Peanut Butter Chiffon Pie

Peanut Butter Chiffon Pie

2 envelopes unflavored gelatin

2 cups water

6 Tbsp sugar

2 tsp vanilla

2 cups marshmallow cream or fluff

2 cups smooth peanut butter

4 cups heavy whipping cream

1 chocolate bar

Chocolate Crumb Crust

20 Oreo cookies

6 Tbsp butter, melted

Crush cookies in food processor. Stir in melted butter. Press into deep dish 9 inch pie plate.

Chocolate Ganache

You will have extra of this. It can be stored and fridge and gently reheated for hot chocolate, sauce, great  in coffee or make into chocolate truffles

3 1/2 oz. bittersweet chocolate

3 1/2 oz. semi sweet chocolate

1/2 cup heavy cream

Chop chocolate and place in large bowl, set aside. Heat cream to just boiling. Remove from heat. Pour over chopped chocolate and stir until well combined. Pour about 3/4 cup into pie plate with finished crust and gently swirl around the crust , letting the excess puddle on bottom of crust. Refrigerate until ready to fill. Refrigerate remaining ganache and stored in air tight container for other uses.

Filling for pie

In medium saucepan, combine the gelatin and 1 cup of cold water. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from the heat . Stir in the sugar, vanilla and remaining 1 cup water. Beat marshmallow cream/ fluff and peanut butter. Refrigerate until mixture mounds when dropped from a spoon.

In a mixing bowl, beat heavy cream on high speed until soft peaks form. Fold the whipped cram into the thickened gelatin mixture. Spoon the mixture onto the crust. Make decorative swirls and sprinkle shaved chocolate.

Refrigerate until set, about 4 hours or overnight.

Quick Peanut Butter Sandwich Cookies

Quick Peanut Butter Sandwich Cookies


1 cup peanut butter

2/3 cup sugar

1 egg

Preheat oven to 350 degrees.

In a bowl combine the peanut butter, sugar and egg; blend well.

Form into 1 inch balls. Place on parchment lined or greased baking sheet 1 1/2 to 2 inches apart. Using a fork press criss cross pattern into dough.

Bake 12-15 minutes or until lightly browned. Cool on wire rack. Makes about 2 dozen

For Peanut Butter Sandwich Cookies

Filling 1 -8oz. package cream cheese room temperature

1/4 cup creamy peanut butter

2 1/2 tablespoons honey

Blend with electric mixer until well blended.

Spread the filling on cooled cookies.

1/2 cup chopped honey roasted peanuts

Roll edges in chopped nuts.

Honey Roasted Chocolate Peanut Butter Bark

Honey Roasted Chocolate Peanut Butter Bark


8 oz. semi sweet chocolate, chopped

10 oz. peanut butter chips

1 tablespoon shortening

1/2 cup honey roasted Peanuts

Cover a baking sheet with waxed paper.

Place chocolate in a microwave safe bowl. At 50% power microwave at 30 second intervals , stirring after every 30 seconds until chocolate is smooth and melted when stirred.

In another microwave safe bowl heat the peanut butter chips and shortening at 30 second intervals , stirring until melted and smooth when stirred. Stir in the honey roasted peanuts.

Alternately spoon the mixture onto the baking sheet. Rap the baking sheet on the counter to level and smooth out. Using a knife run the knife in a swirling pattern to create the marbled effect. Rap once more on the counter to smooth out top. Set in cool place to set. Once set , break into chunks.

Dulce de Leche Peanut Butter Fudge

Dulce de Leche Peanut Butter Fudge


12 oz. Peanut Butter chips

1(13.4 oz.) oz. can La Lechera- Dulce de Leche

1/8 tsp. salt

1/2 cup honey roasted peanuts

1 1/2 tsp. vanilla

In a microwavable bowl combine the chips and sweetened condensed milk. Cook on 100% power for 3 minutes; stir until smooth. Add the remaining ingredients. Spread evenly into a waxed paper lined 8 inch square pan. Chill until firm. Turn fudge onto a cutting board; peel off waxed paper and cut into squares. Place in candy cups; they are sticky. Store in an airtight container in the refrigerator.