Decadent Chocolate Peanut Butter Cheesecake

I am always browsing online for interesting recipes to share with my friends and readers. Yesterday, I came across this little gem from BHG. Definitely not for the faint of heart or those of us who are dieting (ahem) but certainly something very special to make for a very special occasion. Drool along with me over this "Decadent Chocolate Peanut Butter Cheesecake." Can we say "Yum," boys and girls?

Decadent Chocolate Peanut Butter Cheesecake

Ingredients 

• 18 chocolate graham cracker squares, finely crushed ( 1-1/c c)
• 1/2 c butter, melted
• 2 tbsp sugar
• 2 8 oz pkgs cream cheese, softened
• 1 c creamy peanut butter
• 1/4 c sugar
• 3 eggs
• 1 1/2 c semisweet chocolate pieces
• 2 tbsp milk
• 1/2 tsp vanilla
• Peanuts (optional) 

Directions

1. Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside.
2. In bowl, beat 1 pkg of cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 c sugar until combined. Fold in 1 lightly beaten egg; set aside.
3. In saucepan, stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese and add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into the pan. Carefully spread the peanut butter mixture over this layer. Evenly spread with the remainder of the chocolate mixture.
4. Bake 45 minutes of until top is set when lightly shaken. Outer 2 inches of the pan will look dry and slightly puffed; the center will look darker and wet. 
5. Cool in pan on rack for 15 min. Use a small sharp knife to loosen crust from sides. 
6. Cool completely on rack. Cover and chill in fridge for 4 hours. 
7. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts and/or additional chocolate chips. 

Makes 16 servings.

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Easy Peasy Peanut Butter Bars

This bar features one of my all-time favorite ingredients: natural chunky peanut butter! With just 3 ingredients (and vanilla), you can't beat it for simplicity. And if you decide to add a thin layer of chocolate topping (or a drizzle of chocolate syrup like I did while it was still cooling) you get the combo of a peanut butter cookie bar and the flavor combination of a peanut butter cup. Very yummy!

Taste, texture and deliciousness

Ingredients

• 1/2 c granulated sugar  
• 1 egg
• 1 c chunky peanut butter
• 1 tsp vanilla extract     

Preparation

1. Preheat oven to 350 degrees. Spray and 8x8x2 pan with non-stick cooking spray. Set aside
2. In small mixing bowl, combine sugar and eggs and, using an electric mixer, beat until light and fluffy
3. Add peanut butter and vanilla, beating until thoroughly combined [it will be thick].
4. Spread evenly in prepared pan, pressing down slightly to make smooth and even.
5. Bake in oven until the top is lightly golden, approximately 20 minutes.
6. Remove pan to wire rack; cool 5 minutes and run a knife around the edges to loosen.
7. Invert pan onto rack to remove mixture. Let cool completely. If desired, spread lightly or drizzle with chocolate topping/syrup.
8. Let cool completely. Cut into sixteen 2-inch squares; wrap each square individually in plastic wrap and store in refrigerator.

               
This recipe is adapted from a Weight Watcher cookbook, so you get flavor plus reduced calories. Cut it into 16 squares and enjoy 1 square as a treat. Total calories: 123 calories; 5 g protein; 9g carbohydrate; 106 mg sodium; 17 mg cholesterol. Each piece (old program)  has  1 Fat Exchange; 1 Protein Exchange; 35 cal. Optional Exchange (with chocolate on top).

Peanut Butter Popcorn Balls (a Weight Watchers Favorite)

Here is another recipe from the original full exchange Weight Watchers recipe vault that features two of my weaknesses: peanut butter and popcorn! These balls are easy to make and satisfy that treat craving for 4 people. You can make mini treats or full-size. These are obviously a bevy of minis, or whatever that would be called. Have a relatively guilt-free treat on me on your next movie night!

Peanut Butter-Popcorn Balls (serves 4)

Ingredients

• 2 tbsp each granulated sugar and light corn syrup
• 1/4 tbsp white vinegar
• 2 tbsp chunky peanut butter (room temperature)
• 1 tsp vanilla extract
• 4 c prepared plain popcorn

Preparation

1. In a small, non-stick saucepan combine sugar, syrup and vinegar. Stirring constantly, bring to a boil. Reduce heat and simmer for 2 minutes. Add peanut butter and vanilla and stir to combine.
2. Place popcorn in flameproof boil and set over LOWEST possible heat (optional - the recipe calls for it, but I don't really see the point. Use the microwave on "low" if you like, instead). Add peanut butter mixture and toss until popcorn is evenly coated. Moisten hands with cold water (or see note below); shape into large or small balls. Let cool before serving.

Note: The cold water hand trick worked! AND I added a couple of squirts of chocolate syrup because we had a chocolate craving <shhh>

Each serving provides 1/2 Protein exchange; 1/2 Bread Exchange; 1/2 Fat Exchange; 60 calories Optional exchange. Per serving: 136 calories; 3 g protein; 4 g fat; 21 g carbohydrates; 58 mg sodium; 0 mg cholesterol.

Roly-Poly PB-Chocolate Balls

I don't know about you, but summer sometimes makes me feel like a little kid again. With that comes the craving for ... peanut butter! I've found several snacks, Weight Watchers or not, that feature this ingredient, so in the interest of summer, here is the first of the Peanut Butter Treats, fresh from the Betty Crocker kitchens. As always, just beware of peanut allergies:


Roly-Poly PB Chocolate Balls (Yields 24 candies)

From our friends at Betty Crocker

Ingredients:

• 1 c milk chocolate chops
• 1 tbsp water
• 1 c creamy or crunchy peanut butter 
• 1/2 c powdered sugar
• 1/2 c light corn syrup
• 2 c Cheerios

Preparation:

1. Line cookie sheet with waxed paper. In 1-quart saucepan, heat chocolate chips and water over medium heat, stirring constantly, until mixture is smooth. Set aside to cool.
2. In med. bowl, stir together peanut butter, powdered sugar and corn syrup until well-blended. Stir in cereal until evenly coated.
3. Lightly spray hands with cooking spray. For each candy, roll 1 tbsp of mixture into 1 1/2 inch ball; place on cookie sheet and press slightly so bottoms of balls are flat.
4. Spoon about 1 tsp cooled chocolate onto each ball. Refrigerate about 30 minutes, or until firm. Store in covered container in the refrigerator.

Hint: Spray the spoon with cooking spray to keep the peanut butter from sticking when scooping it out of the bowl.

Nutrition Information:

1 Serving (1 Ball)

• Calories 150
• (Calories from Fat 70),

• Total Fat 8g
• (Saturated Fat 2 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 70mg;
• Total Carbohydrate 16g
• (Dietary Fiber 2g,
• Sugars 10g),
• Protein 3g;

Percent Daily Value*:

• Vitamin A 0 %;
• Vitamin C 0 %;
• Calcium 2 %;
• Iron 4 %;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 1/2 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.