#3811 - Chocolate Peanut Butter Cheesecake

(by Shirley McNevich)

8oz. Philadelphia cream cheese (softened)
1/3 cup Breakstone's sour cream
3/4 cup Jif smooth peanut butter
1 cup + 3 TBSP Domino's powdered sugar
1/3 cup chopped peanuts
1 - 9" Keebler ready-made graham cracker crust (OR chocolate crust if you prefer)
1 cup heavy cream
1/4 cup Hershey's cocoa
1 bag Nestle's peanut butter chips
chocolate cookie sprinkles

Sprinkle the chopped peanuts evenly into the bottom of the ready-made crust. In a mixer add cream cheese and sour cream--bat. Add peanut butter and 1 cup of powdered sugar--beat until smooth. Spread the batter evenly into the crust (all the way to the edges). In a mixer add heavy cream, cocoa and 3 TBSP powdered sugar--beat until mixed and leave it in the mixer bowl. Refrigerate both the pie and the bowl of topping mixture until cold and cheesecake is set. Remove both from refrigerator. Place the topping mixture back on the mixer--beat until stiff peaks form. Spread the topping mixture evenly over the top of the pie. Sprinkle peanut butter chips (your choice of amount) and chocolate sprinkles evenly over the top of the pie.

#2507 - Peanut Butter Toffee Bars

(by Shirley McNevich)

2 cups softened butter
2 cups Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
4 cups flour
1/2 tsp. salt
2 cups chopped pecans
2 1/2 cups Nestle's semi-sweet chocolate bits
1/2 cup Nestle's peanut butter chips
1 tsp. Crisco shortening

In a mixer add butter and brown sugar--beat. Add egg, vanilla and salt--beat. Add flour slowly--beat. Remove bowl from mixer and add chopped pecans--stir to mix. Spread the batter on a greased 15" jelly roll pan. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned. Remove from oven--sprinkle chocolate bits over the top. Wait a few minutes until the chips melt, then use a greased spoon to gently smooth out the chocolate bits over the top. In a microwave safe bowl add peanut butter chips and Crisco--microwave on high in 10 second increments until melted, then stir until smooth. Drizzle the melted peanut butter mixture all over the top. Cool completely. Cut into bars or squares,

#2091 - Brown Sugar Peanut Butter Brownies

(by Shirley McNevich)

1 - 16oz. jar Jif smooth peanut butter
1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup butter (melted)
4 beaten eggs
1 cup flour
1 tsp. baking powder
a dash of salt
1 cup Nestle's peanut butter morsels
Frosting: 3 cups Domino's powdered sugar; 1 tsp. vanilla; 3 TBSP milk

Grease a 9 x 13 cake pan. Scoop all of the peanut butter into a bowl--stir it until mixed and smooth. Measure 1 1/4 cups of peanut butter and put in it in a separate bowl with the brown sugar and 1/2 cup melted butter--mix until smooth. Add 4 beaten eggs--stir until mixed and smooth. Add flour, baking powder and salt--stir just until mixed. Spread batter into the greased pan. Bake at 350 degrees for 25-30 minutes or until brownies start to pull away from the edge of the pan. Cool completely. Frosting: in a mixer add the remaining peanut butter, the rest of the melted butter, vanilla and milk--beat. Slowly add the powderd sugar--beat until smooth. If too thick, add a little more milk--beat. Frost the brownies. Sprinkle the peanut butter morsels over the frosting.