Category Archives: Peanut butter


Originally uploaded by jenianddean.

About 9 years ago, I was looking for some recipes to make Christmas treats. I came across this recipe in an old church cookbook that my mom had had for years. I have always gone on the theory that you can’t go wrong with a church cookbook recipe because people aren’t going to put yucky recipes in there since their names are attached to them and everyone at church knows them. It’s just a theory, but it paid off with this recipe.

I started out making of couple batches each Christmas. Some for close friends and family, and now I make it for all of Dean’s office staff (18 people) and family and friends. The picture is from this year’s mad dash of pudge making for the staff.

Here are a couple of tips. I use a Tupperware mixing bowl that has a coating on the inside so the pudge doesn’t stick. I have used other bowls and it works just fine.Personally I wouldn’t use a glass bowl because the bowl and mixture gets very hot. Sometimes I line the bottom of the pan with wax paper to insure that the pudge does not stick.


3/4 cup margarine (1 1/2 sticks)
3 cups sugar
2/3 cup 2% milk
1 teaspoon vanilla
1 12 oz.-Package Reese peanut butter chips
1 7 oz.-Jar Kraft marshmallow cream

Microwave margarine in 4-quart bowl on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes until mixture begins to boil; stir after 3 minutes. Mix well, scrape bowl. Microwave 5 ½ minutes; stir after 3 minutes. Stir in peanut butter pieces until melted. Add remaining ingredients, mix well. Pour into a well greased 8”X8” pan. Cool at room temperature; cut into squares.
Makes 3 pounds.



Filed under Desserts, Fudge, Peanut butter

Double chocolate peanut butter pie

double chocolate peanut butter pie

I am always on the look-out for chocolate and peanut butter recipes for Tiffany. Well I found a winner. This pie ROCKS! We had a cook-out for Dean’s office staff last weekend and this was one of the desserts. The staff was still talking about it on Monday.

One tip: I would make this night before you want to serve it to give it time to set up. It wasn’t quite as firm as I would have liked that night, but the next day it was perfect.

This pie is extremely easy to make. So even if you are “not a cook” you can make this.

Double Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake pie is Paley’s grown-up version of a Reese’s Peanut Butter Cup.


4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)


8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt


4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

MAKE AHEAD The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.
Cook It!

Recipe by Vitaly Paley
From Winemakers On Board: Oregon Pinot Noir and Snowboarding
This recipe originally appeared in February, 2006.


Filed under Chocolate, Desserts, Food & Wine, Peanut butter, Pie