for the vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1
teaspoon peanut butter filling 1 teaspoon pure vanilla extract
Not exact matches
for the
peanut butter filling: 1/2 stick
butter, softened and cut into cubes 1/2 cup smooth
peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1
teaspoon pure vanilla extract
Ingredients 1 1/4 cup finely chopped salted
peanuts (for the
filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted
peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted
butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy
peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4
teaspoon coarse or kosher salt 1/2
teaspoon vanilla extract
for the
filling: 1/2 cup whipping cream 1/3 cup + 2
teaspoon sugar, divided 20 ounces cream cheese (2 1/2 blocks) 1 jar Reese's
peanut butter chocolate spread (13 ounces) 2
teaspoons vanilla 1 cup Reese's
peanut butter cups, chopped
For the
Filling: 24 ounces cream cheese, softened at room temperature 1 1/4 cups creamy
peanut butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 1/4
teaspoon salt 12 fun size snickers, finely hopped
Peanut Butter Cream Cheese Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate
Peanut Butter Cream Cheese Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate
Butter Cream Cheese
Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2
teaspoons vanilla extract 1 (10 - ounce) package
peanut butter chips, melted 1 cup miniature semisweet chocolate
peanut butter chips, melted 1 cup miniature semisweet chocolate
butter chips, melted 1 cup miniature semisweet chocolate chips
ingredients CHEESECAKE
FILLING: 2 (8 - ounce) packages of cream cheese (softened) 3/4 cup confectioners» sugar 1
teaspoon vanilla extract 1/2 cup sour cream 1/2 cup heavy cream ORANGE CREAMSICLE BITES: 10 ounces white chocolate chips 24 pieces store - bought candied orange peel
PEANUT BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme - filled cookies (coarsely crushed) 1 cup creamy peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
PEANUT BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme - filled cookies (coarsely crushed) 1 cup creamy peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme -
filled cookies (coarsely crushed) 1 cup creamy
peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
butter 1/2 cup confectioners» sugar 1
teaspoon Kosher salt
Using a spoon or spatula, place about 1 - 2
teaspoons of chocolate in the liner to cover the
peanut butter filling and give you a flat top.
I poured half the mixture into the muffin pans, then dolloped a little less than one
teaspoon of smooth
peanut butter in the centre of each,
filling in the rest of the batter atop.
Peanut Butter Filling: * 8 - ounce package cream cheese, softened * 14 ounce can sweetened condensed milk * 3/4 cup smooth peanut butter * 1 Tablespoon vanilla extract * 1 teaspoon lemon juice * 1 cup heavy or whipped cream, whipped until
Peanut Butter Filling: * 8 - ounce package cream cheese, softened * 14 ounce can sweetened condensed milk * 3/4 cup smooth peanut butter * 1 Tablespoon vanilla extract * 1 teaspoon lemon juice * 1 cup heavy or whipped cream, whipped until
Butter Filling: * 8 - ounce package cream cheese, softened * 14 ounce can sweetened condensed milk * 3/4 cup smooth
peanut butter * 1 Tablespoon vanilla extract * 1 teaspoon lemon juice * 1 cup heavy or whipped cream, whipped until
peanut butter * 1 Tablespoon vanilla extract * 1 teaspoon lemon juice * 1 cup heavy or whipped cream, whipped until
butter * 1 Tablespoon vanilla extract * 1
teaspoon lemon juice * 1 cup heavy or whipped cream, whipped until stiff
Remove the chocolate cups from the freezer and
fill each one with about two
teaspoons of
peanut butter filling and then pop them in the freezer for another 5 minutes.