Chocolate Peanut Butter Moon Pies Recipes

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PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

CHOCOLATE PEANUT BUTTER MOON PIES



Chocolate Peanut Butter Moon Pies image

For years, I've wished such a thing existed, so I am WAY excited to find this recipe! Found on the Food & Wine website. Two hours of standing time not included in preparation time.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 30 pies

Number Of Ingredients 15

1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3 teaspoons pure vanilla extract
1 large egg, at room temperature, plus
2 large egg whites, at room temperature
2 1/4 cups all-purpose flour, plus more for rolling
salt
4 ounces semisweet chocolate, melted
1 cup chunky peanut butter
2/3 cup light corn syrup
1 pinch cream of tartar
1 cup sifted confectioners' sugar, plus more for dusting
confectioners' sugar
cocoa
cinnamon

Steps:

  • In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
  • Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
  • Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
  • Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
  • In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
  • Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter-covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES



Chocolate-Peanut Butter Whoopie Pies image

This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h55m

Yield 12 pies

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
3/4 cup natural creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt

Steps:

  • For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
  • Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
  • For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
  • Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

THANKS FOR TAKING ME TO THE MOON PEANUT BUTTER MOON PIE



Thanks for Taking Me to the Moon Peanut Butter Moon Pie image

Turn a peanut butter sandwich into dessert, add some marshmallow whipped cream and NoobPies, and you'll have a kid-friendly treat with a little grown-up flavor. - Jenna Hunterson, waitressthemusical.com

Provided by Taste of Home

Categories     Desserts

Yield One 9½-inch pie.

Number Of Ingredients 15

Graham Cracker Pie Shell
1 3/4 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 (8-ounce) package cream cheese, at room temperature
1 cup creamy peanut butter (not all-natural)
1 cup confectioners' sugar
1 1/2 cups heavy cream, chilled
1 teaspoon pure vanilla extract
Marshmallow Whipped Cream
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
1 cup marshmallow cream
4 Mini MoonPies, halved crosswise, for garnish
1 tablespoon grated bittersweet or semisweet chocolate, for garnish

Steps:

  • For the pie shell: Preheat the oven to 350°F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½-inch deep-dish pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature., For the filling: In a medium bowl using a handheld mixer, beat the cream cheese, peanut butter, and confectioners' sugar on medium speed until well-blended and smooth., In another medium bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Pour the filling into the crust and smooth the top. Refrigerate for at least 3 hours, or until set., For the topping: In a large bowl using the handheld mixer, beat the cream and confectioners' sugar on high speed until it holds soft peaks. Add the marshmallow cream and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted tip and pipe it decoratively over the filling., Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!

Provided by Anna

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

Time 2h20m

Yield 16

Number Of Ingredients 7

1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
  • In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
  • Top pies with whipped topping when ready to serve.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g

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 PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips

Steps:

  • Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

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From amandascookin.com
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CHOCOLATE PEANUT BUTTER MOON PIE RECIPE - FOOD NEWS
Step 1 In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the …
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Top Asked Questions

How do you make a peanut butter pie with ganache?
Fill the prepared pie shell with the peanut butter mixture and if it’s not firm enough to add the ganache, place it in the freezer for 10 minutes. Top the pie with the chocolate ganache, leaving just a little uncovered around the edges. Refrigerate the peanut butter pie for 1-2 hours to completely set.
How do you make peanut butter and butter cake filling?
For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
Can you use natural peanut butter in a pie filling?
Natural peanut butter usually doesn’t include added oil to stabilize the mixture. The pie filling can separate and get oily because of this. If you want to use natural peanut butter, use an electric mixer to whip it until creamy and well blended. Did you make this? Please RATE THE RECIPE below!
What is the best way to make peanut butter and cream cheese?
In a large bowl with an electric mixer beat the cream cheese, powdered sugar, and peanut butter until light and fluffy, 3-4 minutes. In a separate bowl, add the whipped cream, sugar and vanilla. Using an electric mixer whip cream to stiff peaks (hand mixer or stand mixer is fine).

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