CLASSIC NO BAKE COOKIES (Chocolate Peanut Butter)
This is the CLASSIC No Bake Cookie recipe with oats, chocolate and peanut butter. It's no fail and perfect when you don't want to bake - they taste like a chewy peanut butter cup!
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INGREDIENTS
1/2 cup unsalted butter diced
2 cups granulated sugar
1/2 cup nonfat milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups quick cooking oats
INSTRUCTIONS
Line two cookie sheets with parchment paper.
It’s very important that all your ingredients are measured and ready to go before you start and make sure you’ve read the directions before making these cookies. The process goes fast!
Melt the butter in a 3 quart saucepan over medium heat. Stir in the sugar, milk, and cocoa powder. Whisk until smooth then bring to a boil and cook for about 1 ½ minutes, stirring occasionally. NOTE: you MUST boil them long enough or they will not set. To be sure of this, boil the mixture until it reaches 230°F on a candy or instant read thermometer. If you do not have a thermometer, this will take about 1 ½ minutes on medium heat.
Remove from heat and stir in peanut butter, salt, vanilla, and oats.
Use a cookie scoop to drop 2 tablespoon size balls of cookie mixture onto the prepared baking sheets. Let sit to set or chill to harden quicker.
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Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
You're only six ingredients away from Ree's silky Chocolate Peanut Butter Pie!
#ReeDrummond #ThePioneerWoman #FoodNetwork #ChocolatePeanutButterPie
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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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!
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Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Peanut Butter Pie
This Chocolate Peanut Butter Pie is a fantastic pie recipe for any special occasion. You'll love the crumbly, chocolate cookie crust, the creamy no-bake filling, and of course the decadent chocolate ganache on top. It's a delicious pie that will have your guests thinking you pre-ordered it from a fancy pie shop! It's that good!
#PieRecipes #PeanutButterPie #EasyRecipes
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PRODUCTS SEEN IN THIS VIDEO:
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Metal Pie Tin
Food Processor
Famous Chocolate Wafers
Peanut Butter Brand I like best:
Wilton Pastry Bag
2D Star Tip
Buttered Toffee Peanuts
Mini Whisk
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PEANUT BUTTER CHOCOLATE PIE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
FOR CRUST:
7 oz (196g) of Famous Chocolate Wafers (33 cookies) or Oreos with the filling scraped out
5 ( 75ml) Tablespoons butter, melted
FOR NO-BAKE FILLING:
1 cup (240ml) unsalted peanut butter, creamy or crunchy, without any additional additives (like sugar oil etc. The only ingredient should be peanuts! (For best texture and flavor)
8 oz (230g) of Mascarpone Cheese
3/4 cup (75g) of powdered sugar
1 tsp (5ml) vanilla extract
FOR HOMEMADE WHIPPED CREAM:
2 cups (475ml) heavy cream
2 Tablespoons (13g) powdered sugar
1 tsp (5ml) vanilla extract
FOR CHOCOLATE GANACHE:
1/2 cup (120ml) heavy cream
3/4 cup (110g) semi-sweet. or dark chocolate chips
! FOR GARNISH:
3 tablespoons (45ml) Buttered Toffee Peanuts, chopped
1 square dark chocolate, for grating
METHOD:
Preheat oven to 375F (190C)
Lightly spray a 9 metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a fist bump motion up the sides so it adheres.
Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 tsp of vanilla in an electric mixer. Then transfer to a large bowl.
In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla until stiff peaks form.
Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
Pour the chocolate ganache into the center of the pile, forming a pool.
Then spread it out gently with the back of a spoon, extending to reach the pie crust.
Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed. Top the pie with crushed peanuts.
Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
Grate the dark chocolate over the whipped cream dollops.
Refrigerate uncovered, for at least 4 hours, before serving.
Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.
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Perfect Peanut Butter Pie
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How to Make Peanut Butter Fudge | Only 4 Ingredients
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make Peanut Butter Fudge. This easy homemade peanut butter fudge recipe only requires four ingredients! It is a twist on the classic chocolate fudge, which is so yummy around the holidays or any time really. If I can make it, you can make it, let's get started! :)
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If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.
Print this recipe and others here:
Ingredients:
1/2 cup of milk (whole, 2%, 1%, etc.) (125mL)
2 cups white granulated sugar (400g)
1 tsp. vanilla extract (5mL)
3/4 cup of peanut butter (195)
Tools:
8x8 pan
parchment paper
saucepot
wooden spoon
spatula
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No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
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No-Bake Nutella Cheesecake:
Giant Oreo Cake:
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No-Bake Strawberry Cheesecake:
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Number Cake:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.