Frozen Peanut Butter Mousse Squares Recipes

FROZEN PEANUT BUTTER CUPS

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

FROZEN PEANUT BUTTER MOUSSE SQUARES

Steps:

• In a bowl, mix crumbs, sugar and butter. Reserve 1/2 Celsius crumbs for the top. Press remaining crumbs firmly and evenly into a 9-inch square pan.
• In a bowl, mix peanut butter and apricot preserves until well blended. Gradually stir in milk. Fold in topping. Spread mixture evenly into crumb-lined pan.
• Sprinkle top with crumbs.
• Freeze until hard.
• Cut into squares and serve with additional topping.
• and a drizzle of fudge sauce.

FROZEN CHOCOLATE MOUSSE SQUARES

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
• Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.

FROZEN CHOCOLATE-PEANUT BUTTER DECADENCE

Steps:

• For peanut butter mousse:
• Whisk sugar, 1/2 cup cream, and yolks in medium saucepan to blend. Place over medium heat and stir until sugar dissolves and sauce thickens and reaches temperature of 180°F, scraping down sides of pan occasionally, about 6 minutes (do not boil). Transfer to medium bowl. Refrigerate brown sugar mixture until cold and very thick, stirring occasionally, at least 3 hours and up to 1 day.
• Line 7 1/2x3 1/2x2 1/4-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, beat butter in large bowl until fluffy. Add peanut butter; beat until smooth. Beat in brown sugar mixture in 3 additions. Beat remaining 1/2 cup cream in medium bowl until peaks form. Fold whipped cream into peanut butter mixture in 2 additions. Transfer mousse to prepared pan. Refrigerate while preparing glaze.
• For glaze and sauce:
• Bring cream, butter, and corn syrup to simmer in heavy medium saucepan, stirring often. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer 1/3 cup glaze to small bowl and cool to room temperature; spread over mousse in pan. Cover loaf pan and freeze mousse overnight. Cover and chill remaining glaze.
• Place rack on rimmed baking sheet. Turn mousse out onto rack, chocolate side down. Peel off plastic wrap. Transfer 1 1/3 cups glaze to small saucepan. Stir over low heat just until warm and pourable but not hot. Gradually pour glaze over mousse, spreading to cover evenly and using any glaze that drips onto baking sheet if needed. Press chopped peanuts onto top of mousse. Transfer to platter and freeze until glaze is frozen, about 30 minutes.
• (Can be made 2 days ahead. Cover loosely when frozen solid and return to freezer.)
• Rewarm remaining glaze to use as sauce. Dip large knife into hot water to warm blade. Cut mousse crosswise into thin slices, rewarming and wiping blade dry before cutting each slice. Place mousse on plates. Spoon some sauce alongside and serve.

FROZEN PEANUT BUTTER BARS

Steps:

• Assembly Directions:.
• In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
• Freezing Directions:.
• Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
• Comments:.
• We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

FROZEN PEANUT BUTTER PIE SQUARES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave butter and 1/4 cup peanut butter in microwaveable bowl on HIGH 40 sec. or until butter is completely melted; stir until blended. Add wafer crumbs and nuts; mix well. Press onto bottom of prepared pan.
• Beat cream cheese, sugar and remaining peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon over crust.
• Drizzle with syrup; swirl with knife. Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

FROZEN PEANUT PARFAIT PIES

Steps:

• In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.