Peanut Butter Pie

Decadent Peanut Butter Pie
Source: Smucker's


1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
1 jar (11.75 ounces) Smucker's Hot Fudge Topping, divided

For the Drizzle:
2 tablespoons Smucker's Hot Fudge Topping

2 tablespoons Jif Peanut Butter

Remove lid, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat

In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons Hot Fudge Topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread Hot Fudge Topping over pie to cover peanut butter layer. Refrigerate until serving time.

Just before serving, spread remaining whipped topping (1-1/2 cups), over Hot Fudge layer, being careful not to mix the two layers.

Place reserved 2 tablespoons Hot Fudge Topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of Hot Fudge Topping.

Recipe reprinted by permission of Smucker's

Pecan Pie Bars

Pecan Pie Bars
Source: Nestle® Toll House®

Makes about 3 dozen bars


For the Crust:

1 1/2 cups all-purpose flour

1/2 cup (1 stick) butter, softened

1/4 cup packed brown sugar


For the Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup granulated sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks

1 1/2 cups coarsely chopped pecans



Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.


FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Chunky Pecan Pie Bars

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar

For the Filling:

3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
1/2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.

FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Serving size = 1 bar

Recipe reprinted by permission of Nestle® Toll House®.

Chocolate Pecan Pie

Chocolate Pecan Pie
Source: Pillsbury®

Filling:

1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla
3 eggs
(6-oz.) pkg. (1 cup) semisweet chocolate chips
1 1/2 cups pecan halves

Topping:
2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream


RECIPE METHOD

Heat oven to 325 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan.

Bake at 325 degrees F for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Recipe reprinted by permission of Pillsbury®. All rights reserved