REESES PEANUT BUTTER LASAGNA RECIPES
PEANUT BUTTER AND CHOCOLATE CAKE II RECIPE | ALLRECIPES
If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.
Provided by BRENDABOWEN
Categories Sheet Cake
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
- In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
Nutrition Facts : Calories 718.3 calories, CarbohydrateContent 93.1 g, CholesterolContent 31.7 mg, FatContent 36.7 g, FiberContent 3 g, ProteinContent 10.1 g, SaturatedFatContent 7.1 g, SodiumContent 445.9 mg, SugarContent 72.5 g
CHRISTMAS BARK 5 WAYS - KITCHN
This saltine toffee is easier than the real deal and so much ore tasty. Perfect for last minute holiday gifting.
Provided by Meghan Splawn
Categories Dessert Candy Baked good Sweets
Total Time 0S
Number Of Ingredients 6
Steps:
- Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with aluminum foil. Arrange the saltine crackers in a single layer on the baking sheet.
- Place the butter, sugar, salt, and vanilla in a 2-quart saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring just a few times, for 3 minutes. The mixture will be thickened slightly and homogeneous.
- Working quickly, pour the hot toffee mixture over the crackers, spreading it so most of the crackers are completely covered.
- Bake until the toffee is bubbling and both the crackers and toffee are beginning to brown, about 15 minutes.
- Remove the pan from the oven and immediately sprinkle with the chocolate chips. Let the chocolate melt for 5 minutes, then use a spatula to spread the chocolate into an even layer. Set aside to cool for at least 2 hours before cutting into 30 pieces.
Nutrition Facts : SaturatedFatContent 10.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.4 g, SugarContent 30.8 g, ServingSize Serves 16, ProteinContent 1.8 g, FatContent 18.1 g, Calories 311 cal, SodiumContent 123.6 mg, FiberContent 1.4 g, CholesterolContent 0 mg
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- Oreo CrustIn a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.Peanut Butter LayerWith mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.Chocolate LayerIn a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.
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Reviews 5
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- Oreo Crust: In a food processor, finely crush the whole cookies, including the cream centers; stir in melted butter; press into a 9 x 13 inch pan or glass dish. Place in the freezer while preparing the second layer. Peanut Butter Layer: With mixer on medium, beat cream cheese, milk and peanut butter until fluffy; slowly add in powdered sugar; gently fold in Cool Whip. Spread the peanut butter layer on the crust. Place in the freezer while preparing the next layer. Chocolate Layer: In a bowl, mix together both boxes of pudding mix and 2 3/4 c. milk. Spread pudding mixture onto the peanut butter layer. Place in the refrigerator; allow to set for about 5 minutes. Topping: Top with remaining Cool Whip, chopped Reese’s, peanut butter chips and chocolate syrup. Refrigerate at least 3 hours. 12-16 servings.
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