Peanut Butter Dreams Recipes

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.

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.

PEANUT BUTTER DREAMS

Steps:

• Ground oat flour: Place 1 to 1 1/2 cups oatmeal (quick or old-fashioned) in blender or food processor.
• Blend or process for about 60 seconds.
• Makes about 1 cup oat flour.
• Beat together butter, peanut butter and sugars.
• Blend in eggs and vanilla.
• Add combined dry ingredients: mix well.
• Stir in peanuts.
• Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a fork dipped in sugar to form a crisscross pattern.
• Bake in a preheated oven (350°) for about 10 minutes or until edges are golden brown.

PEANUT BUTTER DREAMS

Steps:

• Cream together the peanut butter, sugar and cream cheese in a medium bowl. When it is light and fluffy drizzle in the whip cream on medium speed and then turn to high and whip until airy and light. Chill in fridge.
• Place your nut butter and coconut cream in a small bowl and mix on high until light and fluffy. Chill in the fridge to thicken.
• Heat the plant milk up in the microwave for 1-2 minutes. You want this super hot but not boiling. Pour over your chocolate chips in a medium size bowl and let sit for a couple minutes to soften. Then using a silicone spatula begin to stir the melting chocolate slowly. It will look like it it too runny, but have faith it will come together just fine. Continue stirring until you have a smooth chocolate syrup. If it still seems too thin you can chill in the fridge for 10 minutes.
• Place a spoonful of filing on 12 of the cookies and top with remaining cookies. If you like you can take a knife and smooth the sides. Put cookies on wire rack and slowly pour ganache over the top so it runs down the sides. Chill for at least 2 hours before serving.

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.

PEANUT BUTTER DREAMS

Steps:

• In a large mixing bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly.
• Roll into small balls and set aside.
• Melt chocolate chips and shortening in a small saucepan over low heat. Remove from heat. Coat the small balls in the chocolate mixture. Refrigerate for several hours.