Peanut Butter Ice Box Squares Recipes

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PEANUT BUTTER ICEBOX DESSERT



Peanut Butter Icebox Dessert image

Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 8

16 Nutter Butter cookies, crushed, divided
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1-1/3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix

Steps:

  • In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

PEANUT BUTTER ICEBOX COOKIES



Peanut Butter Icebox Cookies image

These are chewy cookies (unusual for most peanut butter cookies!), and I was surprised at just how peanut buttery they taste, given they don't contain much peanut butter. Very convenient to keep in your freezer. I did find I had to bake these longer than stated. Add 3 hours refrigeration to the times listed. From Cooking Light (November 1997).

Provided by Vino Girl

Categories     Drop Cookies

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons stick margarine, softened
2 tablespoons chunky peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg white
cooking spray

Steps:

  • Combine first 3 ingredients, and set aside.
  • Beat margarine and peanut butter until light and fluffy.
  • Gradually add sugars, beating until well-blended.
  • Add vanilla and egg white, and beat well.
  • Add flour mixture; stir well.
  • Turn dough out onto wax paper; shape into a 6-inch log.
  • Wrap log in wax paper; freeze 3 hours.
  • Preheat oven to 350F°.
  • Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
  • Bake at 350° for 8 to 10 minutes.
  • Remove from pan, and cool on wire racks.

Nutrition Facts : Calories 66, Fat 2.1, SaturatedFat 0.4, Sodium 52.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.7, Protein 1

PEANUT ICE CREAM SQUARES



Peanut Ice Cream Squares image

"With its thick peanut and fudge topping, this ice cream cake is always a hit with our family," writes Kathy Pahl of Medicine Hat, Alberta. "It can be prepared well in advance and appeals to both children and adults."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 8

2 cups confectioners' sugar
1 can (12 ounces) evaporated milk
2/3 cup chocolate chips
1 cup butter, divided
1 teaspoon vanilla extract
3 cups chocolate wafer crumbs (about 48 wafers)
1/2 gallon vanilla ice cream
2 cups salted dry roasted peanuts, crushed

Steps:

  • In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely., Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. , Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 441 calories, Fat 27g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

PEANUT BUTTER SQUARES



Peanut Butter Squares image

These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups creamy peanut butter
1 cup butter, divided
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Steps:

  • In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

Nutrition Facts :

PEANUT BUTTER ICE BOX SQUARES



Peanut Butter Ice Box Squares image

Make and share this Peanut Butter Ice Box Squares recipe from Food.com.

Provided by CrinV

Categories     Candy

Time 20m

Yield 36 serving(s)

Number Of Ingredients 12

18 graham crackers, divided
3/4 cup butter
2/3 cup firmly packed brown sugar
1/2 cup milk
1 teaspoon vanilla
1 1/4 cups graham cracker crumbs
1/2 cup smooth peanut butter
2 tablespoons butter
3 tablespoons smooth peanut butter
1 1/2 cups icing sugar
2 tablespoons milk
1/2 teaspoon vanilla

Steps:

  • Line ungreased 8-inch pan with 9 of the crackers.
  • Combine butter, sugar, milk and vanilla in large saucepan. Bring to biol on medium-high heat; cook 5 minute Remove from heat.
  • Add crumbs and peanut butter. Pour mixture over wafers in pan. Cover with remaining 9 wafers. Set aside to cool.
  • Meanwhile, beat butter and peanut butter in large bowl until well blended. Add icing sugar, milk and vanilla; mix well. Spread over cooled wafer mixture in pan.

Nutrition Facts : Calories 133.7, Fat 7.8, SaturatedFat 3.5, Cholesterol 12.5, Sodium 96.9, Carbohydrate 15.1, Fiber 0.5, Sugar 11.3, Protein 1.9

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