Peanut Buster Parfaits Recipes

PEANUT BUTTER PARFAITS

Steps:

• In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. , Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.

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.

PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH

Steps:

• Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
• To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
• Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.

PEANUT BUSTER BAR DESSERT

Steps:

• Mix crushed cookies and melted butter-- pat into a 9x13 pan.
• Freeze for one hour.
• Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
• Freeze for one hour again.
• Place topping ingredients in a pan over medium heat.
• Stir till melted together, cook 8 minutes stirring constantly.
• Spread over ice cream filling-- freeze overnight.
• Let soften slightly before serving.

PEANUT BUSTER PARFAITS

Steps:

• Mix together cookies and melted margarine. Place in bottom of 20 cups or 9x13" pan. Cut ice cream in slices or scoop onto crust. Smooth with spatula. Sprinkle with Spanish peanuts. Put in freezer. Mix chocolate chips, milk, margarine, and powdered sugar together. Cook in microwave for 8 minutes, stirring often. Add vanilla extract. Let cool for about 1 hour. Pour over frozen parfaits and freeze. Let sit out for a short while before serving. This is delicious and can be used with many flavors of ice cream, nuts or toppings.

PEANUT BUTTER PARFAITS

Steps:

• In a medium bowl combine first three ingredients.
• Spoon half the mixture into 4 parfait glasses.
• Top each with 2 TB cereal, then 1/2 of the fruit. Repeat.
• Garnish with mint, if desired.