Best Fudge Tartlets With Peanut Butter Ice Cream And Cabernet Caramel Recipes
PISTACHIO ICE CREAM WITH THYME-CABERNET CARAMEL
Ripe, rich red fruits in cabernet shine when simmered down into a sticky caramel. Swirl this over vanilla ice cream and fresh cherries or top a cracker spread with pungent blue cheese.
Provided by Food Network Kitchen
Categories condiment
Time 55m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Bring the sugar and 3 tablespoons water to a boil over medium-high heat without stirring. Cook until it reaches a pale amber caramel, 5 to 7 minutes.
- Remove from the heat and carefully add the wine and thyme sprigs. Cook, stirring to soften the caramel, until it is reduced to the desired consistency, 5 to 7 minutes. Cool to room temperature. Serve over pistachio ice cream and garnish with chopped pistachios.
CRUNCHY PEANUT BUTTER TARTS
For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.
Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.
CARAMEL PEANUT FUDGE
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
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
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