Ooo, what about No-Bake cookies? It's both peanut butter and chocolate, you can make them the day ahead, just be sure to hide them. Not too fancy, but definatly tasty!!

Recipes! I need recipes!

And they sound great!

Alexa

These are incredible and taste just like a Peanut Butter Cup. I found the recipe a few years ago on Recipezaar, and it became an instant hit around here. So easy, and good.

Reese's Squares

* 1 1/2 cups graham cracker crumbs
* 1 lb confectioners' sugar (3 to 3 1/2 cups)
* 1 1/2 cups peanut butter
* 1 cup butter, melted
* 1 (12 ounce) bag milk chocolate chips

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.

I made this a couple of weeks ago. I made a pan of brownies in a loaf pan so I could cut it into three layers. One layer had Turtles ice cream and the other had plain vanilla. I then got a tub of cool whip and mixed in some peanut butter and iced the brownie ice cream loaf. I chopped up some peanuts added them on top with a drizzle of chocolate sauce and caramel on top. It was really good. A cakey brownie works much better than a gooey one. Keep frozen and work fast as the ice cream melts very quickly.

Here is one that you might want to try. The recipe sounds long but if like to bake it really isn't that time consuming. Just a lot of steps. LOL! I served store bought Ice Cream so can't comment on the Frozen Milk recipe. This keeps well in the fridge for several days. I/we love it!

David

Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26
This was also in this month's Chocolatier magazine and looked sinful!

Chocolate Peanut Butter Crunch Cake with Frozen Milk

Frozen Milk:
3 1/2 cups whole milk
1/2 cup granulated sugar
3 1/2 tablespoons light corn syrup
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

Chocolate cake:
2 cups plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons boiling water
Ganache:
1 pound milk chocolate (preferably Valrhona Jivara or Guittard)
1 1/2 cups heavy cream
Dacquoise layer:
1/3 cup sliced almonds
1/2 cup confectioners' sugar
2 large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup salted peanuts, chopped

Peanut butter crunch:
1 1/2 tablespoons unsalted butter
1 cup Skippy creamy peanut butter
3 ounces milk chocolate (preferably Valrhona Jivara or Guittard)
1 cup Rice Krispies
Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.)

Make chocolate cake: Position rack in center of oven and preheat oven to 350F.
Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely.

Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside.

Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet.

Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside.
In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.

Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is
smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.

Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour.

Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk.

Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006

Peanut Butter Pie!

1 1/2 cups heavy whipping cream
1/4 cup sugar
8 ounces cream cheese, softened
1 cup crunchy peanut butter
1 cup confectioners' sugar
1 graham cracker crust or chocolate wafer crust, store-bought or premade

Whip cream with 1/4 cup sugar (set aside)
Cream together all other ingredients until smooth
Fold in whipped cream until well blended.
Pour mixture into a crust and CHILL for several hours or overnight before serving.

This is yummy!
It's a Paula Deen Ooey Gooey Peanut Butter cake/bar

Ingredients

Cake
1 (18 1/4 ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
Directions
1Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
2To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
3Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
4Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
5Serve with whipped cream or ice cream, ENJOY

Here ya go:

PAR EXCELLENCE

1 cup graham cracker crumbs
1/4 cup packed brown sugar
6 Tblsp. butter, melted & divided
2 (8 oz.) pkgs. cream cheese, softened
2 cups sugar
2 tsp. vanilla extract
2 cups creamy peanut butter
1-1/2 cups heavy cream, whipped
1 cup unsalted dry roasted peanuts, chopped
4 oz. semisweet chocolate
3 Tblsp. plus 2 tsp. hot coffee

In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan. In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring until melted. Spread over filling. Refrigerate until firm. Makes 16 servings.

Alexa, Anytime I have made these they have been really well received.

Home Cookin Chapter: Recipes From Thibeault's Table

Peanut butter and chocolate cookie Tarts
========================================
Dough

3/4 cup butter
3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
3/4 teaspoon baking soda

Chocolate filling

4 oz semisweet chocolate
1 Tablespoon Milk
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar

Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell.

Bake in preheated 350°F oven for 15 minutes or until outside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely.

Filling

Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistency of icing. Pipe about 1 tablespoon of filling into each tart.

Note: You can spoon the filling in to the centre, but it looks nicer when piped.

Oh wow! Thanks everyone! I am cutting and pasting every single recipe for future use.... I'll let you know what I make for Sunday though (and maybe even photos!)

Ann - could I make the "tart" portion today or tomorrow and wrap them air tight and jsut fill them on Sunday? They would be fun on a plate with chocolate covered pretzels and Marilyns PayDay bars (which DH has aded to the requested list).

Thanks everyone!

Alexa

Here in Columbus, Ohio, the capitol of the Buckeye State and the home of the OSU Buckeyes, no dessert table is complete without "buckeyes" -- chocolate and peanut butter candy made to look like buckeyes (horse chestnuts) or buckeye bars, buckeye cheesecake, etc., etc., etc. I hope I never see it, but I am sure there must be at least one restaurant selling buckeyetinis ...

There are a zillion recipes for buckeye candies; the most authentic use paraffin (yes). Here is a link to a site that even has a video to teach you! Yes, you can make them ahead.

I'm also giving you a recipe for a really easy (the crust and topping are the same mixture) bar cookie that is a HUGE hit with kidz and teenz. This recipe got a big workout when my daughter was in high school and often had 20 of her closest friends hanging around.

Peanut butter chocolate bars

1 pkg. yellow cake mix
1 c peanut butter (smooth or crunchy)
1 stick (8 T) butter, melted
2 large eggs
12 oz. semisweet chocolate chips
14 oz. can sweetened condensed milk
2 T butter (not melted)
1 c coconut (optional; unsweetened frozen grated is good, but any kind works)
1 c chopped pecans (optional)
2 t vanilla

Heat oven to 325 F.

Place cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop mixer and scrape down sides of bowl with rubber spatula. Mixture will be thick. Reserve 1 ½ cups for the topping. Transfer remaining mixture to 13 x 9 inch pan. Using your fingertips, press crust evenly over bottom of pan so that it reaches all sides.

For the filling, place chips, milk, and 2 T butter in a medium sized heavy saucepan over low heat. Stir until chocolate is melted and mixture is well combined, about 3-4 min. (Or use microwave.) Remove pan from heat and stir in vanilla and, if desired, nuts and/or coconut. Pour chocolate mixture over crust and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingers, crumble the reserved peanut butter mixture evenly over the chocolate.

Bake cake until it is light brown, 20-25 minutes. Cool pan on a wire rack for 30 minutes, then cut into bars (24 large or 48 small). Remove with a metal spatula and serve.

Store 3 days covered, 1 week refrigerated, or freeze and thaw overnight.

OMG I'm not just saving this thread I'm thinking of moving into it...

This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls.
MARBLE - OUS PEANUT BUTTER DESSERT

1/2 c. firmly packed brown sugar
1/2 c. peanut butter (I use crunchy & it is great!)
1/4 c. butter, softened
1 c. flour
1 c. (6 oz. pkg.) chocolate chips

FILLING:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1/4 c. peanut butter
1 tsp. vanilla
2 eggs
1 c. (1/2 pt.) whipping cream, whipped & sweetened

In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan.
Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving.

Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream.

Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.

Oh, Alexa I apologize for not adding the recipe!! I just got home so here ya go!! Although after looking at these other tasty treats, I fear my suggestion may not be fancy enough, but I can guarantee they are an absolute favorite at our house.
No-Bake Cookies
1 3/4 Cups white sugar
1/2 Cup milk
1/2 Cup butter
4 Tbsp. unsweetened cocoa powder
1/2 Cup Peanut Butter
3 Cups quick cooking oats
1 Tsp. vanilla extract
In a medium saucepan, combine sugar, milk, butter and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats and vanilla. Drop onto wax paper, let cool in refridgerator until hardened.
*Some changes I make. I mix my peanut butter and vanilla right into the pan after the other ingredients have been boiled then, add that mixture to my oatmeal in a large bowl. I also sometimes add 3 tsps of cinnamon. It really gives it a nice flavor. HTH!! Lori

Alexa, I don't see why you couldn't do the cookie base ahead of time and then fill later.

Ann

tracey,
You don't bake it after adding the filling, right? But the filling contains raw eggs.

Ysop, no you do not bake it. That's why I NEVER use raw eggs-only egg beaters which are pasteurized. I've never made it without the eggs, but it probably would be okay. I think the eggs just add some body to the filling.

Ysop, my peanutbutter pie recipe has similar ingredients, without the eggs, I'd just omit them. Personally, I have a couple of old recipes which require raw eggs. As long as I get very fresh eggs, I don't worry about it. In this case though, I bet you wouldn't really notice it.

arranges furniture, hangs curtains...

LOL @ sands!!

Thia one is sooooooo good. I make it often and everyone loves it and it is very easy.

Sandy

Chocolate Peanut Butter Dessert

22 Oreo cookies, divided
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
1 (16 ounce) carton frozen whipped topping, divided
18 miniature peanut butter cups, chopped (frozen)
1 cup milk
1 package instant chocolate pudding mix

Crush 18 cookies; mix with butter; press into bottom of an ungreased
9x9 dish. Beat cream cheese, peanut butter and 1 cup powdered sugar
until creamy. Stir in half the whipped topping; spread over crust.
Sprinkle with the chopped peanut butter cups.

In second bowl, beat milk, pudding mix and the rest of the powdered
sugar on low for 2 minutes. Fold in remaining whipped topping.
Spread over the peanut butter cups. Crush the 4 remaining Oreos;
sprinkle on top.

Cover and refrigerate for 4 hours.