Peanut Butter Bar Ice Cream Cup Recipe

April 20th, 2010

Filed Under: Blog • Desserts • Featured • Recent Articles • Recipe Box

Tags: Desserts

This creation was thought up after my Grandma watched the Pillsbury bake off winner win a million dollars for a “cookie cup”. I didn’t watch the show, but was introduced to the cookie cups when my Grandma brought over a tray of chocolate ice cream filled peanut butter cookie cups. That is one of those ideas that I’m like “why didn’t I think of that?!” I think my Grams was in the creative mood because I stopped by her house the next day and she had another dessert concoction sitting in her fridge, this time it was some sort of an oatmeal chocolate bar.
I then thought…..
How delicious would it be to combine both desserts? It would be like a cookie/bar/ice cream dessert.
Oh gosh, just when I’m trying to start eating healthy.

Well here they are: Peanut Butter Bar Ice Cream Cups

Ingredients: Peanut Butter Cookie dough (you can make your own or even try a different flavor. I used refrigerated Pillsbury cookie dough), quick cooking oats, brown sugar, chocolate chips and your choice of ice cream and toppings.

1 roll of cookie dough fills about 8 or so large muffin cups or 24 small ones.

It’s easiest to cut the cookie dough in equal pieces, than roll each piece in a ball and flatten in your hand. Then you form a cup in your preferred size of muffin tin.
As you can see… they don’t have to be pretty.

I then made a mixture of brown sugar and oats. No need to measure here. I’d say maybe 1 cup of each?

You then fill up the cups with a little of the oat mixture. I filled maybe 1/4 of the cup up, but next time I think I would fill it up 1/2 way.

Then comes the chocolate chips. You could even use white chocolate chips or I guess, whatever you want! Be creative like Grams
OK now is baking time. I suggest baking the cookie cups at a temperature lower than what the package says. This will make sure the cookie is baked throughout rather than a crispy shell. Bake until they look and feel done. They might be a little puffy, but you can take a spoon and flatten the sides down so it looks like a cup again.
Let them sit for awhile and then take them out, or you might have a dozen leaky cookie cups on your hands.

The minis would be adorable for a dinner party. Make a few different kinds: sugar, chocolate chip and peanut butter all with different ice cream flavors. Harden in the freezer before serving, so it doesn’t become a sloppy mess! Include the three different minis on the same plate and it would look gorgeous!

 Make sure your cookie cup has completely cooled… and you know the rest.

 Ah, look at you beautiful thing. It’s a love/hate relationship.. you can’t live with ‘em but you can’t live without ‘em.

http://busy-mommy.com/2010/04/peanut-butter-bar-ice-cream-cup-recip.html

Truffle Brownie Hearts

I don’t usually make homeade brownies.  It’s has always been easier for me to throw a .90 cent batch of brownies in the oven….until I found this recipe.  It is quick and easy because you just mix on the stove – no mixer and beaters required.  You can obviously substitute this homeade brownie mix for a pre-made one, when you’re in a time crunch.
Ingredients:

• 2 1/2 cups + 2 tblspoons semisweet chocolate chips
• 1/2 cup butter
• 3/4 cup sugar
• 4 eggs
• 1 cup all purpose flour
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/4 cup milk
• Sprinkles or other decoration

Preheat oven to 350.  First you start out with a 9×9 square baking pan.  I’m not good with measurements, so I’ll show you what the pan looks like.  You’ve probably got one at home.  I then cover the baking pan with foil and spray with cooking spray to prevent sticking.

 In a large pot on the stove, I combined 1 1/2 cups semisweet chocolate chips and 1/2 cup butter (1 stick).  Cook over low heat, stirring, until melted and combined.  Remove from heat and whisk in sugar and eggs until blended.  Add flour, vanilla and salt; whisk until smooth.  Tansfer to the baking dish and bake 20-30 minutes or until a toothpick inserted into the center comes out with very moist crumbs clinging.  Lift brownies by the foil from pan.

 

 The brownie should separate from the foil easily.  Let it cool for about 15 minutes.  I was surprised how think it was, but don’t worry, it will turn out.

 I bought a box of 100 cookie cutters for like $9.00.  They are just cheap plastic, but they work fine.  I found a little heart about an inch and a half wide.  You can use other shapes and sizes, but this recipe allows you to make 12 brownies with a 2 1/2 inch cookie cutter or less.

 Then simply cut out the brownies.  The brownie was too thick for the cookie cutters to go through, so I pushed them down as far as they could go and then took a small sharp knife and went around each one.

 

 Then you get cute little brownies like this.  It is good to cut out the brownies when they are a little warm.  That way you can mold any stray crumbs to a perfect heart shape.

 

 Then combine 1 cup semi-sweet chocolate chips with 1/4 cup milk.  Microwave on high in 30-second intervals until melted, stirring between intervals.  This usually takes 1:30.  If you have a cookie rack, that will be perfect.  Place wax paper underneath the rack to catch the mess.  Pour the melted chocolate over the brownies.  I didn’t have a rack, so I just placed them on a plate and it worked fine.

 Yum.

Let the brownies set for a while.  Put them in the fridge if you want to speed up the process.  Then take 2 tablespoons semi-sweet chocolate and melt for about 15 seconds.  Spoon the chocolate into a small plastic ziploc bag and snip a tiny hole in one corner.  Pipe lines over the brownies or decorate however you want!

Right click and save recipe below to print.

Mocha Truffles Recipe | Taste of Home Recipes

Mocha Truffles Recipe | Taste of Home Recipes

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas

This recipe is:

Contest Winning

Quick

• 66 Servings
• Prep: 25 min. + chilling

Ingredients

• 2 packages (12 ounces each) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons instant coffee granules
• 2 teaspoons water
• 1 pound dark chocolate candy coating, coarsely chopped
• White candy coating, optional

Directions

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, coffee and water. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
• In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen. 

Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

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Hint-of-Berry Bonbons Recipe

You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special. -Brenda Hoffman Stanton, Michigan

This recipe is:

Contest Winning

• 27 Servings
• Prep: 1-1/2 hours + chilling

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup HERSHEY®’S Milk Chocolate Baking Chips, melted and cooled
• 3/4 cup crushed vanilla wafers (about 25 wafers)
• 1/4 cup strawberry preserves
• 15 ounces milk chocolate candy coating, chopped
• 2 ounces white baking chocolate

Directions

• In a large bowl, beat cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
• Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-in. balls. Place on a waxed paper-lined pan; refrigerate. Repeat with remaining mixture.
• In a microwave, melt milk chocolate chips; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set.
• Melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Decorate candies with white chocolate. Store in an airtight container in the refrigerator. Yield: about 4-1/2 dozen.

http://www.tasteofhome.com/Recipes/Hint-of-Berry-Bonbons

Easy Chocolate Clusters Recipe

Photo by: Taste of Home

80% would make again

Read reviews (14)

Rate recipe

"You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss," assures Doris Reynolds of Munds Park, Arizona. "I've sent these clusters to my husband's office a number of times...and passed the recipe along as well."

• 21 Servings
• Prep: 10 min. + standing Cook: 2 hours

Ingredients

• 2 pounds white candy coating, broken into small pieces
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 ounces German sweet chocolate, chopped
• 1 jar (24 ounces) dry roasted peanuts

Directions

• In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.
• Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature. Yield: 3-1/2 dozen.

Homemade Peanut Butter Cups Recipe

Make a lasting impression on Valentine’s Day with this luscious candy featuring a dark chocolate shell and a gooey peanut butter center. Your sweetie will appreciate the colorful sprinkles on top, too.— LaVonne Hegland, St. Michael, Minnesota

This recipe is:

Quick

• 36 Servings
• Prep: 20 min. + chilling

Ingredients

• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Directions

• In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
• In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
• http://www.tasteofhome.com/recipes/Homemade-Peanut-Butter-Cups

Peanut Butter Popcorn Crunch Recipe

Photo by: Taste of Home

75% would make again

Read reviews (4)

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This sweet, crunchy mix from LaVonne Smith in Kennebec, South Dakota makes a great family snack to munch while watching Christmas movies or trimming the tree.

• 21 Servings
• Prep: 20 min. Bake: 1 hour + cooling

Ingredients

• 12 cups popped popcorn
• 4 cups miniature pretzels
• 2/3 cup sugar
• 1/2 cup honey
• 1/2 cup light corn syrup
• 2/3 cup creamy peanut butter
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 4 cups chocolate-covered peanuts

Directions

• In a large bowl, combine popcorn and pretzels; set aside. In a small saucepan, combine the sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved.
• Remove from the heat. Stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.
• Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely. Yield: about 4 quarts.

http://www.tasteofhome.com/Recipes/Peanut-Butter-Popcorn-Crunch

Orange Coconut Creams Recipe

• 108 Servings
• Prep: 1 hour + chilling

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup butter, cubed
• 1 package (2 pounds) confectioners' sugar
• 1 cup flaked coconut
• 1-1/2 teaspoons orange extract
• 2 cups (12 ounces) semisweet chocolate
• 8 ounces German sweet chocolate, chopped
• 2 tablespoons shortening

Directions

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
• In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 9 dozen.

Nutrition Facts: 1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 16 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.  

http://www.tasteofhome.com/Recipes/Orange-Coconut-Creams

Gluten-Free Snack Mix Recipe

This crunchy, on-the-go snack makes a great treat at any time of day. Kids will love the sweet cinnamon flavor and the chance to eat with their hands.—Healthy Cooking Test Kitchen

This recipe is:

Healthy

Quick

• 20 Servings
• Prep: 15 min. Bake: 10 min. + cooling

Ingredients

• 8 cups popped popcorn
• 2 cups Koala Crisp cereal
• 1 package (5 ounces) dried cherries
• 1/3 cup butter, cubed
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon

Directions

• In a large ungreased roasting pan, combine the popcorn, cereal and cherries. In a small saucepan, melt butter. Add honey and cinnamon; cook and stir until heated through. Pour over popcorn mixture and toss to coat.
• Bake at 325° for 15 minutes, stirring every 5 minutes. Cool completely. Store in airtight containers. Yield: 10 cups.
• Nutrition Facts: 1/2 cup equals 110 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 89 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
• http://www.tasteofhome.com/Recipes/Gluten-Free-Snack-Mix 

Chocolate Peanut Butter Candy Recipe

Photo by: Taste of Home

88% would make again

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With just 3 ingredients, these scrumptious treats take just moments to whip up and will be enjoyed by kids and adults alike! If you have little ones visiting for the holidays, have them help you with the stirring. Holly Demers sends the recipe from Abbotsford, British Columbia.

This recipe is:

Quick

• 20 Servings
• Prep: 10 min. + chilling

Ingredients

• 1 pound white candy coating, coarsely chopped
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1-1/2 cups creamy peanut butter

Directions

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm.
• Break into pieces. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.

Microwave Marshmallow Fudge Recipe

Photo by: Taste of Home

88% would make again

Read reviews (8)

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A batch of this smooth fudge can be made in minutes, so it’s perfect for a bake sale when time is short. But it’s so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.—Sue Ross, Casa Grande, Arizona

This recipe is:

Quick

• 81 Servings
• Prep: 15 min. + chilling

Ingredients

• 1 teaspoon butter
• 1 can (16 ounces) chocolate frosting
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1/2 cup chopped walnuts
• 1/2 cup miniature marshmallows

Directions

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
• Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.

 Nutrition Facts: 1 piece equals 51 calories, 3 g fat (1 g saturated fat), trace cholesterol, 17 mg sodium, 6 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

http://www.tasteofhome.com/Recipes/Microwave-Marshmallow-Fudge