Peanut Butter Bark

found this one here can't wait to try it!www.chameleongirls.blogspot.com
This is such an effortless treat.
You only need 3 ingredients and about 10 minutes.


1 pound white chocolate bark (or white chocolate chips)
1/2 cup peanut butter (your choice of crunchy or smooth)
1/2 cup semi-sweet chocolate chips
Melt white bark in microwave safe bowl for 2 minutes mix well, if not all the way melted put back into microwave for 15 seconds stiring smooth (for up to 1 minute longer). Once all the way smooth add peanut butter and until well blended.
Pour onto a foil-lined baking sheet and spread thin.
Melt chocolate chips in microwave for 30 seconds until chips are mixed smooth. If needed melt in 10 second intervals
(make sure not to over heat).
Drizzle chocolate over peanut butter mix.





Swirl with end of spoon or toothpick.



Freeze for 5 minutes or until set
Crack into small pieces.

Chocolate Peanut Butter Cheesecake

Found this recipe here http://whatscookingamerica.net/Cake/pbcheesecake.htm

CRUST:
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs, including the filling*
3 tablespoons butter, melted

* I use Oreo cookies

Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan.

In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more

Place crumb mixture onto bottom of prepared pan being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

FILLING:
2 (8-ounce) packages cream cheese, room temperature*
1 1/2 cups granulated sugar
1 cup creamy peanut butter
5 eggs, room temperature
1/2 cup sour cream
2 tablespoons freshly-squeezed lemon juice
1 cup semi-sweet chocolate chips

* To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.

NOTE: Use a conventional (regular) oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.

In a large bowl, combine cream cheese, sugar, and peanut butter. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.

Add sour cream and lemon juice. Add chocolate chips, mixing until blended into the mixture. Pour cheesecake mixture into prepared cookie crust, using the back of a spoon to spread evenly over the crust (this helps get rid of any extra air bubbles).

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower own temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.



How to prevent cracks in your cheesecake: When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read cooking thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.



Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack. NOTE: A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely.

Prepare Chocolate Topping. Spread Chocolate Topping over cooled cheesecake. Let Chocolate Topping cool and set. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).

To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

Makes 10 to 12 servings.


CHOCOLATE TOPPING:
1 cup sour cream
3/4 cup semi-sweet chocolate, melted
3 tablespoons powdered (confectioner's) sugar

In a medium bowl combine sour cream, melted chocolate chips, and powdered sugar.

Peanut Butter Pie II

1 (9") graham cracker crust (or chocolate crust)
1 (8 oz.) pkg. cream cheese, softened
1 c. peanut butter, smooth or crunchy
2 c. confectioners' sugar
1 (12 oz.) Cool Whip, thawed
Cool Whip and chocolate syrup for garnish

With an electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined.

Pour mixture into graham cracker crust and smooth with a spatula. Freeze at least 3 hours or overnight. Before serving, remove pie from freezer and let stand about 10 to 15 minutes. Garnish each pie slice with a dollop ov Cool Whip and drizzle with chocolate syrup. Store leftover pie in freezer.

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake from More Than Just Oats
Ingredients

* 2 cups all-purpose flour
* 2 cups white sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup water
* 1cup butter or margarine, softened
* 1/2 cup peanut butter
* 2 eggs
* 1/2 cup buttermilk
* 1 teaspoon vanilla extract
*
* 2/3 cup white sugar
* 1/3 cup evaporated milk
* 1 tablespoon butter or margarine
* 1/3 cup chunky peanut butter
* 1/3 cup miniature marshmallows
* 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter until well blended. Stir this into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Peanut Butter Fudge Cheesecake

I found this at http://aprilshomecooking.blogspot.com/


For the Crust:

32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt



For the Fudge:

8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped



For the Cheesecake:

24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs


For the Ganache Topping:

4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream



1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired




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