For the peanut butter lovers! [recipe pinned in comments!]
Peanut Butter and Chocolate Lovers DREAM!
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The ULTIMATE Reese’s Cookies made with Reese’s Peanut Butter Cookie Dough, Mini Reese’s Cups and Reese’s Pieces! Recipe below????????????????
INGREDIENTS
1 Package of Reese’s Cookie Dough
12 mini Reese’s Cups
24 Reese’s Pieces
Preheat the oven to 350 degrees F.
Step 1
Combine 2 of the pieces of cookie dough together to make a larger amount of dough. Then flatten it out
Step 2
Place a mini cup in the middle and then fold in the cookie dough to completely cover it in the dough
Step 3
Place 6 Reese’s Pieces on top and then place them on a baking tray. Put the tray in the fridge for 20 minutes.
Step 4
Bake at 350 degrees F for 15 minutes
Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Cook's Note
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
2012 Ree Drummond, All Rights Reserved
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
No-Bake Chocolate Peanut Butter Pie - The Scran Line
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RECIPE
Cookie Crust
265g – 30 Oreos
1 tbsp brown sugar
125g – 1/2 cup unsalted butter, melted
Peanut Butter Cheesecake
500g – 2 blocks cream cheese, softened
250ml – 1 cup heavy cream
1/4 tsp salt
75g - 1/2 cup milk powder
75g - 1/2 cup powdered sugar
2 tsp vanilla extract
1/2 cup crunchy or smooth peanut butter
Chocolate Ganache
600g – 3 cups dark chocolate
250ml – 1 cup heavy cream
Whipped Cream
500ml – 2 cups heavy cream
1 tbsp caster sugar (optional)
2 tsp vanilla extract
Decorations
100g – 1/4 cup salted peanuts, chopped
100g - 1/4 cup peanut butter chips, melted
200g – 1 cup mini peanut butter cups
Instructions:
Pie Crust
For this recipe you’ll need a 2-inch-deep tart tin with removable bottom. Add the Oreos and brown sugar into the bowl of a food processor and blitz until you reach fine crumbs. Then add the melted butter and mix to coat the crumbs.
Pour the mixture out into the tart tin and use the back of a spoon or flat-bottomed glass to press the crumbs down firmly on the bottom and sides of the tart tin. Chill in the fridge for
Peanut Butter Cheesecake
Add the cream cheese, cream and salt to a large mixing bowl. Use an electric hand mixer to mix on medium speed until smooth and creamy. Scrape down the bowl.
Add the milk powder, powdered sugar and vanilla extract and mix until well combined.
Lastly, add the peanut butter and mix to combine. You’ll notice the mixture thicken quite a bit. Completely normal.
Spoon the mixture into the tart tin and use a spoon or spatula to spread out smooth and flat. Place in the fridge to chill for 30 minutes.
Chocolate Ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Take the pie out of the fridge and pour most of the ganache over the top smoothen out using a spoon. Add mini peanut butter cups around the sides and chill in the fridge for one hour.
Whipped Cream
Add the heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
Add the whipped cream on top of the pie, sprinkle with chopped peanuts, drizzle with melted peanut butter chips and the remaining chocolate ganache. Slice to serve.
Notes
Storage
This pie can be stored in an airtight container for up to three days.
Copycat Ree Drummond's Chocolate Peanut Butter Pie Recipe
When your sweet tooth begs for a cool, creamy dessert, stop what you’re doing and make this chocolate peanut butter pie! Inspired by a recipe from the Food Network’s Ree Drummond, here’s a version with a small change that makes a big difference in taste.
No question: Chocolate and peanut butter are a match made in sweet-treat heaven. You can always get your chocolate and peanut butter fix by nibbling away at Reese’s peanut butter cups, but sometimes, candy just can’t satisfy your need for a summer-loving dessert that doesn’t melt in your purse.
Our copycat recipe for Ree Drummond’s chocolate peanut butter pie features a yummy crushed-Oreo crust, a creamy peanut butter filling, and a gorgeous creamy topping—all sprinkled with peanuts and chilled to perfection.
Full Recipe:
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Chef Kevin Belton's chocolate peanut butter pie recipe
Ingredients
25 OREO cookies
5 Tbsp. unsalted butter, melted
8 oz. cream cheese, room temperature
1 cup peanut butter
1 1/4 cup confectioner sugar
16 oz. whipped topping
1/2 cup chocolate fudge topping
Toppings
creamy peanut butter
chocolate fudge
peanuts, (chopped)
OREO cookies, (chopped)
In a food processor, crush 25 OREO cookies. Add the melted butter and pulse until fully blended.
Place into a 9 inch pie dish and spread out and flatten using the bottom of a measuring cup to form a crust.
Place crust in fridge for 10 minutes.
In a mixing bowl, add cream cheese, 1 cup peanut butter and confectioners sugar. Use a hand or stand mixer to beat the ingredients until smooth and creamy. Add half the whipped topping and beat again to create the pie filling.
Remove crust from fridge, add the pie filling and spread out evenly using a spatula.
Heat up 1/2 cup of hot fudge in a glass bowl or mug, and microwave for 1 minute. Stir well. Pour the fudge over pie filling and use the back of a spoon to spread out evenly over top.
Place the pie in fridge for another 10 minutes.
Remove pie from fridge, add the other half of the whipped topping spreading it out evenly over top of the chocolate fudge layer.
Garnish the pie however you wish. I placed some peanut butter and chocolate fudge into sandwich bags, warmed them up in the microwave and cut a small corner off each. Then made horizontal and vertical stripes. I then chopped a couple OREO cookies and some peanuts to decorate the edges of the pie.
Chill in the refrigerator until ready to serve. You can make this dessert a day ahead of time.
NOTE: to make this just a little lighter, I made this with sugar free chocolate topping and light cream cheese.