Peanut Butter Chocolate Dessert Recipe

Asian desserts are known for their unique flavors and delicate textures. They often feature unconventional ingredients and techniques that result in mouthwatering treats. In this article, we have rounded up 10 easy dessert recipes that don’t use butter. From rich chocolate cakes to creamy peanut butter desserts, there’s something for everyone to indulge in.

1. Buttecream Chocolate Cake with Sprinkles

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This decadent chocolate cake is topped with a luscious buttercream frosting and colorful sprinkles. It’s a perfect choice for chocolate lovers who want to enjoy a moist and rich dessert without using butter. The combination of smooth frosting and crunchy sprinkles creates a delightful texture.

Ingredients:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Sprinkles for decoration

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix well until combined.

4. Slowly pour in the boiling water, stirring continuously. The batter will be thin, and that’s perfectly normal.

5. Divide the batter equally between the prepared cake pans.

6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. Remove the pans from the oven and let the cakes cool in the pans for 10 minutes.

8. Transfer the cakes to a wire rack to cool completely.

9. Once the cakes are completely cooled, frost with buttercream and decorate with colorful sprinkles.

10. Crock Pot Cranberry Butter

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This tangy and sweet cranberry butter is a versatile dessert spread that can be enjoyed on toast, scones, or even as a filling for pastries. What’s great about this recipe is that it’s made in a slow cooker, allowing the flavors to develop and intensify over time. Plus, it’s a wonderful way to make use of fresh cranberries during the holiday season.

Ingredients:

• 4 cups fresh cranberries
• 2 cups granulated sugar
• 1 cup orange juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves

Instructions:

1. In a crockpot, combine cranberries, sugar, orange juice, cinnamon, and cloves. Stir well.

2. Cover the slow cooker and cook on low heat for 8-10 hours or until the cranberries have softened and the mixture has thickened.

3. Using an immersion blender or food processor, blend the mixture until smooth.

4. If you prefer a chunkier texture, you can skip the blending step.

5. Transfer the cranberry butter to sterilized jars, and let it cool before refrigerating.

6. Store in the refrigerator for up to 2 weeks.

7. Peanut Butter Pudding Dessert

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Get ready to indulge in this creamy and velvety peanut butter pudding dessert. With layers of buttery cookies, creamy peanut butter filling, and whipped topping, this dessert is a peanut butter lover’s dream come true. It’s an easy make-ahead dessert that is sure to impress your family and friends at any gathering.

Ingredients:

• 1 ½ cups crushed vanilla wafers (about 45 wafers)
• ¼ cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup confectioners’ sugar
• 1 carton (16 ounces) frozen whipped topping, thawed

Instructions:

1. In a small bowl, combine crushed vanilla wafers and melted butter.

2. Press the mixture onto the bottom of a 9x13-inch baking dish.

3. In a mixing bowl, beat cream cheese, peanut butter, and confectioners’ sugar until smooth.

4. Gradually fold in half of the whipped topping.

5. Spoon the peanut butter mixture over the crust in the baking dish.

6. Spread the remaining whipped topping over the peanut butter layer.

7. Refrigerate for at least 3 hours before serving.

8. Cookie Butter Cheesecake

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If you’re a fan of creamy cheesecakes and indulgent cookie butter, this recipe is a must-try. The smooth and velvety cookie butter filling is complemented by a buttery graham cracker crust. It’s a rich and satisfying dessert that will leave you craving for more.

Ingredients:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup cookie butter spread
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil.

2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.

3. In a separate mixing bowl, beat cream cheese and sugar until smooth and creamy.

4. Add cookie butter, eggs, and vanilla extract. Beat until well combined.

5. Pour the cream cheese mixture over the crust in the pan.

6. Bake for 65-75 minutes or until the edges are set and the center is slightly jiggly.

7. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

8. Remove from the oven and let it cool completely on a wire rack.

9. Refrigerate for at least 4 hours or overnight before serving.

10. Chocolate Peanut Butter Dessert

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Indulge in this heavenly chocolate peanut butter dessert that combines the best of both worlds. With layers of crushed chocolate sandwich cookies, silky peanut butter filling, and a smooth chocolate ganache, this dessert is pure decadence. It’s a no-bake treat that requires minimal effort but delivers maximum flavor.

Ingredients:

• 25 chocolate sandwich cookies
• ¼ cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 8 ounces whipped topping, thawed
• 1 cup hot fudge sauce

Instructions:

1. Place the chocolate sandwich cookies in a ziplock bag and crush them using a rolling pin or a food processor.

2. In a mixing bowl, combine the crushed cookies and melted butter. Mix well.

3. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.

4. In a separate mixing bowl, beat peanut butter, powdered sugar, and cream cheese until smooth.

5. Fold in the whipped topping until fully incorporated.

6. Spoon the peanut butter mixture over the crust and spread evenly.

7. Heat the hot fudge sauce in the microwave or on the stovetop until warm and pourable.

8. Drizzle the hot fudge sauce over the peanut butter layer.

9. Refrigerate for at least 4 hours before serving.

10. Oreo PB Caramel Delight

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This Oreo PB Caramel Delight is the epitome of indulgence. Starting with a fudgy brownie base, followed by a rich peanut butter layer, and topped with luscious caramel and chopped Oreo cookies, this dessert is pure heaven. The combination of chocolate, peanut butter, and caramel is simply irresistible.

Ingredients:

• 1 box fudge brownie mix, plus ingredients required on the package
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup unsalted butter
• ¼ cup milk
• 1 cup caramel sauce
• 20 Oreo cookies, crushed

Instructions:

1. Preheat the oven to the temperature indicated on the brownie mix package.

2. Prepare the brownie batter according to the package instructions.

3. Pour the brownie batter into a greased 9x13-inch baking dish.

4. Bake according to package instructions, until a toothpick inserted into the center comes out with a few moist crumbs.

5. In a mixing bowl, beat peanut butter, powdered sugar, vanilla extract, butter, and milk until smooth.

6. Spoon the peanut butter mixture over the baked brownies and spread it evenly.

7. Drizzle the caramel sauce over the peanut butter layer.

8. Sprinkle the crushed Oreo cookies on top.

9. Refrigerate for at least 1 hour before serving.

10. Peanut Butter Chocolate Dessert

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If you love the classic combination of peanut butter and chocolate, this dessert is for you. With a crunchy chocolate cookie base, a smooth peanut butter filling, and a layer of rich chocolate ganache, this dessert is a showstopper. It’s a must-try for all the peanut butter and chocolate enthusiasts out there.

Ingredients:

• 2 cups chocolate sandwich cookie crumbs
• ½ cup unsalted butter, melted
• 1 ½ cups creamy peanut butter
• 1 ½ cups powdered sugar
• 8 ounces cream cheese, softened
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• ½ cup peanuts, chopped (optional, for garnish)

Instructions:

1. In a mixing bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix well.

2. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.

3. In a separate mixing bowl, beat peanut butter, powdered sugar, and cream cheese until smooth.

4. Spoon the peanut butter mixture over the crust and spread it evenly.

5. In a microwave-safe bowl, combine chocolate chips and heavy cream.

6. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.

7. Pour the chocolate ganache over the peanut butter layer and spread it evenly.

8. Refrigerate for at least 4 hours before serving.

9. Sprinkle with chopped peanuts, if desired, before serving.

10. Butter Tarts

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Butter tarts are a classic Canadian dessert that are loved by many. These delicious and gooey tarts feature a sweet and buttery filling encased in a flaky pastry crust. They make a perfect addition to any holiday table or tea time treat.

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 ½ tablespoons ice water
• 1 cup packed brown sugar
• ½ cup corn syrup
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup raisins or pecans (optional)

Instructions:

1. In a food processor, combine flour and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and pulse until the mixture forms a ball of dough.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
6. Cut the dough into rounds using a round cookie cutter or a drinking glass.
7. Press the dough rounds into a muffin tin, forming small tart shells.
8. In a mixing bowl, combine brown sugar, corn syrup, melted butter, egg, and vanilla extract. Mix well.
9. If desired, add raisins or pecans to the filling mixture.
10. Spoon the filling mixture into the tart shells, filling them about ¾ full.
11. Bake for 15-18 minutes or until the filling is set and the pastry is golden brown.
12. Remove from the oven and let the butter