peanut butter cups Archives - The Midnight Baker

Barge Pie

Judith Hannemann — Sun, 22 Mar 2015 00:00:00 +0000

Barge Pie

If you love peanut butter cups, you’ll love this layered peanut butter cream and chocolate dessert!

I got this recipe from a Facebook friend who’s always posting great things. This was something I knew immediately I would like.

The origin of the recipe and the name is unclear. I don’t know what a barge has to do with anything here, but as they say, “What’s in a name?”

4 layers–awesome!

The recipe only sounds fussy because of the layers. However, one layer is pure whipped topping, another is instant pudding so really the only one with remotely any work is the cream cheese layer, but all that is is tossing the ingredients in a bowl and beating with an electric mixer, so it’s not back-breaking work in any way!

My friend’s recipe called for creamy peanut butter, but I used a honey roasted chunky variety. What you use is up to you and what you have (or have open).

The original recipe called for graham cracker crumbs. I wanted more peanutty taste so I used peanut butter sandwich cookies. A great choice! Tasted wonderful.

It only sounds hard–this dessert is easy!

You don’t have to put anything on top because it’s delicious without it, but I topped mine with some chocolate-covered Heath pieces and chopped Reese’s minis. I also drizzled it with some chocolate ganache. That’s easy too–about 1/4 cup semi-sweet chocolate chips and 2 tbs heavy cream microwaved for about 30 seconds then stirred. Hot fudge ice cream topping or Hershey’s syrup works just as well though.

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Barge Pie

If you love peanut butter cups, you’ll love this layered peanut butter cream and chocolate dessert!

Prep Time25

Cook Time2 30

Total Time2 55

Course: desserts

Cuisine: American

Keyword: barge pie, chocolate pie, peanut butter bars

Servings: 9

Calories: 544kcal

Author: Judith Hannemann

Ingredients

CRUST

1 1/2 cups peanut butter sandwich cookie crumbs i.e. Nutter Butter
4 tbsp unsalted butter melted
2 tbsp sugar

LAYER #1

8 oz cream cheese softened
1/2 cup scant confectioners sugar
1/2 cup peanut butter
1 tsp vanilla
2 cups whipped topping

LAYER #2

1 pkg 4-serving size instant chocolate pudding mix
1 3/4 cups milk

LAYER #3

1-2 cups whipped topping
1/4 cup toffee pieces chopped peanuts or chopped peanut butter cups (optional)

Instructions

Spray the bottom of an 8×8-inch square baking pan with non-stick spray.
Mix all the crust ingredients and pack firmly in the bottom of the prepared pan.
In a medium bowl, combine all the Layer #1 ingredients, and beat well to incorporate. Spread on top of the crumbs in the pan.
In a large bowl, beat the milk and pudding mix for 1-2 minutes. Pour on top of the cream cheese layer, spreading it to even it out.
Chill for about 30 minutes, then top with whipped topping.
Chill thoroughly–at least 2 hours.
Sprinkle additional optional toppings on top. May also be served with caramel sauce and/or chocolate syrup.

Nutrition

Barge Pie

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Easy Frozen Peanut Butter & Chocolate Dessert Bars

Judith Hannemann — Tue, 22 Jul 2014 23:00:00 +0000

Easy Frozen Peanut Butter & Chocolate Dessert Bars

If you love Reese’s peanut butter cups, you’ll love this easy and no-bake dessert!

I saw the original recipe to this years ago on a local news spot that featured (the now late) Art Ginsburg (aka “Mr Food”).

I liked the idea of this but NOT that I had to buy so much cream and whip it no less. I honestly HATE making real whipped cream these days because this ultra-pasteurized stuff does NOT hold up and commercial stabilizers don’t work with anything ultra pasteurized. I’d love to know where to find genuine “heavy cream” which is 40% butterfat…FYI, “heavy whipping cream” is not the same thing, and to find stuff that’s not ultra pasteurized. But since that seems to be impossible nowadays, I’ve discovered the wonder of Cool Whip.

Dive right in

Whipped topping makes life much easier. OK, it’s a trade-off because it’s not real dairy and it’s not what I call “natural,” but the pros outweigh the cons on using it for convenience sake. But I do insist on using the extra-creamy variety since it does taste somewhat like the real thing. The regular doesn’t to me and forget fat-free; I won’t touch that.

Anyway, this dessert is totally easy to do and it tastes delicious. I made this in a 11 x7 pan but I was a bit sorry that I didn’t use 9 x 9 because the filling would have been higher and looked better. However, the taste is the same whatever you do and this is wonderful! This is all gone–eaten entirely by 2 teenaged girls and 3 pre-teen boys. There isn’t a crumb left and that tells you how good this one is!

So easy, you’ll make them often

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Easy Frozen Peanut Butter & Chocolate Dessert Bars

If you love Reese’s peanut butter cups, you’ll love this easy and no-bake dessert!

Prep Time4

Total Time4

Course: desserts

Cuisine: American

Keyword: chocolate, dessert bars, peanut butter bars

Servings: 12

Calories: 337kcal

Author: Judith Hannemann

Ingredients

BASE

3 cups chocolate sandwich cookie crumbs
6 tbs unsalted butter melted

FILLING

1 cup creamy peanut butter
1/2 cup heavy cream
2 8 oz extra-creamy whipped topping

Instructions

Crush cookies by processing until very fine in a food processor or Ninja (Ninja is better). If you don't have these appliances, place cookies in a plastic zipper-seal bag and use a rolling pin to crush. It will take about 30 cookies to make 3 cups of crumbs.
Place crumbs in a bowl and drizzle melted butter over them. Mix until all cookies are coated with butter.
Place crumbs in a 11 x 7-inch rectangular pan (you can use 9 x 9-inch--freezing time will be extended though. I used 11 x 7). Distribute crumbs evenly in the pan and press down to form a crust. Set aside.
In a large bowl, with electric mixer, beat the peanut butter and the heavy cream until well blended. Add the whipped topping and beat until very well blended.
Turn peanut butter mixture into pan with crumbs. Even out the mixture across the pan.
Place in freezer and allow to freeze at least 4 hours, preferably overnight. The smaller pan would require 5-6 hours freezing.
Remove from freezer and allow dessert to sit for 10 minutes. Cut into squares. Top with additional whipped topping, chopped peanut & caramel candy bars and chocolate ganache if desired. For the ganache, microwave 1/2 cup chocolate chips and 2 tbs heavy cream for 30 seconds. Stir until no lumps remain. For thinner ganache, add a bit more cream.
Serves 12

Nutrition

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Chocolate Peanut Butter Cookie Dough Bites

Judith Hannemann — Sun, 02 Mar 2014 00:00:00 +0000

Chocolate Peanut Butter Cookie Dough Bites

Quick and easy no-bake cookie dough that tastes like peanut butter cup candy! No fuss no muss.

I love Reese’s peanut butter cups, so when I saw this recipe over on Tara McConnell’s Temp-Tations Facebook page I just had to make it.

What can I say but that it was quick, easy and VERY tasty.

Wondered why mine didn’t look neat and fudgy like her picture did. Then I discovered–I’d made a mistake in the recipe. However, this mistake turned out to be a vast improvement!

The texture was creamy, just like cookie dough. Plus it stayed moist and doughy the next day. It didn’t dry out. So I count this as another occasion where a disaster turns into a huge happy dance!

Yummy cookie dough bites

Nothing could be faster or easier! And hey, it tastes good.

Chocolate Peanut Butter Cookie Dough Bites

It’s so quick, you can whip up a batch in no time for a snack or evening TV watching.

Enjoy…I did!

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Chocolate Peanut Butter Cookie Dough Bites

Quick and easy no-bake cookie dough that tastes like peanut butter cup candy! No fuss no muss.

Prep Time10

Cook Time2

Total Time12

Course: candy

Cuisine: American

Keyword: candy, chocolate, peanut butter cookie dough

Servings: 16

Calories: 230kcal

Author: Judith Hannemann

Ingredients

1 lb box confectioner's sugar
1/2 cup cocoa powder
1/4 cup unsalted butter melted
1/2 cup milk or cream
1/2 cup shelled or cocktail peanuts
1 cup peanut butter morsels

Instructions

Grease an 8 x 8-inch square pan well.
Sift confectioner's sugar and cocoa together into a large microwave-safe bowl. Set aside.
Melt the butter. Measure out peanuts, milk and peanut butter morsels.
Add the melted butter and the milk to the confectioner's sugar/cocoa mixture. Stir well until most of the dry ingredients are moistened.
Place the bowl in the microwave and heat on HI for 2 minutes, until it bubbles. Stir in the peanuts, stirring until all the sugar is dissolved.
Pour quickly into the prepared pan. Make sure it's pretty evenly distributed in the pan.
Sprinkle with the peanut butter morsels, lightly pressing the morsels into the chocolate mixture. Cool for about 15 minutes on the counter, then refrigerate until throroughly chilled.
Makes 16 one-inch squares.

Nutrition

Just yummy and easy

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Ice Cream Orgasm Pops

Judith Hannemann — Thu, 13 Jun 2013 23:00:00 +0000

Ice Cream Orgasm Pops

You better believe it!!! Especially if you like chocolate and peanut butter!!!

Hey, here it is Popsicle Friday again.

These are definitely the OMG of ice cream pops.

They are made of rich French vanilla ice cream, peanut butter sauce and a rich hot fudge sauce.

I make my own ice cream…however, you can substitute your favorite store-bought ice cream for my homemade. Either way, it’s just fantastically delicious! I’ll give the recipe for my ice cream custard right here if you want to try it, but be warned–this formula is very VERY rich and I always say it makes Ben & Jerry’s Premium taste like diet ice cream!!!

Since my freezer real estate is at a premium and I can’t have space taken up freezing a bowl to make ice cream, I have a machine that has a freezer in it. The one I own is a Lello Gelato Junior. It makes a scant quart. Perfect size!

The recipe for the peanut butter sauce may be found HERE.

The fudge sauce may be found HERE.

If you wish to use store-bought ice cream, you will need about 1 pint softened.

I used these molds~~

Ice Cream Orgasm Pops

3 cups heavy cream
1 cup light cream
3/4 cup sugar
4 egg yolks, beaten
1 tsp vanilla
1/2 cup fudge sauce, warmed
1/2 cup peanut butter sauce, warmed
1/2 cup mini peanut butter cups, chopped

Add the creams and sugar to a heavy 3-quart saucepan. Heat over medium heat, stirring constantly until mixture is very hot, but NOT boiling.

Add about 1/2 cup of the hot cream to the beaten egg, whisking while pouring the cream in–this is called “tempering.” While whisking the cream in the saucepan, add the egg/cream mixture back to the pot and stir constantly until mixture reaches 160 degrees OR coats the back of a metal spoon.

Remove from heat and cool to room temperature. Add vanilla and stir. Transfer to a covered container and store in the refrigerator until ready to use and/or well chilled.

Follow your ice cream maker’s instruction for freezing.

To assemble the pops, add about 2-3 tablespoons of ice cream to each popsicle mold. Add about 1 tablespoon of the chopped mini peanut butter cups on top of each . Then add about 1 tablespoon of the fudge sauce followed by about 1 tablespoon of the peanut butter sauce to each mold. Fill to within 1/8-inch of top of each with remaining ice cream. Insert sticks in center, leaving about 1-2 inches of the stick free.

Freeze until firm, about 6 hours, preferably overnight.

**No nutritional info will be given due to variations in individual amounts and/or ice cream used in recipe. Hey, it’s loaded with fat and calories–just enjoy!!!**

Ice Cream Orgasm Pops

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Peanut Butter Cup Trifle

Judith Hannemann — Wed, 20 Feb 2013 05:00:00 +0000

Peanut Butter Cup Trifle

I know the pic grabs you immediately–and this is beyond delicious, but you would be surprised that you can make 2 versions of this and one is (almost) guilt free.

OK, there’s nothing we can do about the mini peanut butter cups, but you can reduce the amount AND they are cut up so there’s the illusion of more. However, we can use low-fat or even skim milk in the pudding, and that pudding can be sugar free as well. Everyone knows the whipped topping comes in “light’ and non-fat varieties and these can be substituted for the regular.

Easy Dessert

And the brownies? That’s from a mix AND it was the low-fat version because that’s all the store had left when they offered a Facebook coupon for 25 cents a box.

The peanut butter sauce is to die for, so get that fainting couch out. This is the sauce I use to make my peanut butter swirl ice cream–that’s another story and I may make some soon and do it for my readers.

So whether you choose to make this lightened up some or the original recipe (which is given), both versions are delicious. Dig in.

Peanut Butter Cup Trifle

4 large brownies, cut into cubes
1 cup instant vanilla pudding–the pudding is already made
1 cup mini peanut butter cups, cut into quarters
1 cup whipped topping
1/2 cup creamy peanut butter
1/2 cup heavy or whipping cream
2 tbs light corn syrup
1/4 cup light brown sugar

Prepare peanut butter sauce by mixing the peanut butter, cream, corn syrup and brown sugar in a small saucepan. Heat over medium heat until sugar is melted and sauce is very smooth. Remove from heat; set aside.

Fold together the whipped topping and the vanilla pudding in a small bowl. Set aside.

Assemble trifle by taking 4 mini trifle bowls or dishes of an equal size (a stemless wine glass or an old-fashioned glass works well here too), and build layers: layer 1/2 of the brownies on the bottom of the 4 trifle bowls. Next, layer 1/2 of the quartered peanut butter cups on top of the brownie layer, then top with 1/2 the pudding. Drizzle about 1-2 tbs of the peanut butter sauce over the pudding. Repeat the layer brownie and the pudding layer once more. Top with remaining quartered peanut butter cups and liberally drizzle with more peanut butter sauce–and yep, let the sauce drip down the sides!!! You can garnish with chocolate sprinkles if desired too.

Remember–you are distributing what you have between 4 small bowls. Let your eye be your judge as to the amounts of each bowl so they will look even.

Now kick back and ENJOY.

Makes 4 desserts.

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Peanut Butter Black Eyed Susans

Judith Hannemann — Thu, 11 Oct 2012 14:57:00 +0000

Peanut Butter Black Eyed Susans

These cookies are a bonifide HIT with anyone who eats them. I’ve been making them for years and years now, since I first saw them in a magazine I subscribed to ages ago.

No one ever believes how incredibly easy these are. There are only *2 ingredients* if you use the cookie mix. You can, of course, make your own peanut butter cookie recipe and use that, but I have found the pouches of PB cookie mix to be almost as good as home made.

This makes 24 cookies and you need a mini muffin pan.

Peanut Butter Black Eyed Susans

1 pouch peanut butter cookie mix
24 mini peanut butter cups

Preheat oven to 350 degrees. Mix cookie mix as directed on package. Unwrap peanut butter cups, making sure to remove the fluted paper it’s wrapped in.

Form dough into 1 1/2-inch balls and place dough balls in muffin pan. Bake for 11-13 minutes; remove from oven and press one mini peanut butter cup in the center of each cookie. Let cool completely and remove from pan.

Note: When cookie cools completely, candy center will be solid, however, many people who have made this tell me it’s scrumptious when the candy center is ooey and gooey when eaten lukewarm.

Peanut Butter Black Eyed Susan

Peanut Butter Black Eyed Susans

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