Best 5 Chocolate Peanut Supreme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with the Chocolate Peanut Supreme, a captivating dessert that tantalizes taste buds and leaves you craving more. This exquisite creation merges the richness of chocolate with the nutty delight of peanuts, resulting in a harmonious blend of textures and flavors that will transport you to dessert heaven. Embark on a culinary journey with our curated collection of recipes, each offering a unique interpretation of this classic combination. From the decadent Chocolate Peanut Butter Torte to the irresistible Peanut Butter Chocolate Chip Cookies, discover a world of sweet sensations that cater to every palate. Let your taste buds rejoice as you explore the possibilities of chocolate and peanut pairings, culminating in the ultimate Chocolate Peanut Supreme experience.

Here are our top 5 tried and tested recipes!

DOUBLE CHOCOLATE PEANUT BUTTER SUPREME



Double Chocolate Peanut Butter Supreme image

Provided by Food Network

Categories     dessert

Time 52m

Yield 12 to 14 servings

Number Of Ingredients 9

Crisco® Original No-Stick Cooking Spray
1 (15.9 ounce) pkg. Pillsbury® Chocolate Extreme Premium Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
3 tbsps. water
1 large egg
1 cup Jif® Creamy Peanut Butter
1/2 tsp. vanilla extract
1 cup powdered sugar
2 tbsps. Smucker's® Hot Fudge Topping

Steps:

  • HEAT oven to 350 degrees F. Coat an 8-inch springform pan with no-stick cooking spray.
  • PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
  • PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.

GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE



Giant Chocolate-Peanut Butter Cookie Cake image

Can't decide between cookies and cake? Oversized, double-chocolate cookies stacked between layers of peanut-butter frosting create an indulgent dessert that doesn't make you choose.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16

4 1/2 cups all-purpose flour (see Cook's Note)
2/3 cup unsweetened dark cocoa powder
2 teaspoons baking soda
2 teaspoons fine salt
3 sticks (24 tablespoons) unsalted butter, at room temperature
3 cups packed dark brown sugar
4 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
1/2 cup honey-roasted peanuts, chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup smooth peanut butter
2 cups confectioners' sugar
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
  • Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
  • For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
  • Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
  • For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
  • Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

PEANUT BUTTER TRUFFLE BROWNIES



Peanut Butter Truffle Brownies image

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 8

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/4 cup butter, softened
1/4 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon milk
1/2 cup semisweet chocolate chips
2 tablespoons butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
  • In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g

TRIPLE CHOCOLATE CHUNK PEANUT BUTTER BROWNIES



Triple Chocolate Chunk Peanut Butter Brownies image

Pile on the sweets to turn packaged brownie mix into eye-popping treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 16

Number Of Ingredients 11

1 box (17.8 oz) Betty Crocker™ Supreme triple chunk brownie mix
Water, vegetable oil and egg called for on brownie mix box
16 Reese's peanut butter cups miniatures, unwrapped
1/4 cup butter, softened
2 tablespoons peanut butter
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1/3 cup M&M's® minis chocolate candies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Top hot brownies evenly with peanut butter cup candies, 4 rows by 4 rows; press down slightly. Cool completely on cooling rack, about 1 1/2 hours. If necessary, refrigerate 30 minutes, until peanut butter cups are firm.
  • In large bowl, beat butter, peanut butter, powdered sugar, milk and vanilla with electric mixer on medium speed until smooth and creamy. Spread evenly over brownies.
  • Top with marshmallows, peanuts and chocolate candies; press down slightly. Refrigerate 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 37 g, TransFat 0 g

PEANUT CREAM PIE SUPREME



Peanut Cream Pie Supreme image

A wonderful peanut butter-chocolate pie, although quite rich - have small pieces!! I got this recipe from my cousin quite a few years ago. She comes from a large family that spent a lot of time in the kitchen - she knows her stuff!! I have since made this pie a Thanksgiving tradition in our home. It's always loved!!

Provided by Auntie Angel

Categories     Pie

Time 40m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

9 inches pie crusts, baked or 9 inches prepared graham cracker crusts
chopped peanuts, for topping
1/2 cup softened butter
1/2 cup sugar
1 egg (or egg-replacer equivalent)
3/4 cup melted chocolate chips
3/4 teaspoon vanilla
8 ounces softened cream cheese
1/2 cup peanut butter (I've found the natural, sugar-free chunky varieties actually taste best)
1 cup powdered sugar
1 egg (or egg-replacer equivalent)
1 1/2 cups thawed Cool Whip

Steps:

  • Combine chocolate filling ingredients and mix well.
  • Spread half of mixture on bottom of crust.
  • Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
  • Sprinkle with chopped peanuts.
  • Chill for a few hours before serving and keep refrigerated.
  • *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
  • Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.

Nutrition Facts : Calories 415.2, Fat 29.5, SaturatedFat 15.4, Cholesterol 76.4, Sodium 243, Carbohydrate 35, Fiber 1.4, Sugar 27.6, Protein 6.3

Tips:

  • For a richer flavor, use dark chocolate with a higher cocoa content (70% or higher).
  • If you don't have peanut butter chips, you can use chopped peanuts or another type of nut.
  • To make sure the chocolate is evenly melted, stir it constantly over low heat.
  • Don't overcook the oats, or they will become mushy.
  • If you want a chewier bar, press the mixture firmly into the pan before refrigerating.
  • For a more decadent bar, you can drizzle melted chocolate over the top before refrigerating.
  • Store the bars in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

These Chocolate Peanut Butter Supreme Bars are the perfect no-bake treat for any occasion. They're easy to make, delicious, and packed with peanut butter and chocolate flavor. Whether you're looking for a snack, a dessert, or a gift, these bars are sure to please. So next time you're craving something sweet, give this recipe a try!

Related Topics