Chocolate Peanut Butter Bacon Pie Recipes

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CHOCOLATE PEANUT BUTTER BACON PIE



Chocolate Peanut Butter Bacon Pie image

Make and share this Chocolate Peanut Butter Bacon Pie recipe from Food.com.

Provided by clr4tkof

Categories     Pie

Time 42m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

25 chips-ahoy chocolate chip cookies
1 cup peanut butter
5 tablespoons butter, melted
1 (16 ounce) package bacon, divided in thirds
1 (12 ounce) can evaporated milk
1 (12 ounce) bag semi-sweet chocolate chips
1 3/4 cups sugar, divided
1 1/2 tablespoons mccormick's vanilla butternut flavoring
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 1/2 cups whipping cream, divided

Steps:

  • Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
  • Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
  • Place cream cheese and 1 cup sugar in a mixer and blend till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
  • Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
  • Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.

INCREDIBLE CHOCOLATE PEANUT BUTTER PIE



Incredible Chocolate Peanut Butter Pie image

Provided by Food Network

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Vegetable oil, for brushing pie plate
1 3/4 cups chocolate wafer crumbs
1/4 cup unsalted roasted peanuts, chopped
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup granulated sugar
3 tablespoons cornstarch
2 1/2 cups whole milk
3 large egg yolks
3/4 cup crunchy peanut butter
2 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1 cup heavy cream
3 tablespoons granulated sugar
1/4 cup chopped unsalted roasted peanuts

Steps:

  • To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack.
  • To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
  • In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set.
  • In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set.
  • To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving.

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
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

Steps:

  • 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.

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Take a small slice, it's RICH! My husband and kids BEG for this pie, every family occasion, birthdays, you name it! This recipe makes 1 very large deep dish pie or 2 store bought graham cracker crust sized pies.

Provided by Chef Dine

Categories     Pie

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 chocolate wafer pie crust or 1 graham cracker pie crust
1/2 cup peanut butter
1 (8 ounce) package cream cheese (Softened)
1 teaspoon butter
1 cup sugar
1/2 teaspoon salt
2 teaspoons real vanilla extract
4 ounces baker's unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
6 ounces Cool Whip, thawed
chocolate shavings

Steps:

  • Peanut Butter Filling: with a hand mixer or food processor, mix peanut butter, cream cheese and butter, and salt. Slowly add the sugar and then the 1 tsp vanilla until well blended. Add peanut butter mixture to the pie plate (or plates if making 2 small pies), pressing down on all sides to make flat.
  • Chocolate Mousse topping: Melt the unsweetened chocolate squares in a sauce pan on low. (Do not overheat or boil!) When the chocolate is completely melted, add sweetened condensed milk and remove from heat. Add remaining tsp vanilla and mix quickly. Cool to room temperature.
  • Fold 12 oz cool whip into chocolate mixture. Let cool. Carefully pour/scoop onto peanut butter mixture. Add to pie plate(s) and refrigerate or freeze for faster setting time. Sprinkle chocolate shavings over the top, **Optional.

Nutrition Facts : Calories 734.9, Fat 44.1, SaturatedFat 21.3, Cholesterol 49.6, Sodium 574.1, Carbohydrate 80.7, Fiber 3.7, Sugar 65.7, Protein 13.2

CHOCOLATE PEANUT BUTTER PIE I



Chocolate Peanut Butter Pie I image

This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Debby

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared chocolate cookie crumb crust
4 eggs
1 cup butter, softened
8 (1 ounce) squares semisweet chocolate
2 cups confectioners' sugar
1 cup smooth peanut butter
⅓ cup heavy whipping cream

Steps:

  • Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
  • In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
  • Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
  • Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.

Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS



Chocolate-Topped Peanut Butter-Bacon Bars image

Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 7

1 pouch Betty Crocker™ peanut butter cookie mix
1/3 cup vegetable oil
2 tablespoons maple-flavored syrup
1 egg
10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
1/2 cup chopped peanuts
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
  • In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
  • Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
  • For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 20 g, TransFat 0 g

EASY NO-BAKE CHOCOLATE-BOTTOM PEANUT BUTTER PIE



Easy No-Bake Chocolate-Bottom Peanut Butter Pie image

A little space in your fridge is all you need to put this Easy No-Bake Chocolate-Bottom Peanut Butter Pie on the table. No oven required.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/4 cup creamy peanut butter
1-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Microwave chocolate in medium microwaveable bowl on HIGH 1 min.; whisk until completely melted. Stir in 1 cup COOL WHIP. Spread onto bottom of crust.
  • Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in 1 cup of the remaining COOL WHIP; spread over chocolate layer. Top with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 410, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 4.0504 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE, PEANUT BUTTER, AND BACON COOKIES



Chocolate, Peanut Butter, and Bacon Cookies image

My friend Michelle's husband found this recipe, and now all of our friends are trying it. If you like salty and sweet, and of course bacon, then these are the cookies for you!

Provided by Krissy

Categories     Meat and Poultry Recipes     Pork

Time 42m

Yield 72

Number Of Ingredients 11

1 pound bacon
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup butter, softened
1 cup brown sugar
¼ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 (13 ounce) package miniature peanut butter cups, chopped
¼ cup peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Mix flour, cocoa powder, and baking soda together in a bowl.
  • Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate.
  • Drop spoonfuls of dough onto baking sheets.
  • Bake in the preheated oven until the edges are golden, about 12 minutes.

Nutrition Facts : Calories 85 calories, Carbohydrate 9.9 g, Cholesterol 11.1 mg, Fat 4.4 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 88.7 mg, Sugar 6.2 g

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    #bacon     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pies-and-tarts     #desserts     #pork     #american     #southern-united-states     #pies     #chocolate     #meat     #novelty     #presentation     #served-cold     #peanut-butter     #from-scratch

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