Lauras Chocolate Peanut Butter Dreams Recipes

CHOCOLATE PEANUT BUTTER DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

CHOCOLATE PEANUT BUTTER DREAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, peanut butter, and butter or margarine till fluffy. Blend in water, egg, and vanilla.
• Combine oats, flour and baking soda and add to the mixture.
• Shape into balls 1 inch in size. Place on ungreased cookie sheet, and flatten with a glass dipped in sugar. Bake 8 to 10 minutes. Cool completely.
• In a saucepan over low-heat, melt chocolate and shortening, stir until smooth. Take 1/2 teaspoon and spread over each cookie, sprinkle with nuts. Chill until set.

CHOCOLATE PEANUT BUTTER DREAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, peanut butter, and butter or margarine till fluffy. Blend in water, egg, and vanilla.
• Combine oats, flour and baking soda and add to the mixture.
• Shape into balls 1 inch in size. Place on ungreased cookie sheet, and flatten with a glass dipped in sugar. Bake 8 to 10 minutes. Cool completely.
• In a saucepan over low-heat, melt chocolate and shortening, stir until smooth. Take 1/2 teaspoon and spread over each cookie, sprinkle with nuts. Chill until set.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

PEANUT BUTTER DREAMS

Steps:

• Melt 4 ounces of the white chocolate in a double boiler over barely simmering water.
• In mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth.
• Refrigerate until firm enough to roll with your hands into balls.
• Melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat.
• Place on racks to firm.
• For praline:.
• Place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour.
• Mix in peanuts and pour onto a greased rimmed cookie sheet.
• Let harden and cool, then chop in food processor until quite fine but not powdered.
• Preparation and cook times are a guess.

LAURA'S CHOCOLATE-PEANUT BUTTER DREAMS

Steps:

• 2 squares unsweetened baking chocolate 12 oz of semi-sweet choc. morsels 1/2 t of vanilla 1/4 t of salt 3/4 C of sugar 3/4 C of flour 1 egg 1/2 C of butter 1/2 C of peanut butter Mix sugar and butter and salt in blender until creamy. Add egg and vanilla and blend. Add flour and blend. Melt all chocolate in double boiler and blend into the mix. Fold in peanut butter. Sometimes I let the dough chill a little and this might help keep the cookies from flattening out. Bake in 350 degree oven for 8 1/2 minutes, until firm and beginning to texture on the outside. Don't overbake!