Best 12 Peanut Butter Chocolate Dessert Recipes

PEANUT BUTTER CHOCOLATE DESSERT

Steps:

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

DESSERT QUESADILLAS WITH PEANUT BUTTER, CHOCOLATE, AND MARSHMALLOW

Steps:

• Prepare a large skillet with cooking spray and heat over medium heat.
• Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
• Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

REESE'S PEANUT BUTTER CUP-CHOCOLATE DESSERT (NO-BAKE)

Steps:

• Prepare a 9-inch pan.
• Coarsely chop all of the peanut butter cups; set aside.
• For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
• Press into the bottom of the pan; place in refrigerator while preparing the filling.
• In a mixing bowl beat cream cheese with peanut butter until smooth.
• Add in 1 cup confectioners sugar and beat until combined and smooth.
• Fold in HALF of the thawed Cool Whip topping.
• Spread over the crust.
• Sprinkle with half of the chopped peanut butter cups.
• In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
• Spread over the chopped peanut butter cups.
• Sprinkle the remaining chopped peanut butter cups over the top.
• Cover and chill a minimum of 4 or more hours.

GLUTEN-FREE CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
• Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Set aside to cool.
• Remove crust from freezer. Spoon yogurt over crust; spread evenly. Spoon peanut butter mixture in small dollops over yogurt. Using knife, swirl peanut butter mixture into yogurt. Sprinkle with Toppings.
• Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT

Steps:

• Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan.
• Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups cool whip.
• Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside.
• Spoon 1/2 of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm.
• Invert onto plate. Remove foil and then reinvert onto serving platter so that crumb layer is on the bottom.
• Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.

KITTENCAL'S REESE'S PEANUT BUTTER-CHOCOLATE ICE CREAM DESSERT

Steps:

• For the crust; in a bowl combine all crust ingredients together until well blended.
• Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
• Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
• In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
• Return to the freezer until firm.
• When the pie is completely frozen drizzle the magic shell on top.
• Return to freezer until ready to use.

NO-BAKE DESSERT WITH CHOCOLATE, GINGERSNAP AND PEANUT BUTTER FILLED DELIGHTFULLS

Steps:

• COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.

CHOCOLATE & PEANUT BUTTER RIBBON DESSERT

Steps:

• 1. CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• 2. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
• 3. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

LOW FAT CHOCOLATE PEANUT BUTTER DESSERT

Steps:

• Mix the 2 tablespoons milk into the peanut butter.
• Stir in the coolwhip.
• Pour the 2 cups milk into a bowl.
• Add the pudding mix and whisk them together for 1-2 minutes.
• Fold the coolwhip mixture into the milk and pudding.
• Spoon it into dessert glasses and chill for 1 hour.

CREAMY PEANUT BUTTER CHOCOLATE DESSERT

Steps:

• 1. Combine 3/4 of the crushed cookies with melted butter and spread into 9" x 13" glass baking dish; press down and set aside.
• 2. In large bowl, beat 2 packages cream cheese until soft and fluffy. Add peanut butter and 2 cups powdered sugar; beat until smooth. Beat in frozen whipped topping until smooth. Spoon and spread over crust. Sprinkle chopped candies over peanut butter mixture.
• 3. In small bowl stir together pudding mix (make sure it's instant) and cold milk and cream; let stand 3 minutes. In medium bowl, combine frosting, 1 cup powdered sugar, and last package of softened cream cheese until smooth. Beat chocolate pudding mixture into cream cheese/frosting mixture. Spread over candies. Sprinkle with remaining crumbs (pan will be very full).
• 4. Cover and refrigerate for 4-6 hours before serving.

CHOCOLATE PEANUT BUTTER NO BAKE DESSERT RECIPE - (4.3/5)

Steps:

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.