Again, this decadent dessert combines two of my favorite flavors of chocolate and peanut butter. You can see it's rather to make and the end result as you can see from the pictures won't disappoint any sweet tooth.
12 NUTTER BUTTER Cookies, divided
2Tbsp. butter, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup PLANTERS Creamy Peanut Butter
1/2cup sugar
2tsp. vanilla
1tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2oz. BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
This is my kind of RECIPE....easy to make, few ingredients and people would think you were baking all day. Who doesn't love cake batter anyway...??
1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips
Directions: In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.
After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up.
Stir all ingredients together except for chocolate chips. This is what my dough looked like, and then I put it in the freezer for 15 minutes.
I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size. The end result should be a truffle and bite-sized. You don’t necessarily want to be biting into a golf ball sized truffle. So start with small balls.
Dip balls into melted chocolate and allow to set up in freezer.
