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Peanut Butter Chocolate Parfaits

 Peanut Butter Chocolate Parfaits
If your looking for a super dessert that can be made a day ahead, try these parfaits. They contain the popular flavor combination of peanut butter and chocolate and are topped off with whipped cream. Yum!—Mary Ann Lee, Clifton Park, New York
6 ServingsPrep: 40 min. Cook: 10 min.


  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup 2% milk
  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 2 tablespoons butter
  • 2 egg yolks, beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 3/4 cup hot fudge ice cream topping
  • 3 tablespoons chopped salted peanuts
  • Chocolate curls


  • Sprinkle gelatin over cold water; let stand for 1 minute. Microwave
  • on high for 20 seconds. Stir and let stand for 1 minute or until
  • gelatin is completely dissolved.
  • In a small heavy saucepan, heat the milk, sugar, peanut butter and
  • butter until bubbles form around sides of pan. Whisk a small amount
  • of hot mixture into the egg yolks. Return all to the pan, whisking
  • constantly.

2 of 2

Peanut Butter Chocolate Parfaits (continued)

Directions (continued)

  • Cook and stir over low heat until mixture is thickened and coats the
  • back of a spoon. Stir in gelatin mixture and vanilla. Quickly
  • transfer to a bowl; place in ice water and stir for 10 minutes or
  • until cold and thickened.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until soft peaks form. Fold half into
  • peanut butter mixture.
  • Spoon 1 tablespoon ice cream topping into each of six parfait
  • glasses. Top with 1/4 cup peanut butter mixture. Repeat layers. Top
  • with remaining whipped cream; sprinkle with peanuts and chocolate
  • curls. Chill until serving. Yield: 6 servings.
Nutritional Facts: 1 parfait (calculated without chocolate curls) equals 479 calories, 31 g fat (14 g saturated fat), 136 mg cholesterol, 184 mg sodium, 42 g carbohydrate, 2 g fiber, 9 g protein.