This Peanut Butter Mud Pie has to be the most decadent and indulgent recipe I’ve brought you yet! But, it’s July, right?! And July is National Ice Cream Month, so that’s all the reason we need to splurge! I’ve been wanting to make Mud Pie for the blog for some time now, and as much as I love the original, I thought I’d change it up by substituting peanut butter ice cream for the coffee ice cream. And oh my gosh, if this isn’t a slice of heaven! If they made a calorie-cancelling potion, I would eat this every day…well, maybe once a week, but oh, that would be something to anticipate. If you brought this pie to a large family function or a big company event, and sliced it thin, you could make the indulgence a little less guilt producing and you’d still have the joy of experiencing this amazing Peanut Butter Mud Pie.
- 24 Famous Chocolate Wafers or 1/2 package of Oreo cookies, crushed (I used a food processor)
- 1/4 cup butter, melted
- 2/3 cup chocolate chips
- 2/3 cup heavy whipping cream
- 1 recipe peanut butter ice cream (see below)
- 1 cup heavy whipping cream
- 3 tablespoons maple syrup
- Peanuts, chopped and lightly toasted
For the crust:
- Using food processor, crush wafers or Oreo cookies; blend together with the melted butter. Press into a 9” deep-dish pie plate. Bake crust at 350 degrees for 15-20 minutes. Cool crust.
For the chocolate ganache layer:
- Pour chocolate chips into a heat-resistant bowl. Heat the heavy cream until hot but not boiling and pour it over the chocolate chips, whisking until smooth. Pour ganache on the cooled cookie crust and spread across the bottom of the crust until you have a ¼-inch layer. Chill in the freezer for 30 minutes.
For the pie filling:
- Set out *peanut butter ice cream to soften, stirring a bit so that it’s spreadable but not too melted.
- Mound the ice cream into your chilled crust; carefully spreading into a slightly domed pie shape. Return to the freezer for at least 1 hour.
- Pipe whipped cream on top of the pie. Drizzle warm ganache over the top of the pie. Chop toasted peanuts; sprinkle over the whipped cream on the top of the pie.
- Combine *condensed milk, peanut butter, and vanilla, whisking until smooth. Gently fold in whipped cream until completely combined with no white streaks remaining. Pour into a loaf pan and freeze overnight or at least 5 hours.
Most everyone has their favorite Girl Scout cookie; I’ve certainly had my favorites over the years (frankly, I wouldn’t turn any of them down…), but the one that’s stood the test of time is the Do-si-do. Those yummy cookies with the creamy peanut butter filling sandwiched between tender oatmeal cookies somehow keep going in my mouth one after the other. These Oatmeal Peanut Butter Sandwich Cookies are a copycat of those wonderful Do-si-dos, but they’ve been made without refined sugar; which, despite the abundance of butter and peanut butter, still makes them more healthful than the original version. When you’ve depleted your stash of Do-si-dos, this recipe for Oatmeal Peanut Butter Sandwich cookies will be waiting for you, calling your name….
For the cookies:
- 3/4 cup unsalted butter (1 1/2 sticks), room temperature
- 1/2 cup peanut butter (smooth)
- 5 tablespoons of maple syrup
- 1 cup, plus 3 tablespoons of flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup of quick oatmeal
For the filling:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup peanut butter (smooth)
- 2 tablespoons maple syrup
Preheat oven to 350⁰F
For the cookies:
- Line 2 baking sheets with parchment paper.
- With a stand or hand mixer cream together the 3/4 cup butter, 1/2 cup of peanut butter and 1/4 cup of maple syrup until well combined.
- Mix in the flour, oats, baking soda, and salt until just combined.
- Roll out the dough to 1/4 inch thick. Using a two-inch cookie cutter, cut out the cookies.
- Place cookies onto a baking sheet, about an inch apart, and chill on the sheets for about 20 minutes before baking.
- Bake for 9-11 minutes or until golden brown. Let cool on a wire rack while you make the peanut butter filling.
For the filling:
- Add the butter, peanut butter, and remaining 2 tablespoons maple syrup to a medium bowl and mix on medium speed until fully combined and fluffy.
- Pipe or use a spoon to spread a generous tablespoon of the filling on one of the cookies and top with another cookie to make the sandwiches.
Makes: 12 Sandwich Cookies
Yes, frozen desserts are usually Summertime fare and while we haven’t quite reached those crazy, hazy days just yet, I couldn’t wait to share this Frozen Chocolate Peanut Butter Mousse tart with you. It’s kind of over the top on the decadence scale; one bite, though, and you’ll forgive yourself the indulgence. A golden shortbread crust, topped with a wafer-thin layer of chocolate and crowned with creamy, dreamy peanut butter mousse. Oh yeah, and there’s more chocolate on top!
I saw the peanut butter mousse portion of this recipe on Recipe Girl’s fun blog and decided that I had to use it as the main character in this tart. I have to tell you that while it’s not at all a difficult recipe, it’s not a have-it-on-the-table-in-a-jif kind of dessert either because of the chilling and freezing times.
Share this treat with your friends and family this Summer. Trust me, they’ll want “repeats” on this one.
- 1 cup flour
- 1⁄2 cup butter (1 stick)
- 2 tablespoons powdered sugar
- 2/3 cup creamy peanut butter (not the natural kind)
- 6 tablespoons powdered sugar
- 2 tablespoon granulated white sugar
- 2 cups whipping cream
- 2 teaspoon vanilla extract
- 3/4 cup chocolate chips, divided
- 1/2 teaspoon shortening, plus 1/8 teaspoon
You will also need:
1 – 9″ tart pan
Preheat oven to 350ºF
- Process flour, butter, and 2 tablespoons powdered sugar for a minute or two in a food processor* (the butter pieces should be pea-sized). Pat dough into a 9-inch tart pan, pressing lightly with your fingers; it does NOT have to be pressed up the sides of the pan. Bake 20-25 minutes, or until golden brown; cool completely on a wire rack.
- In microwave, melt ½ cup chocolate chips in a microwave-proof container for 30 seconds on high-power; remove and stir. Microwave for one or two additional 15 minute intervals, stirring after each one, until chocolate is completely melted and smooth.
- Pour chocolate into cooled shortbread shell. Using a rubber spatula, spread chocolate to within ¼-inch of the edge. The chocolate layer will be thin; try to be careful not to scrape up the crust as you are spreading the chocolate. Place in refrigerator for 20 minutes to allow chocolate to harden.
- In a medium bowl, combine the peanut butter, powdered sugar, and granulated sugar. Beat on medium speed of your electric mixer until combined. Slowly add the cream and vanilla beating on medium-high speed until thoroughly combined and creamy.
- Remove tart pan from refrigerator and pour in the mousse, smoothing with a spatula. Cover with plastic wrap and place back in the frig for 2-3 hours.
- For the chocolate sauce to drizzle on top of the mousse: microwave remaining 1/4 cup chocolate chips with 1/8th teaspoon shortening for 20 seconds on high-power, then for another 15 seconds on high. Stir until melted and smooth.
- When the peanut butter mousse has firmed, remove from frig and drizzle, generously, with chocolate sauce. Freeze for at least 4 hours.
NOTE: *If you don’t have a food processor, you can use a pastry blender.
Peanut butter rice krispie treats bring out the kid in me; I confess to dipping a spoon into the marshmallow crème jar and then into the peanut butter – one of my guilty pleasures. Maybe it’s just me, but I think that the best thing to happen to crispy rice cereal was the introduction of marshmallow crème, and then when you add peanut butter to the mix, you’ve taken it to a whole new level of yumminess. Of course, why stop there? Drizzle some chocolate over the top of these bars and they’re over the top good! The next time you need something for the kids or just the kid in you, try these – you won’t be sorry!
- 3 tablespoons butter
- 1/4 cup smooth peanut butter (I use Krema brand)
- 5 cups miniature marshmallows
- 1/2 teaspoon vanilla
- 6 cups Rice Krispies cereal
- 3/4 cup chocolate chips, melted in microwave for drizzling over treats
- Butter for greasing pan
- Combine butter and peanut butter in a large saucepan over low heat.
- When the peanut butter and butter have melted, add marshmallows and stir until marshmallows have melted. Remove from heat.
- Add Rice Krispies and stir until the cereal is well coated with the marshmallow mixture.
- Coat bottom and sides of a 13×19” pan with butter. Pour Rice Krispies mix into the prepared pan and press lightly with your fingers until it’s flat and distributed throughout the pan. Cool.
- Cut into 16 bars.
- To add the chocolate drizzle to the top of these treats, just pour chocolate chips in a microwave-safe bowl and microwave on 100% power, 1 minute at a time, stirring until smooth and thin. Take a fork and dip it into the melted chocolate, quickly sweep fork back and forth across the treats. Continue until you have the chocolate drizzle coverage desired.