Best Peanut Butter Ribbon Delight Recipes

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Combine first 3 ingredients; press into a 13-x 9-inch pan.
• Bake at 375 degrees for 15 minutes; cool.
• Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
• Spread over prepared crust, and chill.
• Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer, and chill.
• For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.

DREMA'S "PEANUT BUTTER DELIGHT"

Steps:

• 1. Combine butter in large saucepan and allow to start melting. Combine sugar and cocoa. Mix well. Add to butter above and gradually add in milk.
• 2. Allow to cook on med high heat, stirring. Allow to come to a full boil. Boil 3 minutes. Remove from heat. Add in oatmeal, peanut butter and vanilla. Mix well until peanut butter is melted.
• 3. Lay out sheets of waxed paper. Working quickly Drop or make patties of mixture on wax paper and allow to cool. Store in air tight containers if any left once they cool! Enjoy! You will need another batch and they won't last very long!

PEANUT BUTTER DELIGHT

Steps:

• 1. Combine first 4 ingredients in a sauce pan and bring to a rapid boil. Boil for 1-1/2 minutes.
• 2. Turn burner off and stir in peanut butter until smooth.
• 3. Add remaining ingredients, and stir until well mixed.
• 4. Pour into a lightly greased 9 x 13 cookie pan and let cool. Cut into squares and serve.

CHOCOLATE & PEANUT BUTTER RIBBON DESSERT

Steps:

• 1. CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
• 2. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
• 3. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT

Steps:

• Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan.
• Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups cool whip.
• Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside.
• Spoon 1/2 of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm.
• Invert onto plate. Remove foil and then reinvert onto serving platter so that crumb layer is on the bottom.
• Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.