I just posted a few on my new blog! Peanut Butter brownies, and my favorite Peanut Butter Pie: Peanut Butter Brownies: The Sweetest Accident RE: LOOKING for: peanut butter desserts Posted by: gazania (My Page) on Sun, Dec 23, 07 at 14:06 Peanut Butter Meltaways 2 12 oz bags Nestles White Chocolate Morsels 1 18 oz jar peanut butter 1 12 oz bag Nestles Semi-Sweet Chocolate Morsels In large bowl, melt white morsels in microwave on high power for about 3 minutes, stirring every 40 seconds. When smooth, stir in peanut butter till completely smooth and blended. Pour into well buttered 9 x 13 pan. Melt Semi-Sweet morsels in microwave till smooth. Pour over peanut butter mixture in pan and marble in well with a spatula. Don't completely blend, but just leave a little 2 color swirl for looks. Chill for about an hour. It is easier to cut and remove from the pan if not too cold. This could also be dropped by the spoonfull into little paper candy cups while warm. RE: LOOKING for: peanut butter desserts Posted by: pat_t (My Page) on Mon, Dec 24, 07 at 0:22 Here's my contribution: 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. RE: LOOKING for: peanut butter desserts Posted by: joybugaloo (My Page) on Sat, Jan 5, 08 at 2:05 This dessert is a bit involved, but totally TO DIE FOR if you love chocolate and peanut butter. I have made this twice for my addicted roommate! It's very elegant and VERY impressive. Chocolate Peanut Butter Mousse Torte 3 cups sugar 2 2/3 cup all purpose flour 1 cup plus 1 tbs. unsweetened cocoa powder 2 tsp. baking soda ¾ tsp. baking powder ¼ tsp. salt 1 tbs. espresso powder dissolved in 1 ¼ cups of warm water ¾ cup vegetable oil 1 ½ cups buttermilk 3 large eggs (room temperature) 2 tsp. vanilla extract Peanut Butter Mousse 10 oz. milk chocolate (you can also use semi-sweet) ½ cup creamy peanut butter ¾ cup milk 1 cup heavy cream Chocolate Glaze 8 oz. bittersweet chocolate, chopped fine 1 cup heavy cream 1 tbs. corn syrup Preheat oven to 375º. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely. Peanut Butter Mousse Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined. Chocolate Glaze Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm. With a serrated knife, slice cake into three even layers. Smoothly spread ½ of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze --Gina http://lindseysluscious.blogspot.com RE: LOOKING for: peanut butter desserts Posted by: snowball (My Page) on Tue, Apr 8, 08 at 2:18 this isn't a bake dessert but I had this Ice cream sunday at a ice cream place and it was to die for ice cream toped with peanut butter topped with hot fudge (the peanut butter was warmed so it spread out easy) topped with whipped cream!!! so yummy sheila RE: LOOKING for: peanut butter desserts Posted by: roselin32 (My Page) on Fri, Apr 11, 08 at 8:40 When we lived in Washington, DC, the mother of one of my son's buddies gave me this recipe........I still make it for him when he comes home so it is really tried and true. Subject: "Better than Reese's" Melt: 2 sticks butter/marg Add: 1 box conf. sugar 1 c peanut butter 2 c graham cracker crumbs Mix together and press into 9x13" pan Melt 12 oz pk semi sweet chocolate chips and spread on top. 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Hi Khandi! Here are the results! I was trying to create a piece of candy juxtaposing salt and chocolate. I just had a craving for it. I felt the chocolate had to be something more than *just* chocolate, so, I made an espresso brittle (after reading all the posts about brittle!). I wanted to cover it in chocolate, but didn't feel like taking the time to dip, set, and possibly dip again. so I found some candy molds, filled them 1/2-way with semi-sweet chocolate (Ghirardelli), place a piece of brittle in the mold, then filled with chocolate. After the chocolate set and I popped the candies out, I swirled chocolate over top and dropped a few flakes of sea salt. Here's the result: I think it tastes good. I couldn't quite find the size molds I was looking for...I wanted more of a wafer, and smaller pieces. I think there was a touch too much chocolate this time. I think next time I will take the time to dip, set, maybe dip again. That way I can control the size and amount of chocolate. I might also try milk chocolate. I did love the taste of the semi-sweet chocolate and salt. I could've taken more salt...but I know no one else would have liked that! Just in case someone wants it, here's what I did: Deb's Chocolate-Covered Espresso Brittle Brittle: 1 cup sugar 1/4 cup water 2 Tablespoons espresso beans, crushed 2 Tablespoons butter One dash salt Preparation: Line cookie sheet with parchment or wax paper. Spray paper with cooking spray. Combine sugar and water. Heat over high heat until color is light amber. Add crushed espresso beans. Continue until color is brown. Remove pan from heat. Stir in butter and salt. Immediately pour brittle onto prepared cookie sheet. Use metal spoon/spatula to spread layer thin. Let cool. Chocolate: 4-6 oz chocolate (milk or semi-sweet) Melt chocolate in double boiler. Break brittle into small, bite-sized pieces. Dip into chocolate. Place onto wax paper and let set. Dip again for thicker coating of chocolate. Drizzle chocolate on top of candy, one at a time, and drop a few flakes of sea salt on top. Alternate: Fill thin candy mold halfway. Press small piece of brittle into mold. Fill mold the rest of the way. Put in refrigerator for a few minutes (until chocolate no longer looks "wet' when looking through mold). Pop candies out onto wax paper. Drizzle tops with chocolate, one at a time, adding a few flakes of sea salt.

Here are two fudgy type brownies. I've been making my Decadent Brownies for years but the See's is a new one that I tried recently. Both are very fudgy. The way a brownie should be. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (Optional: use 3/4 cup brown and 3/4 cup white sugar Add a shot of espresso Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze. Method Two Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 �F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer. See's Gooey Brownies adapted from Cooking on the Side Makes 24 large brownies Should be called Fudgy brownies. They are not at all gooey. INGREDIENTS: 16 oz chocolate chips 1 can sweetened condensed milk 1/2 pound butter plus 2 tablespoons butter, divided 1 lb brown sugar 2 eggs 1 teaspoon vanilla extract shot of espresso (optional) 2 cups all purpose flour 1 teaspoon salt 1 cup toasted walnuts or pecans DIRECTIONS: Place condensed milk, chocolate chips and butter in a glass bowl. Microwave on medium for one minute. Stir until smooth. You might need to place back in the microwave for a few more seconds. Be careful not to over heat. Set aside. In a small saucepan, (or microwave) melt remaining 1/2 lb of butter, stir in sugar. Add to chocolate mixture. Beat in the eggs one at a time. Stir in vanilla, (espresso if using) flour and salt. Fold in nuts. Line 13 x 9 x 2 inch baking pan with foil leaving an overhang at each end. Butter foil. Bake at 350�F for 30-35 minutes. Do not over bake. Place pan in freezer. This stops the baking process. When brownies have cooled use foil to remove from pan. Peel off foil. Cut brownies into bars and then into squares. I wrap bars individually and freeze. Easy to pull a bar out of the freezer when the craving for a brownie hits.

Espresso and half and half is my favorite drink, but I can't imagine why you'd add the half and half after pouring it over ice. The ice would melt a ton and you'd get a watery drink-- the half and half cools down the espresso, and then you scoop the ice in or pour it over ice. But if you want that, and you're wondering how to order it, I'd just order an iced espresso shot (or double, or whatever) and add the half and half from the milk bar.