb graham crackers into chocolate. I set them in the bowl of melted chocolate, one at a time, & spooned the melted chocolate over the top. Then lift the cracker out of chocolate with a fork & tapped the fork on the side of the bowl so extra chocolate drips off into the bowl. 

6. Place on waxed paper or parchment paper & allow chocolate to set up. I drizzled extra melted chocolate over the top. Store in refrigerator & serve very cold.

Peanut Butter Bars

Original Recipe from: http://sallysbakingaddiction.com/2013/07/02/no-bake-reeses-peanut-butter-bars/#ixzz2alguxTqb

Makes 16 bars. Bars stay fresh stored in the refrigerator. Serve chilled. Bars are gluten free if using GF graham crackers.

Ingredients

• 1/2 cup salted butter, melted
• 1 cup graham cracker crumbs (about 8 full sheets) - I used the precrushed kind.
• 1 cup confectioners' (powdered) sugar
• 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
• 1 cup semi-sweet chocolate chips

Instructions

1. Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
2. In a medium sized bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
3. In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
4. Chill until completely firm, at least 3 hours.

Hot Mama Notes: These bars are delicious and super easy to make.  I think the graham cracker crumbs really add a lot to the recipe.  It makes them have substance and depth.  Yum.  Grade: A

Chocolate Covered Pretzel Peanut Butter Balls

Recipe & picture originally from: http://www.loveveggiesandyoga.com/2012/01/pretzel-peanut-caramel-peanut-butter-cookie-dough-truffles.html

Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate Truffles (with vegan and gluten free options)

Makes 1 dozen

1/4 cup peanut butter

1 tablespoon caramel sauce (try Dark Rum Caramel Sauce or any store-bought jarred caramel sauce or ice cream topping caramel sauce; substitute maple syrup)

2 tablespoons powdered sugar

1 tablespoon brown sugar

1/4 cup pretzels, crushed

1/4 cup peanuts, crushed

Pinch salt, optional to taste

3/4 cup + chocolate chips, melted for dipping

2 tablespoons pretzels and peanut mixture, crushed for garnishing optional

Peanut butter and/or caramel sauce drizzled over the top for garnishing, optional

Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined.  Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired).  Add the dry mixture to the wet mixture and fold to combine.

Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface.  Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size.  This is a truffle (one bite), not an apricot.  Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.

Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.

My process for dipping and coating the balls in chocolate involves melting chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting.   You could do this over a double boiler if desired.

After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath.  Carefully remove the coated ball and set it down on wax or parchment paper.   If desired, sprinkle with crushed pretzels before the chocolate fully hardens.  Repeat this process with the next 11 balls.

You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with.  Reheat in the microwave in 20 to 30 second bursts as needed.  After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top.  Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.

Store extras in the refrigerator or freezer.

Notes and Tips:

If dough is too wet before rolling into balls, add slightly more dry ingredients (pretzel or peanuts).  Or, chilling the dough in the refrigerator or freezer helps, also.

If dough is too dry, add slightly more wet ingredients (peanut butter or caramel sauce).

I urge you to roll the balls small, no bigger than 1/2  inch in diameter.  They will get much bigger after you coat them in chocolate, appearing to nearly double in size once coated.

To keep vegan, use vegan caramel sauce or maple syrup and vegan pretzels or similar.

To keep gluten free, use GF pretzels or similar.

Hot Mama notes: I used maple syrup instead of the carmel.  Also, I made a double batch.  Using the ingredients listed with the maple syrup instead of carmel, the mixture was too dry and crumbly to hold together to make balls. I ended up adding another 1/4c of creamy peanut butter to make it cohesive.  Even then, it was pretty dry and crumbly (but tasty!!).  I used my chopper to chop the nuts and pretzels, and that was quick, easy & efficient.  I didn't need to put the dough in the frig before rolling balls or dipping into chocolate, but maybe it would have made it easier.  It wasn't too bad, though at the end of the dipping there was little chocolate left, and that made coating the balls difficult.  The balls themselves are tasty!  :)  Also, I used the double boiler to melt the chocolate chips.  It's so much easier than microwaving a bunch of times.

Chocolate Peanut Butter Surprise Cookies

Recipe and picture found at: 
http://bigflavors.blogspot.com/2010/12/supper-club-chocolate-peanut-butter.html

Chocolate Peanut Butter Surprise Cookies
Sweet Pea's Kitchen

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. 

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.


Hot Mama says: These are wonderfully tasty cookies.  However, I only got about 1.5 dozen cookies out of this recipe.  I guess I should have made them smaller, but it was hard to get the peanut butter surrounded by the dough.  Anyway, these cookies are fantastic and I will definitely make them again.  They are a bit more work than your average drop-the-dough-on-the-cookie-sheet variety, but well worth the extra effort.  :)  Everyone that sampled them told me how delicious they were.