Peanut Butter Parfait With Salted Caramel Crunch Recipes

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PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH



Peanut butter parfait with salted caramel crunch image

Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!

Provided by Barney Desmazery

Categories     Dessert, Treat

Time 10m

Number Of Ingredients 7

100ml double cream
few drops of vanilla extract
75g smooth peanut butter
50g icing sugar
20g banana chips , crushed, plus 6 whole to serve
2 tbsp salted caramel sauce
50g peanut brittle , crushed

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.

Nutrition Facts : Calories 862 calories, Fat 59 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

PEANUT-BUTTER CHOCOLATE PARFAIT



Peanut-Butter Chocolate Parfait image

Everyone's favorite flavor combination swirls together in this creamy parfait.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 6

1/2 cup semisweet chocolate chips
3/4 cup heavy cream
3/4 cup heavy cream
2 tablespoons sugar
1/2 cup smooth peanut butter
1/4 cup roughly chopped salted peanuts

Steps:

  • Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
  • Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
  • To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.

CHOCOLATE PEANUT BUTTER PARFAITS



Chocolate Peanut Butter Parfaits image

"When a friend gave me this recipe I knew it was a keeper. It meets all requirements, it's easy, low calorie, low fat, and it's pretty, to boot!" You absolutely won't believe that this dessert is light. Pat Soloman - Casper, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 5

2 tablespoons reduced-fat chunky peanut butter
2 tablespoons plus 2 cups cold fat-free milk, divided
1 cup plus 6 tablespoons reduced-fat whipped topping, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
3 tablespoons finely chopped salted peanuts

Steps:

  • In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

Nutrition Facts : Calories 146 calories, Fat 6g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 300mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

SALTED CARAMEL PEANUT BUTTER CUPS



Salted Caramel Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 8

80 grams (1/3 cup plus 1 teaspoon) superfine sugar
60 milliliters (1/4 cup) heavy cream
1 tablespoon milk
1/2 teaspoon sea salt flakes
2 tablespoons smooth peanut butter
90 grams (3.2 ounces) 70% dark chocolate, chopped
55 grams (4 tablespoons) unsalted butter
Crushed peanuts or sea salt flakes, for decorating, optional

Steps:

  • For the peanut butter salted caramel: Heat the sugar and 1 1/2 tablespoons water in a medium saucepan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Avoid stirring the mixture to prevent it from crystallizing.
  • Remove the pan from the heat and immediately whisk in the cream, milk and salt. The mixture will bubble up violently. Once it has settled, add the peanut butter and whisk to combine. Pour the caramel into a glass jar and allow it to cool for at least 1 hour, by which point it should be thick and cool to the touch. The caramel can also be made the day before.
  • For the chocolate coating: In a double boiler over medium heat, melt the chocolate and butter together.
  • Place 10 mini cupcake liners into a mini cupcake tin. Pour roughly 3/4 teaspoon of the melted chocolate into the bottom of each cupcake liner and spread it along the sides with a teaspoon so that it coats the entire liner. Place them in the fridge for 5 minutes.
  • Place 1/2 teaspoon of the cooled caramel into each chocolate liner. Use your finger to slightly flatten the caramel, then pour the melted chocolate over the top, filling the liners to the top. Decorate the tops with crushed peanuts or sea salt flakes if you wish! Put the peanut butter cups back in the fridge for 10 minutes, then serve immediately.

SALTED CARAMEL PEANUT BARS



Salted Caramel Peanut Bars image

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

Steps:

  • Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
  • Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
  • Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
  • Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

PEANUT BUTTER PARFAITS



Peanut Butter Parfaits image

NOW THAT our nest holds only two of us, I've had to develop many dishes for two. My husband and I love this dessert, and it also makes an elegant finish to a meal when company comes. You'll hear lots of "oohs" and "aahs"! -Mildred Sherrer Bay City, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup packed light brown sugar
3 tablespoons milk
2 tablespoons light corn syrup
2 teaspoons butter
2 tablespoons creamy peanut butter
Vanilla ice cream
1/4 cup peanuts

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.

Nutrition Facts : Calories 514 calories, Fat 22g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 77g carbohydrate (67g sugars, Fiber 2g fiber), Protein 9g protein.

CARAMEL PEANUT FUDGE



Caramel Peanut Fudge image

This is a dessert that is just to die for! It will be a great hit at any bake sales, picnics, or just for you! Anyone ought to love it.

Provided by SKETCHETTE

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 2h20m

Yield 96

Number Of Ingredients 15

1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
¼ cup butter
1 cup white sugar
¼ cup evaporated milk
1 ½ cups marshmallow creme
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups chopped salted peanuts
1 (14 ounce) package individually wrapped caramels, unwrapped
¼ cup heavy cream
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Steps:

  • Lightly grease a 9x13 inch dish.
  • For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
  • For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
  • For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
  • For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 10.1 g, Cholesterol 3.8 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 8.3 g

CARAMEL-PEANUT CRUNCH



Caramel-Peanut Crunch image

Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 1/2 quarts popcorn
1 cup (5 1/2 ounces) salted peanuts
Basic Caramel
6 tablespoons unsalted butter, cut into small pieces
3/4 tablespoon salt

Steps:

  • Put popcorn (popped from 1/2 cup kernels) and peanuts in a large buttered bowl; set aside. Follow recipe for basic caramel, reducing sugar to 1 1/4 cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in butter and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.

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