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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate and Peanut Butter Ribbon Recipe

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This recipe for Chocolate and Peanut Butter Ribbon is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Nutter Butter Peanut Butter sandwich cookies
2 Tbs. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 C. creamy peanut butter
1/2 C. sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip, divided
2 squares semi-sweet baking chocolate, melted
Directions:
Directions:
Crush 8 of the cookies. Mix crumbs with butter. Press onto bottom of foil-lined 9x5-inch loaf pan. Mix cream cheese, peanut butter, sugar and vanilla with an electric mixer until well blended. Gently stir in 3 cups of Cool Whip. Spoon half of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over the crust. Top evenly with the chocolate mixture; cover with the remaining cheese mixture. Freeze overnight. Invert onto a plate. Remove foil, and re-invert onto serving platter so the crumb layer is on the bottom. Coarsely break remaining cookies. Top with Cool whip and crushed cookies. Makes 12 servings.

 

 

 

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