Best Peanut Butter Delight Recipes

CRISPY PEANUT BUTTER CANDY DELIGHT

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Combine first 3 ingredients; press into a 13-x 9-inch pan.
• Bake at 375 degrees for 15 minutes; cool.
• Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
• Spread over prepared crust, and chill.
• Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer, and chill.
• For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

CHOCOLATE-BANANA-PEANUT BUTTER DELIGHT

Steps:

• Heat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans. In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
• Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store in refrigerator.

PEANUT BUTTER DELIGHT

Steps:

• Mix graham crackers and butter until well combined. Press into the bottom of an 8x8-inch pan, set aside.
• Mix together ice cream and whipped topping in a stand mixer on low speed until combined. With mixer running, slowly pour in the vanilla and butterscotch pudding mixes; mix well, then add milk. Add 7 of the peanut butter cups, one at a time (they will break up as you mix them). Pour mixture into prepared pan, and top with remaining 9 peanut butter cups (one piece per slice).
• Wrap well with plastic, and freeze 6 hours to overnight. To serve, cut into slices, and drizzle with chocolate syrup.

DREMA'S "PEANUT BUTTER DELIGHT"

Steps:

• 1. Combine butter in large saucepan and allow to start melting. Combine sugar and cocoa. Mix well. Add to butter above and gradually add in milk.
• 2. Allow to cook on med high heat, stirring. Allow to come to a full boil. Boil 3 minutes. Remove from heat. Add in oatmeal, peanut butter and vanilla. Mix well until peanut butter is melted.
• 3. Lay out sheets of waxed paper. Working quickly Drop or make patties of mixture on wax paper and allow to cool. Store in air tight containers if any left once they cool! Enjoy! You will need another batch and they won't last very long!

SUGAR FREE PEANUT BUTTER DELIGHT (SOUTH BEACH DIET FRIENDLY)

Steps:

• Blend.
• Chill.
• Serve.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• 1. Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl.
• 2. Add butter and mix well. Press firmly onto bottom of a 13" X 9" dish. Refrigerate for 10 minutes
• 3. Meanwhile, beat cream cheese, sugar, and 2 tablespoon of milk in separated bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.
• 4. Pour remaining 3 cups milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.
• 5. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• 6. Refrigerate at least 4 hours before cutting into pieces to serve. Store any left overs in refrigerator

STRIPED DELIGHT (W/ OR W/O PEANUT BUTTER)

Steps:

• Place cookies in food processor.
• Cover.
• Process to form fine crumbs.
• Trnasfer to a medium bowl.
• Add buter and mix well.
• Press firmly onto the bottom of a 9x13 inch dish.
• Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar and 2 T . milk in a separate bowl with wire whisk until well blended.
• Stir in 1 1/4 cups of the whipped topping.
• Spread over crust.
• Pour 3 cups milk into a large bowl.
• Add dry pudding mixes.
• Beat with wire whisk for 2 minutes or until well blended.
• Add peanut butter here if using and mix well.
• Spoon evenly over cream cheese layer.
• Let stand 5 minutes or until thickened.
• Spread remaining whipped topping over pudding layer.
• Cover.
• Refrigerate at least 4 hours.
• Store leftovers in refrigerator.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
• In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
• Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
• Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.

JAPANESE PEANUT BUTTER DELIGHT (MOCHI)

Steps:

• Preheat oven: 350 degrees.
• Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
• In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
• Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
• When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• 1. Mix cookie crumbs and butter; press onto bottom of 9x13-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups Cool Whip; mix well. Spread over crust.
• 2. Beat pudding mixes and remaining milk in large bowl with whisk 2 minutes. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours or until firm.

BROILED PEANUT BUTTER DOUBLE-DECKER DELIGHT

Steps:

• Preheat oven or toaster oven to broil or highest setting.
• Toast 1 slice of bread in toaster until golden brown. Spread half of the peanut butter on 1 of the untoasted slices of bread. Place the banana slices on top of the peanut butter. Drizzle the honey evenly over the bananas. Place the toasted slice of bread on top. Spread the other half of the peanut butter on top of the toasted slice. Sprinkle the chocolate morsels evenly over the peanut butter. Sprinkle the brown sugar evenly over the chocolate chips. Top with the remaining untoasted slice of bread. Place the sandwich on a cookie sheet. Place under the broiler (or in the toaster oven) and toast until golden brown. Carefully flip the sandwich over with a spatula and toast the other side until golden brown. Remove from the oven and immediately spread the butter evenly over the top of the sandwich. Cut in half and serve immediately with a cold glass of milk.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

Steps:

• 1. 375 degrees oven. In bowl, mix chopped peanuts, sugar, and cinnamon. In another bowl, stir peanut butter and powdered sugar until mixed well; shape into 1 inch balls. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise and wrap cookie dough piece around 1 inch peanut butter ball, covering completely. Roll each ball into peanut and sugar mixture covering all of it. Place on baking sheet 2 inches apart. Spray bottom of drinking glass with PAM and flatten each ball. Bake for 10 - 12 minutes. Delish!

PEANUT BUTTER BROWNIE DELIGHT

Steps:

• • Place brownie on your favorite plate. • Whip together the fat-free topping and peanut butter and dollop it on top. • Drizzle on a bit of chocolate syrup.

PEANUT BUTTER-CHOCOLATE DELIGHT PIE

Steps:

• Prepare Pie Crust: Crush cookies (if using oreos, remove centers and discard). Melt margarine and cool slightly. Stir margarine and vanilla into the crushed cookie mixture. Continue to stir until mixture is moistened. Press cookie mixture into the bottom and sides of a 9-inch pie pan. Bake in a 350 degree oven for about 5-7 minutes to crisp the shell. Remove pie shell from the oven and set aside to cool. Pie: Mix together in medium bowl Peanut butter, Cream Cheese, Sugar, margarine, and flavoring. Beat until smooth. set aside. In mixer, pour 1 cup whipping cream and whip till stiff. Now fold whipping cream into peanut butter/cream cheese mixture until well blended. Fold in 1 and 1/2 ozs of chopped chocolate chunks. Pour mixture into cooled pie shell. Sprinkle remaining chocolate on top of pie to garnish. Chill Pie in refrigerator at least 2 hours before serving.

DOUBLE-DELIGHT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of a drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/3-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 servings. Approximate nutritional values per serving: 150 calories (50 percent calories from fat), 3 g protein, 16 g carbohydrate, 5 g sugar, 1 g dietary fiber, 8 g fat, 5 mg cholesterol, 115 mg sodium. Source: Carolyn Gurtz/43rd Pillsbury Bake-Off

DOUBLE DELIGHT PEANUT BUTTER COOKIES

Steps:

• 1. Heat oven to 375F
• 2. In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
• 3. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
• 4. Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• 5. Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On non greased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
• 6. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.

CHOCOLATE PEANUT BUTTER PIE DELIGHT

Steps:

• Cut Swiss Cakes Rolls lengthwise. Place in bottom of pie plate or 9 in. pan, cut side up. smooth out with a fork, drizzle carmal next. Mix together cream cheese, whipped topping and powdered sugar. Blend in peanut butter cups. Spread over caramel. Mix pudding mix, milk & peanut butter, let set. Pour as next layer. Top with Whipped Topping. Garnish with any type of candy:sprinkles, miniature peanut butter cups, mini M&M's, etc. Refridgerate

PEANUT BUTTER DELIGHT

Steps:

• Cream butter, peanut butter, 1 c sugar and brown sugar.
• Add eggs one at a time, beating well after each addition.
• Combine flour, soda and salt, gradually add to creamed mixture.
• Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
• Place 2" apart on ungreased baking sheets.
• Using end of wooden spoon handle make an indentation in center of each cookie.
• In small mixing bowl beat Peanut Butter and cream cheese until smooth.
• Add sugar, egg yolk and vanilla and mix well.
• Spoon about 3/4t of filling into the center of each indentation.
• Bake at 350 for 12-15 minutes.
• Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
• Melt chips in microwave and stir until smooth.
• Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
• Refrigerate until set.
• For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
• Gradually add water, whisk until smooth.
• Stir in vanilla.
• Drizzle over cookies, chill until set.
• Store in air tight container, keep in refrigerator.