GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE ...
Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
- Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
- Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
- To serve, top servings of pie with whipped cream and chocolate shavings.
Nutrition Facts : Calories 920 , CarbohydrateContent 86 g, CholesterolContent 180 mg, FatContent 9 1/2 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 34 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 65 g, TransFatContent 1 g
CHOCOLATE-PEANUT BUTTER SWIRL COOKIES RECIPE - NYT COOKING
These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.
Provided by Samantha Seneviratne
Total Time 45 minutes
Yield About 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
- Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)
Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 8 grams, CarbohydrateContent 24 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 3 grams, SodiumContent 69 milligrams, SugarContent 21 grams, TransFatContent 0 grams
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