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Peanut Butter Truffle Tart
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
6 Nature Valley® peanut butter crunchy granola bars (3 pouches from 8.9-oz box), crushed (1 heaping cup)*
2 bags (12 oz each) semisweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
1/3 cup chopped peanuts or 1 package (2 oz) nut topping
DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. In 10-inch tart pan with removable
bottom or 13x9-inch pan, press dough in bottom and up side. Bake 12 to 17 minutes or until light golden brown.
2. With back of spoon, press down crust on bottom and side; bake 3 to 5 minutes longer or until deep golden brown. Press down crust again with spoon.
Cool 3 minutes.
3. Meanwhile, in large microwavable bowl, microwave chocolate chips and whipping cream on High 1 minute. Stir; microwave 1 to 2 minutes longer,
stirring every 30 seconds to prevent chocolate from burning, until completely melted and smooth. In small microwavable bowl, microwave peanut
butter on High 1 minute or until melted; stir.
4. Spread warm peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Sprinkle peanuts evenly over top. Refrigerate at
least 2 hours or until serving time. For easier cutting, let tart stand at room temperature 15 minutes before serving. Store in refrigerator.
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars
Chocolate-Peanut Butter Cookie Pie
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
DIRECTIONS
1. Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in
bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time
until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1
hour or until chocolate is set.
High Altitude (3500-6500 ft): No change.
Chocolate Cherry Bars
INGREDIENTS
Cake Bars
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix
1 (21-oz.) can cherry pie filling
1 teaspoon almond extract
3 eggs, beaten
Frosting
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
DIRECTIONS
1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well
blended. Pour into greased and floured pan.
2. Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35
minutes.
3. In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips
until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars.
White Chocolate Fudge Cake
INGREDIENTS
Frosting
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
1 teaspoon vanilla
1 (8-oz.) container frozen whipped topping, thawed
Cake
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
1 1/4 cups water
1/3 cup oil
1 teaspoon vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
Fudge Filling
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
3 tablespoons margarine or butter
2 tablespoons light corn syrup
1/4 cup powdered sugar
Garnish
Chocolate curls, if desired
DIRECTIONS
1. In large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar. Beat at high speed 30 seconds or until
smooth and well blended. Fold in 1 teaspoon vanilla and whipped topping. Refrigerate.
2. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients except white chocolate baking bar; beat at low
speed until moistened. Beat 2 minutes at medium speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into
greased and floured pan.
3. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
4. In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well
blended. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.
5. Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.
Peacheesy Pie
INGREDIENTS
Filling
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 can (28 oz) peach slices, drained, reserving 3 tablespoons liquid
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Topping
1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 package (3 oz) cream cheese, softened
2 tablespoons butter or margarine
DIRECTIONS
1. In medium bowl, mix all filling ingredients except peach liquid; set aside.
2. In 1-quart saucepan, mix 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring
constantly, until mixture boils and thickens. Boil 1 minute, stirring constantly. Remove from heat.
3. In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well
blended; set aside.
4. Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon filling into crust-lined pan. Dot with
butter. Spoon topping mixture evenly over filling.
5. Remove second pie crust from pouch; place flat on work surface. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds
with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
6. Bake 10 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until crust is golden brown. After 15 to 20 minutes of baking,
cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Store in refrigerator.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
6 Nature Valley® peanut butter crunchy granola bars (3 pouches from 8.9-oz box), crushed (1 heaping cup)*
2 bags (12 oz each) semisweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
1/3 cup chopped peanuts or 1 package (2 oz) nut topping
DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. In 10-inch tart pan with removable
bottom or 13x9-inch pan, press dough in bottom and up side. Bake 12 to 17 minutes or until light golden brown.
2. With back of spoon, press down crust on bottom and side; bake 3 to 5 minutes longer or until deep golden brown. Press down crust again with spoon.
Cool 3 minutes.
3. Meanwhile, in large microwavable bowl, microwave chocolate chips and whipping cream on High 1 minute. Stir; microwave 1 to 2 minutes longer,
stirring every 30 seconds to prevent chocolate from burning, until completely melted and smooth. In small microwavable bowl, microwave peanut
butter on High 1 minute or until melted; stir.
4. Spread warm peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Sprinkle peanuts evenly over top. Refrigerate at
least 2 hours or until serving time. For easier cutting, let tart stand at room temperature 15 minutes before serving. Store in refrigerator.
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars
Chocolate-Peanut Butter Cookie Pie
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
DIRECTIONS
1. Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in
bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time
until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1
hour or until chocolate is set.
High Altitude (3500-6500 ft): No change.
Chocolate Cherry Bars
INGREDIENTS
Cake Bars
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix
1 (21-oz.) can cherry pie filling
1 teaspoon almond extract
3 eggs, beaten
Frosting
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
DIRECTIONS
1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well
blended. Pour into greased and floured pan.
2. Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35
minutes.
3. In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips
until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars.
White Chocolate Fudge Cake
INGREDIENTS
Frosting
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
1 teaspoon vanilla
1 (8-oz.) container frozen whipped topping, thawed
Cake
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
1 1/4 cups water
1/3 cup oil
1 teaspoon vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
Fudge Filling
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
3 tablespoons margarine or butter
2 tablespoons light corn syrup
1/4 cup powdered sugar
Garnish
Chocolate curls, if desired
DIRECTIONS
1. In large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar. Beat at high speed 30 seconds or until
smooth and well blended. Fold in 1 teaspoon vanilla and whipped topping. Refrigerate.
2. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients except white chocolate baking bar; beat at low
speed until moistened. Beat 2 minutes at medium speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into
greased and floured pan.
3. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
4. In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well
blended. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.
5. Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.
Peacheesy Pie
INGREDIENTS
Filling
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 can (28 oz) peach slices, drained, reserving 3 tablespoons liquid
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Topping
1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 package (3 oz) cream cheese, softened
2 tablespoons butter or margarine
DIRECTIONS
1. In medium bowl, mix all filling ingredients except peach liquid; set aside.
2. In 1-quart saucepan, mix 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring
constantly, until mixture boils and thickens. Boil 1 minute, stirring constantly. Remove from heat.
3. In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well
blended; set aside.
4. Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon filling into crust-lined pan. Dot with
butter. Spoon topping mixture evenly over filling.
5. Remove second pie crust from pouch; place flat on work surface. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds
with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
6. Bake 10 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until crust is golden brown. After 15 to 20 minutes of baking,
cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Store in refrigerator.
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