Here is mine that I make a lot! 1- 18 OZ jar of Peanut Butter 1 stick margarine-or 1/2 cup margarine 1 ts vanilla 3 to 3 1/2 cups powdered sugar-almost 1 LB Place PB and margarine in microwavable bowl, and warm it, watching and stirring it, so it will not scorch around the edges. Add vanilla, and 2 1/2 cups powdered sugar and mix well with beater. Continue to add powdered sugar, until it seems that no more will mix into the mixture. It will be a crumbly mixture. Pour into 8X8 baking dish (or similar) and use a large spoon or a glass with a smooth rounded bottom to press out flat. Walla---Perfect every time...the secret is to not add too much powdered sugar too quickly, or it will not all mix in. You can also make it with crunchy peanut butter, but it will take considerably less powdered sugar. Sue

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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I come from a family of serious peanut butter and chocolate lovers -- in other words, you can never have too much peanut butter and chocolate. I'm not a huge fan, but I do have to say that I really love this particular recipe for a frozen peanut butter pie. From one of my very favorite cookbooks, Baked: New Frontiers in Baking, it takes a little extra work, but well worth the effort. The recipe for the fudge sauce is generous and will last beyond the pie (even in my family). Peanut Butter Pie with Cookie Crust Chocolate cookie crust 30 chocolate wafer cookies ( about 6 ounces) 1 tablespoon sugar 6 tablespoons unsalted butter, melted Chocolate bottom 1/2 cup ( 3 ounces) semisweet chocolate chips 1/2 teaspoon light corn syrup Peanut butter filling 8 ounces cream cheese, at room temperature 1 cup creamy peanut butter 2 tablespoons pure vanilla extract 3/4 cup firmly packed dark brown sugar 1 1/2 cups heavy cream Easy hot fudge sauce 6 ounces milk chocolate, finely chopped 6 ounces dark chocolate (64% cacao), finely chopped 1 cup heavy cream 1/2 cup light corn syrup Preparation Chocolate cookie crust In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling. Peanut butter filling with chocolate bottom Melt the chocolate chips in a microwave oven or in a double boiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling. Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside. In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl form the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days. Easy Fudge Sauce Place both chocolates in a medium heatproof bowl and set aside. In a small saucepan, bring the cream to simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over chocolates. Let mixture sit for 2 minutes. Starting at the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until sauce is warm; or reheat it in a small saucepan over low heat. Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately. Here is a link that might be useful: Matt Renalto and Renato Poliafito show how it's done

This calls for a raw egg so you might want to use pasteurized or egg beaters: PEANUT BUTTER PIE 1 1/2 cups creamy peanut butter 2/3 cup + 2 TBL powdered sugar, divided 1/3 cup half-and-half 9" baked pie shell, cooled 1/4 cup butter, softened 1/3 cup sugar 1/2 tsp vanilla 1 egg, room temperature 3 oz semi-sweet chocolate, melted & cooled 1 cup whipping cream, chilled 2 TBL chopped peanuts Mix peanut butter with 2/3 cup powdered sugar & half-an-half in a small bowl until msooth. Spoon into pie crust; smooth top. Using a mixer, beat butter w/sugar & vanilla in medium bowl until fluffy. Add egg & beat until very light, about 5 minutes. Beat in chocolate. Spread over peanut butter. Refrigerate 1 hour. Beat cream w/remaining 2 TBL powdered sugar in bowl until peaks form. Spread over pie. Sprinkle w/chopped nuts.~~Bountiful Arbor