Traditional recipes

Peanut Butter-Milk Chocolate Puddings

Peanut Butter-Milk Chocolate Puddings

Ingredients

Peanut butter pudding

  • 1/2 cup heavy whipping cream
  • 1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
  • 1 teaspoon vanilla extract

Chocolate pudding

  • 2 tablespoons natural unsweetened cocoa powder
  • 1/2 cup heavy whipping cream
  • 4 ounces imported milk chocolate, chopped
  • 1 teaspoon vanilla extract

Topping

  • 1 cup chilled heavy whipping cream
  • 1 tablespoon powdered sugar

Recipe Preparation

Peanut butter pudding

  • Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.

Chocolate pudding

  • Whisk first 4 ingredients in heavy large saucepan. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Topping

  • Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

  • For these recipes, we used creamy (smooth) all-natural peanut butter. To make sure you're buying the right stuff, check the label. There should be only two ingredients: peanuts and salt. This style of peanut butter may have a layer of oil (from the peanuts) on top. If it does, chill the jar for a few hours, then slowly mix until smooth. Don't use freshly ground peanut butter: It can have inconsistent flavor and texture.

Reviews Section

Milk Chocolate And Peanut Butter Brownies

Can you use brown sugar in this recipe, or does it work best if you stick to the granulated or sweetener? I am so happy that you used the milk and peanut butter chips for this recipe. Peanut butter just goes so well with the chocolate, and this recipe makes me think of Reese's.

Who can resist peanut butter and chocolate? This is a simple but tasty recipe.

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Milk Chocolate Peanut Butter Truffles!

If you're in need of a fancy sweet treat, here's one you probably already have ingredients for that you can make and serve within the hour.

I daresay. Don't they just look decadent? 🙂 And you can make them for friends and family, especially during the holidays. This recipe can easily be doubled or tripled if you will be making these for gift bags during the holidays.

Maybe you want to add them to your party dessert tray! Maybe you just want to hoard them to yourself. (Don't judge too harshly. I have an addiction to chocolate and peanut butter like most of you do, so it's way too easy to for me to have these on hand without a mission in mind to not share beforehand! It can be quite dangerous. LOL!)


Peanut Cookies

So these aren't technically a peanut butter dessert, but we don't think you'll hold it against us. Instead, the cookie dough is similar to a chocolate-chip cookie base, but with salty peanuts stirred into the batter instead of chocolate.

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Peanut Butter-Milk Chocolate Puddings - Recipes

So many desserts, so little time! We&rsquove broken this section out from the baked desserts, Cookies, Cakes & Pastry. Here you&rsquoll find the puddings, the fondues, the frozen desserts and the novelties. If you have suggestions, comments, or want to tell us about your favorite desserts, please send us your suggestions. Don&rsquot forget to visit our Cookies, Cakes & Pastries Section and also our favorite Dessert Sauces & Toppings.


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Hot New Dessert: Peanut Butter!

Bon Appetit magazine has just named the childhood favorite its dessert trend of the year, and Contributing Editor Dede Wilson brought some of her favorite goodies to The Early Show Tuesday.

Also, 12-year old aspiring, and already accomplished food critic David Fishman tasted the peanut butter delights and offered his thoughts on them.

Peanut butter is an inexpensive staple that, when given the chance, can really make your desserts stand out in the crowd!

Peanut Butter and Jelly Shortbread Wedges

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1/2 cup sugar
Large pinch of salt
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/3 cup blackberry jam

Spray bottom of 9-inch-diameter springform pan with nonstick spray.
Beat butter and peanut butter in large bowl until smooth, about 2 minutes.
Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour beat on low speed just until blended. Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes. Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan. Release pan sides. Cut shortbread into wedges. Store airtight at room temperature.

Peanut Butter and Chocolate Cheesecake Swirl Brownies

Brownie layer:
Nonstick vegetable oil spray
8 oz bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Cheesecake layer:
1 8-ounce package cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract
1/2 cup sugar
2 large eggs
2 tablespoons heavy whipping cream
2 tablespoons all purpose flour
2 oz bittersweet chocolate, chopped

Brownie layer:
Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray line bottom with parchment paper. Stir chocolate and butter in medium saucepan over low heat until smooth cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.

Cheesecake layer:
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer. Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer. Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover chill at least 1 hour. Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

FOR THE REST OF THE RECIPES, GO TO PAGE 2.

Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle

Trending News

Brittle:
Vegetable oil
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 cup chopped lightly salted dry-roasted peanuts
1 teaspoon creamy (smooth) natural peanut butter (made with only peanuts and salt)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Cake:
Nonstick vegetable oil spray
3 cups all purpose flour
2 cups sugar
2/3 cup sifted natural unsweetened cocoa powder (sifted, then measured)
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract

Filling and frosting:
4 oz imported milk chocolate, chopped
5 tablespoons heavy whipping cream
2 1/4 cups powdered sugar
1 1/2 cups chilled heavy whipping cream
3/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
3/4 cup chilled mascarpone cheese

Brittle:
Line large rimmed baking sheet with foil brush with oil. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup.

Cake:
Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Sift flour, sugar, cocoa, baking soda, and salt into large bowl. Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend. Gradually add water mixture to dry ingredients, whisking until batter is smooth. Divide batter between prepared pans (scant 3 cups each). Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes. Cool cakes in pans 15 minutes. Cut around cakes and turn out onto racks. Peel off parchment and cool.

Filling and frosting:
Place chocolate in medium bowl. Bring 5 tablespoons cream just to simmer in small saucepan over medium heat. Pour cream over chocolate whisk until melted and smooth. Let stand until thick enough to spread, whisking occasionally, about 30 minutes. Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended. Add mascarpone beat frosting just until thickened (do not overbeat). Place 1 cake layer, flat side up, on platter. Spread milk chocolate filling evenly over sprinkle with 1/2 cup finely chopped peanut brittle. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Cover with cake dome and chill 1 hour
Sprinkle 1 cup coarsely chopped brittle over top of cake and serve.

Peanut Butter-Honey Tart with Ganache Glaze

Crust:
Nonstick vegetable oil spray
1 1/4 cups all purpose flour
5 tablespoons sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 large egg, separated
2 (or more) teaspoons ice water

Filling:
1/4 cup (1/2 stick) unsalted butter
1/2 cup (packed) golden brown sugar
Pinch of salt
1/2 cup heavy whipping cream
1/3 cup honey
1 cup lightly salted dry-roasted peanuts
1 cup powdered sugar
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
2 tablespoons plus 1 to 2 teaspoons milk

Ganache glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy whipping cream
3 tablespoons lightly salted dry-roasted peanuts, coarsely chopped

Crust:
Spray 9-inch square or 10-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, and salt in processor 5 seconds. Add butter and blend until coarse crumbs form. Add egg yolk and 2 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball flatten into square or disk (depending on shape of pan). Wrap and chill 1 hour. Soften slightly at room temperature before rolling out. Roll out dough to 11- to 12-inch square or round.
Transfer dough to prepared pan. Cut off all but 1/2 inch of overhang. Fold overhang in, creating double-thick sides. Freeze until firm, about 15 minutes. Preheat oven to 350°F. Bake crust until pale golden, checking every 5 minutes and pressing bottom if bubbling and pressing sides up with back of fork if slipping, about 28 minutes. Beat egg white in small bowl until foamy. Brush some white over hot crust to coat inside. Bake 1 minute longer. Cool on rack. Increase oven temperature to 375°F.

Filling:
Melt butter in heavy medium saucepan over medium heat. Whisk in brown sugar and salt, then cream and honey. Bring to rolling boil, swirling pan occasionally. Boil 1 minute. Whisk in 1 cup peanuts. Pour filling into crust. Bake tart until filling is bubbling thickly, about 15 minutes. Cool on rack until firm, about 2 hours freeze 15 minutes. Beat powdered sugar and peanut butter in medium bowl until blended. Gradually beat in 2 tablespoons milk, then more by teaspoonfuls to thin slightly spread evenly over peanut filling. Refrigerate tart while preparing glaze.

Ganache glaze:
Place chocolate in medium bowl. Bring cream to simmer in small saucepan pour over chocolate. Whisk until smooth. Spread glaze over tart. Sprinkle chopped peanuts around edge. Chill tart until glaze sets, at least 1 hour.
Let stand at room temperature 1 hour before serving. Using tip of small knife, gently loosen crust from pan. Push up pan bottom, releasing tart.
Cut square tart in half and cut each half crosswise into 7 or 8 slices or cut round tart into wedges.

Peanut Butter-Milk Chocolate Puddings

Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract

Chocolate pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract

Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter boil until thick again, whisking often, about 1 minute longer. Remove from heat whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.

Chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat whisk in vanilla. Cool pudding 5 minutes.
Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours.

Topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.
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Which Keto Desserts Should You Try?

If you're wondering what desserts to eat on keto, I have a HUGE selection for you!

  • Keto Chocolate Cake
  • Ginger Cookies
  • Keto Pound cake
  • Lemon Ricotta Cheesecake
  • Low Carb Chocolate Cakeis perfect. - come together fast-- but really they get eaten even faster.
  • My Keto Cream Cheese Pound Cake recipe is very popular.
  • Try this creamy Keto Lemon Ricotta cheesecake in your Instant Pot.
  • Don't forget a savory fat bomb like my Keto Tabouli recipe.
  • Even my Keto Bread can kick a carb craving!
  • If you want something savory to mix it up, try my delicious Keto Lasagna!

If you're looking for more great keto Halloween treat ideas, check out my 15+ Delicious Keto Halloween Candy Recipes!

Watch a Video on How to Make Keto Peanut Butter Bars

Equipment Needed For This Keto Dessert

  • I did use a pastry cutter, but you can also use two knives to cut the ingredients in if you prefer. The pastry cutter does make it easier and you can use it for other recipes as well.
  • I also like to make these in an 8-inch pan, but it's a lot easier if you line it with parchment paper if you do that. Comes out very easily that way.

So if you're looking for a great sugar-free Reese's Peanut butter cup recipe, a keto Halloween candy recipe, a low carb candy, a selection of Keto Desserts to try, or just an easy Keto dessert, this will become your go-to keto fat bomb.

I also have a bestselling Keto Desserts Cookbook that gets great reviews, that you may be interested in.

You may also want to check out this article one the Best and Worst Keto Sweeteners.

If you love these No Bake Keto Peanut Butter Chocolate Bars as much as I do, make sure you share this recipe with your friends on Facebook and Pinterest so that they can see how great low carb desserts are too.

★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!


Combine the butter, milk, and pudding mix in a saucepan over medium-high heat. Bring to a boil and cook for 2 minutes, stirring constantly.

Remove the pan from the heat and stir in the powdered sugar. Mix well. Add any one of the optional ingredients at this time. Let the mixture cool enough to handle.

When cool, form the pudding mixture into egg shapes. Place on a waxed paper lined plate and place in the refrigerator to chill until set.

You can roll the eggs in crushed nuts, coconut, or candy sprinkles.

If coating with chocolate, melt the chocolate in the top of a double boiler over simmering, not boiling, water. Dip the eggs in the chocolate then set on waxed paper to harden.


Peanut butter recipes

Whether you prefer smooth or crunchy, use a jar of peanut butter in sweet and savoury dishes, from cakes, puddings and brownies to Asian-style salads.

Peanut butter cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Peanut butter cake

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Peanut butter cookie cups

Pair the winning combination of peanut butter and dark chocolate in these cookie cups. They're perfect for a picnic or pick-me-up treat for the whole family

Peanut butter brownies

Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats

Peanut butter & jam pudding

The popular combo of jam and peanut butter works beautifully in this sponge pudding. The salty, nutty flavour you get from the peanuts matches so well with the jammy fruit


Peanut Butter Chocolate Drizzle Popcorn

With a combo like peanut butter and chocolate, you can’t go wrong!

Ingredients

  • ¾ cups Light Corn Syrup
  • ¾ cups Sugar
  • ¾ cups Peanut Butter
  • 2 teaspoons Vanilla Extract
  • 10 cups Popped Popcorn
  • 1 cup Chocolate Chips

Preparation

Make the popcorn either with an air popper or on the stove top according to the directions on the bag, set aside in a large roasting pan or two large cookie sheets.

In a saucepan over medium heat, mix together the corn syrup, sugar, peanut butter and vanilla. Bring to a boil stirring constantly. Once it has reached a boil, cook for one minute.

Take off heat and pour over popped corn, working fast, stir in all of the peanut butter coating, mixing well so that all of the popcorn is evenly coated. Let popcorn sit for about 10 minutes and then mix again to break up the pieces.

In a bowl, melt the chocolate for 20 seconds at a time in the microwave, stirring in between each 20 second cooking, until the chocolate is melted through. Be sure not to burn the chocolate.

Once the chocolate is melted, drizzle the chocolate over the popcorn either with a spoon or by spooning the chocolate into a small Ziploc bag and then cutting a small hole at one of the tips and then drizzling over by squeezing the bag over the popcorn.

Let set for 30 minutes and then break up the popcorn! If the chocolate isn’t setting you can put your cookie sheets or roasting pan into the fridge for 15 minutes and then you should be good to go! Enjoy!